Sour Cream and Blackberry Cake

This diabetes-friendly bake is fantastic with an afternoon cuppa. Use ground almond flour, which has a much lower carbohydrate content than white flour, and swap sugar for natural sweeteners, such as Stevia.

  • Serves: 12
Sour Cream and Blackberry Cake
  • 120g butter
  • 200g Stevia, or your prefered sweetener
  • 130g sour cream
  • 2 eggs
  • 150g almond flour
  • 2 tsp baking powder
  • 100g blackberries

Ingredients

  • 120g butter
  • 200g Stevia, or your prefered sweetener
  • 130g sour cream
  • 2 eggs
  • 150g almond flour
  • 2 tsp baking powder
  • 100g blackberries
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Method
  • Preheat the oven to 180C/356F/Gas 4. Line a loaf tin with baking parchment. Pop the butter and Stevia in a big bowl, and beat with a wooden spoon to combine.
  • Mix in the soured cream and eggs, one at a time. Throw in the almond flour and baking powder, and whisk well.
  • Pour the mixture into the prepared loaf tin and bake in the preheated oven for 60 minutes. Place the cooked mixture on a cooling tray and leave for 20 minutes before you remove it from the loaf tin.
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Recipe taken from:

diabetes.co.uk

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All of our recipes are accredited by Juliette Kellow, registered dietitian.