Low Carb Opera Cake

Indulge guilt-free with this luxurious Low Carb Opera Cake—a keto-friendly twist on the classic French dessert! This decadent treat features layers of moist almond flour sponge, velvety coffee buttercream, and rich sugar-free dark chocolate ganache, creating a harmony of flavors and textures that's as elegant as it is satisfying. Sweetened with allulose and crafted with wholesome ingredients like unsalted butter, cream cheese, and instant espresso, this gluten-free delight is perfect for special occasions or as a show-stopping dessert for your low-carb lifestyle. With just 45 minutes of prep time and 12 servings, this sophisticated confection allows you to savor all the indulgence without guilt. Perfectly chilled for that layered perfection, it's a masterpiece worth every step of its creation.

Nutriscore Rating: 60/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 12

Ingredients

• 150 grams Almond flour
• 120 grams Allulose sweetener
• 6 large Egg whites
• 120 grams Unsalted butter
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt
• 240 ml Heavy whipping cream
• 2 teaspoons Instant espresso powder
• 60 grams Cream cheese
• 4 large Egg yolks
• 100 grams Dark chocolate (sugar-free)
• 1 tablespoon Cocoa powder

Directions

Step 1

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

Step 2

In a large bowl, using an electric mixer, beat the egg whites until stiff peaks form. Gradually add 60 grams of allulose sweetener, beating until glossy. Set aside.

Step 3

In another bowl, mix almond flour, vanilla extract, salt, and the remaining 60 grams of allulose sweetener.

Step 4

Gently fold the dry ingredients into the beaten egg whites. Then, fold in melted but slightly cooled butter.

Step 5

Spread the batter evenly onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Let it cool completely on a wire rack.

Step 6

For the coffee buttercream, place heavy whipping cream and espresso powder in a saucepan. Heat over low heat until the powder dissolves.

Step 7

In a bowl, beat the softened butter, cream cheese, and egg yolks together until smooth. Gradually beat in the espresso cream mixture until thick and well combined.

Step 8

For the ganache, melt the dark chocolate over a double boiler or in the microwave. Stir in the cocoa powder and 60ml of heated heavy cream until smooth and glossy.

Step 9

To assemble the cake, cut the almond sponge into three equal pieces. Start with a layer of sponge, spread a layer of coffee buttercream, followed by another layer of sponge.

Step 10

Repeat the layers ending with a sponge layer. Cover the entire cake with chocolate ganache using an offset spatula.

Step 11

Chill the assembled cake in the refrigerator for at least 2 hours before serving.

Step 12

Before serving, cut the cake into the desired number of slices and enjoy your low-carb treat!

Nutrition Facts

Serving size	(1071.8g)

Amount per serving	% Daily Value*
Calories	3675.5

Total Fat 337.2g	0%
Saturated Fat 155.6g	0%
Polyunsaturated Fat 0.9g
Cholesterol 1304.3mg	0%
Sodium 1843.5mg	0%
Total Carbohydrate 214.5g	0%
Dietary Fiber 41.3g	0%
Total Sugars 10.0g
Protein 76.3g	0%

Vitamin D 73.2IU	0%
Calcium 584.5mg	0%
Iron 19.8mg	0%
Potassium 1325.3mg	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: 72.3%

Protein: 7.3%

Carbs: 20.4%