Diabetic-Friendly Pound Cake

Diabetic-Friendly Pound Cake

Description

This diabetic-friendly pound cake is a light, tender, low-carb dessert made with almond flour and coconut flour instead of traditional wheat flour, and a zero-calorie sweetener instead of sugar. It’s perfect for anyone watching their blood sugar, following a keto or low-carb diet, or simply looking for a healthier treat.

Ingredients (Serves 10–12 slices)

• 1 ½ cups almond flour

• ¼ cup coconut flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened (or coconut oil for dairy-free)

• ¾ cup erythritol, monk fruit, or stevia blend (sugar substitute)

• 4 large eggs (room temperature)

• 2 tsp vanilla extract

• ¼ cup unsweetened almond milk (or other low-carb milk)

• Optional: 1 tsp lemon zest or almond extract for flavor variation

Instructions

1. Preheat Oven

   • Preheat your oven to 350°F (175°C).

   • Grease and line a 9×5-inch loaf pan with parchment paper.

2. Mix Dry Ingredients

   • In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.

3. Cream Butter and Sweetener

   • In another large bowl, beat butter and erythritol until light and fluffy (2–3 minutes).

4. Add Eggs and Vanilla

   • Beat in eggs one at a time, then add vanilla extract (and lemon zest if using).

5. Combine Wet and Dry

   • Gradually add the dry mixture to the wet mixture, alternating with almond milk until fully combined. Batter will be thick but smooth.

6. Bake

   • Pour into prepared pan and smooth the top.

   • Bake for 40–50 minutes, or until a toothpick comes out clean and the top is golden.

7. Cool and Serve

   • Let cool in the pan for 10 minutes, then transfer to a rack.

   • Slice once fully cooled for best texture.

Notes & Tips

• Do not overbake — almond flour can dry out quickly. Check at 40 minutes.

• For extra moisture, add 2 tbsp Greek yogurt or 1 tbsp sour cream to the batter.

• Sweeteners like allulose or monk fruit blends give the most natural taste.

• This cake freezes beautifully — wrap slices individually and thaw as needed.

Nutritional Info (Per Slice, based on 12 servings)

(Values may vary slightly by ingredients used.)

Health Benefits

✅ Low Glycemic Impact: Made without refined flour or sugar — gentle on blood sugar levels.
✅ High in Healthy Fats: From almond and coconut flours, which promote satiety.
✅ Rich in Fiber: Helps stabilize glucose and improve digestion.
✅ Gluten-Free: Perfect for those with celiac or gluten sensitivity.
✅ Protein Boost: Eggs and almond flour provide sustained energy.

Q&A

Q1: Can I use regular flour instead?
👉 Not in this recipe — almond and coconut flours behave differently.

Q2: What’s the best sweetener for diabetics?
👉 Monk fruit or erythritol are the best options — they don’t raise blood sugar or insulin.

Q3: Can I make it dairy-free?
👉 Yes! Use coconut oil instead of butter and almond milk as listed.

Q4: How long will it keep?
👉 Store in an airtight container:

• Fridge: up to 5 days

• Freezer: up to 2 months

Q5: Can I add fruit?
👉 Yes — fold in a few blueberries or raspberries for extra flavor and antioxidants (in moderation).