• Debbie

Dark Cherry Almond Coffee Cake | Low Carb | Gluten-Free | Keto

Wake Up and Smell this luscious Dark Cherry Almond Coffee Cake! It's a great treat for holiday breakfasts. This buttery yellow cake is topped with Dark Sweet Cherries and a Crumb Topping. I used Kawaii Treats and Eats Yellow Cake Mix mix for the base, making this an incredibly easy cake to make. It is so quick to make you will have it prepared and in the oven in under 20 minutes.  It is great served warm, room temperature, and even chilled from the fridge.

This by far is one my favorite cakes that I've made. I can't tell you how much I have enjoyed this. I used almond extract in the cake which brings right over the top! I am not a huge fan of almond extract as it can be over powering. But it is a must in this coffee cake.

I know you're all like .. what Cherries on a low carb/keto diet?!? Honestly, it works (at least for me). Each slice will have only a small amount of cherries but it's just the right amount in each bite. I used 80g of frozen dark cherries (unsweetened) which adds about 12g net carbs to the entire cake. So basically adding only 1g or 2g net carbs to each serving (depending on your serving size).

Dark Cherry Almond Coffee Cake | Low Carb | Gluten-Free | Keto

Dark Cherry Almond Coffee Cake | Low Carb | Gluten-Free | Keto

Dark Cherry Almond Coffee Cake | Low Carb | Gluten-Free | Keto

Dark Cherry Almond Coffee Cake - Before Baking

Dark Cherry Almond Coffee Cake | Low Carb | Gluten-Free | Keto

Ingredients: 1 package Kawaii Treats and Eats Yellow Cake Mix (use coupon code: DMLCD10) 5 Tablespoons Butter 2 Eggs 1 teaspoon Vanilla Extract 1 teaspoon Almond Extract (Note: The ingredients on the package asks for 2 teaspoons vanilla. I used both vanilla and almond extract) 80 grams Frozen or Fresh Sweet Dark Cherries (about 3/4 cup or 14 to 16 whole cherries) Crumb Topping (see below)

Step 1: 1. Preheat oven to 350 degrees F. Have ready 7-inch tart pan with a removable bottom. Line the bottom of the tart pan with a round piece of parchment paper. (You can use a parchment lined 8x8 baking dish if you don't' have a tart pan, the cooking time will change). 2. Make the yellow cake according to the directions on the package. Set Aside Step 2: Prepare The Cherries: 1. Place the frozen cherries on a paper towel and allow to defrost and dry (as the cherries defrost the juices will be soaked up by the paper towels. You want to make sure the cherries are as dry as possible to keep from making the cake too wet). 

Step 3: Prepare The Crumb Topping: 3 T Butter, melted 1/2 Cup Almond Flour Fine Ground 1 T Coconut Flour 1 1/2 T Granulated Swerve (or other sugar substitute) 1/4 to 1/2 tsp vanilla or almond extract (optional)

1. Add the extract to the melted butter and mix well. Whisk together the almond flour, coconut flour, granulated Swerve. Work in the butter, mixing until coarse crumbs form.

Step 4: Prepare and Assemble The Cake: 1. Pour the batter into the prepared pan, smoothing the top with an offset spatula or back of a spoon. 2. Arrange the cherries on the top of the cake (I topped with whole cherries, and a few cherries cut in half) Sprinkle the crumb topping over the cherries, leaving the cherries somewhat exposed. 3. Optional: Sprinkle the top of the cherries and crumb topping with 2 teaspoons of sweetener. 4. Bake at 350 degrees for 28-32 minutes or until middle is just set. (Note: cooking time will be less if using an 8x8 baking dish).

Nutritional Information: coming ...

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