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Diabetic Baked Goods: Everyday Bakes for Every Meal is a diabetic cookbook designed to make healthy baking simple, accessible, and enjoyable. This collection of low-carb, high-fiber, and protein-rich recipes provides a reliable solution for those looking to enjoy diabetic bread and baked goods without blood sugar spikes. Every recipe includes a video tutorial, making it even easier to follow along and bake with confidence! |
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What Makes This Cookbook Different?
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Almond Cake
Ingredients:
- 5 eggs
- 20 g (1.41 oz) coconut blossom sugar
- 50 g (1.41 oz) dates
- 100 g (3.53 oz) ground almonds
- 150 g (5.29 oz) almond flour
- 100 g (3.53 oz) reduced-fat butter
- 100 g (3.53 oz) ground dark chocolate
- 10 g (0.35 oz) baking powder
- 1 tablespoon bourbon vanilla
Additional:
- About 50 g (2.12 oz) almond flakes
Instructions
- Preheat the oven to 180°C (356°F).
- Lightly grease the baking tin.
- Grind the almonds, dates, and chocolate together.
- Melt the butter over low heat.
- In a bowl, mix the almond flour and baking powder.
- Whisk the egg until fluffy.
- Add the other ingredients to the egg and mix well.
- Pour the mixture into the baking tin.
- Toast the almond flakes in a dry pan, stirring constantly to prevent burning.
- Spread the toasted almond flakes evenly over the cake.
- Bake for about 20–25 minutes. Check doneness with a toothpick—it should come out slightly moist due to the cheese mixture, but there should be no raw batter.
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