This keto black forest waffle cake stacks rich chocolate chaffle layers with cherry whipped cream frosting — 3.8g net carbs and zero sugar. It comes together in about 30 minutes, and my cherry extract trick brings that classic flavor.
I've been making waffle cakes for years, and this version is the one I pull out when I want something that looks like it took all afternoon. The chocolate chaffle layers are rich and spongy, and when you stack them with cherry whipped cream frosting, it tastes like the real thing (minus the carbs).
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 at exactly 2 minutes, even when they look slightly underdone. They firm up as they cool on a wire rack, and that soft center is what makes this feel like actual cake. If you cook them until they're crispy, the whole thing turns dry. That's the single biggest mistake I see people make with waffle cakes.
For the frosting, I whip heavy cream with powdered sweetener and cherry extract. I tested cherry jam in early versions and the flavor fell flat every time. Too much liquid, muddy taste. Cherry extract is what works, and I'd double it if you want the cherry to stand up against the chocolate. A reader named Heidi made four different keto versions before landing on mine specifically because the extract solved what jam couldn't.
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.
Assembly tip that saves me every time: let the chaffle layers cool completely before 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 cool, spread a generous layer of frosting between each one, then frost the outside. Keep it in the fridge until serving.
This is the kind of dessert that gets a reaction when you bring it out. I've served it at holiday dinners and people don't believe it's low carb. You can also freeze the individual chaffle layers (unassembled) for up to 2 months. I wrap them in parchment between each layer, then store the stack in a freezer bag. When I want cake, I thaw the layers, whip fresh frosting, and assemble. Cuts my active time in half.
How to Make a Keto Black Forest Waffle Cake
I came up with this recipe because I wanted a low carb chocolate cherry cake that didn’t require actual baking skills. If you’re like me and usually reach for a cake mix, cooking the layers in a waffle maker changes everything. Each chaffle layer takes 2-3 minutes, and you skip preheating the oven entirely. For the batter, I use cream cheese, egg, and almond flour with melted sugar-free chocolate. Since real cherries run 19g total carbs per cup, I use cherry extract in the whipped cream frosting for that iconic flavor. If you’ve never made a chocolate chaffle before, that recipe walks you through the basics.
What Are Chaffles?
Chaffles are waffles made with cheese, almond flour, and eggs. To turn them into sweet, rich layers for this cake, I add cream cheese, vanilla, sugar-free chocolate chips, and monk fruit sweetener. Stack these chocolate chaffle layers with frosting between each one and you have a dessert that looks like it took hours.
The texture is the critical part. You want spongy, not crispy. I cook mine for exactly 2 minutes in my mini waffle iron, and I pull them even if they look slightly underdone. They set up as they cool, and that soft texture is what makes this feel like actual cake instead of a stack of waffles.
I like to make my layers in a small waffle iron. If you want to try other chaffle desserts, my Oreo chaffle is a fun one.
Black Forest Cake
This cake is based on a traditional German dessert called Schwarzwalder Kirschtorte, a Black Forest cherry torte. The original has four layers of chocolate sponge cake, cherries, and whipped cream. I’ve always loved the combination of chocolate and cherry, which is why I wanted to create my own version.
Most people think the name comes from the mountain ranges in southwestern Germany, but it actually refers to the cherry-flavored alcohol called Schwarzwalder Kirsch that’s traditionally folded into the cake. I skip the alcohol and let the cherry extract do the work, which keeps it simple and family-friendly.
Are Cherries Keto?
Cherries are tough on a low carb diet. In just 1 cup, you’re looking at 19g of total carbs and 16.5 net carbs, and canned cherry filling is even worse because it’s loaded with added sugar. That’s why I use cherry extract instead. I get the same cherry flavor without blowing my carb count for the day.
I’ve experimented with the amount and settled on about 1 teaspoon for a subtle cherry note, or 2 teaspoons if you want it front and center. If you don’t have cherry extract, raspberry extract works as a substitute. I’ve tried it and the flavor profile shifts slightly but still pairs well with the chocolate layers. You could also fold a small amount of fresh raspberries into the frosting, since they’re lower carb than cherries.
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.
2
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.
3
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.
4
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.
Nutrition
Per serving: 1 slice
Calories
385
Fat
37.6g
Protein
5.5g
Total carbs
19.3g
Net carbs
3.8g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I freeze the chaffle layers?
I freeze them all the time. I wrap each layer 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 chaffle layers from getting soggy?
I let my layers cool completely on a wire rack before assembling. If you stack them warm, the steam gets trapped and makes everything soggy. I also chill my bowl and beaters in the freezer for 10 minutes before whipping the cream, which gives me stiffer peaks that hold up between layers. The finished cake stays in the fridge, and 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.
Can I use real cherries instead of cherry extract?
