Sugar-Free Opera Cake

Indulge in the elegance of a classic French dessert with this Sugar-Free Opera Cake, a low-carb masterpiece that’s as decadent as it is guilt-free. This sophisticated layered dessert combines fluffy almond flour sponge, rich coffee-infused buttercream, and a velvety sugar-free dark chocolate ganache for a dazzling treat that’s completely free of added sugars. Perfect for those following a sugar-free or keto lifestyle, this recipe masterfully balances textures and flavors without compromising on taste. With 12 servings of indulgent bliss, it’s an ideal choice for special occasions or as a showstopping finale to any dinner party. Serve chilled for the perfect harmony of coffee, chocolate, and buttery layers in every bite!

Nutriscore Rating: 60/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 12

Ingredients

• 100 grams Almond flour
• 40 grams Erythritol
• 5 Large eggs, separated
• 1 teaspoon Vanilla extract
• 200 grams Butter, softened
• 80 grams Natural granulated sweetener
• 60 ml Strong brewed coffee
• 150 grams Dark chocolate (sugar-free)
• 100 ml Heavy cream

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a rectangular baking tray with parchment paper.

Step 2

In a medium bowl, whisk the almond flour and erythritol together.

Step 3

In a large bowl, beat the egg whites until stiff peaks form. Gradually fold in the almond flour mixture to preserve the airiness.

Step 4

In another bowl, beat the egg yolks with vanilla extract until light and fluffy. Gently fold the yolk mixture into the egg white mixture until just combined.

Step 5

Spread the batter evenly onto the lined baking tray and bake for 10-15 minutes or until golden and springy to touch. Let it cool completely in the tray.

Step 6

For the coffee buttercream, beat the softened butter with the granulated sweetener until fluffy. Gradually add the cooled coffee and beat until smooth and creamy. Set aside.

Step 7

For the chocolate ganache, heat the heavy cream until just simmering. Pour it over the sugar-free dark chocolate in a bowl. Let it sit for a minute, then stir until smooth. Allow the ganache to cool to a spreadable consistency.

Step 8

Once the cake is cooled, cut it into three equal parts.

Step 9

On a serving platter, place one layer of the cake, spread a generous layer of coffee buttercream evenly on top, then add the second layer of cake.

Step 10

Repeat with more buttercream and place the final cake layer on top. Ensure the layers are evenly aligned.

Step 11

Spread the chocolate ganache over the top and sides of the assembled cake for an elegant finish. Refrigerate the opera cake for at least an hour before serving to allow the layers to set.

Step 12

Once set, slice into individual portions and serve chilled.

Nutrition Facts

Serving size	(985.1g)

Amount per serving	% Daily Value*
Calories	3564.0

Total Fat 329.6g	0%
Saturated Fat 169.2g	0%
Polyunsaturated Fat g
Cholesterol 1466.6mg	0%
Sodium 1696.4mg	0%
Total Carbohydrate 214.1g	0%
Dietary Fiber 45.7g	0%
Total Sugars 5.2g
Protein 64.7g	0%

Vitamin D 205IU	0%
Calcium 498.2mg	0%
Iron 25.7mg	0%
Potassium 1425.7mg	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: 72.7%

Protein: 6.3%

Carbs: 21.0%