Black Forest Waffle Cake
Published July 29, 2021 • Updated February 19, 2026
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I built this keto black forest waffle cake with chocolate chaffle layers, cherry whipped cream frosting, and zero sugar. The whole thing comes together in about 30 minutes, and the cherry extract trick gives you that classic flavor without the carbs.
I’ve been making waffle cakes for years now, and this black forest version is one of my favorites to pull out when I want something that feels special but doesn’t take all afternoon. The chocolate chaffle layers are rich and spongy, and when you stack them with cherry whipped cream frosting, it honestly tastes like the real thing.
The base is my chocolate chaffle recipe with a few tweaks. I use cream cheese, eggs, almond flour, and melted sugar-free chocolate. The key is not overcooking them. I pull mine when they’re still slightly soft in the center because they firm up as they cool. If you cook them until they’re crispy, your cake will be dry instead of cake-like. That’s the biggest mistake I see people make with waffle cakes.
For the frosting, I whip heavy cream with powdered sweetener and cherry extract. One thing I’ve learned from making this multiple times: double the cherry extract if you want the cherry flavor to really come through. The chocolate layers are bold enough to overpower a single dose. A reader named Ana actually confirmed this in the comments, and I completely agree with her on that one.
I make my layers in a small waffle iron, which gives you perfectly round layers that stack neatly. A larger iron works too, you’ll just get fewer, bigger layers. I typically get 6-8 small waffles from one batch, which is the right amount for a nice tall stack.
If you’re into chaffle-based desserts, try my birthday cake chaffle or the red velvet waffle cake for a different spin. And if you want a more traditional route, my easy keto chocolate cake uses almond flour in the oven instead.
Assembly tip that saves me every time: let the chaffle layers cool completely before you start stacking. Warm layers melt the whipped cream and the whole thing slides apart. I set mine on a wire rack for about 10 minutes. Once they’re cool, spread a generous layer of frosting between each one, then frost the outside. I keep it in the fridge until serving because the cold firms everything up.
You can also freeze the individual chaffle layers (not assembled) for up to 2 months. I wrap them in parchment paper between each layer, then put the whole stack in a freezer bag. When I want cake, I thaw the layers, whip fresh frosting, and assemble. It cuts the active time in half.
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Waffle Cake Ingredients
2 eggs -
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
Step by Step Instructions
Step by Step Instructions
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.
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 batter, making waffles in the waffle iron. Waffles will be spongy instead of crispy.
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.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Can I freeze this waffle cake?
I freeze the chaffle layers all the time. I wrap them individually in parchment paper, stack them in a freezer bag, and they keep for up to 2 months. I don't freeze them assembled because the whipped cream breaks down. When I'm ready, I thaw the layers at room temperature for about 15 minutes, whip fresh frosting, and assemble. It cuts my active time in half on busy nights.
How do I keep the waffles from getting soggy?
I let my chaffle layers cool completely on a wire rack before assembling. If you stack them warm, the steam gets trapped and makes everything soggy. I also keep the finished cake in the fridge, which firms up the frosting and keeps the layers distinct. Mine have stayed perfectly layered for 3-4 days stored this way.
Can I make this dairy-free?
I've tested this with dairy-free cream cheese in the chaffle batter and it works fine. Pick one with a similar thick consistency to regular cream cheese. For the frosting, I've swapped in coconut cream (the thick part from a chilled can) and it whips up well. The flavor shifts slightly but my family didn't complain.
What can I use instead of almond flour?
I've tried both sunflower seed flour and coconut flour as swaps. Coconut flour absorbs a lot more liquid, so I add an extra egg and a splash of almond milk to the batter when I use it. Sunflower seed flour is closer to a 1:1 swap, but I find the chaffles come out slightly denser. Both work, I just prefer the texture with almond flour.
What if I don't have cherry extract?
I've made this with raspberry extract and it's a solid backup. The flavor is a little brighter and less sweet than cherry, but it still pairs well with the chocolate. I use the same amount. You could also skip the extract entirely and fold a few fresh raspberries into the whipped cream, since they're much lower carb than cherries.
How many net carbs per serving?
When I make this with 6 chaffle layers and split it into 8 slices, each slice comes in around 5-6g net carbs depending on the sweetener and chocolate I use. I use Lily's chocolate chips and Besti monk fruit sweetener. The frosting is mostly heavy cream, which keeps the carb count low.
Can I use regular sugar instead of monk fruit sweetener?
You can swap it 1:1 for sweetness, but it changes the carb count completely. I stick with monk fruit or allulose because they don't spike my blood sugar and the taste is close enough that my kids don't notice the difference.
How do I prevent the frosting from melting during assembly?
I chill my bowl and whisk attachment in the freezer for 10 minutes before whipping the cream. That gives me stiffer peaks faster. I also assemble the whole cake on the serving plate and put it straight into the fridge for at least 30 minutes before slicing. If my kitchen is warm, I work fast and put the frosted cake back in the fridge between layers.
Tried this with Lily's 70% dark chocolate chips instead of the regular sugar-free ones and it's a completely different cake. More intense, almost bittersweet, and the contrast with the cherry whipped cream hits differently. Also figured out on batch two that the chaffles need to cool for a solid 10 minutes before you assemble, otherwise the cream starts sliding and those layers just collapse. Pat them on a rack, not the plate you're serving on. Made this on a Sunday afternoon when we had like four inches of snow outside and the cherry extract in the frosting was doing things I didn't expect from a 1/4 teaspoon situation. SO much flavor. Keeping the dark chocolate version as my standard now.
The 70% Lily's is genuinely better in this one. That bitterness against the cherry cream is what the cake is supposed to taste like, I just didn't know it until now. Probably switching permanently.
Chill your bowl and beaters before whipping the heavy cream for the cherry frosting and it holds its shape between the waffle layers for hours without weeping.
Yes, cold bowl is everything for the cherry frosting! Mine goes flat so fast otherwise and the cream just slides right off the chaffle layers.
Used heavy cream instead of whipping cream (just what I had open) and doubled the cherry extract to really punch up the flavor. The frosting stayed stiff through assembly and the extra cherry came through perfectly between the chocolate layers.
Heavy cream works great here, little richer than whipping cream but the frosting still whips up stiff. Doubling the cherry extract is smart, I've found the chocolate can overpower it if you go light.