Almond Flour Carrot Cake (Diabetic-Friendly, Low Carb)
✅ Why It’s Better
- No refined sugar
- Uses almond flour (low glycemic)
- Naturally sweetened with erythritol/monk fruit
- Higher fiber = slower glucose spike
📝 Ingredients (8 slices)
Dry:
- 1½ cups almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- Pinch salt
Wet:
- 3 eggs
- ¼ cup melted coconut oil or olive oil
- ⅓ cup erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- ¾ cup finely grated carrot
- 2 tbsp chopped walnuts (optional)
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
- Mix dry ingredients in one bowl.
- Whisk wet ingredients in another bowl.
- Combine both mixtures gently.
- Pour into lined 6–7 inch cake pan.
- Bake 25–30 minutes (toothpick should come out clean).
- Cool completely before slicing.
🧁 Optional Healthy Frosting
Mix:
- ½ cup softened cream cheese
- 1–2 tbsp powdered erythritol
- Splash vanilla
Spread lightly on cooled cake.
📊 Approx Nutrition (Per Slice)
- Calories: ~180
- Carbs: ~8–9g
- Fiber: ~3g
- Net Carbs: ~5–6g
- Protein: ~6g
💡 Blood Sugar Tips
- Stick to 1 slice per serving
- Pair with tea/coffee (no sugar)
- Best eaten after a balanced meal, not on empty stomach
If you’d like, I can also share:
- 🍫 Chocolate diabetic cake
- 🥥 Eggless diabetic cake
- 🥣 Whole wheat (moderate-carb) version
- 🎂 No-bake version
