35+ Easy and Delicious Holiday Diabetic Cake Recipes You’ll Love

The holiday season is a time for family, friends, and, of course, delicious food. But for those managing diabetes, holiday treats can often feel off-limits due to the high sugar and carb content typically found in cakes and desserts.

However, that doesn’t mean you have to miss out on the joy of sweet treats. In fact, you can still indulge without worrying about blood sugar spikes!

In this collection of 35+ holiday diabetic cake recipes, we’ve curated a variety of low-carb, sugar-free, and diabetic-friendly options that are perfect for the festive season.

Whether you’re craving rich chocolate, refreshing fruit flavors, or warm spices, these cakes offer a healthier alternative without sacrificing taste.

You can enjoy your favorite holiday flavors while keeping your health in check, all thanks to ingredients like almond flour, coconut flour, erythritol, and other diabetic-friendly substitutes.

35+ Easy and Delicious Holiday Diabetic Cake Recipes You’ll Love

The holidays are meant to be enjoyed, and that includes indulging in desserts without the worry of blood sugar spikes.

With these 35+ holiday diabetic cake recipes, you can savor every bite of cake without guilt.

By using natural, low-carb ingredients and sugar substitutes, you can transform traditional festive cakes into diabetic-friendly delights.

Whether you’re baking for yourself, a loved one, or a crowd, these cakes prove that you can enjoy the sweetness of the season while maintaining your health.

Low-Carb Cinnamon-Spiced Almond Cake

This festive almond cake is a perfect diabetic-friendly dessert for the holidays. With a warm blend of cinnamon and a nutty almond base, it provides a comforting taste of the season without spiking blood sugar levels. Using almond flour and erythritol instead of regular flour and sugar makes it a great choice for those with diabetes.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol (or other preferred sugar substitute)
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line with parchment paper.
2. In a medium-sized bowl, whisk together almond flour, erythritol, cinnamon, baking soda, and salt.
3. In another bowl, beat the eggs and add the almond milk, melted coconut oil, vanilla extract, and almond extract (if using).
4. Gradually fold the wet ingredients into the dry ingredients until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cake can be enjoyed plain, but for an extra touch, you can top it with a dollop of unsweetened whipped cream or a sprinkle of powdered erythritol.

A perfect dessert that feels indulgent without derailing your health goals, this cake offers all the holiday flavors with a low-carb twist. It’s simple to make, and its rich, moist texture will surely please everyone, whether diabetic or not.

Sugar-Free Gingerbread Cake

This sugar-free gingerbread cake is a spicy, festive treat that gives you all the flavors of gingerbread without the added sugar. By using a blend of spices and a sugar substitute, this cake offers a guilt-free way to enjoy a classic holiday favorite.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or preferred sugar substitute)
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp molasses (optional, for flavor)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
2. In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, ginger, cloves, and salt.
3. In another bowl, whisk together the eggs, applesauce, almond milk, vanilla extract, and molasses.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cake is perfect for those who love the spicy warmth of gingerbread but need to avoid excess sugar. Its fluffy texture and aromatic spices bring the essence of the holiday season to life. You can serve it on its own or with a little unsweetened whipped cream for a festive finishing touch.

This sugar-free gingerbread cake is a wonderful way to celebrate the holidays while staying mindful of your health. It has a wonderful depth of flavor, with just the right balance of spices, and is sure to become a favorite at your holiday gatherings.

Diabetic-Friendly Chocolate Peppermint Cake

Indulge in the richness of chocolate and the refreshing taste of peppermint with this diabetic-friendly chocolate peppermint cake. Using stevia or erythritol as a sweetener, it’s a decadent holiday dessert that will satisfy your cravings without causing blood sugar spikes.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup erythritol or stevia (to taste)
• 1 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract
• 1/4 cup sugar-free chocolate chips (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt.
3. In another bowl, beat the eggs, then add the almond milk, melted coconut oil, vanilla extract, and peppermint extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. If desired, fold in the sugar-free chocolate chips for added texture.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For an extra treat, you can sprinkle crushed sugar-free peppermint candies or drizzle some sugar-free chocolate sauce over the top before serving.

This cake captures the essence of a holiday favorite—chocolate and peppermint—while being a guilt-free option for those watching their blood sugar. The combination of rich cocoa and the cool freshness of peppermint makes it a delightful holiday indulgence.

This chocolate peppermint cake provides the perfect balance of flavors and textures, offering a festive and satisfying dessert that aligns with diabetic dietary needs. It’s a versatile and delicious choice for your holiday dessert table.

Diabetic Pumpkin Spice Cake

This diabetic-friendly pumpkin spice cake is perfect for fall and winter gatherings. The rich pumpkin flavor, combined with warm spices, creates a moist, satisfying treat that’s both delicious and healthy. Made with almond flour and a sugar substitute, it’s ideal for those managing their blood sugar levels during the holidays.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup erythritol (or other preferred sugar substitute)
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 3 large eggs
• 1 cup pure pumpkin puree (not pie filling)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, beat the eggs, then add the pumpkin puree, almond milk, melted coconut oil, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until well combined.
5. Pour the batter into the prepared cake pan and spread it out evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For a festive touch, top with a light dusting of powdered erythritol or a dollop of unsweetened whipped cream.

