Cherry Breakfast Cakes

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Cuisine: American
Keyword: breakfast, cherry
Servings: 4


  • 2 1/2 cups almond flour
  • 1 1/2 cup fresh or frozen cherries, thawed, pitted and diced or all-natural low-sugar cherry preserves (4 grams or less)
  • 1/2 cup raw honey
  • 1/2 cup grass-fed butter or coconut oil, melted (use refined so there’s no coconut flavor)
  • 4 pastured eggs
  • 2-3 vanilla beans, split and use the seeds from inside (awesome!) or use 1 tbsp vanilla extract
  • 2 tsp almond extract
  • 1/4 tsp Celtic sea salt
  • 1/4 tsp aluminum-free baking soda


  • Preheat oven to 350 and grease a 12 cup muffin tin
  • Grab 3 bowls.
  • In first bowl, combine diced cherries, 2 tbsp honey and 1/8 tsp of the vanilla beans in a bowl and mix well.
  • In second bowl, whisk the eggs, melted butter/oil, the rest of the honey and the almond extract. In third bowl, combine the flour, salt, the rest of the vanilla beans and soda.
  • Add the dry ingredients into the bowl of egg mixture and stir until combined.
  • Pour the cherry mixture into the bottom of each muffin tin.
  • Pour the batter over the cherry mixture, it will come close to the top.
  • Bake at 350 for 20 minutes or until brown.
  • Remove from the tins with a big spoon.


By Thyroid Loving Care. Adapted from Kate’s Healthy Cupboard