Diabetic-Friendly Butter Cake Recipe

Ingredients (Serves 8)

  • 1/2 cup unsalted butter, softened (115 g)
  • 1/2 cup erythritol or other low-carb sweetener (100 g)
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups almond flour (150 g)
  • 1/4 cup coconut flour (30 g)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsweetened almond milk (120 ml)
  • Optional: 1 tsp lemon zest or cinnamon for extra flavor

Instructions

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line with parchment paper.

2. Cream Butter and Sweetener:
In a large mixing bowl, cream together the softened butter and erythritol for 2–3 minutes until light and fluffy.

3. Add Eggs and Flavoring:
Beat in eggs one at a time, ensuring each is fully incorporated. Add vanilla extract and optional lemon zest for extra aroma.

4. Combine Dry Ingredients:
In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.

5. Mix Wet and Dry Ingredients:
Gradually add dry ingredients to the butter mixture, alternating with almond milk. Mix until smooth and consistent.

6. Pour and Smooth:
Pour the batter into the prepared cake pan, smoothing the top with a spatula.

7. Bake:
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

8. Cool:
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. Serve:
Slice and serve plain, or top with a light diabetic-friendly frosting or fresh berries.

Nutritional Information (per serving, 1/8 cake)

  • Calories: 220 kcal
  • Protein: 6 g
  • Carbs: 7 g (Net carbs ~4 g)
  • Fat: 20 g
  • Fiber: 3 g
  • Sugar: 0 g (if using erythritol)
  • WW SmartPoints: 5 per slice

Tips for Diabetic-Friendly Baking

  • Use room temperature eggs and butter for a lighter texture.
  • Avoid refined flours; almond and coconut flours keep blood sugar stable.
  • Add flavor without sugar using vanilla, cinnamon, nutmeg, or citrus zest.
  • Pair slices with unsweetened whipped cream or Greek yogurt for added protein.

This diabetic butter cake is moist, flavorful, and low in carbs, making it perfect for dessert or a sweet snack without spiking blood sugar.