Keto Cherry Cake
Indulge in the delightful flavors of this Keto Cherry Cake, a low-carb dessert that's as delicious as it is guilt-free. Made with almond and coconut flours, this cake delivers a light, moist texture while keeping it keto-friendly. Sweetened with granulated erythritol and infused with a hint of zesty lemon and fragrant vanilla, every bite is a perfectly balanced treat. Juicy, unsweetened frozen cherries are folded into the batter, adding bursts of natural sweetness and vibrant color to each slice. With a quick prep time of 20 minutes and a golden-brown bake in just 35 minutes, this easy-to-make cherry cake is perfect for any occasion—whether it's a midweek indulgence or the star of your low-carb dessert spread. Enjoy it plain or dusted with a touch of erythritol for a bakery-perfect finish.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 0.75 cups Granulated erythritol
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 1 teaspoons Vanilla extract
- 4 Large eggs
- 0.5 cups Heavy cream
- 1 cup Frozen pitted cherries (unsweetened)
- 1 teaspoons Lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray and line the bottom with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Whisk together until evenly mixed.
In a separate bowl, using an electric mixer, cream the unsalted butter and granulated erythritol together until light and fluffy.
Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Gently fold the dry ingredients into the wet mixture using a spatula or low-speed mixer setting, alternating with the heavy cream until just combined.
Fold in the frozen cherries. Ensure they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and level the surface with a spatula.
Bake for 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust with a little more erythritol if desired before serving. Slice and enjoy!
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.3 g | 268% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 255.9 g | 93% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 40.4 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 581 mg | 45% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 934 mg | 20% | |
*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.
