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slice of keto almond cherry cake, bowl of cherries

Keto Almond Cherry Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 4 reviews
  • Author: Deb Belsha
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


This almond cherry cake is made with tart cherries and is a moist and slightly dense low carb dessert.  With its almond streusel on top, there is no need for frosting or a glaze.  Enjoy this delicious coffee cake with family and friends.




  • 1 cup sliced almonds
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons packed brown sugar substitute


  • 2 cups fine almond flour, sifted
  • 3 tablespoons coconut flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum *
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 1/2 cups sugar substitute ( I used Monkfruit and Swerve) **
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 3/4 cup tart cherries ( I used frozen), cut in half ***


  1. Preheat oven to 300°F.  
  2. Make the streusel: Combine sliced almonds, butter and brown sugar substitute in a small bowl.  Using your fingers, mix together to form medium size crumbs. Refrigerate until ready to use.
  3. Lightly spray a 9 inch springform pan with non stick baking spray.  Place a round piece of parchment on the bottom and lightly spray the parchment.
  4. Whisk the flours, baking powder, xanthan gum, cinnamon and salt in a bowl.
  5. In a mixer, combine the eggs and sugar and beat on medium speed for 4-5 minutes.  The batter will thicken as you mix it.
  6. Remove cherries from freezer if using frozen.  Cut in half.  
  7. Turn speed down to low and slowly add the butter.  Add the vanilla and increase speed back to medium.  Beat for another 2 minutes.
  8. Remove bowl from mixer and fold in the flour mixture gently but make sure all flour is mixed into the batter.
  9. Pour batter into prepared pan, smooth the top.  Place cherries on top of batter and lightly pat them into the batter.  Sprinkle almond streusel on top.
  10. Bake for 1 hour, test with a toothpick or skewer.  If it is still moist with wet crumbs on the toothpick, bake for another 10 minutes and test again.
  11. Remove from oven and let cool in pan for 20 minutes.  Run a butter knife along the outer edges of the cake to loosen. Open the springform pan and let fully cool before removing.
  12. Store in air tight container for up to 5 days.


*Using xanthan gum helps give structure and improves the texture in low carb and keto baked goods.

**Combining two different sugar substitutes gives the dessert a realistic sugar sweetness without as much aftertaste or cooling effect that some substitutes can give.

***Tart cherries can be found in canned, dried or frozen varieties.  If using frozen, don't defrost ahead of time.  Remove from the freeze as you need them.  They are easy to cut in half even when frozen.