Low-carb cherry cake

Ingredients for 1 servings:

• 200 g coconut flour
• 120 g walnut flour or hazelnut or almond flour, defatted,
• 240 g butter or coconut oil or rapeseed oil
• 12 eggs, size M
• 300 g xylitol (sugar substitute)
• 2 tsp baking powder
• 300 g cherry(s), pitted, fresh or unsweetened, frozen or from a jar
• 40 g xylitol (sugar substitute) (like powdered sugar)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

for 16 pieces

Preheat oven to 175°C fan/convection oven. Beat eggs, butter, and xylitol in a mixing bowl until fluffy. Then add the coconut flour, your chosen nut flour, and baking powder and mix. Line a baking sheet with baking paper and pour in the batter. For cherries from a jar: Drain the cherries first. Spread the cherries over the batter. Bake at 175°C fan/convection oven for 35 minutes or until no batter sticks to the skewer, then let cool. Once the cake has cooled, dust evenly with the powdered xylitol or powdered erythritol. Makes 16 slices.