Diabetic Sugar-Free Milk Custard Cake (Sliceable & Soft)
✅ Why It’s Blood-Sugar Friendly
- No sugar
- No flour
- Low carb
- High protein
- Sweetened with monk fruit or erythritol
🛒 Ingredients (8×8-inch dish)
- 2 cups unsweetened almond milk
- 1 cup heavy cream
- 4 large eggs
- ½ cup powdered monk fruit sweetener (or erythritol)
- 1 tsp vanilla extract
- 1 tbsp unflavored gelatin
- 3 tbsp warm water (to bloom gelatin)
- Pinch salt
🥣 Instructions
1️⃣ Bloom the Gelatin
- Sprinkle gelatin over warm water.
- Let sit 5 minutes until thick.
2️⃣ Heat Milk Mixture
- In saucepan, heat almond milk + heavy cream over medium heat.
- Do NOT boil — just warm.
3️⃣ Mix Eggs
- In bowl, whisk eggs, sweetener, vanilla, and salt until smooth.
4️⃣ Temper the Eggs
- Slowly pour warm milk into egg mixture while whisking.
- Return mixture to saucepan.
- Cook on low 3–5 minutes until slightly thickened (do not boil).
5️⃣ Add Gelatin
- Stir bloomed gelatin into warm mixture until dissolved.
6️⃣ Set
- Pour into greased or parchment-lined dish.
- Refrigerate 4–6 hours until firm.
📊 Estimated Nutrition (8 slices)
Per slice:
- Calories: ~140
- Net Carbs: 2–3g
- Protein: ~6g
- Fat: ~12g
