Chocolate Cherry Cake


Cherry layers
  • 1/2 cup coconut flour
  • 1/2 cup Erythritol
  • 1 tsp baking powder
  • 1 package (.4 oz) sugar-free black-cherry jello
  • 1/3 cup no-sugar added cherry pie filling, chopped into small pieces in food processor
  • 3 eggs
  • 1/2 cup melted butter
  • 1/2 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
Chocolate Layer
  • 2 egg
  • 1/4 cup heavy whipping cream
  • 1/4 cup melted butter
  • 2 TBSP flax meal
  • 2 TBSP almond flour
  • 1/4 cup cocoa powder
  • 1/2 cup Erythritol
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp red wine vinegar
  • 2 cups heavy whipping cream
  • 2 cups sugar substitute
  • 2 tsp vanilla extract
  • 20 sugar-free Cherry Life Savers
  • 1/3 cup Bake Believe dark chocolate chips


Preheat oven to 350°. Line 2 6-inch cake pans with parchment paper. Spray with PAM and flour the sides of the pans with a little extra almond flour or coconut flour.

To make the cherry cake, mix together the first four ingredients in a mixing bowl. Add remaining ingredients, and mix until well combined. Spoon batter into prepared pan, and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pan before carefully removing and storing in a refrigerator until decorated.

Make chocolate layer by combining all wet ingredients and Erythritol in mixing bowl. Add in dry ingredients and mix. Pour batter into prepared pan and bake for 25-30 minutes, or until tooth pick inserted in the center comes out clean. Let cakes cool in pan before carefully removing and storing in a refrigerator until decorated.

Add heavy whipping cream, sugar substitute, and vanilla to mixer and whip until stiff peaks form, then whip a minute more. Vanilla Cream Topping should be thicker than whipped cream but not as thick as butter. Store in refrigerator until ready to use. Grease a small plate with spray Pam. In microwave safe bowl, melt cherry lifesavers until bubbling and carefully pour onto prepared plate. Freeze until firm and cool. Use a metal metal spatula to remove candy from plate, than break into pieces with hands. Process chocolate chips until it is 50/50 small pieces and chocolate powder.

Carefully slice the cherry cake into two layers. Place first layer of cherry cake and top with a layer of vanilla cream topping, add chocolate layer and top with more vanilla cream topping, place last layer of cake and ice cake with remaining topping. Sprinkle chocolate pieces over the top of the cake. Top with candy shards. Slice and serve!

Nutrition Facts
Servings: 12
Amount per serving
Calories 418.5
Total Fat 39.6g
Total Carbohydrate 6.2g
Protein 11.5g
Potassium 208mg
Disclaimer: Nutrition is approximate

Fluffy Fudge Mug Brownie


  • 1 egg
  • 2 TBSP cream
  • 2 TBSP melted butter
  • 1 TBSP flax meal
  • 1 TBSP almond flour
  • 2 TBSP cocoa powder
  • 3 TBSP sugar substitute
  • 1/2 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1/4 tsp red wine vinegar
  • 1/8 cup sugar free chocolate chips
  • Optional: Sugar-free whipped cream or low-carb ice cream


In a large microwave safe mug, combine all dry ingredients and mix well. Stir in wet ingredients. Add chocolate chips and gently stir. Microwave for 2 minutes and 30 seconds (700 watt microwave) or until a tooth pick inserted in the center comes out clean and the cake just begins to pull away from the sides of the mug.

Nutrition Facts
Servings: 2
Amount per serving
Calories 175
Total Fat 20.8g
Net Carbohydrate 3.4g
Protein 1g
Disclaimer: Nutrition is approximate.