Diabetic-Friendly Pineapple Cream Loaf
✅ What’s different
- No refined sugar
- Low-carb flour blend
- Balanced with protein + healthy fats
🧾 Ingredients
Cake
- 1 cup almond flour
- ½ cup whole wheat flour (or oat flour for softer texture)
- 2 eggs
- ¼ cup plain Greek yogurt
- ¼ cup unsweetened almond milk
- ¼ cup erythritol (or stevia blend)
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- ½ cup fresh pineapple chunks (small pieces)
Creamy Glaze
- 3 tbsp Greek yogurt or cream cheese
- 1–2 tsp erythritol
- Splash of lemon juice or pineapple juice
- 1–2 tbsp almond milk (to thin)
👩🍳 Instructions
- Preheat oven to 180°C (350°F). Line a loaf pan.
- Mix wet ingredients: eggs, yogurt, milk, vanilla, sweetener.
- Add dry ingredients: almond flour, wheat/oat flour, baking powder, salt.
- Fold in pineapple chunks.
- Pour into pan and bake for 30–40 minutes until golden.
- Let cool completely.
- Mix glaze ingredients and drizzle on top.
⚖️ Diabetic Tips
- Keep portion to 1 small slice
- Pair with tea/coffee or protein (nuts, yogurt)
- Pineapple has natural sugar → moderation is key
🔢 Approx Nutrition (per slice)
- Carbs: ~12–18g
- Protein: ~6–8g
- Lower glycemic impact than regular cake
