Diabetic-Friendly Skillet Cake (5-Minute Mix)

by

Diabetic-Friendly Skillet Cake (5-Minute Mix)

Soft • Moist • Lightly Sweet • No Refined Sugar

This cake melts in your mouth on the first bite thanks to almond flour, eggs, and yogurt. It’s perfect for breakfast, tea time, or a light dessert.

 Prep & Cook Time

  • Prep: 5 minutes

  • Cook: 18–22 minutes

  • Total: ~25 minutes

 Servings

  • 8 slices

Ingredients

Dry Ingredients

  • 1 cup almond flour

  • 2 tbsp coconut flour

  • 1½ tsp baking powder

  • ½ tsp cinnamon (optional)

  • Pinch of salt

Wet Ingredients

  • 3 large eggs (room temperature)

  • â…“ cup plain Greek yogurt (unsweetened)

  • ¼ cup erythritol, monk fruit, or stevia blend

  • 2 tbsp olive oil or melted butter

  • 1 tsp vanilla extract

Optional Add-Ins (choose 1–2)

  • ¼ cup chopped walnuts or almonds

  • 2 tbsp sugar-free dark chocolate chips

  • 2 tbsp grated carrot or zucchini (squeezed dry)

 Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a small cast-iron skillet or round pan.

  2. In a bowl, whisk eggs, yogurt, sweetener, oil, and vanilla until smooth.

  3. Add all dry ingredients. Mix gently until just combined.

  4. Fold in optional add-ins if using.

  5. Pour batter into the pan and smooth the top.

  6. Bake 18–22 minutes, until golden and a toothpick comes out clean.

  7. Cool for 5–10 minutes before slicing.

 Notes & Tips

  • ✔ No blender needed – one bowl recipe

  • ✔ Use fine almond flour, not almond meal

  • ✔ Don’t overbake – keeps it soft and moist

  • ✔ Can be made in an air fryer (160°C / 320°F for ~15 minutes)

Variations

  • Savory version: Skip sweetener, add cheese & herbs

  • Lemon cake: Add zest of 1 lemon

  • Apple spice: Add 2 tbsp finely diced apple + cinnamon

 Nutritional Info (per slice – approx.)

  • Calories: 165

  • Protein: 7 g

  • Fat: 12 g

  • Net Carbs: ~3–4 g

  • Fiber: 2 g

  • Sugar: 0 g added

(Values may vary based on ingredients used)

Benefits for Diabetics

  • Low glycemic ingredients

  • No refined sugar or white flour

  • High in healthy fats & protein

  • Helps avoid blood sugar spikes

  • Keeps you fuller longer

Q & A

Q: Can diabetics eat this cake daily?
A: Yes, in moderation (1 slice), especially with a meal.

Q: Can I replace almond flour?
A: Best results are with almond flour. Oat flour will raise carbs.

Q: Is this keto-friendly?
A: Yes, if using erythritol or monk fruit.

Q: Can I store it?
A: Yes. Refrigerate up to 4 days or freeze slices for 1 month.

Leave a Comment