Diabetic Layered Biscuit Custard Cake

No refined sugar • Lower carb option included • No-bake

🥣 Ingredients (8×8-inch dish)

🧁 Biscuit Layer

• 2–3 cups sugar-free tea biscuits OR
• Low-carb almond flour biscuits (see quick option below)

🥛 Custard Cream Layer

• 2 cups unsweetened almond milk
• 3 egg yolks
• ¼ cup powdered monk fruit or erythritol
• 2 tbsp cornstarch
  (Lower carb: use 1 tbsp cornstarch + 1 tbsp almond flour)
• 1 tsp vanilla extract
• 1 tbsp butter

🥄 Cream Layer

• 1 cup heavy whipping cream
• 2 tbsp powdered monk fruit sweetener
• ½ tsp vanilla

🥜 Sugar-Free Caramel Peanut Topping

• ½ cup heavy cream
• 3 tbsp butter
• ⅓ cup brown monk fruit sweetener
• ½ cup chopped unsalted peanuts
• Pinch salt

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👩‍🍳 Instructions

1️⃣ Make Custard

1. Heat almond milk until warm (not boiling).
2. Whisk yolks, sweetener, and cornstarch.
3. Slowly pour warm milk into yolk mixture while whisking.
4. Return to heat and cook until thick.
5. Stir in butter + vanilla. Cool completely.

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2️⃣ Make Whipped Cream

Beat heavy cream, sweetener, and vanilla until fluffy.
Fold into cooled custard for lighter texture.

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3️⃣ Assemble Layers

1. Lightly dip biscuits in warm almond milk (quick dip only).
2. Layer biscuits in dish.
3. Spread custard cream.
4. Repeat layers (usually 2–3 layers).

Chill 2 hours before adding topping.

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4️⃣ Sugar-Free Caramel Peanut Topping

1. Melt butter and sweetener in saucepan.
2. Add heavy cream. Simmer 3–4 minutes until thick.
3. Stir in peanuts + pinch salt.
4. Cool slightly, then pour over cake.
5. Refrigerate at least 4 hours (overnight is best).

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📊 Approximate Nutrition (12 slices)

• Net carbs: 6–9g (depends on biscuits used)
• No added sugar
• Higher protein & healthy fats