Juicy cherry pie diabetic fair

Ingredients for a small baking tray approx. 27 × 17.5 cm

1 jar of well drained unsweetened cherries (Morello cherries or sweet cherries)
40 g ground almonds
70 g coconut flour
150 g ground hazelnuts, ground blanched almonds can also be used
5 eggs size M
90 g Xylitol
2 tsp stevia powder, 1 tsp stevia is 50 g
300 g cream cheese
1 bag of pure tartar baking powder
Vanilla extract


Preheat the oven to 180° C top and bottom heat.
Pit the cherries and roll them in the ground almonds and set aside. Combine the coconut flour, ground hazelnuts, Erythritol ground to powder and baking powder, then add the cream cheese, eggs and vanilla extract and mix until smooth.

Put the half of the cherries in the Dough, and line a small baking tray with baking paper and pour in the batter. Spread the remaining cherries on top and press down lightly. Bake the cherry cake in a preheated oven at 180 °C for 40 to 45 minutes, the cake should be covered after about 25 minutes so that it does not get too brown.

Once the baking finished, please let the cake cool for about 30 minutes first. Then remove from the pan, cut and enjoy. Tastes excellent with freshly whipped cream.

The nutritional values per 100 g:

kcal: 195
Carbohydrates: 7 g
Proteins: 6,1 g
Fat: 14.3 g

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