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Living with diabetes doesn’t mean you have to sacrifice your love for cakes and sweets.
In fact, with the right ingredients, you can still enjoy delicious, rich, and satisfying desserts that won’t spike your blood sugar.
Diabetic cake recipes are designed to be low in sugar, often using alternatives like erythritol, stevia, or almond flour to create treats that are both tasty and healthy.
Whether you’re craving chocolate, fruit, or even something more decadent, these diabetic-friendly cake recipes can be easily incorporated into your diet without compromising flavor.
Here’s a collection of over 30 diabetic cake recipes that are perfect for anyone with a sweet tooth and a focus on health.
30+ Irresistible Diabetic Cake Recipes for Every Sweet Tooth
With over 30 diabetic cake recipes, you’ll never have to feel deprived when it comes to satisfying your sweet cravings.
These cakes are made with diabetic-friendly ingredients like almond flour, coconut flour, erythritol, and stevia, all of which keep your blood sugar levels in check while still delivering on taste.
Whether you’re looking for a classic treat like carrot cake or a rich chocolate indulgence, you’ll find something here that fits your preferences.
So go ahead, get baking, and enjoy the sweet side of life without any worries about your health.
The possibilities are endless, and these recipes prove that you can enjoy a delicious cake while living with diabetes.
Low-Carb Almond Flour Cake
This moist and flavorful almond flour cake is a fantastic option for anyone managing diabetes. The cake is naturally low in carbs, using almond flour to create a satisfying texture while keeping sugar levels in check. The subtle sweetness comes from a small amount of stevia, making it a perfect treat for those with a sweet tooth but who need to be mindful of their blood sugar.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or stevia sweetener
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs, then add the almond milk, melted coconut oil, and vanilla extract.
- Combine the wet and dry ingredients, mixing until smooth.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before removing it from the pan.
This cake is an excellent option for those looking to indulge without the spike in blood sugar that typical sugary desserts can cause. The almond flour offers heart-healthy fats, and using a sugar substitute makes it a much better option for diabetics. You can top it with a sugar-free frosting or fresh berries for an added touch of sweetness.
Diabetic Chocolate Zucchini Cake
If you’re craving chocolate, this diabetic-friendly chocolate zucchini cake provides all the rich flavor you love without the high sugar content. The zucchini adds moisture and a subtle flavor, while the unsweetened cocoa powder gives it a deep, chocolatey taste. The recipe is made with almond flour and a sugar substitute, ensuring it fits into a diabetic-friendly lifestyle.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup stevia or erythritol
- 2 large eggs
- 1 small zucchini (shredded)
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking soda, baking powder, and salt.
- In a separate bowl, beat the eggs and add the vanilla extract and almond milk.
- Stir in the shredded zucchini, mixing until combined.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Let the cake cool before serving.
This zucchini cake is a great way to get in some extra veggies while still enjoying a decadent chocolate treat. The zucchini helps keep the cake moist and adds fiber, while the almond flour and sugar alternatives ensure it’s friendly for anyone managing their blood sugar. It’s a perfect dessert to serve at any occasion, with a rich chocolate flavor that will impress guests.
Cinnamon-Spiced Carrot Cake
This cinnamon-spiced carrot cake is a wonderful diabetic-friendly dessert that combines the warmth of cinnamon and nutmeg with the natural sweetness of carrots. Using almond flour and a sugar substitute makes this cake much lighter on carbohydrates, while still giving you the taste and texture of a classic carrot cake.
Ingredients:
- 2 cups almond flour
- 1/2 cup stevia or erythritol
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1 1/2 cups finely grated carrots
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the almond flour, sweetener, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, beat the eggs and then add the almond milk, melted coconut oil, and vanilla extract.
- Stir in the grated carrots and mix well.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This carrot cake is an excellent choice for those with diabetes, as it’s made with healthier ingredients that won’t spike blood sugar. The carrots provide a natural sweetness and an abundance of vitamins and fiber, while the almond flour keeps the carbs low. This cake is perfect on its own, or you can top it with a sugar-free cream cheese frosting to enhance the flavor.
