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Cherry Gelatin Cream Cake
Rocco Fuhrman

Cherry Gelatin Cream Cake

Cherry Gelatin Cream Cake delivers vibrant cherry flavor with a delicate, creamy texture. Perfect for busy parents, this diabetes-friendly treat proves healthy eating is delicious.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 6 hours 50 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups blanched almond flour
  • ¼ cup erythritol or monk fruit sweetener blend
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 2 large eggs
  • ¼ cup unsweetened almond milk
  • 2 tablespoons melted coconut oil or avocado oil
  • 1 teaspoon pure vanilla extract
  • 8 ounces light cream cheese, softened
  • ¼ cup erythritol or monk fruit sweetener blend
  • 1 teaspoon pure vanilla extract
  • 1 cup sugar-free whipped topping
  • 1 (0.6 ounce) package sugar-free cherry gelati
  • 1 cup boiling water
  • ½ cup cold water
  • ½ cup pitted fresh or frozen cherries, halved
  • Fresh mint leaves (optional)
  • Extra fresh cherries (optional)

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, and sea salt.
  3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract, then mix it with dry ingredients until just combined.
  4. Spread the batter evenly into the prepared baking pan and bake for 15-20 minutes. Let cool completely.
  5. In another bowl, beat the softened cream cheese, erythritol, and vanilla extract until smooth, then gently fold in the sugar-free whipped topping.
  6. Spread the cream cheese mixture over the cooled cake base and refrigerate for at least 30 minutes.
  7. Prepare the gelatin layer by boiling water, dissolving the sugar-free cherry gelatin, and mixing in cold water. Cool to room temperature.
  8. Arrange the halved cherries over the chilled cream cheese layer, and pour the cooled gelatin mixture gently over the top.
  9. Chill for at least 4-6 hours or overnight until the gelatin is firm, then slice and serve.

Notes

For best results, serve chilled. Store leftovers in an airtight container in the refrigerator for 3-4 days.