Description
This diabetic-friendly pound cake is a light, tender, low-carb dessert made with almond flour and coconut flour instead of traditional wheat flour, and a zero-calorie sweetener instead of sugar. It’s perfect for anyone watching their blood sugar, following a keto or low-carb diet, or simply looking for a healthier treat.
Ingredients (Serves 10–12 slices)
1 ½ cups almond flour
¼ cup coconut flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened (or coconut oil for dairy-free)
¾ cup erythritol, monk fruit, or stevia blend (sugar substitute)
4 large eggs (room temperature)
2 tsp vanilla extract
¼ cup unsweetened almond milk (or other low-carb milk)
Optional: 1 tsp lemon zest or almond extract for flavor variation
Instructions
Preheat Oven
Preheat your oven to 350°F (175°C).
Grease and line a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients
In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
Cream Butter and Sweetener
In another large bowl, beat butter and erythritol until light and fluffy (2–3 minutes).
Add Eggs and Vanilla
Beat in eggs one at a time, then add vanilla extract (and lemon zest if using).
Combine Wet and Dry
Gradually add the dry mixture to the wet mixture, alternating with almond milk until fully combined. Batter will be thick but smooth.
Bake
Pour into prepared pan and smooth the top.
Bake for 40–50 minutes, or until a toothpick comes out clean and the top is golden.
Cool and Serve
Let cool in the pan for 10 minutes, then transfer to a rack.
Slice once fully cooled for best texture.
Notes & Tips
Do not overbake — almond flour can dry out quickly. Check at 40 minutes.
For extra moisture, add 2 tbsp Greek yogurt or 1 tbsp sour cream to the batter.
Sweeteners like allulose or monk fruit blends give the most natural taste.
This cake freezes beautifully — wrap slices individually and thaw as needed.
Nutritional Info (Per Slice, based on 12 servings)
Nutrient Amount
Calories 180 kcal
Protein 6 g
Fat 16 g
Carbs 5 g
Fiber 2 g
Net Carbs 3 g
Sugar <1 g
(Values may vary slightly by ingredients used.)
Health Benefits
✅ Low Glycemic Impact: Made without refined flour or sugar — gentle on blood sugar levels.
✅ High in Healthy Fats: From almond and coconut flours, which promote satiety.
✅ Rich in Fiber: Helps stabilize glucose and improve digestion.
✅ Gluten-Free: Perfect for those with celiac or gluten sensitivity.
✅ Protein Boost: Eggs and almond flour provide sustained energy.
Q&A
Q1: Can I use regular flour instead?
👉 Not in this recipe — almond and coconut flours behave differently.
Q2: What’s the best sweetener for diabetics?
👉 Monk fruit or erythritol are the best options — they don’t raise blood sugar or insulin.
Q3: Can I make it dairy-free?
👉 Yes! Use coconut oil instead of butter and almond milk as listed.
Q4: How long will it keep?
👉 Store in an airtight container:
Fridge: up to 5 days
Freezer: up to 2 months
Q5: Can I add fruit?
👉 Yes — fold in a few blueberries or raspberries for extra flavor and antioxidants (in moderation).
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