Keto Opera Cake
Indulge in the ultimate sugar-free treat with this Keto Opera Cake, a sophisticated low-carb twist on the classic French dessert. Perfect for special occasions or a decadent indulgence, this layered masterpiece features moist almond flour sponge infused with rich coffee flavors, velvety dark chocolate ganache, and a hint of almond extract for an aromatic touch. With each layer brushed with a keto-friendly coffee syrup and topped with a glossy chocolate finish, this dessert satisfies your sweet tooth without breaking your ketogenic lifestyle. Ready in just over an hour, this keto dessert is the perfect balance of elegance, flavor, and convenience. Keywords: keto opera cake, low-carb dessert, sugar-free chocolate ganache, easy keto dessert recipes, almond flour cake.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 15 grams Unsweetened cocoa powder
- 100 grams Erythritol sweetener
- 150 grams Butter, melted
- 4 Egg whites
- 2 teaspoons Instant coffee powder
- 100 milliliters Water
- 100 milliliters Heavy cream
- 100 grams Dark chocolate (85% cocoa or higher)
- 1 teaspoon Vanilla extract
- 1 teaspoon Gelatin powder
- 1 teaspoon Almond extract
Instructions
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a bowl, sift together the almond flour and unsweetened cocoa powder. Set aside.
In a large bowl, beat the egg whites until soft peaks form. Gradually add half of the erythritol, continuing to beat until stiff peaks form.
Gently fold the almond flour mixture into the egg whites, then fold in the melted butter and almond extract until well combined.
Spread the batter evenly onto the prepared baking sheet, forming an even layer. Bake for 10-12 minutes until set. Let it cool completely, then cut into 3 equal rectangles for layering.
Dissolve the instant coffee powder in the water and set aside to cool slightly.
For the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the dark chocolate, stirring until completely melted and smooth. Add half of the coffee mixture to the ganache.
In another small bowl, dissolve the gelatin powder in a tablespoon of water and let it bloom for 5 minutes. Heat briefly in the microwave or over a stove to melt. Stir into the remaining coffee mixture and add the vanilla extract.
Place one cake layer on a serving board. Brush with the coffee mixture, spreading evenly. Cover with half of the chocolate ganache.
Add the second cake layer and repeat the brushing with coffee and chocolate ganache.
Top with the remaining cake layer. Use the rest of the ganache to cover the entire cake, creating a smooth surface.
Chill the cake in the refrigerator for at least 2 hours to set before slicing into portions for serving.
Nutrition Facts
Calories |
2812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.2 g | 330% | |
| Saturated Fat | 125.8 g | 629% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 428 mg | 142% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 29.6 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 397 mg | 31% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1359 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
