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Cakes and Sweets
Rocco Fuhrman

Cakes and Sweets (Second Image)

These Cakes and Sweets are diabetes-friendly delights that are quick to prepare, packed with natural flavors, and designed for busy parents seeking healthy desserts.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup erythritol or monk fruit sweetener blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup melted coconut oil or avocado oil
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free chocolate chips (optional)
  • 1/4 cup fresh berries (optional)

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare your baking pan.
  2. In a large mixing bowl, whisk together the dry ingredients including almond flour, coconut flour, cocoa powder, erythritol, baking powder, and salt.
  3. In a separate bowl, whisk the eggs, then add almond milk, melted oil, and vanilla extract until smooth.
  4. Gradually pour the wet mixture into the dry mixture and mix gently until combined.
  5. If using, fold in chocolate chips or berries.
  6. Pour the batter into the prepared pan and bake for 25-30 minutes until a skewer comes out clean.
  7. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

Store leftover cakes in an airtight container at room temperature for 1-2 days, or refrigerate for 5-7 days. Freezes well for 2-3 months.