35+ Delicious Friday Diabetic Cake Recipes for Guilt-Free Indulgence

Fridays are the perfect day to treat yourself to something sweet after a busy week.

But for those managing diabetes, finding a dessert that satisfies your cravings without compromising blood sugar levels can be tricky.

That’s where diabetic-friendly cakes come in! Whether you’re looking for something chocolatey, fruity, or a classic spiced cake, there are plenty of recipes that are both low in sugar and high in flavor.

35+ Friday Diabetic Cake Recipes, you’ll find a variety of cakes that are easy to make and perfect for your weekend indulgence.

From light and fluffy to rich and decadent, these cakes will let you enjoy a slice of dessert without worrying about your blood sugar.

So, grab your mixing bowls and get ready to bake up some diabetic-friendly treats that are sure to become a new Friday tradition!

35+ Delicious Friday Diabetic Cake Recipes for Guilt-Free Indulgence

With these 35+ Friday Diabetic Cake Recipes, you no longer have to choose between satisfying your sweet tooth and maintaining a healthy diet.

Each recipe is carefully crafted to be low in sugar, high in flavor, and perfect for those managing diabetes.

Whether you’re baking for yourself or sharing with loved ones, these cakes offer a guilt-free way to enjoy dessert.

So, why not make Fridays even sweeter with one of these delicious, diabetic-friendly cake recipes?

Almond Flour Blueberry Cake

This almond flour blueberry cake is a perfect option for those looking for a diabetic-friendly dessert. The cake is moist, naturally sweetened with stevia, and loaded with antioxidant-rich blueberries. Almond flour provides healthy fats and protein, making this a filling and nutritious treat. It’s an easy-to-make recipe that will satisfy your sweet tooth without spiking blood sugar levels.

Ingredients:

• 2 cups almond flour
• 1/4 cup stevia or erythritol
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together the almond flour, stevia, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, and vanilla extract together until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring to combine.
5. Gently fold in the blueberries, being careful not to break them up.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes before removing it from the pan and letting it cool completely.

This almond flour blueberry cake is a light and refreshing treat that pairs perfectly with a cup of tea. Its natural sweetness and healthy ingredients make it an ideal choice for those managing diabetes. With the rich flavor of almond flour and the burst of juicy blueberries, this cake feels indulgent without compromising health goals.

Cinnamon-Spiced Carrot Cake

This cinnamon-spiced carrot cake is a delicious diabetic-friendly dessert that combines the natural sweetness of carrots with the warm flavors of cinnamon and nutmeg. Sweetened with a sugar substitute, it’s perfect for those managing blood sugar levels while still enjoying a slice of cake. The addition of walnuts and flaxseeds provides a nice crunch and adds healthy fats to this wholesome dessert.

Ingredients:

• 2 cups almond flour
• 1 cup grated carrots
• 1/2 cup walnuts, chopped
• 1 tablespoon ground flaxseeds
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup stevia or erythritol
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, combine the almond flour, grated carrots, walnuts, flaxseeds, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the eggs, applesauce, stevia, and vanilla extract.
4. Gradually add the wet ingredients to the dry mixture, stirring to combine.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.

This cinnamon-spiced carrot cake is a great way to enjoy a classic dessert while keeping it diabetic-friendly. The use of almond flour ensures that the cake remains low in carbs, and the walnuts and flaxseeds offer a boost of fiber and healthy fats. The natural sweetness from the carrots makes it an all-around nutritious option.

Sugar-Free Lemon Poppy Seed Cake

This sugar-free lemon poppy seed cake is a delightful dessert that delivers a zesty lemon flavor paired with the crunch of poppy seeds. It’s naturally sweetened with erythritol, making it a great choice for diabetics who want to indulge without worrying about blood sugar spikes. The cake is light, airy, and full of citrusy goodness, making it a refreshing treat for any occasion.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or stevia
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Zest of 1 lemon
• 2 tablespoons poppy seeds
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, combine the almond flour, erythritol, baking powder, salt, lemon zest, and poppy seeds.
3. In another bowl, whisk together the eggs, almond milk, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth out 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 for 10 minutes before removing it from the pan and letting it cool completely.

This sugar-free lemon poppy seed cake is a refreshing, light option that satisfies your craving for something sweet and tangy. The combination of almond flour and erythritol ensures a low-carb, diabetic-friendly treat without sacrificing flavor. It’s perfect for those with a sweet tooth who still want to stay on track with their health goals.

Coconut Flour Chocolate Cake

This coconut flour chocolate cake is a decadent and diabetic-friendly dessert that combines rich cocoa flavor with the lightness of coconut flour. Sweetened with a sugar substitute, this cake offers a low-carb indulgence for chocolate lovers. Coconut flour provides a source of fiber, and the cake’s texture is soft and moist, making it an ideal choice for a healthier dessert option.

