✅ Ingredients
3 large eggs
250 ml (1 cup) skim milk (or almond milk for even fewer carbs)
2–3 tbsp zero-calorie sweetener
(Erythritol, Monk Fruit, or Stevia blend)
Optional (still diabetic-safe):
½ tsp vanilla
Pinch of salt
👩🍳 How to Make It
Preheat oven to 170°C / 340°F
Line a small loaf pan or square pan with parchment.
Separate eggs
Whites in one bowl
Yolks in another
Whip egg whites
Beat until stiff peaks form (this gives the cake its fluffy texture).
Mix yolks + milk + sweetener
Whisk until smooth.
Fold gently
Slowly fold the egg whites into the milk mixture in batches.
👉 Do not stir hard—keep the air!
Bake
Pour into pan and bake 35–40 minutes
Top should be lightly golden.
Cool completely
It will firm up and slice beautifully once cool.
🍰 Texture & Taste
Soft, airy, milk-custard sponge
Lightly sweet
Perfect with coffee or tea
🔥 Nutrition (approx. per slice, 8 slices)
Calories: ~35–45
Sugar: 0
Flour: 0
Glycemic impact: Very low
🎄 Christmas Twist (Still Diabetic-Safe)
Sprinkle cinnamon
Add orange zest
Serve with unsweetened whipped cream