Diabetic-Friendly Strawberry Cheesecake Dump Cake
✅ Why it works
- No boxed cake mix (which is high in sugar)
- Uses almond flour + oats for better blood sugar control
- Sweetened with low-carb sweetener
🧾 Ingredients
Strawberry Layer
- 2 cups fresh strawberries (sliced)
- 1–2 tbsp erythritol or stevia
- 1 tsp lemon juice
- 1 tsp chia seeds (helps thicken naturally)
Cheesecake Layer
- 1 cup cream cheese (softened)
- ¼ cup Greek yogurt
- 1–2 tbsp erythritol
- 1 tsp vanilla extract
- 1 egg
Crumble “Cake” Topping
- ¾ cup almond flour
- ¼ cup rolled oats (optional, for texture)
- 2 tbsp butter (melted)
- 1–2 tbsp erythritol
- ½ tsp cinnamon
👩🍳 Instructions
- Preheat oven to 180°C (350°F).
- Make strawberry layer
- Mix strawberries, sweetener, lemon juice, chia
- Spread in a greased baking dish
- Cheesecake layer
- Beat cream cheese, yogurt, egg, vanilla, sweetener
- Pour over strawberries
- Crumble topping
- Mix almond flour, oats, butter, sweetener, cinnamon
- Sprinkle evenly on top
- Bake for 30–35 minutes until golden
- Cool before serving (important for texture)
🍽️ Serving Tips
- Serve slightly warm or chilled
- Add a spoon of unsweetened whipped cream
- Great for dessert without a sugar spike
⚖️ Diabetic Tips
- Keep portion to small square (about 1/8 dish)
- Best eaten after a meal, not on empty stomach
- Strawberries are lower GI than many fruits—good choice
🔢 Approx Nutrition (per serving)
- Carbs: ~12–16g
- Protein: ~6–8g
- Fiber: Good (from almond flour + chia)
