Diabetic-Friendly Fluffy Sponge Cake
🥣 Ingredients
Dry:
- 1 cup almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- Pinch of salt
Wet:
- 4 eggs (separated into yolks & whites)
- ¼ cup unsweetened almond milk
- ¼ cup erythritol or monk fruit sweetener
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- ½ tsp lemon juice (helps stabilize egg whites)
🔥 Instructions
- Preheat oven to 160°C / 320°F (lower temp helps keep it soft).
- Whisk egg yolks with sweetener, butter, milk, and vanilla until smooth.
- Mix in almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, beat egg whites with lemon juice until stiff peaks form.
- Gently fold egg whites into the batter (this gives the fluffy texture).
- Pour into a lined baking pan.
- Bake for 35–45 minutes until golden and set.
- Let cool before slicing (it firms up as it cools).
🌟 Why This Is Diabetes-Friendly
- No sugar → uses low-glycemic sweetener
- Low-carb flours instead of white flour
- High protein from eggs helps reduce glucose spikes
- Light texture without excess carbs
🍽️ Optional Add-Ons
- Top with unsweetened Greek yogurt
- Add berries (small portion like strawberries)
- Sprinkle cinnamon for extra flavor
⚠️ Tips
- Keep portions moderate (1 slice)
- Avoid adding sugar-based frostings
- Store in fridge for best texture
