Keto Cherry Cake

Indulge your sweet tooth while staying true to your low-carb lifestyle with this irresistibly moist Keto Cherry Cake! Packed with the nutty richness of almond and coconut flours, this sugar-free dessert is naturally sweetened with erythritol and bursts with juicy unsweetened cherries in every bite. A hint of lemon zest adds a refreshing brightness, while the creamy batter, made with butter and heavy cream, ensures a luscious texture. Perfectly golden and lightly spongy, this gluten-free cake is easy to prepare in under an hour, making it an ideal treat for weekday indulgence or special occasions. Serve it plain or dusted with extra erythritol for a guilt-free dessert that satisfies every craving.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt. Whisk together until evenly mixed.

Step 3

In a separate bowl, using an electric mixer, cream the unsalted butter and granulated erythritol together until light and fluffy.

Step 4

Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.

Step 5

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.

Step 6

Fold in the frozen cherries. Ensure they are evenly distributed throughout the batter.

Step 7

Pour the batter into the prepared cake pan and level the surface with a spatula.

Step 8

Bake for 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 10

Dust with a little more erythritol if desired before serving. Slice and enjoy!

Nutrition Facts

Serving size	(1001.1g)

Amount per serving	% Daily Value*
Calories	2495.1

Total Fat 209.3g	0%
Saturated Fat 69.0g	0%
Polyunsaturated Fat g
Cholesterol 988mg	0%
Sodium 1623.4mg	0%
Total Carbohydrate 255.9g	0%
Dietary Fiber 38.2g	0%
Total Sugars 40.4g
Protein 73.9g	0%

Vitamin D 160IU	0%
Calcium 581.2mg	0%
Iron 13.3mg	0%
Potassium 934.5mg	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: 58.8%

Protein: 9.2%

Carbs: 32.0%