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Prep Time20 mins
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Cook Time20 mins
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Serving16
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Ready In40 mins
Low-carb Black Currant Cake with Real Fruity Whipped Cream
I brought a dessert recipe again because every person without exception has a sweet tooth and I know that many people are afraid of the Keto Diet because then they can’t eat sweets. You can eat cakes on Keto Diet of course, you just have to make these desserts a little differently, but in return these desserts will be much tastier because you don’t feel the same dominant taste of sugar everywhere, which is suppressing all flavors. That’s why you don’t even need to use flavor enhancers or artificial flavors in keto desserts because you can finally feel the true taste of the fruit in keto desserts made with real fruit. The astringent taste of the raw black currant is not only an experience due to its special taste, but also cleanses the bile like any bitter dish.
Do you know black currants? If not, change this immediately. Black currant deserves to be much more popular. Although the carbohydrate content of black currant is very high, it is also full of nutrients and vitamins useful for the body, such as. magnesium, calcium, iron, phosphorus, vitamins A, B1, B2, B6 and C. It would be a shame to miss it! Due to the high pectin content of the fruit, it helps the healthy development of the intestinal flora and also alleviates digestive problems. It is full of fiber, which is why it is not only recommended for consumption in case of constipation. You can use frozen black currants as well in all seasons.
100 g of black currant has a carbohydrate content of 74 g and a fiber content of 7 g, so the net carb content is 67 g. It’s really high, but I used a trick again. I boiled the black currant for a few minutes, then filtered it all through a sieve. The sugar was removed with the fruit puree, and I was left with the fiber of the fruit (seeds, fruit peel) with the real fruity taste, which I mixed into the cake.
What I got is an intense black currant flavored, frothy and chocolate dessert miracle that you should try too! If you don’t have fresh black currant berries, you can make this delicious cake with frozen black currant as well, or you can make this great cake with any berries. I also made this type of cake with strawberries, so you can check this recipe on the link below:
You can make this cake with many different berries or any fruit. You will always get an elegant, perfect looking and flavour rich cake that you can also serve to your guests.
How to bake this Black Currant Cake?
The video and the recipe description below tell you everything about how to make it, just follow it step by step.
Ingredients
Cocoa Sponge Cake
Black Currant Cream
Dark Chocolate Topping
Nutrition
Per 2 slices of Black Currant Cakes
- Daily Value*
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Calories: 37118 %
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Fat: 36 g22 %
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Total Carbs: 10 g15 %
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Fiber: 3 g12.6 %
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Sugar: 5 g12 %
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Net Carbs: 7 g16 %
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Protein: 7 g9 %
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Sodium: 46 mg2 %
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Potassium: 1496 mg42 %
- Percent Daily Values are based on a 2,000-calorie diet. Fat 165 g, Carbohydrate 40g, Fiber 25 g, (Sugar 40 g,) Protein 75 g, Sodium 2300 mg, Potassium 3,500 – 4,700 mg. To calculate the whole net carb content in food, have to subtract the fiber from the total number of carbs. Your individual daily values may be higher or lower depending on your own calorie needs.
- Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.
Directions
Separate the eggs. Put egg yolks into a deep bowl, add sweetener into it and mix, then add coconut oil and mix further. Add cream and cocoa powder as well and mix them together well.
Add almond flour with baking powder into the egg mixture and mix together.
In the separate bowl make hard foam from egg whites with a pinch of salt then add this egg white foam into flour mixture. Mix them together gently.
Pour the raw sponge cake mixture into a paper-lined baking sheet (8" x 8" / 20 x 20 cm) then put it into preheated oven to 350 F / 180 C for 20-25 minutes.
Cook the black currant for a short time, then put it in a sieve and squeeze out its juice and meat. You get blackcurrant puree and peel with seeds like fiber. I used only this fiber because the aroma of black currant is still in this fiber, but the sugar is gone out of it with the puree.
Beat whipping cream with sweetener into hard foam then add black currant fiber and mixe together.
Put the cream onto the cocoa sponge cake,
Spread the cream evenly, then put the cake into fridge.
Melt dark chocolate with coconut oil and spread it onto the top of the cake. Cool it until serve.
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