Step 1

For the cake:Preheat oven to 350 degrees.

Step 2

In a large mixing bowl, add in almond flour, unflavored protein powder, salt, and baking powder. Set aside.

Step 3

In a separate large mixing bowl, cream together 1/2 cup butter, Swerve granular, eggs, vanilla extract, pineapple extract, and heavy cream.

Step 4

Add dry ingredients into wet ingredients and mix until combined.

Step 5

In a small bowl, mix together 1/4 cup brown Swerve and 1/4 cup butter with a fork. Sprinkle brown Swerve mixture over an 8x8 pan.

Step 6

Pour batter over brown Swerve butter mixture in pan. Bake in a preheated oven for 30 minutes. *If the top of the cake starts to brown (mine started about 15 minutes in) place a sheet of foil over to prevent anymore browning.

Step 7

Remove from the oven and let the cake cool.

Step 8

For the cherry glaze:In a small bowl, mix together powdered Swerve, heavy cream, cherry extract. Drizzle over the cake once the cake has cooled.

Step 9

Serve and enjoy!