Diabetic-Friendly Cassava Cake
Ingredients
Cake
- 2 cups grated cassava (fresh or frozen, thawed)
- 1 cup unsweetened coconut milk
- ¼–⅓ cup erythritol or monk fruit sweetener
- 2 eggs
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- Pinch of salt
Optional Light Topping
- ½ cup light coconut milk
- 1 egg yolk
- 1–2 tbsp monk fruit or erythritol sweetener
Instructions
- Preheat oven
- Set oven to 175°C (350°F).
- Lightly grease a small baking dish.
- Prepare batter
- In a bowl, mix grated cassava, coconut milk, sweetener, eggs, melted butter, vanilla, and salt.
- Bake
- Pour mixture into the baking dish.
- Bake 35–40 minutes until the center is set.
- Add topping (optional)
- Mix topping ingredients and spread over the baked cake.
- Return to oven for 10–15 minutes until lightly golden.
- Cool
- Let it cool before slicing.
Approximate Nutrition (per slice, 8 slices)
- Carbohydrates: 12–15 g
- Fiber: 2–3 g
- Added sugar: 0 g
- Moderate glycemic load ✔️
