💛 Diabetic-Friendly Cloud Cake (Blender Recipe)
This sugar-free, flourless cloud cake is airy like a soufflé, rich like cheesecake, and incredibly easy — just blend, bake, and enjoy! Perfect for those watching their carbs or blood sugar levels.
🍳 Ingredients
- 1 cup (8 oz / 225 g) light cream cheese, softened
- 3 large eggs
- ½ cup Greek yogurt (plain, unsweetened)
- ¼ cup granulated sugar substitute (erythritol, monk fruit, or stevia blend)
- 2 tbsp cornstarch (or almond flour for a lower-carb option)
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional, for brightness)
- A pinch of salt
- Powdered sugar substitute (optional, for dusting)
🌀 Instructions
- Preheat & Prepare:
Preheat your oven to 325°F (160°C). Line the bottom of a 7-inch round pan (or springform pan) with parchment paper and lightly grease the sides. - Blend Everything:
In a blender, combine cream cheese, eggs, Greek yogurt, sugar substitute, cornstarch (or almond flour), vanilla, lemon juice, and salt.
Blend until completely smooth and creamy — no lumps! - Pour & Bake:
Pour the batter into your prepared pan. Tap gently to remove air bubbles.
Bake for 45–55 minutes, or until the top is lightly golden and the center jiggles slightly. - Cool Slowly:
Turn off the oven and let the cake cool inside with the door slightly open for about 30 minutes.
Then transfer to the fridge and chill for 2–3 hours (or overnight) before serving. - Serve:
Dust lightly with powdered sugar substitute and enjoy your pillowy, guilt-free treat!
🩺 Nutritional Info (Per Slice, approx. 1/8 cake):
- Calories: ~110
- Protein: 6g
- Net Carbs: ~3–4g
- Sugar: <1g
- Fat: 7g
🌿 Tips & Variations
- Add a handful of fresh berries for natural sweetness.
- For extra flavor, blend in ½ tsp lemon zest or a few drops of almond extract.
- For a more soufflé-like texture, separate the eggs and whip the egg whites before folding them into the batter.
This Cloud Cake is so light and luscious, you’ll forget it’s diabetic-friendly — and yes, it’s perfectly fine to make it twice a week! 😉💛
