Coconut Almond Flour Cherry Cake (Gluten-Free, Keto-Friendly, No Sugar)

“Looking for one last sweet taste of summer?” 🍒🥥

My Coconut Almond Flour Cherry Cake is the perfect way to savor the end of summer! 🌴🍒 Made with health-conscious ingredients, it’s gluten-free, low net carbs, sugar-free, and keto-friendly—so you can enjoy dessert while staying mindful of your choices.

Sweet, coconutty, cherry deliciousness in every bite! ❤️

Are you ready to end summer with a healthier sweet treat?

Ingredients

1 ½ cup of coconut almond flour

¼ tapioca flour

1 tsp baking powder

¼ tsp salt

¾ cups Monk fruit

2 eggs

1 cup almond milk with 1 Tbsp of lemon juice (shaken)

½ cup coconut oil (melted)

1 tsp vanilla extract

½ cup unsweetened shredded coconut + 2 Tbsp for the top

Topping

3/4 cup of halved cherries, fresh or frozen for the top

2 Tbsp sliced almonds for the top

1 Tbsp of Monk fruit for the top

Instructions

1. Heat oven to 350F. Grease an 8-inch square baking pan and line with parchment paper. Set aside.

2. Whisk the almond flour, tapioca flour, ½ cup coconut shreds, and the baking powder.

3. In another bowl, whisk together the Monk fruit and the eggs until well combined and foamy, about 1 minute. Add almond milk, coconut oil (melted), vanilla, and salt. Whisk until completely combined.

4. Combine your wet into your dry ingredients and mix well.

5. Pour the cake batter into the prepared baking pan. Scatter the cherries over the top of the cake. Top with the remaining some coconut shreds, the almonds, and the 1 Tbsp of Monk fruit (if desired).

6. Bake for 35-40 minutes, or until golden and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Enjoy!