Low-Carb Black Forest Jar – Sweet Without the Sugar Crash

Let’s get one thing out the way. Black Forest cake isn’t exactly low-carb. It’s layers of chocolate sponge, sugary cherries, whipped cream, and sometimes even a bit of booze. That’s the old-school version. Tastes like heaven, but it’ll throw your blood sugar into a rollercoaster if you’re trying to eat cleaner.

So what do you do when you miss that rich, chocolate-cherry goodness but don’t want to mess up your eating goals?

You build it again—but smarter. In a jar.

This low-carb Black Forest jar version skips the sugar, keeps the flavor, and brings the cozy comfort of that German classic straight to your spoon.

Let’s get into it.

What You’ll Need for Black Forest Jar (Ingredients)

Here’s the full list. Nothing weird, nothing you need to special order from outer space. Most of this you can find in your local store or already sitting in your kitchen.

For the Chocolate Cake Layer (Low-Carb Style)

• 1 cup almond flour

• 2 tablespoons unsweetened cocoa powder

• 1/3 cup erythritol or any low-carb sweetener you like

• 1/2 teaspoon baking powder

• Pinch of salt

• 2 eggs

• 1/4 cup unsweetened almond milk

• 1/4 cup melted butter (or coconut oil if dairy-free)

• 1 teaspoon vanilla extract

For the Cherry Layer

• 1 cup pitted cherries (fresh or frozen—but no sugar added)

• 1 tablespoon chia seeds

• 1-2 tablespoons water

• Few drops of liquid stevia (optional, depending on your cherries)

For the Whipped Cream Layer

• 1 cup heavy cream (or coconut cream for dairy-free)

• 1 teaspoon vanilla extract

• 1-2 tablespoons powdered sweetener

Extras (Optional But Yum)

• Shaved dark chocolate (85% cocoa or higher)

• Sugar-free cherry liqueur (1 tablespoon if you want that authentic hit)

• Fresh cherries to garnish

• Mason jars or small glass cups

Making the Layers (Step-by-Step)

1. Start with the Cake

You’re not baking a whole cake here. You’re making a small, rich chocolate sponge you can crumble. Think muffin-style.

Here’s what you do:

• Preheat your oven to 350°F (175°C).

• Mix all the dry ingredients in a bowl (almond flour, cocoa, sweetener, salt, baking powder).

• In another bowl, whisk the eggs, melted butter, almond milk, and vanilla.

• Combine both bowls into a smooth batter.

• Pour the mix into a small greased baking dish or muffin tin.

• Bake for about 15-20 minutes. You’ll know it’s done when a toothpick comes out clean.

Let it cool. Then crumble it with a fork. That’s your “cake layer” ready to go.

2. Make That Cherry Sauce

This part is simple, but it adds all the Black Forest vibes.

Here’s what you do:

• Add your cherries to a small pan.

• Add a splash of water, chia seeds, and a few drops of sweetener if needed.

• Cook on low for 10 minutes until the cherries break down a bit and it thickens into a compote.

You can keep it chunky or mash it a little—up to you. Let it cool before layering.

3. Whip That Cream

Here’s what you do:

• Use a hand mixer or whisk to beat the cream until it forms soft peaks.

• Add in vanilla and sweetener.

• Whip again until it’s firm but not too stiff. You want cloud vibes, not butter.

If using coconut cream, chill the can overnight and only scoop the solid part. Whip that with the same flavoring.

Assembly Time: Building the Black Forest Jar

Grab your clean jars or cups. Here’s how to layer it:

• Start with a spoon of crumbled chocolate cake.

• Add a layer of cherry compote.

• Follow it with a nice dollop of whipped cream.

• Repeat until you hit the top.

• Sprinkle dark chocolate shavings, add a cherry on top, maybe a drizzle of cherry liqueur if you’re feeling bold.

Chill it in the fridge for 30 minutes if you want it cold and set.

Why This Works (Taste Meets Low-Carb Logic)

Most people think eating low-carb means no treats. That’s a lie. You just gotta outsmart the sugar.

This dessert brings the texture—the fluff of whipped cream, the soft richness of chocolate cake, the juiciness of cherries. You get all the hits without spiking your insulin like a bottle rocket.

It’s rich enough to feel like dessert but light enough you won’t need a nap after.

And the jar? Total Pinterest bait. It’s cute, it’s portion-controlled, and you don’t have to commit to baking a whole cake just to get a taste.

Use It Like This

These jars are gold when:

• You’ve got a family dinner and someone’s gluten-free or low-carb

• You’re doing meal prep and want dessert ready for the week

• You’re hosting a brunch and want something that looks impressive but is secretly no stress

• You’re just tired, and want something chocolatey that won’t wreck your eating plan

Also great for:

• Valentine’s night

• Christmas treats

• Birthdays for people who don’t eat sugar but love dessert

Tips and Hacks for a good Low-Carb Black Forest Jar 

No almond flour? Try coconut flour, but use way less (like 1/3 cup). Coconut flour is drier and soaks up liquid like a sponge.

Can’t find fresh cherries? Go with frozen. Just make sure there’s no added sugar.

Want it more chocolatey? Add a few sugar-free chocolate chips in the cake batter.

No jars? Use small glasses, ramekins, or even coffee mugs. It’s not about the jar—it’s about the layers.

Storage and Make-Ahead

You can make the cake and cherry compote ahead and keep them in the fridge. The whipped cream is best fresh, but you can whip it and store it for a day or two.

The assembled jars will keep in the fridge for about 3 days. Just cover them with a lid or cling wrap. They’re even better after sitting overnight. The flavors melt into each other.

Calories and Carbs (Per Jar, Estimate)

• Net carbs: 5 to 7g (depends on your sweeteners and cherry amount)

• Calories: Around 250–300

• Fat: High (because of the cream and almond flour)

• Protein: 5–7g

So yeah, it’s dessert—but it won’t throw you off your game.

Little Story Behind This Recipe

My grandma’s from southern Germany, real close to the Black Forest. Her original Black Forest cake? Incredible. But she didn’t mess around, full sugar, full cream, kirsch everywhere.

Fast forward to me, trying to stay low-carb but still craving something that tastes like home. This jar version? Total win. My mom didn’t even notice it was low-carb the first time I made it. Now she asks for it on her birthday.

Conclusion

No one’s saying skip dessert. You just need the right kind. This low-carb Black Forest jar is simple, sweet, and makes you feel like you’re treating yourself—without all the sugar drama.

Save it, print it, pin it, or scribble it down. It’s the kind of thing you make once and then keep coming back to.

Let me know if you want a version with a bit of protein powder snuck in, or a dairy-free tweak for the whipped cream. Happy to help you tweak it.

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