Diabetic-Friendly 5-Minute Biscuit Cake

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Diabetic-Friendly 5-Minute Biscuit Cake

Description:
This diabetic-friendly biscuit cake is a no-bake dessert that’s quick and easy to make. With a creamy, rich texture and a crunch from the biscuits, this cake offers a satisfying treat for those managing their sugar intake. The layers of biscuits and sweet, sugar-free cream make it a delicious, guilt-free indulgence. It’s a perfect dessert for gatherings or when you want to satisfy your sweet tooth without compromising on your health.

Ingredients:

  • 1 pack of sugar-free digestive biscuits (or any low-sugar biscuits)

  • 2 cups of heavy cream (unsweetened)

  • 1 cup sugar-free vanilla pudding mix or sugar-free custard powder

  • 1/2 cup roasted nuts (optional, for topping)

  • 1 tablespoon cocoa powder (optional, for garnish)

Instructions:

  1. Prepare the Cream Layer: In a large mixing bowl, whisk the heavy cream until it thickens and forms soft peaks. Gradually add the sugar-free vanilla pudding mix or custard powder, and continue whisking until smooth and fully combined.

  2. Layer the Biscuits: Arrange a layer of sugar-free digestive biscuits at the bottom of a rectangular or square dish, placing them flat.

  3. Add the Cream: Pour a portion of the prepared cream mixture over the biscuit layer, spreading it evenly across the surface.

  4. Repeat the Process: Add another layer of biscuits, followed by more cream, ensuring the biscuits are well covered. Repeat until you have several layers, finishing with a layer of cream on top.

  5. Chill: Once all layers are assembled, cover the dish and refrigerate for at least 2-3 hours or overnight to allow the flavors to meld together and the cake to set.

  6. Optional Topping: Before serving, sprinkle with roasted nuts or a light dusting of cocoa powder for added flavor and crunch.

  7. Serve: Slice the cake into squares or rectangles and enjoy your diabetic-friendly dessert.

Notes:

  • Sugar-Free Ingredients: Ensure that you are using sugar-free or low-sugar versions of biscuits, pudding mix, and cream. If you can’t find a sugar-free pudding mix, you can substitute with a homemade sugar-free custard.

  • Consistency: The longer the cake sits in the fridge, the better it will taste as the biscuits soften and absorb the cream.

  • Flavor Variations: For extra flavor, you can add vanilla or almond extract to the cream mixture, or incorporate a bit of cinnamon or nutmeg.

Tips:

  • For a richer flavor, use full-fat cream. For a lighter version, you can substitute with whipped cream made from unsweetened plant-based cream.

  • If you like your dessert sweeter, you can add a little bit of stevia or another sugar substitute.

  • The cake works best when left to chill overnight, allowing the flavors to blend and the texture to firm up.

Servings:

  • This recipe serves about 6-8 people, depending on the size of the portions.

Nutritional Information (per serving, based on 8 servings):

  • Calories: 150 kcal

  • Carbs: 10g

  • Protein: 3g

  • Fat: 12g

  • Fiber: 2g

  • Sugar: 2g (depending on the sugar-free ingredients used)

  • Sodium: 60mg

Benefits:

  • Low-Sugar: The use of sugar-free ingredients ensures that this dessert has minimal sugar, making it safe for those managing diabetes.

  • Good for Blood Sugar Control: This cake is designed to have a low glycemic impact, helping to manage blood sugar levels.

  • Rich in Healthy Fats: The heavy cream provides healthy fats that help you feel full and satisfied with a small serving.

  • No-Bake: This recipe is quick and easy to make, perfect for busy days when you want a tasty dessert without spending too much time in the kitchen.

Q&A for Recipe:

  • Q: Can I use a different type of biscuit? A: Yes, any sugar-free or low-sugar biscuits will work well in this recipe. You can also use gluten-free biscuits if you have dietary restrictions.

  • Q: Can I use a plant-based cream? A: Yes, you can substitute the heavy cream with unsweetened plant-based creams, such as coconut cream, almond cream, or soy cream. Just ensure it is unsweetened.

  • Q: How long should I refrigerate the cake? A: For the best flavor and texture, refrigerate the cake for at least 2-3 hours, though overnight is recommended.

  • Q: Can I make this cake in advance? A: Yes, this cake is ideal for making ahead of time. You can prepare it the day before serving, allowing it to set properly in the refrigerator.

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