Diabetic-Friendly Skillet Cake (5-Minute Cake)

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Diabetic-Friendly Skillet Cake (5-Minute Cake)

Description

This Diabetic-Friendly Skillet Cake is a quick, low-sugar dessert that’s soft, fluffy, and naturally satisfying without refined sugar or white flour. Cooked on the stovetop (or microwave), it’s perfect when you want a sweet treat without blood sugar spikes.

Ingredients

  • 1 cup almond flour (or oat flour for softer texture)

  • 2 large eggs

  • ¼ cup unsweetened Greek yogurt (or plain curd)

  • 2 tablespoons erythritol, monk fruit, or stevia blend

  • 1 teaspoon baking powder

  • ½ teaspoon vanilla extract

  • 1 tablespoon olive oil or melted butter

  • 2 tablespoons chopped nuts (walnuts or almonds – optional)

  • Pinch of salt

Optional:

  • 1 tablespoon grated carrot or apple (adds moisture, still diabetic-friendly in small amounts)

  • Cinnamon or nutmeg for flavor

Instructions (Stovetop – 5 Minutes)

  1. In a bowl, whisk eggs, sweetener, yogurt, oil, and vanilla.

  2. Add almond flour, baking powder, salt, and mix until smooth.

  3. Fold in nuts or grated vegetables if using.

  4. Heat a lightly greased non-stick or cast-iron pan on low heat.

  5. Pour batter into pan, cover with a lid, and cook for 4–5 minutes.

  6. Check with a toothpick—if it comes out clean, it’s done.

  7. Let cool slightly before slicing.

Microwave Option

  • Pour batter into a greased microwave-safe dish

  • Microwave on high for 90–120 seconds

Servings

  • Serves: 4 slices

  • Prep Time: 2 minutes

  • Cook Time: 3–5 minutes

Nutritional Information (per slice, approx.)

  • Calories: 140–160 kcal

  • Protein: 6–7 g

  • Carbs: 6–8 g (net carbs ~3–4 g)

  • Fat: 10–12 g

  • Sugar: 0–1 g

(Values vary based on flour and sweetener used)

Benefits

✔ No refined sugar
✔ Low glycemic index
✔ High in protein & healthy fats
✔ Diabetic-friendly
✔ No oven required
✔ Ready in minutes

Tips for Best Results

  • Cook on low heat to avoid burning the bottom

  • Almond flour gives the softest “melt-in-mouth” texture

  • Don’t overcook—it continues setting after heat is off

  • Serve warm with sugar-free yogurt or berries

Q & A

Q: Is this cake safe for diabetics?
A: Yes, when eaten in moderation and made with approved sweeteners.

Q: Can I use coconut flour?
A: Yes, but reduce quantity to ⅓ cup and add 1 extra egg.

Q: Can I store it?
A: Yes—refrigerate up to 3 days in an airtight container.

Q: Can I make it vegan?
A: Replace eggs with flax eggs (2 tbsp flaxseed + 5 tbsp water).

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