Try this low carb cherry brownie cake and you will be amazed by the taste of the sweet cherries! Gluten-free and sugar free, this is a guilt free treat to enjoy during cherry season. This recipe is Trim Healthy Mama friendly, Keto diet friendly and low carb.
I remember harvesting cherries with my grandparents when I was about 8 years old. Only, I harvested more straight into my belly than into the basket I was supposed to… Oops.
Grandma kept telling me I’d get a terrible stomach ache, but lo and behold, I never did. So, obviously, I think it’s normal to eat pounds and pounds of cherries when they’re in season 😉
I guess I’m somewhat extending this belief to this scrumptious Low Carb Cherry Brownie Cake. I mean, chocolate and cherries?! An inseparable pair. So I found it to be fair game to stuff this cake with as much of either ingredient as possible.
I think you’ll agree with my philosophy once you’ve tasted it. Just wait and see.
How To Make Low Carb Cherry Brownie Cake
The thing with low carb baking is… Sigh. It’s not always easy. Which is why naturally flat things like brownies and bars are a great place to start.
Technically speaking, this is not just a brownie… It’s a brownie cake. It has the rich, chocolatey moist inside of a brownie, but it’s also deliciously crumbly and soft like the perfect cake.
So, a great low carb, gluten free bake to get your toes wet with. I made this for our neighborhood garden party (and our neighbors are decidedly not health-conscious). Guess which dessert vanished in a couple of seconds? That’s right – this one!
The ingredients for this delicious low carb dessert:
I first started experimenting with making a healthy brownie something because I have a very decadent, definitely not low carb brownie recipe from a pastry chef I constantly crave. But my jeans don’t agree with this craving, so I had to come up with something new to satisfy that need for something perfectly fudgey and chocolatey.
I just couldn’t figure out how to make them a) sweet enough without using a ton of stevia – which makes this so bitter, especially with the cocoa powder and b) fudgey and moist without adding all the butter in my fridge (which is a lot, I think I have a problem?).
Enter my secret ingredient: Cherry purée! Which is really just a fancy way of saying I chucked a bunch of pitted cherries into my blender and prayed for them to blend up smoothly. They did.
There’s also a lot of melted chocolate in this cake. Use stevia sweetened chocolate chips if you want to stick to the whole low carb theme – Lily’s has great baking chips you can see on Amazon by clicking here. (FYI, I make a commission for purchases made through that link. Your price doesn’t change.) They are a little pricey but this seller ships in packs of 4 at the best price I’ve seen on Amazon.
You could also use unsweetened chocolate and slightly increase the stevia blend you’re adding, OR even experiment with making your own “melted chocolate” with melted coconut oil, cocoa powder and stevia.
The melted chocolate and blended cherries together make this cake incredibly moist and nicely sweet without a bitter taste. I think a virtual high five would be in order right about now!
As the “flour” in this cake, I knew I wanted to use something nutty. Almond flour didn’t quite cut it for me, because it overpowered the flavor of the chopped walnuts.
So genius me blitzed walnuts into a powder and – wow. So amazing!
Just be careful to not overprocess them, or you’ll end up with walnut butter. An easy way to help prevent this is to freeze the walnuts before blitzing them up.
If you can’t be bothered with this, feel free to use almond flour either way. It will be an almond cherry brownie cake… Which, in hindsight, sounds pretty delicious to be fair. I mean, chocolate covered almonds, anyone?
… is peanuts! I mean, not literally. But it’s just the usual suspects you’d find in a cake.
Baking powder, baking soda, vanilla, cocoa powder, eggs, sweetener… There’s also extra chopped walnuts and some extra cherries.
My foolproof tips to make this low carb cherry brownie cake an absolute success:
- Blend the cherries before melting the chocolate. You’ll want to stir the blended cherries into the melted chocolate right away to cool it down enough so the egg yolks don’t curdle. I know, I’m terrible at following instructions, too… But listen to my advice just this once. Otherwise, you’ll end up with scrambled egg cake.
- You cannot overmix the cake batter. Until you fold in the egg whites, that is. Speaking of…
- Don’t skip beating the egg whites to soft peaks. It adds the extra little bit of lift this cake needs to go from low carb brick to low carb brilliance.
How this Low Carb Cherry Brownie Cake fits into the Trim Healthy Mama Plan:
If you’ve been around for a while, you’ll know what a huge fan I am of the Trim Healthy Mama lifestyle.
If you don’t know what I’m going on about and want to learn more, an easy book to start with is their Trim Healthy Mama Plan you can get on Amazon here. FYI, I make a commission for purchases made through that link. Your price doesn’t change.
This recipe is great for an s-fuel setting, as it is full of healthy fats but low in carbohydrates.
Even though it’s on-plan, make sure to remember it’s still a dessert and enjoy in moderation. Much unlike my eight year old self when it came to freshly picked cherries 😉
Get the printable recipe for this Trim Healthy Mama Friendly Cherry Brownie Cake here:
Low Carb Cherry Brownie Cake
- 8 oz dark chocolate chips for melting (preferably stevia-sweetened)
- 3 tablespoons THM Gentle Sweet OR your favorite Stevia Blend (NOT pure Stevia!) alternatively, use 1/3 cup honey
- 5 oz cherries pitted and blended until smooth
- 3 large eggs separated
- 1 heaping cup ground walnuts you can pulse your own in a food processor, just be careful that they don't turn into walnut butter
- 2 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup walnuts chopped
- 8 cherries pitted and halved
- Prepare the chocolate: Melt the chocolate. Add the sweetener and cherry purée and mix thoroughly (this will cool the chocolate down so the egg yolks don't curdle).
- Make the batter: Whisk in the egg yolks. Add the ground walnuts, cocoa powder, vanilla, baking powder and baking soda. Mix well until a smooth batter forms.
- Prep: At this point, preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper.
- Beat the egg whites and fold in: Beat the egg whites until just stiff. Fold into the batter along with the chopped walnuts.
- Bake: Pour into the baking pan and decorate with the halved cherries. Bake for 45-60 minutes (depending on how fudgey you like your brownies). Let cool in the pan before slicing.