This pumpkin spice cake is a wonderful way to bring the flavors of autumn into your holiday celebrations while keeping it diabetic-friendly. The natural sweetness of pumpkin and the warm spices make for a comforting dessert that will satisfy your cravings without compromising your health goals.

Diabetic Lemon Poppy Seed Cake

This light and refreshing diabetic-friendly lemon poppy seed cake brings a burst of citrus flavor with the subtle crunch of poppy seeds. Made with almond flour and a sugar substitute, this cake is the perfect sweet treat to enjoy any time of year, but especially during the holidays when you’re looking for something light and zesty.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup erythritol (or preferred sugar substitute)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1/4 cup melted coconut oil
• 1 tbsp poppy seeds
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, then add the almond milk, lemon juice, lemon zest, melted coconut oil, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until smooth.
5. Stir in the poppy seeds.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

You can drizzle this cake with a simple sugar-free glaze made with powdered erythritol and lemon juice for an extra touch of sweetness.

This lemon poppy seed cake is refreshing, light, and bursting with citrus flavor. Its texture is wonderfully moist, and the poppy seeds add a fun crunch. Perfect for anyone following a diabetic diet, it’s a perfect way to enjoy a bright and flavorful dessert without compromising on taste.

Diabetic Carrot Cake

Carrot cake is a beloved holiday classic, and this diabetic-friendly version keeps all the delicious flavors but cuts out the sugar. With the natural sweetness from carrots and a touch of cinnamon, this cake is both satisfying and healthy, making it a great option for anyone looking to keep their blood sugar in check.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol (or other preferred sugar substitute)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/4 cup chopped walnuts (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs, then add the almond milk, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients, then fold in the grated carrots and walnuts (if using).
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

You can frost this cake with a sugar-free cream cheese frosting for an added indulgence, or simply serve it plain for a lighter treat.

This diabetic-friendly carrot cake is a perfect combination of flavor and nutrition. The sweetness from the carrots and the spices creates a deliciously moist cake, while the added walnuts offer a satisfying crunch. It’s a great way to enjoy a classic holiday dessert without worrying about your blood sugar levels.

Diabetic Apple Spice Cake

This apple spice cake is a warm and comforting dessert that combines the sweetness of apples with the aromatic spices of cinnamon and nutmeg. It’s made with almond flour and a sugar substitute, making it perfect for those who need to manage their blood sugar during the holidays.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup erythritol (or other preferred sugar substitute)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 medium apple, peeled, cored, and diced
• 1/4 cup chopped walnuts (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, beat the eggs, then add the applesauce, almond milk, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. Fold in the diced apple and walnuts (if using).
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This apple spice cake is a wonderfully fragrant and flavorful treat that captures the essence of autumn. The apples provide natural sweetness, while the spices make it the perfect dessert for the season. This cake is sure to be a hit with anyone who loves fruity desserts.

This diabetic apple spice cake is a great way to enjoy the flavors of the season without worrying about sugar. It’s a hearty, flavorful dessert that’s perfect for sharing with friends and family at your holiday celebrations.

Diabetic Coconut Flour Chocolate Cake

This rich and moist chocolate cake made with coconut flour is perfect for anyone who loves chocolate but wants a healthier, diabetic-friendly option. Coconut flour is a great low-carb alternative, and combined with erythritol or another sugar substitute, it makes for a delicious dessert that’s both indulgent and guilt-free.

Ingredients:

• 1 cup coconut flour
• 1/2 cup erythritol (or preferred sugar substitute)
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 5 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
2. In a large bowl, whisk together the coconut flour, erythritol, cocoa powder, baking powder, and salt.
3. In another bowl, beat the eggs, then add the almond milk, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate cake can be served plain or topped with a sugar-free chocolate ganache or a dollop of unsweetened whipped cream. It’s a decadent dessert without the guilt!

The coconut flour chocolate cake is a great way to satisfy your chocolate cravings without spiking your blood sugar. Its rich, dense texture and deep chocolate flavor make it a perfect holiday treat, and it’s sure to impress guests with dietary restrictions.

Diabetic Orange Almond Flour Cake

This vibrant and fragrant orange almond flour cake is a delightful treat for those with diabetes. The fresh orange zest and juice add a burst of citrus flavor that pairs perfectly with the richness of almond flour, creating a light yet satisfying cake that’s both healthy and delicious.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol (or other preferred sugar substitute)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup fresh orange juice
• Zest of 1 large orange
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a medium-sized bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, then add the almond milk, orange juice, orange zest, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Pour the batter into the prepared cake pan and spread it out evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For a finishing touch, drizzle with a sugar-free orange glaze or dust lightly with powdered erythritol.

This orange almond flour cake is refreshing and flavorful, with the citrus providing a vibrant contrast to the nutty almond flour. It’s a light and bright dessert that’s perfect for those looking for a healthier option during the holiday season.

