Low Carb Opera Cake
Indulge guilt-free with this Low Carb Opera Cake—a luxurious, keto-friendly twist on the classic French dessert. Featuring layers of moist almond sponge, rich coffee buttercream, and decadent sugar-free chocolate ganache, this recipe delivers all the elegance and bold flavors of the original while keeping carbohydrates to a minimum. Perfectly balanced with hints of espresso and vanilla, this show-stopping dessert is crafted with almond flour and allulose for a seamlessly low-carb alternative. Ideal for celebrations or as a sophisticated treat, it’s easy to prepare and sure to impress with its beautiful layers and satisfying taste. Test your culinary artistry without compromising your lifestyle with this elegant low-carb opera cake recipe!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 120 grams Allulose sweetener
- 6 large Egg whites
- 120 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 240 ml Heavy whipping cream
- 2 teaspoons Instant espresso powder
- 60 grams Cream cheese
- 4 large Egg yolks
- 100 grams Dark chocolate (sugar-free)
- 1 tablespoon Cocoa powder
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large bowl, using an electric mixer, beat the egg whites until stiff peaks form. Gradually add 60 grams of allulose sweetener, beating until glossy. Set aside.
In another bowl, mix almond flour, vanilla extract, salt, and the remaining 60 grams of allulose sweetener.
Gently fold the dry ingredients into the beaten egg whites. Then, fold in melted but slightly cooled butter.
Spread the batter evenly onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Let it cool completely on a wire rack.
For the coffee buttercream, place heavy whipping cream and espresso powder in a saucepan. Heat over low heat until the powder dissolves.
In a bowl, beat the softened butter, cream cheese, and egg yolks together until smooth. Gradually beat in the espresso cream mixture until thick and well combined.
For the ganache, melt the dark chocolate over a double boiler or in the microwave. Stir in the cocoa powder and 60ml of heated heavy cream until smooth and glossy.
To assemble the cake, cut the almond sponge into three equal pieces. Start with a layer of sponge, spread a layer of coffee buttercream, followed by another layer of sponge.
Repeat the layers ending with a sponge layer. Cover the entire cake with chocolate ganache using an offset spatula.
Chill the assembled cake in the refrigerator for at least 2 hours before serving.
Before serving, cut the cake into the desired number of slices and enjoy your low-carb treat!
Nutrition Facts
Calories |
3676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.2 g | 432% | |
| Saturated Fat | 155.6 g | 778% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1304 mg | 435% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 214.5 g | 78% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 10.0 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 584 mg | 45% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1325 mg | 28% | |
*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.
