Ingredients:
- 1 1/2 cups almond flour (or whole wheat flour)
- 1/2 cup non-fat milk (or almond milk for a dairy-free option)
- 1/4 cup unsweetened Greek yogurt (for extra fluffiness)
- 1/4 cup sugar substitute (like Stevia, Monk Fruit, or Erythritol, based on your preference)
- 1/4 cup coconut oil or unsalted butter (melted)
- 3 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup water (if needed for consistency)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8-inch round cake pan with parchment paper.
- Prepare Wet Ingredients: In a mixing bowl, whisk together the eggs, melted coconut oil (or butter), non-fat milk (or almond milk), Greek yogurt, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, sift the almond flour (or whole wheat flour), baking powder, salt, and sugar substitute. This ensures the dry ingredients are well-mixed and free from lumps.
- Mix Together: Gradually add the dry ingredients into the wet ingredients, stirring until everything is fully combined. If the batter is too thick, add a little water (a tablespoon at a time) to achieve a smooth, thick batter consistency.
- Bake: Pour the batter into your prepared cake pan and spread it evenly. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice into squares or your preferred shape.
- Serve and Enjoy: This cake is perfect on its own, but you can also top it with fresh fruit or a dollop of whipped cream (sugar-free) if you wish.
This diabetic-friendly milk cake is soft, moist, and perfect for a light dessert or snack!