Diabetic Cranberry Pecan Cake

This cranberry pecan cake is a fantastic holiday dessert. The tartness of fresh cranberries paired with the richness of pecans makes for a delightful combination. Using almond flour and a sugar substitute ensures it’s low-carb and diabetic-friendly, without sacrificing flavor.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup erythritol (or other preferred sugar substitute)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup fresh cranberries
• 1/2 cup chopped pecans

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs, then add the almond milk, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until well combined.
5. Fold in the cranberries and chopped pecans.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve with a dollop of unsweetened whipped cream or a sprinkle of powdered erythritol for an extra special touch.

The cranberry pecan cake is an ideal choice for the holiday season. The tartness of the cranberries and the richness of the pecans bring a festive flavor that everyone can enjoy, and the low-carb, sugar-free ingredients make it suitable for those managing their blood sugar.

Diabetic Spiced Pear Cake

This spiced pear cake brings together the natural sweetness of pears and the warmth of holiday spices like cinnamon and nutmeg. Made with almond flour and a sugar substitute, it’s a wonderful dessert for diabetics that captures the essence of the season without the added sugar.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup erythritol (or preferred sugar substitute)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 ripe pear, peeled, cored, and diced

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, beat the eggs, then add the almond milk, melted coconut oil, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until smooth.
5. Gently fold in the diced pear.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For a festive touch, serve with a dusting of powdered erythritol or a scoop of unsweetened whipped cream.

The spiced pear cake is a perfect choice for holiday gatherings. The pears provide natural sweetness, while the warming spices create a comforting flavor that’s ideal for the season. This cake is not only diabetic-friendly but also a crowd-pleaser, offering a healthier option without compromising on taste.

Diabetic Hazelnut Coffee Cake

This rich and nutty hazelnut coffee cake is perfect for a cozy holiday breakfast or dessert. With a crunchy hazelnut topping and a moist almond flour base, it’s a delicious treat made with low-carb ingredients, making it ideal for those managing their blood sugar during the holidays.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol (or other preferred sugar substitute)
• 1 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup chopped hazelnuts (for batter)
• 1/4 cup chopped hazelnuts (for topping)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground coffee (optional for a coffee flavor)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, salt, cinnamon, and coffee (if using).
3. In another bowl, beat the eggs, then add the almond milk, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Fold in the chopped hazelnuts for the batter.
6. Pour the batter into the prepared pan and smooth it out evenly.
7. In a small bowl, combine the remaining chopped hazelnuts with a pinch of cinnamon, then sprinkle over the top of the batter.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This coffee cake pairs perfectly with a cup of coffee or tea, making it a great holiday morning treat. The hazelnuts add a satisfying crunch, while the cinnamon and coffee give it a warm, inviting flavor. It’s a low-carb, diabetic-friendly option that doesn’t sacrifice taste.

Diabetic Strawberry Almond Cake

This light and fruity diabetic-friendly strawberry almond cake is a perfect dessert for a spring or summer celebration. Made with almond flour, erythritol, and fresh strawberries, it’s a healthy, low-carb alternative to traditional cakes, yet it’s bursting with flavor and sweetness.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol (or other preferred sugar substitute)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, diced
• 1/4 cup sliced almonds (for topping)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs, then add the almond milk, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the diced strawberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Sprinkle the sliced almonds over the top of the batter.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This strawberry almond cake is a sweet, refreshing treat that’s perfect for those managing their blood sugar. The strawberries provide natural sweetness, while the almonds give it a nice texture. It’s a light and flavorful dessert that pairs well with a cup of tea or coffee.

Diabetic Chocolate Mint Cake

This decadent diabetic-friendly chocolate mint cake combines the rich flavor of chocolate with the refreshing coolness of mint, creating a perfect holiday treat. Made with almond flour, cocoa powder, and a sugar substitute, it’s a low-carb dessert that satisfies your chocolate cravings without the sugar rush.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol (or preferred sugar substitute)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs, then add the almond milk, melted coconut oil, vanilla extract, and peppermint extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For an added touch, you can drizzle a sugar-free chocolate glaze or frosting on top, or garnish with a few mint leaves.

This chocolate mint cake offers the perfect balance of rich chocolate and refreshing mint, making it an indulgent yet diabetic-friendly option for any holiday celebration. It’s a fantastic choice for anyone craving something sweet without compromising their health.

Diabetic Spiced Almond Butter Cake

This spiced almond butter cake is rich, moist, and packed with flavor. The combination of almond butter and a blend of spices like cinnamon and nutmeg gives this cake a comforting warmth that’s perfect for the holiday season. With almond flour and erythritol, it’s a healthy, diabetic-friendly dessert.

Ingredients:

• 1 cup almond butter
• 1 1/2 cups almond flour
• 1/2 cup erythritol (or other preferred sugar substitute)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the almond flour, erythritol, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat the eggs, then add the almond butter, almond milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This spiced almond butter cake has a rich, nutty flavor and a wonderful aroma from the cinnamon and nutmeg. It’s the perfect treat for anyone managing their blood sugar, and it makes an excellent addition to any holiday dessert spread. Enjoy it on its own or with a dollop of unsweetened whipped cream.