Ingredients:

• 1 cup coconut flour
• 1/4 cup cocoa powder
• 1/4 cup stevia or erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix together the coconut flour, cocoa powder, stevia, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, applesauce, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined. The batter may be thick.
5. Pour the batter into the prepared cake pan and smooth out the top.
6. Bake for 30-35 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 coconut flour chocolate cake is a rich, satisfying dessert that doesn’t compromise on flavor. The use of coconut flour makes it naturally gluten-free, while erythritol ensures that the cake remains diabetic-friendly. Whether enjoyed alone or topped with a dollop of whipped cream, it’s a great way to enjoy chocolate without the guilt.

Pumpkin Spice Cake

This pumpkin spice cake is the perfect fall-inspired treat that’s diabetic-friendly and full of warm spices. Naturally sweetened with stevia, the cake features the rich flavor of pumpkin and a mix of cinnamon, nutmeg, and cloves. It’s a moist and flavorful dessert that’s perfect for those with diabetes looking to enjoy a seasonal favorite without worrying about sugar spikes.

Ingredients:

• 1 cup almond flour
• 1/2 cup pumpkin puree
• 1/4 cup stevia or erythritol
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, mix together the almond flour, stevia, cinnamon, nutmeg, cloves, baking powder, and salt.
3. In a separate bowl, whisk the eggs, pumpkin puree, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin spice cake offers all the comforting flavors of autumn while being a healthy option for those watching their blood sugar. The pumpkin provides fiber and moisture, and the blend of spices adds warmth and depth. It’s a great dessert to enjoy during the cooler months without worrying about blood sugar levels.

Strawberry Almond Cake

This strawberry almond cake is a delicious and diabetic-friendly dessert that pairs the sweetness of fresh strawberries with the nutty flavor of almond flour. The cake is naturally sweetened with erythritol and features a moist, tender crumb that will satisfy your craving for something fruity and light. It’s a simple yet elegant dessert for any occasion.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or stevia
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup fresh strawberries, chopped
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, mix together the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, and vanilla extract together until smooth.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the chopped strawberries, ensuring even distribution throughout the batter.
6. Pour the batter into the prepared cake pan and smooth out 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.

This strawberry almond cake is a refreshing and light dessert that combines the sweetness of strawberries with the nuttiness of almond flour. It’s a perfect option for a summer dessert or anytime you want a fruity treat without the added sugar. The cake is low in carbs and suitable for diabetics, offering a guilt-free indulgence.

Zucchini Lemon Cake

This zucchini lemon cake is a moist, flavorful, and diabetic-friendly dessert that features the freshness of zucchini and the tang of lemon. It’s a great way to sneak in some extra veggies while satisfying your sweet tooth. Sweetened with erythritol, this cake is low in carbs and suitable for anyone managing their blood sugar levels.

Ingredients:

• 2 cups almond flour
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/4 cup erythritol or stevia
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Zest of 1 lemon
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, mix together the almond flour, erythritol, baking powder, salt, and lemon zest.
3. In a separate bowl, whisk the eggs, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Stir in the grated zucchini, ensuring it’s evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth out the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini lemon cake is a light and refreshing treat that is perfect for diabetics. The zucchini keeps the cake moist, while the lemon adds a refreshing citrus flavor. It’s a unique way to enjoy a healthier dessert that’s full of flavor and suitable for anyone monitoring their sugar intake.

Blueberry Almond Cake

This blueberry almond cake is a delightful diabetic-friendly dessert that blends the natural sweetness of fresh blueberries with the nutty flavor of almond flour. Packed with antioxidants from the blueberries and healthy fats from the almond flour, this cake is a great way to satisfy your sweet tooth without spiking your blood sugar levels. The light sweetness from erythritol ensures it remains low-carb and perfect for anyone managing diabetes.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or stevia
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, combine the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
6. Pour the batter into the prepared cake 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.

This blueberry almond cake is a simple yet satisfying dessert that’s both fruity and nutty. The blueberries provide a burst of flavor and antioxidants, while the almond flour offers a delicate texture. It’s perfect for a light treat at any time of the day, and the use of erythritol ensures it’s a diabetic-friendly option.

Carrot Cake with Cream Cheese Frosting

This diabetic-friendly carrot cake is packed with natural sweetness from carrots and a blend of warm spices. It’s sweetened with erythritol and topped with a sugar-free cream cheese frosting, making it a perfect option for those watching their blood sugar levels. The moist texture of the cake paired with the rich frosting creates a perfect balance of flavors.

Ingredients:

• 2 cups almond flour
• 1 cup finely grated carrots
• 1/4 cup erythritol or stevia
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or stevia
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, mix together the almond flour, erythritol, cinnamon, nutmeg, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Stir in the grated carrots until evenly distributed in the batter.
6. Pour the batter into the prepared cake pan and smooth out the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the frosting. In a bowl, whisk the softened cream cheese, almond milk, erythritol, and vanilla extract until smooth and creamy.
9. Once the cake has cooled completely, spread the cream cheese frosting on top.

