Keto Sacher Cake

Indulge in a decadent slice of Keto Sacher Cake, the perfect low-carb twist on the classic Austrian dessert. This rich, chocolatey masterpiece features a moist almond flour and cocoa base, filled with a layer of sugar-free apricot jam for a touch of fruity sweetness. The cake is finished with a velvety dark chocolate ganache, creating a stunning glossy exterior that's both elegant and keto-friendly. With just 30 minutes of prep time and a simple ingredient list, this gluten-free, sugar-free dessert is perfect for special occasions or satisfying your chocolate cravings guilt-free. Serve it chilled or at room temperature for a sumptuous treat that will impress your guests while keeping you on track with your keto lifestyle.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.5 cups Cocoa powder
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Butter, unsalted
• 1 cup Erythritol sweetener
• 4 Eggs, large
• 1 teaspoon Vanilla extract
• 0.5 cup Unsweetened almond milk
• 0.5 cup Sugar-free apricot jam
• 5 oz Dark chocolate, 85% cocoa or higher
• 0.5 cup Heavy cream

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

Step 2

In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the butter and erythritol until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Mix until just combined.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

Bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 9

Once the cake is cool, cut it in half horizontally to create two layers.

Step 10

Spread the sugar-free apricot jam evenly over the bottom layer, then place the top layer back on.

Step 11

For the ganache, melt the dark chocolate and heavy cream together in a double boiler, stirring until smooth.

Step 12

Pour the ganache over the top of the cake, allowing it to drip slightly down the sides.

Step 13

Chill the cake in the refrigerator for at least 30 minutes before serving to set the ganache.

Nutrition Facts

Serving size	(1252.1g)

Amount per serving	% Daily Value*
Calories	3357.1

Total Fat 291.7g	0%
Saturated Fat 132.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1122.3mg	0%
Sodium 1480.9mg	0%
Total Carbohydrate 377.3g	0%
Dietary Fiber 57.0g	0%
Total Sugars 30.1g
Protein 78.6g	0%

Vitamin D 203.9IU	0%
Calcium 802.9mg	0%
Iron 30.3mg	0%
Potassium 2024.7mg	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: 59.0%

Protein: 7.1%

Carbs: 33.9%