Low Carb Black Forest Cake

This beautiful Low Carb Black Forest Cake will be a hit at your next party. No one will know that it is low carb and full of goodness. 👍


By Joanne  Print

Share this recipe with friends and family

  • Prep 15 MINS
  • Cook 45 MINS
  • Yields 12


 1 pack Low Carb Chocolate Cupcake Mix

 2 eggs

 2 tablespoons (30g) of cocoa powder

 ¾ cup (190ml) milk of choice (we used unsweetened almond milk)

 2 medium (250g) zucchini, grated (no need to squeeze out the moisture)

 ½ a bag (250g) of frozen cherries, thawed

 1 small carton (300ml) thickened cream, whipped


 2 tablespoons of Cherry Liqueur

 Cream and our Low Carb Chocolate Icing to ice the top with additional cherries


1Preheat the oven at 170 degrees and line a round cake tin with baking paper (tip: spray the bottom of the tin, it helps the paper stick down)

2Place chocolate cupcake mix in a bowl with the additional cocoa powder. In a separate bowl combine the eggs, milk and grated zucchini

3Add the wet mix to the dry mixture and combine well.

4Then pour the cake batter into the lined cake tin.

5Bake for 40-45 mins at 170 degrees. When done, remove from tin and allow to cool outside of the tin, on the cooling rack.

6Chill the cake for a minimum of 2 hrs before building cake.

Method to build cake

1Place the cream into a bowl and whip using an electric beater until light and fluffy and pop into the fridge.

2Once the cake has been chilled, using a sharp knife cut through the centre horizontally, to create 2 layers.

3Spread the bottom layer with whipped cream. Be sure to leave a space of 1 cm or so from the edge, to allow space for the cream to spread when the top layer is pressed on top.

4Push the cherries into the cream to cover the base well, then press the top layer on.

5If using the ganache, spread the top of the cake with this before dolloping teaspoons of cream around the edge.

6Place a cherry on each dollop and grate extra chocolate on top (optional)

Easy topping

1If using the cherry liqueur, you would drizzle on the bottom layer of cake before topping with the layer of cream. This will soak into the cake. Repeat the same step for the top layer.


1Must be stored in the fridge. Will last up to 4-5 days. Cannot be frozen.

Nutrition does not include ganache.

Nutrition Facts

Serving size106g
Energy191 Cal (799 Kj)
Fat, total14g
- Saturated fat8g
Carbohydrate, total9g
- Sugar4g

Safe & Secure Shopping

  • afterpay logo
  • Zip Pay logo
  • PayPal logo
  • Mastercard Visa and American Express logo