Sugar-Free Moist Blueberry Christmas Cake (Diabetic-Friendly)

📝 Ingredients (8–10 servings)

• 2 cups almond flour
• ¼ cup coconut flour
• ¾ cup granular monk fruit or erythritol blend
• 2 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup unsalted butter, melted
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp lemon zest (bright holiday flavor)
• 1 cup fresh blueberries (lightly tossed in 1 tsp almond flour)

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease or line an 8-inch round pan.
2. In a bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt.
3. In another bowl, mix eggs, melted butter, almond milk, vanilla, and lemon zest.
4. Combine wet and dry ingredients until smooth.
5. Gently fold in blueberries.
6. Pour into pan and smooth top.
7. Bake 30–40 minutes, until golden and toothpick comes out clean.
8. Cool completely before slicing (helps moisture set).

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❄️ Optional Sugar-Free Christmas Glaze

Mix:

• ½ cup powdered monk fruit
• 1–2 tbsp heavy cream or almond milk
• Splash vanilla

Drizzle lightly over cooled cake.

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📊 Estimated Nutrition (per slice, 10 slices)

• ~210 calories
• 5–6g net carbs
• 18g fat
• 6g protein

Low carb, high fiber, no added sugar.

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🎅 Holiday Variations

• Add ¼ tsp cinnamon for warmth
• Mix in chopped pecans for texture
• Sprinkle unsweetened coconut on top before baking
• Make as muffins (bake 20–25 minutes)