Diabetic-Friendly Chocolate Loaf Cake
✅ Why This Works
- No added sugar
- Low-carb flour alternative
- Blood-sugar-friendly sweetener
- High fiber & healthy fats
🛒 Ingredients
Dry Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 3 large eggs (room temperature)
- ½ cup granulated erythritol or monk fruit sweetener
- ½ cup plain Greek yogurt (unsweetened)
- ⅓ cup melted coconut oil or avocado oil
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
Optional (but delicious!)
- ¼ cup sugar-free dark chocolate chips
- 1 tbsp instant coffee (enhances chocolate flavor)
👩🍳 Instructions
- Preheat oven to 170°C (340°F).
- Line a loaf pan with parchment paper.
- In a bowl, mix all dry ingredients.
- In another bowl, whisk eggs and sweetener until slightly fluffy.
- Add yogurt, oil, milk, and vanilla. Mix well.
- Combine wet and dry ingredients. Stir gently.
- Fold in sugar-free chocolate chips (optional).
- Pour into loaf pan.
- Bake 35–45 minutes or until a toothpick comes out mostly clean.
- Cool completely before slicing.
📊 Approximate Nutrition (per slice, 10 slices)
- Net Carbs: ~4–6g
- Sugar: 0g added
- High protein & healthy fats
- Low glycemic impact
💡 Tips for Extra Moist Texture
- Don’t overbake.
- Let it cool fully (low-carb cakes firm up as they cool).
- Store in fridge for best texture.
