Cherry Chip Cake
When your kid is living in a far away land and you have the opportunity to make him a care package full of his favourite (and hopefully some new faves) things, most momma’s wouldn’t hesitate. This is how this recipe came into being.
It all started with a simple text from the love of his life, Kayla.
‘Are you accepting visitors today?’
Considering we are living in pandemic times, this in itself is a loaded question. We asked all the right questions (yes vaccinated, yes tested, yes safe) and gladly opened our doors.
The doorbell rang and this darling girl, who I consider a wonderful extension of my son was in my home (and my arms for a big squishy hug) finally after almost two years. (Cripes, it makes me emotional just thinking about it) We caught up, we laughed, we cried. It was so wonderful. She kindly offered me the opportunity to transport some things to my kid. I gladly accepted. I knew right away this cake had to be a part of the package.
Cherry chip (box cake) has always been his fave. If I had a dollar for every one of these I made him as a wee little thing, I would have many dollars. My mission was to ketofy it and make it his new fave. We use the maraschino cherries from ECK2 in this recipe, but you can use fresh or frozen cherries as well.
Long story short, son of mine tells me I blew that box cake right out of the water. I got to nourish my darling son and his lady. Win win for this momma. Thanks to Kayla for the opportunity and for lugging that ‘ridonculously’ heavy box through the airport. Your kindness to this momma is appreciated.
- Prep Time5 min
For the cake
- 5 cups almond flour
- 1 cup (powdered) sweetener
- 1/4 cup protein powder, egg protein only, not whey (optional)
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1/2 tsp salt
- 3/4 cup butter
- 6 large eggs
- 1/4 cup sour cream
- 1/2 cup whipping cream
- 1 cup cherries, chipped or minced very small. We used our maraschino cherries from ECK2 recipe.
- Juice from the cherries, reduced
- 3-4 squirts of cherry Stur (optional)
- 1 tbsp almond extract
- 2 tsp apple cider vinegar
For the icing/frosting
- 8 oz cream cheese
- 1/2 cup whipping cream
- 1/4 cup powdered sweetener
- 1 tsp almond extract
- 1/4 tsp salt
For the Cake
Preheat oven to 350F and line your cake pans with parchment, sides and bottom.
Combine all dry ingredients, including sweetener in a large bowl.
Cream in butter and then mix in all remaining ingredients until thoroughly combined.
Divide batter between two 9 inch cake rounds (or three 6 inch cake rounds). We used a sheet tray with a lip and made bars for this one. (for shipping flat)
Bake for 15-20 minutes, then spin cakes and reduce your oven to 325 and continue to cook for about 15-20 minutes.
The cakes are finished baking when a toothpick inserted in the center comes out clean and the centre of the cakes are not jiggly. The cakes will also be starting to pull away from the sides of the pan.
Turn off your oven. Don’t remove from the oven right away, instead slightly open the oven door and allow the cakes to adjust to the new temperature.
After about 10 minutes, cool your cakes (in the pan) on a cooling rack for about an hour and then into the fridge to completely cool before taking out of the pan.
Frost when cool.
For the icing
Mix all ingredients well and slather on the cold cake.
My young man and his reassembled sheet cake in Calgary. All smiles!
Make cure to only use egg protein powder and NOT whey. It causes an unstable blood glucose levels andi s not keto recommended.
Nutrition & Macro Information
- Amount per serving
- % Daily Value*