This carrot cake with cream cheese frosting is a decadent, low-carb alternative to traditional carrot cake. The natural sweetness of the carrots shines through, and the spices add warmth and depth. Paired with the rich and creamy frosting, this cake makes for an indulgent treat without the sugar spike.

Lemon Poppy Seed Cake

This lemon poppy seed cake is a refreshing, zesty treat that’s perfect for a diabetic-friendly dessert. The tartness of lemon balances perfectly with the subtle crunch of poppy seeds, creating a light, airy cake. Sweetened with erythritol, this cake provides all the flavors you love in a classic lemon cake, but without the sugar overload.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or stevia
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons poppy seeds
• 2 tablespoons lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, combine the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, vanilla extract, lemon zest, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the poppy seeds until evenly distributed.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 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 lemon poppy seed cake is light, zesty, and refreshing, offering a unique twist on a classic dessert. The combination of almond flour and poppy seeds gives it a tender crumb and a slight crunch. It’s a great low-carb option that’s perfect for diabetics and anyone looking for a healthier dessert option.

Peach Almond Cake

This peach almond cake combines the juicy sweetness of fresh peaches with the rich, nutty flavor of almond flour. Sweetened with erythritol, it’s a diabetic-friendly treat that brings the taste of summer to your table. The cake has a light texture with a subtle almond flavor, making it a perfect dessert for any occasion.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or stevia
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 cup fresh peaches, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, mix together the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the chopped peaches until evenly distributed in the batter.
6. Pour the batter into the prepared cake pan and smooth out the top.
7. Bake for 30-35 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.

This peach almond cake is a simple, elegant dessert that combines the natural sweetness of peaches with the richness of almond flour. The juicy peaches add moisture and flavor, while the almond flour keeps the cake low-carb and diabetic-friendly. It’s perfect for a summer treat or as a light dessert any time of year.

Chocolate Zucchini Cake

This chocolate zucchini cake is a perfect diabetic-friendly dessert that combines the richness of cocoa with the moisture of zucchini. The zucchini helps keep the cake soft and tender while adding some extra nutrients. Sweetened with erythritol, this cake is low in carbs and makes a delicious treat without affecting blood sugar levels.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup erythritol or stevia
• 1 teaspoon vanilla extract
• 1 cup zucchini, grated (with excess moisture squeezed out)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, combine almond flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, erythritol, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Fold in the grated zucchini until evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before serving.

This chocolate zucchini cake is a delicious way to enjoy chocolate without the sugar rush. The zucchini not only keeps the cake moist but also adds a subtle earthiness that complements the cocoa flavor. It’s a great option for anyone seeking a low-carb, diabetic-friendly dessert that’s both flavorful and satisfying.

Coconut Flour Lemon Cake

This coconut flour lemon cake is light, refreshing, and full of citrusy goodness. The coconut flour provides a delicate crumb and is an excellent gluten-free option for those managing diabetes. The tangy lemon flavor pairs perfectly with the natural sweetness of erythritol, making this cake a great choice for a guilt-free dessert.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup erythritol or stevia
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, combine coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, lemon juice, lemon zest, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before serving.

This coconut flour lemon cake is a delightful, zesty dessert that’s perfect for those looking for a low-carb, gluten-free treat. The coconut flour gives it a unique texture, while the lemon zest adds a refreshing burst of flavor. It’s an ideal dessert for a light, refreshing treat that doesn’t compromise on taste.

Raspberry Almond Cake

This raspberry almond cake is a flavorful diabetic-friendly dessert that combines the nutty richness of almond flour with the tartness of fresh raspberries. The cake is naturally sweetened with erythritol, making it a perfect choice for anyone managing their blood sugar levels. The raspberries provide a juicy contrast to the almond base, creating a delicious balance of flavors.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or stevia
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, mix together the almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the raspberries, being careful not to break them.
6. Pour the batter into the prepared cake pan and smooth out 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 completely before serving.

This raspberry almond cake is an ideal diabetic-friendly dessert, offering a perfect balance of sweetness and tartness. The fresh raspberries add a burst of flavor, while the almond flour gives the cake a tender texture. It’s a great option for anyone seeking a low-carb, flavorful treat without the sugar spike.

Pumpkin Spice Cake

This pumpkin spice cake is a cozy, comforting dessert that combines the warmth of pumpkin with aromatic spices like cinnamon, nutmeg, and cloves. It’s sweetened with erythritol, making it a low-carb, diabetic-friendly option. The cake is moist and flavorful, making it perfect for autumn or any time you crave a spiced dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or stevia
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup canned pumpkin puree (unsweetened)
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, combine almond flour, erythritol, cinnamon, nutmeg, cloves, baking powder, and salt.
3. In a separate bowl, whisk the eggs, pumpkin puree, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before serving.

This pumpkin spice cake is the perfect low-carb dessert to enjoy the flavors of fall without the sugar spike. The pumpkin adds moisture and a subtle sweetness, while the warming spices create a comforting flavor profile. It’s a great choice for anyone managing diabetes but still wanting to enjoy a delicious seasonal treat.

Note: More recipes​ are coming soon!