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.

Healthy Diet

By Healthy Diet

Serves: 12
Sour Cream and Blackberry Cake

Ingredients

  • 120g butter
  • 200g Stevia, or your prefered sweetener
  • 130g sour cream
  • 2 eggs
  • 150g almond flour
  • 2 tsp baking powder
  • 100g blackberries

Method

  1. 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.
  2. Mix in the soured cream and eggs, one at a time. Throw in the almond flour and baking powder, and whisk well.
  3. 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