LITTLE ITALY DESSERT PLACES RECIPES

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LITTLE ITALY CAKE | EVERYDAYDIABETICRECIPES.COM



Little Italy Cake | EverydayDiabeticRecipes.com image

Mamma Mia - this diabetic cake recipe is spectacular! Our Little Italy Cake has a lovely lemon flavor that makes it perfect for anytime of the year. Plus, there's a bonus - it's low-carb and gluten-free too!

Categories     Cakes

Cook Time 40 minutes

Number Of Ingredients 9

1 ounce white chocolate baking squares
1 tablespoon fat-free milk
1 1/2 stick light margarine
3/4 cup sugar substitute
4 eggs, separated
2 tablespoon lemon zest
1 teaspoon lemon extract
2 1/2 cup almond flour
2 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F. Line a 9-inch cake pan with wax paper.
  • In a small microwaveable bowl, combine white chocolate and milk. Microwave for 30 seconds, stir, and continue to microwave at 10-second intervals until smooth; set aside.
  • In a large bowl, beat margarine and 3/4 cup sugar substitute until fluffy. Add the egg yolks, lemon zest, and lemon extract; beat until combined. Add the almond flour, melted chocolate and lemon juice; beat until well combined.
  • In a medium bowl, beat egg whites and remaining tablespoon of sugar substitute until soft peaks form. Fold the egg whites into the batter until well combined. Spoon the batter into cake pan.
  • Bake 40-45 minutes, or until toothpick inserted in center comes out clean. Let cool 30 minutes, then invert onto a platter, remove wax paper, and turn cake over. Let cool completely.

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