Ingredients:
For the Cake:
1½ cups almond flour
½ cup unsweetened cocoa powder
¼ cup coconut flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup melted butter (or coconut oil)
¾ cup erythritol or monk fruit sweetener
4 large eggs
½ cup unsweetened almond milk
1 tsp vanilla extract
1 tsp apple cider vinegar (helps rise)
¼ tsp instant coffee powder (optional, enhances chocolate flavor)
For the Filling:
1 cup heavy whipping cream
2 tbsp powdered erythritol
½ tsp vanilla extract
½ cup pitted cherries (fresh or frozen, unsweetened – optional for keto, use sparingly or substitute with raspberries)
For the Chocolate Ganache:
½ cup sugar-free dark chocolate chips
3 tbsp heavy cream
1 tbsp butter
For Decoration:
1 cup whipped cream (same as filling)
Fresh cherries (use 1 per slice, or sugar-free cherry topping)
🍰 Instructions
Preheat Oven:
Preheat to 350°F (175°C). Grease a bundt or ring cake pan and line with parchment if possible.
Mix Dry Ingredients:
In a bowl, whisk almond flour, coconut flour, cocoa, baking powder, baking soda, and salt.
Mix Wet Ingredients:
In another bowl, beat eggs and sweetener until light. Add melted butter, almond milk, vanilla, vinegar, and coffee powder.
Combine:
Add dry ingredients to wet and mix until smooth. The batter will be thick.
Bake:
Pour into the pan and bake 25–35 minutes or until a toothpick comes out clean.
Let it cool completely before slicing horizontally through the middle.
🍫 Make the Filling & Topping
Whip the Cream:
Beat heavy cream, powdered erythritol, and vanilla until stiff peaks form.
Layer:
Spread whipped cream and cherries between the cake layers.
Make Ganache:
Melt chocolate chips, heavy cream, and butter together until smooth. Let cool slightly before drizzling over the cake.
Decorate:
Pipe whipped cream rosettes on top and place a cherry on each swirl, as shown in the image.
Nutrition (per slice, 12 servings)
Calories: ~290
Net Carbs: ~4g
Fat: ~27g
Protein: ~7g