Keto Opera Cake

Indulge in the decadence of this Keto Opera Cake, a low-carb twist on the classic French dessert that features rich, chocolatey layers and bold espresso flavors. Made with almond flour, erythritol sweetener, and velvety dark chocolate, this elegant treat is completely gluten-free and perfect for keto enthusiasts. The cake is layered with a silky coffee-infused ganache and brushed with aromatic coffee syrup, creating a harmonious blend of bitterness and sweetness in every bite. With its moist texture and luxurious presentation, this Keto Opera Cake is an impressive showstopper for dinner parties or special occasions. And best of all, it’s guilt-free with only a fraction of the carbs found in traditional recipes!

Nutriscore Rating: 60/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 8

Ingredients

• 120 grams Almond flour
• 15 grams Unsweetened cocoa powder
• 100 grams Erythritol sweetener
• 150 grams Butter, melted
• 4 Egg whites
• 2 teaspoons Instant coffee powder
• 100 milliliters Water
• 100 milliliters Heavy cream
• 100 grams Dark chocolate (85% cocoa or higher)
• 1 teaspoon Vanilla extract
• 1 teaspoon Gelatin powder
• 1 teaspoon Almond extract

Directions

Step 1

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

Step 2

In a bowl, sift together the almond flour and unsweetened cocoa powder. Set aside.

Step 3

In a large bowl, beat the egg whites until soft peaks form. Gradually add half of the erythritol, continuing to beat until stiff peaks form.

Step 4

Gently fold the almond flour mixture into the egg whites, then fold in the melted butter and almond extract until well combined.

Step 5

Spread the batter evenly onto the prepared baking sheet, forming an even layer. Bake for 10-12 minutes until set. Let it cool completely, then cut into 3 equal rectangles for layering.

Step 6

Dissolve the instant coffee powder in the water and set aside to cool slightly.

Step 7

For the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the dark chocolate, stirring until completely melted and smooth. Add half of the coffee mixture to the ganache.

Step 8

In another small bowl, dissolve the gelatin powder in a tablespoon of water and let it bloom for 5 minutes. Heat briefly in the microwave or over a stove to melt. Stir into the remaining coffee mixture and add the vanilla extract.

Step 9

Place one cake layer on a serving board. Brush with the coffee mixture, spreading evenly. Cover with half of the chocolate ganache.

Step 10

Add the second cake layer and repeat the brushing with coffee and chocolate ganache.

Step 11

Top with the remaining cake layer. Use the rest of the ganache to cover the entire cake, creating a smooth surface.

Step 12

Chill the cake in the refrigerator for at least 2 hours to set before slicing into portions for serving.

Nutrition Facts

Serving size	(833.5g)

Amount per serving	% Daily Value*
Calories	2812.5

Total Fat 257.2g	0%
Saturated Fat 125.8g	0%
Polyunsaturated Fat 0g
Cholesterol 427.5mg	0%
Sodium 289.1mg	0%
Total Carbohydrate 183.1g	0%
Dietary Fiber 28.3g	0%
Total Sugars 29.6g
Protein 53.6g	0%

Vitamin D 73.9IU	0%
Calcium 396.6mg	0%
Iron 17.8mg	0%
Potassium 1359.3mg	0%

*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.

Source of Calories

Fat: 71.0%

Protein: 6.6%

Carbs: 22.5%