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.
By Healthy Diet
Serves: 12
Ingredients
- 120g butter
- 200g Stevia, or your prefered sweetener
- 130g sour cream
- 2 eggs
- 150g almond flour
- 2 tsp baking powder
- 100g blackberries
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.
Recipe taken from:
diabetes.co.uk
About Healthy Diet
Healthy Diet provides clear and sensible advice from the very best health professionals to make healthy eating easy and affordable for all the family.
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The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.