Black Forest Waffle Cake
If you have a sweet tooth but are on a keto diet, there is no reason you can’t have cake! With this waffle cake recipe, you can enjoy all the flavors of a traditional black forest cake while restricting carbs and sugar. These popular keto waffles are made out of cream cheese and eggs and are called chaffles. This cake will be ready in 30 minutes!
4
Servings
385
Calories
37.6g
Fat
5.5g
Protein
3.8g
Net Carb
19.3g
Total Carbs
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Waffle Cake Ingredients
2 eggs
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2 oz cream cheese, softened
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1/4 cup almond flour
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1/4 cup sugar free chocolate chips, melted
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2 teaspoons monk fruit blend sweetener
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1 teaspoon vanilla
Cherry Whipped Cream Frosting Ingredients
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1 cup heavy whipping cream
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1/4 cup powdered erythritol sweetener
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2 teaspoons cherry flavor extract
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red or pink food coloring, optional
Black Forest Waffle Cake Directions
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Mix waffle batter
In a medium bowl, add eggs, cream cheese, almond flour, melted chocolate, sweetener and vanilla. Mix together using an electric mixer. NOTE: To melt chocolate, place in a microwave safe bowl and melt at 30 second intervals until melted, stirring in between.
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Make chocolate waffles
Pour a small amount of waffle batter into a small waffle maker and cook for 2-3 minutes or until waffle is set. Repeat with remaining cake batter making waffles in the waffle iron. Waffles will be spongy instead of crispy.
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Make cherry whipped cream frosting
Add heavy cream to a medium bowl. Using an electric mixer, whip until soft peaks form. Add in powdered sweetener and cherry extract. Continue whipping until stiff peaks form. Whip in food coloring if using to make a light pink frosting.
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Assemble the waffle cake
Assemble cake layers by adding layers of whipped cream frosting in between each waffle and around the cake. Serve with your favorite sugar free ice cream.
I really appreciated how rich and chocolatey the waffles turned out thanks to the melted sugar free chocolate chips mixed into the batter. The monk fruit blend added just the right amount of sweetness without being overpowering. My frosting whipped up beautifully and the cherry extract gave it a vibrant flavor that complemented the cake layers. Only reason for the 4 stars is that I wish the waffles had a bit more crispness even though I know they’re meant to be spongy.
I was pleasantly surprised by how easy this was to put together. The texture of the waffles held up nicely and didn’t get soggy even after layering with the frosting. I especially loved how the cherry flavor balanced out the chocolate.
I really enjoyed making this black forest waffle cake and was pleasantly surprised by how easy the steps were to follow. The batter came together quickly and smoothly using the electric mixer, especially with the softened cream cheese mixing into the eggs and almond flour. Melting the sugar free chocolate chips in 30 second intervals worked perfectly to get the smooth consistency needed. I did find that the waffles stayed soft and spongy, just as described, which actually made it easier to layer and cut the cake without crumbling. The cherry flavor from the extract in the whipped cream was strong but not overwhelming, and I liked that I could adjust the color with the food coloring for a more festive look. I might try chilling the whole cake next time before serving to firm up the layers a bit more.
I made this and was surprised by how good the texture turned out with the cream cheese and eggs. The cherry flavor in the frosting was subtle but really nice. I might try adding some chopped fresh cherries next time for a bit more texture.
This turned out better than I expected. The cake layers were fluffy and had a good chocolate flavor without being too rich. The cherry whipped cream was a great touch.