Lemon Poppy Seed Cake
This refreshing lemon poppy seed cake is a perfect light and tangy dessert for those who want to enjoy a citrusy treat without the sugar overload. The almond flour base provides a nice texture, while the lemon zest and juice bring a vibrant flavor. This cake is sweetened with erythritol, ensuring it fits into a diabetic-friendly diet.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or stevia
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- Zest and juice of 2 lemons
- 1 tbsp poppy seeds
- 1 1/2 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix the almond flour, erythritol, baking powder, and salt.
- In a separate bowl, beat the eggs, and then add the almond milk, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
- Stir in the poppy seeds and combine well.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Let the cake cool completely before serving.
This lemon poppy seed cake offers a fresh, tangy flavor that’s perfect for those who enjoy citrus desserts. The almond flour ensures a moist cake without raising blood sugar, while the poppy seeds add a nice texture. It’s a wonderful choice for brunch or an afternoon snack.
Blueberry Coconut Flour Cake
This light and airy blueberry coconut flour cake is a delicious diabetic-friendly dessert, full of antioxidants and fiber. Coconut flour is used as a low-carb alternative to traditional flour, giving the cake a slightly nutty flavor and texture. The addition of fresh blueberries adds a burst of sweetness, making it a refreshing and healthy choice for anyone with diabetes.
Ingredients:
- 1 cup coconut flour
- 1/2 cup stevia or erythritol
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk
- 4 large eggs
- 1/4 cup melted coconut oil
- 1 1/2 cups fresh blueberries
- 1 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together the coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract.
- Gently fold in the blueberries, making sure they are evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean when inserted into the center.
- Allow the cake to cool before serving.
This blueberry coconut flour cake is a fantastic choice for those with diabetes, thanks to its low-carb ingredients and nutrient-dense blueberries. The coconut flour gives the cake a slightly different texture, and the natural sweetness of the berries adds a fresh, delightful taste. Perfect for a light dessert or a healthy snack!
Sugar-Free Pumpkin Spice Cake
This warm, comforting pumpkin spice cake is a great way to enjoy the flavors of fall, without the sugar rush. The use of almond flour and a sugar substitute keeps the cake low-carb, while the pumpkin provides moisture and a wealth of vitamins. The blend of cinnamon, nutmeg, and cloves offers a cozy spiced flavor that’s perfect for any occasion.
Ingredients:
- 2 cups almond flour
- 1 cup canned pumpkin (unsweetened)
- 1/2 cup erythritol or stevia
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the almond flour, erythritol, cinnamon, nutmeg, cloves, baking powder, and salt.
- In a separate bowl, beat the eggs and add the pumpkin puree, vanilla extract, and a pinch of salt.
- Combine the wet and dry ingredients until smooth.
- Pour the batter into the prepared cake pan and smooth out the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This sugar-free pumpkin spice cake is an ideal dessert for anyone managing their blood sugar levels. The pumpkin not only adds flavor but also offers a rich source of fiber and antioxidants. The warm spices create a cozy, comforting taste, making this cake perfect for chilly evenings or a holiday gathering.
Strawberry Chia Seed Cake
This light and fruity strawberry chia seed cake combines the natural sweetness of fresh strawberries with the health benefits of chia seeds. Chia seeds add fiber and omega-3 fatty acids, making this cake not only diabetic-friendly but also packed with nutrition. The almond flour provides a satisfying, low-carb base, making this cake a great option for anyone looking for a healthy treat.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or stevia
- 1 cup fresh strawberries (mashed)
- 2 tbsp chia seeds
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
- In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- In a separate bowl, beat the eggs and add the almond milk, melted coconut oil, vanilla extract, and mashed strawberries. Stir in the chia seeds.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
This strawberry chia seed cake is a delightful and refreshing dessert that combines the sweetness of strawberries with the nutritional benefits of chia seeds. The almond flour makes it light and low-carb, while the fresh fruit provides a natural burst of flavor. It’s a perfect treat for a warm day or a special occasion.
Peanut Butter and Chocolate Cake
This rich and indulgent peanut butter and chocolate cake is perfect for those who want a decadent dessert without the sugar. The almond flour base keeps it low-carb, and the combination of natural peanut butter and sugar-free chocolate creates a satisfying, savory-sweet experience. It’s a delicious, diabetic-friendly option for those who love chocolate and peanut butter.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or stevia
- 1/2 cup natural peanut butter (smooth or chunky)
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, beat the eggs and add the peanut butter, almond milk, and vanilla extract. Mix until smooth.
