Diabetic-Friendly Cotton Cake (Low-Carb)
🧾 Ingredients
- 4 large eggs (separated)
- 100 g cream cheese (softened)
- 2 tbsp unsalted butter
- ¼ cup almond flour
- 3 tbsp erythritol or monk fruit sweetener
- ¼ cup unsweetened almond milk
- ½ tsp vanilla extract
- ¼ tsp cream of tartar (or a few drops lemon juice)
👩🍳 Instructions
- Preheat oven to 160°C (320°F). Line a small cake pan with parchment paper.
- Melt cream cheese and butter together (microwave or double boiler). Mix until smooth.
- Add egg yolks, almond milk, vanilla, almond flour, and half the sweetener. Mix well.
- In another bowl, beat egg whites with cream of tartar until foamy.
- Gradually add remaining sweetener and beat to soft peaks.
- Gently fold egg whites into the batter (don’t overmix).
- Pour into pan and bake in a water bath for 45–55 minutes.
- Let cool slowly inside the oven with the door slightly open.
🩺 Why It’s Better for Diabetes
- No regular sugar
- Uses low-glycemic sweetener
- Almond flour instead of white flour
- Higher protein, lower carbs
Approximate carbs: 3–4g net carbs per slice (depending on portion size).
If you’d like, I can also give you:
- A no-cheese sponge-style cotton cake
- A keto version
- Or a version using stevia only
