🍰 Diabetic-Friendly Vanilla Cake
A simple, soft vanilla cake made with almond flour, sugar substitutes, and healthy fats — with about 3–5g net carbs per slice depending on your portion.
📝 Ingredients (One 8-inch round or square cake)
Dry Ingredients:
- 2 cups almond flour (blanched, fine texture)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 3 large eggs
- ⅓ cup unsweetened almond milk (or any low-carb milk)
- ⅓ cup erythritol, monk fruit, or other 1:1 sugar substitute (adjust to taste)
- ¼ cup avocado oil or light olive oil
- 2 tsp vanilla extract
- Optional: 2 tbsp plain Greek yogurt or sour cream (for added moisture)
🍳 Instructions
Step 1: Prep
- Preheat oven to 350°F (175°C).
- Grease an 8-inch round or square pan and line with parchment paper if desired.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together almond flour, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
- In a separate large bowl, whisk eggs, sweetener, almond milk, oil, vanilla, and yogurt/sour cream if using.
Step 4: Combine
- Add the dry ingredients to the wet, mixing gently until just combined. Batter will be thick.
Step 5: Bake
- Pour into prepared pan and smooth the top.
- Bake for 25–30 minutes, or until golden and a toothpick comes out clean.
- Let cool in pan for 10 minutes, then cool completely on a wire rack.
🎂 Optional Frosting (Low-Carb Cream Cheese Frosting)
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- ¼ cup powdered erythritol (or to taste)
- ½ tsp vanilla extract
- 1–2 tbsp almond milk to thin
Mix all together until smooth and creamy. Spread over cooled cake.
⚖️ Nutritional Estimate (per slice, 1/10th of cake):
- Calories: ~180
- Net Carbs: ~3–5g
- Protein: ~6g
- Sugar: <1g
- Fiber: ~2g
(Will vary slightly based on ingredients used.)
🧁 Variations:
- Add lemon zest and swap vanilla for lemon extract for a citrus version.
- Fold in a few berries (like blueberries or raspberries) before baking.
- Make as cupcakes: Bake for 18–20 mins in a lined muffin tin.