- Add the wet ingredients to the dry ingredients and combine well.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the cake to cool before serving.
This peanut butter and chocolate cake is a rich, satisfying dessert that won’t raise blood sugar levels. The combination of almond flour and sugar substitutes makes it perfect for diabetics, while the peanut butter and cocoa powder give it a deliciously decadent flavor. You can top it with sugar-free chocolate chips or a dollop of whipped cream for an extra indulgent treat.
Caramelized Apple Cake
This warm and comforting caramelized apple cake is an autumn-inspired dessert that combines the sweet flavor of apples with the natural richness of almond flour. The apples are caramelized to bring out their natural sweetness, making this cake a perfect balance of flavor and texture. The use of erythritol keeps the cake diabetic-friendly while still satisfying your dessert cravings.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or stevia
- 2 large apples (peeled, cored, and diced)
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 1/2 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium skillet, melt a tablespoon of coconut oil over medium heat. Add the diced apples and sprinkle with cinnamon. Cook for 5-7 minutes, stirring occasionally, until the apples are soft and caramelized. Remove from heat.
- In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract. Mix well.
- Gently fold the caramelized apples into the batter, then pour the mixture into the prepared cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
This caramelized apple cake is a deliciously sweet yet healthy option for those with diabetes. The apples are naturally sweetened through caramelization, and the almond flour provides a low-carb base. It’s perfect for a fall dessert or a cozy snack, and it pairs wonderfully with a cup of tea or coffee.
Spiced Pear and Walnut Cake
This warm, spiced pear and walnut cake is a perfect fall dessert, combining the sweetness of ripe pears with the nutty crunch of walnuts. With almond flour as the base, it’s low in carbs, making it suitable for those managing diabetes. The spices—cinnamon, nutmeg, and ginger—add depth and warmth, making this cake a comforting treat for any occasion.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or stevia
- 2 medium pears (peeled, cored, and diced)
- 1/2 cup chopped walnuts
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 1/2 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, mix the almond flour, erythritol, cinnamon, nutmeg, ginger, baking powder, and salt.
- In a separate bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract. Mix well.
- Gently fold in the diced pears and chopped walnuts.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
This spiced pear and walnut cake is a wonderful dessert that balances sweetness with spice. The pears add moisture while providing natural sweetness, and the walnuts provide a satisfying crunch. It’s perfect for anyone looking for a flavorful, diabetic-friendly treat that embodies the flavors of fall.
Mocha Almond Cake
This rich mocha almond cake is a deliciously indulgent treat for coffee lovers, made with almond flour and a sugar substitute to keep it low-carb and diabetic-friendly. The combination of coffee and almond flavors creates a decadent dessert that feels like a luxurious treat without spiking blood sugar.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or stevia
- 1/4 cup unsweetened cocoa powder
- 1/4 cup strong brewed coffee (cooled)
- 1/2 cup chopped almonds (or almond slivers)
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, mix the almond flour, erythritol, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs, and add the brewed coffee, almond milk, melted coconut oil, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Gently fold in the chopped almonds.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
This mocha almond cake combines the bold flavors of coffee and chocolate with the richness of almonds. The almond flour keeps it light and low-carb, and the addition of coffee enhances the flavor, giving this cake a sophisticated taste. It’s the perfect dessert for coffee aficionados who want a healthier option.
Coconut Lime Cake
This tropical coconut lime cake brings a refreshing burst of citrus paired with the creamy sweetness of coconut. The almond flour base ensures that it’s low-carb and suitable for diabetics, while the combination of lime juice and zest gives the cake a bright and lively flavor. It’s a perfect light dessert for a warm day or a beach-inspired treat.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or stevia
- 1/2 cup unsweetened shredded coconut
- Zest and juice of 2 limes
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the almond flour, erythritol, shredded coconut, baking powder, and salt.
