Diabetic-Friendly Chocolate Cake
Ingredients:
- 1 ½ cups almond flour (or whole wheat flour for a slightly higher-carb option)
- ½ cup unsweetened cocoa powder
- ¾ cup erythritol, monk fruit sweetener, or stevia blend (adjust to taste)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 eggs
- ½ cup unsweetened Greek yogurt
- ½ cup unsweetened almond milk
- ⅓ cup melted coconut oil or olive oil
- 1 tsp vanilla extract
👩🍳 Instructions:
- Preheat oven to 180°C (350°F). Grease a bundt pan.
- Mix all dry ingredients in one bowl.
- In another bowl, whisk eggs, yogurt, milk, oil, and vanilla.
- Combine wet and dry ingredients until smooth.
- Pour into the pan and bake for 25–35 minutes (check with a toothpick).
- Let cool before removing.
🍫 Optional Sugar-Free Chocolate Glaze:
- ½ cup sugar-free dark chocolate (85–100% cocoa)
- ¼ cup heavy cream
Melt together and pour over the cake.
👍 Tips for Diabetics:
- Stick to low-carb sweeteners like monk fruit or erythritol (they don’t spike blood sugar).
- Keep portions moderate—low sugar doesn’t mean zero carbs.
- Almond flour helps lower the glycemic impact compared to regular flour.
