Keto Sacher Cake
Indulge in the decadent delight of a Keto Sacher Cake, a low-carb twist on the iconic Austrian dessert. This sugar-free masterpiece combines the rich flavors of almond flour, cocoa, and a luscious dark chocolate ganache with a hint of sugar-free apricot jam for a perfectly balanced sweet-tart pairing. With a moist, tender crumb and a glossy chocolate finish, this keto-friendly treat is a guilt-free way to satisfy your sweet tooth while adhering to a low-carb lifestyle. Ideal for special occasions or as an everyday indulgence, this elegant dessert is surprisingly easy to make, with simple ingredients like erythritol, unsweetened almond milk, and 85% dark chocolate. Serve chilled for a show-stopping dessert that’s sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Butter, unsalted
- 1 cup Erythritol sweetener
- 4 Eggs, large
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.5 cup Sugar-free apricot jam
- 5 oz Dark chocolate, 85% cocoa or higher
- 0.5 cup Heavy cream
Instructions
Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and erythritol until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the cake is cool, cut it in half horizontally to create two layers.
Spread the sugar-free apricot jam evenly over the bottom layer, then place the top layer back on.
For the ganache, melt the dark chocolate and heavy cream together in a double boiler, stirring until smooth.
Pour the ganache over the top of the cake, allowing it to drip slightly down the sides.
Chill the cake in the refrigerator for at least 30 minutes before serving to set the ganache.
Nutrition Facts
Calories |
3357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.7 g | 374% | |
| Saturated Fat | 132.4 g | 662% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1122 mg | 374% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 377.3 g | 137% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 30.1 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 803 mg | 62% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 2025 mg | 43% | |
*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.