- In another bowl, beat the eggs and add the almond milk, melted coconut oil, vanilla extract, lime zest, and lime juice. Mix well.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
This coconut lime cake is a perfect tropical treat with the right balance of sweetness and citrusy freshness. The almond flour keeps it low-carb, while the coconut adds a nice texture and flavor. It’s a great dessert to serve at a summer gathering or whenever you want to add a little sunshine to your day.
Cinnamon Roll Cake
This cinnamon roll cake takes the classic flavor of cinnamon rolls and turns it into a low-carb, diabetic-friendly dessert. Made with almond flour and sweetened with erythritol, it provides all the warm, comforting flavors of cinnamon, butter, and a touch of vanilla—without the sugar. It’s a great option for breakfast or dessert.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or stevia
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp ground cinnamon
- 2 tbsp melted butter (for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together almond flour, erythritol, baking powder, salt, and cinnamon.
- In a separate bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and spread evenly.
- Drizzle the melted butter over the top of the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing and serving.
This cinnamon roll cake is a simple yet delicious dessert that captures the essence of cinnamon rolls without the carbs. It’s an excellent choice for those who love warm, spicy-sweet flavors but need to keep their blood sugar levels in check.
Avocado Chocolate Cake
This rich and creamy avocado chocolate cake is a decadent, guilt-free treat. The avocado provides healthy fats and moisture, making the cake tender and smooth, while the cocoa powder gives it that deep, chocolatey flavor. The almond flour ensures it remains low-carb, and erythritol sweetens it without spiking blood sugar.
Ingredients:
- 2 ripe avocados
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or stevia
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a blender or food processor, blend the avocados until smooth.
- In a large bowl, combine the cocoa powder, erythritol, baking powder, and salt.
- Add the avocado mixture, eggs, almond milk, melted coconut oil, and vanilla extract to the dry ingredients and mix well.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This avocado chocolate cake is a fantastic dessert for chocolate lovers. The avocado adds richness and moisture while keeping the cake healthy and low-carb. It’s a perfect way to satisfy your chocolate cravings without compromising on health.
Almond Joy Cake
Inspired by the popular Almond Joy candy bar, this almond coconut cake features the perfect combination of chocolate, coconut, and almonds. With a base of almond flour and erythritol for sweetness, it’s a low-carb treat that satisfies your sweet tooth while keeping your blood sugar in check. The cake is topped with a layer of coconut and sliced almonds, making it a fun and indulgent dessert.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or stevia
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sliced almonds (for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract. Mix well.
- Combine the wet and dry ingredients until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle the shredded coconut and sliced almonds over the top of the batter.
- Bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the cake to cool completely before serving.
The Almond Joy cake is a perfect way to enjoy the flavor of the iconic candy bar in a low-carb form. The almond flour provides a light texture, and the shredded coconut and almonds create a satisfying crunch. This cake is a fun dessert that is both decadent and diabetic-friendly.
Blueberry Lemon Cake
This light and refreshing blueberry lemon cake combines the tangy flavor of fresh lemon with the sweetness of ripe blueberries. Made with almond flour and erythritol, it’s a low-carb option that doesn’t compromise on flavor. The addition of fresh fruit gives it a burst of natural sweetness, making it an ideal dessert for spring or summer gatherings.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or stevia
- 1 cup fresh blueberries
- Zest and juice of 1 lemon
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix almond flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs and add the almond milk, melted coconut oil, vanilla extract, lemon zest, and lemon juice. Stir well.
- Gently fold in the blueberries.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
This blueberry lemon cake is light, tangy, and full of flavor. The combination of lemon and blueberries offers a refreshing twist on the traditional cake, making it a perfect choice for those seeking a fresh and fruity low-carb dessert.
Zucchini Spice Cake
This moist and flavorful zucchini spice cake is a wonderful way to incorporate vegetables into your dessert while enjoying a rich, spiced cake. The zucchini adds moisture and a subtle flavor that pairs perfectly with cinnamon, nutmeg, and ginger. Using almond flour keeps it low-carb, making this cake diabetic-friendly and suitable for anyone watching their carbohydrate intake.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or stevia
- 2 medium zucchinis (grated)
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 1/2 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, combine the almond flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract. Mix well.