I've tried it both ways. Fresh cherries add too many carbs (about 16.5 net per cup), and the texture gets heavy once they release their juices into the frosting. Cherry jam is even worse. I tested jam across multiple batches and the flavor was always flat and muddy compared to extract. Extract gives you concentrated cherry flavor with zero carbs, and 1-2 teaspoons is all you need. If you want actual fruit in the layers, I'd go with a few fresh raspberries instead. They're much lower in carbs and hold up better in whipped cream. My strawberry shortcake recipe uses fresh berries the same way if you want another fruit-forward option.
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 4g 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 make this ahead for a party?
I make this for gatherings all the time. The chaffle layers can be made up to 2 days ahead and stored in a sealed container at room temperature, or frozen for up to 2 months. I whip the frosting the day of serving because it holds best when fresh. Assembly takes about 10 minutes once the layers are ready. The whole cake sits well in the fridge for 3-4 hours before serving, and it slices cleaner once it's been chilled. I've brought this to holiday dinners and it looks far more impressive than the effort suggests.
I was sure the ’30 minutes’ was optimistic for something with four waffle rounds and a from-scratch whipped cream. It’s not. The small iron moves through the batter quickly and the cherry cream comes together while the last waffle cools. The keto layer cakes I’ve tried usually involve more work for less payoff. This one actually tastes like a real dessert.
3.8 net carbs. That number made me look twice. My grandma made black forest cake for my birthday every year, real kirsch and everything, and after going keto I stopped expecting to find anything close. Made this on a random Tuesday, first time I’ve ever tried anything layered, and it somehow came together. The cherry extract in the whipped cream isn’t exactly what she did but it hits the same spot. I was not ready for that. Already sent her the link.
Made this over the weekend and my waffles came out pretty inconsistent, some spots crispy and some still soft in the middle. Is there a visual cue to look for when they’re done, or does the 2-3 minute timing hold pretty well across different waffle makers?
The timing doesn’t hold across waffle makers. I watch for when the steam from the sides dies down to almost nothing. That’s moisture still cooking off. For the crispy/soft patchwork you got, that’s usually a preheat problem. I run mine a solid 3 minutes before the first batter, and I treat that first chaffle as a throwaway while it levels out.
Almost skipped this because I wasn’t sure I could pull off something this layered. But the cherry whipped cream came together so fast it kind of shocked me, and the waffle layers actually held their shape when I stacked them. Didn’t expect that. Looked like something from a bakery and it was done in under 30 minutes. Making this for my mom’s birthday next month. Can’t believe something this impressive is that simple.
That stacking moment gets everyone. It’s the crispy exterior from the waffle iron that holds the layers, regular cake just doesn’t have that structure. I make mine the night before for parties, sealed container at room temp, then assemble the morning of. Refrigerate uncovered for about an hour before serving and the cream firms back up enough to slice clean. She’s going to love it.
Swapped half the cherry extract for almond in the whipped cream. Tasted exactly like the Black Forest cake I grew up eating. Four stars because the cream softens fast at room temp, but cold from the fridge it holds perfectly.
Made at least three keto black forest recipes and the cherry always disappoints, either too faint or straight-up candy. This one actually tastes like real cherry. Only note: I’d go a bit thicker on the waffle layers, but easy fix.
I didn’t have cherry extract so I just grabbed almond extract and hoped for the best (beginner move, I know), and it turned into this weirdly amazing marzipan-black-forest hybrid that I’m still thinking about. The chocolate chaffle layers were so dense and fudgy, nothing like I expected from a waffle batter. I have cherry extract on order now but I’m genuinely a little sad to move on from the accident.
Almond extract plus chocolate chaffle batter is basically marzipan in waffle form, so that accident makes complete sense. Don’t abandon it when the cherry shows up.
Doubled the cherry extract because I was nervous one teaspoon wouldn’t be enough, and it came through huge, way more flavor than I expected from something that small. Tip for other beginners: get the whipped cream to actual stiff peaks before you layer or the whole cake leans.
Double dose sounds like it really came through. And yes on the stiff peaks – I chill my bowl in the freezer for 10 minutes before whipping, holds way longer than room temp.
Made this Saturday and my daughter walked in while I was assembling the layers and thought I’d bought it somewhere. When I told her it came out of the mini waffle maker she just stared at me. The cherry extract is what does it (she said it tasted like actual Black Forest cake from a bakery we used to go to). Making a double batch for her birthday in April.
Made four different keto black forest cakes before landing on this one, and the cherry extract is what I was missing every single time (I kept using cherry jam and wondering why it tasted flat). The whipped cream layers come together so fast I almost don’t believe it’s a whole cake.
Four keto black forest cakes is serious testing. Jam adds too much liquid and the flavor gets muddy. Extract was the one thing I wouldn’t move on when developing this.
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.
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.