- Stir the grated zucchini into the wet ingredients, then add the wet mixture to the dry ingredients. Mix until well combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This zucchini spice cake is moist, flavorful, and packed with warm spices that make it perfect for fall or any time you want a comforting dessert. The zucchini keeps the cake tender and provides a great way to sneak in some extra vegetables while still enjoying a delicious, diabetic-friendly treat.
Raspberry Almond Cake
This raspberry almond cake offers the perfect balance of sweetness from fresh raspberries and the nutty flavor of almonds. Made with almond flour and erythritol, it’s a low-carb cake that’s ideal for anyone looking to enjoy a rich, fruity dessert. The almond flour provides a smooth texture, and the raspberries add a burst of flavor to each bite.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or stevia
- 1 cup fresh raspberries
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- Pinch of salt
- 1/4 cup sliced almonds (for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
- In another bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract. Stir to combine.
- Gently fold in the raspberries.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle the sliced almonds over the top of the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This raspberry almond cake is a perfect dessert for those who love fruity, nutty flavors. The combination of raspberries and almonds offers a rich and satisfying experience, while the low-carb ingredients ensure it’s diabetic-friendly. It’s a beautiful dessert to serve at any gathering or for a special treat.
Chocolate Coconut Flour Cake
This chocolate coconut flour cake is a decadent, rich dessert with the perfect balance of sweetness and a slight coconut flavor. Using coconut flour instead of almond flour makes it slightly lighter, while still keeping it low-carb and diabetic-friendly. The dark cocoa provides a rich chocolate flavor without the added sugar, making it a perfect treat for anyone following a sugar-conscious diet.
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or stevia
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- Pinch of salt
- 1/4 cup unsweetened shredded coconut (for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, mix the coconut flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle the shredded coconut over the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing and serving.
This chocolate coconut flour cake is a rich, chocolatey treat that’s perfect for dessert or even a snack. The coconut flour makes it light yet filling, and the combination of cocoa and shredded coconut gives it a delicious texture. It’s a perfect low-carb, diabetic-friendly dessert for chocolate lovers.
Apple Cinnamon Cake
This apple cinnamon cake is an excellent way to enjoy the warm, comforting flavors of fall while keeping the sugar low. The almond flour keeps it light, while the apples provide natural sweetness and moisture. The cinnamon and vanilla round out the flavor profile, making it a truly satisfying dessert for any occasion.
Ingredients:
- 2 cups almond flour
- 1/2 cup erythritol or stevia
- 2 medium apples (peeled, cored, and diced)
- 1 tsp ground cinnamon
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together the almond flour, erythritol, cinnamon, baking powder, and salt.
- In another bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract. Mix well.
- Gently fold in the diced apples.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
This apple cinnamon cake is a warm, comforting dessert that combines the flavors of apples, cinnamon, and almond flour in a diabetic-friendly recipe. It’s naturally sweetened with the apples and erythritol, making it a great alternative to traditional sugary cakes.
Carrot Cake with Cream Cheese Frosting
This low-carb carrot cake is an absolute favorite for those who love the classic, rich flavor of carrot cake but want to avoid the sugar. Made with almond flour and sweetened with erythritol, the cake remains light and moist. The cream cheese frosting is rich and creamy, providing that perfect finishing touch to this diabetic-friendly dessert.
Ingredients for the Cake:
- 2 cups almond flour
- 1/2 cup erythritol or stevia
- 1 1/2 cups grated carrots
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 tsp baking powder
- Pinch of salt
Ingredients for the Frosting:
- 1/2 cup cream cheese (softened)
- 1/4 cup unsweetened almond milk
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix the almond flour, erythritol, cinnamon, nutmeg, baking powder, and salt.
- In another bowl, beat the eggs and add the almond milk, melted coconut oil, and vanilla extract. Stir in the grated carrots.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the frosting. Beat the softened cream cheese, almond milk, powdered erythritol, and vanilla extract until smooth and creamy.
- Once the cake has cooled, spread the frosting on top and serve.
This carrot cake with cream cheese frosting is the ultimate diabetic-friendly indulgence. The cake itself is moist, with the perfect balance of spice, and the cream cheese frosting adds a rich, tangy flavor that complements the sweetness of the carrots. It’s the perfect dessert for any celebration or a comforting treat.
Note: More recipes are coming soon!
