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Flourless Almond Mini Cakes with Mixed-Berry Topping

Flourless-Almond-Mini-Cakes-with-Mixed-Berry-Topping

Photo credit: Penny De Los Santos

Concerned about the connection between sweets and diabetes? Author Angela Shelf Medearis writes: “Just because you have diabetes doesn’t mean you can’t ever have sweets or carbohydrates. As with everything else in life, what you eat when you have diabetes is all about balance and moderation. . . . If you have a sweet tooth, plan your meals so that you can substitute small portions of something sweet for other carbohydrates in the meals and snacks you eat throughout the day.” She adds: “These little cakes are good on their own, but even more delicious served with warm mixed-berry topping.”

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Flourless Almond Mini Cakes with Mixed-Berry Topping

Featured Recipe From: The Kitchen Diva's Diabetic Cookbook

Yield: 16 Mini Cakes

Ingredients:

For Cake

  • Butter-flavored cooking oil spray
  • 4 large eggs, at room temperature, separated
  • ½ cup agave syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups almond flour or almond meal

For Topping

  • 2 cups frozen mixed berries or 2 (10-ounce) boxes frozen mixed berries
  • 2 tablespoons agave syrup
  • 1½ teaspoons cornstarch

Directions:

  1. The eggs are the key ingredient and must be used at room temperature. Either set out the eggs on the counter for 15 minutes beforehand, or submerge in a bowl of warm water for 5 minutes before using.
  2. Preheat the oven to 350°F. Spray one mini muffin pan with a light coating of cooking oil spray. You can also use individual ramekin baking cups, but the yield will be less.
  3. In a large bowl, combine the 4 egg yolks, agave syrup, vanilla, baking soda, and salt in a large bowl. Using an electric mixer, beat until the ingredients are well blended.
  4. Add the almond flour or meal and beat on low speed until combined, about 2 minutes.
  5. Place the 4 egg whites in a large, clean bowl. Use either a handheld mixer with clean beaters or the whisk attachment on a stand mixer and beat the whites on medium speed until opaque, doubled in volume with soft peaks.
  6. Using a rubber spatula, gently fold the egg whites into the batter until just combined. Scrape the batter evenly into the prepared muffin cups, filling each three-quarters full. Bake, rotating halfway through, until the edges are light brown and a dime-sized soft center remains, 18 to 20 minutes. If using larger baking cups, you'll need to increase the baking time by 5 to 10 minutes. Transfer the pan to a wire rack and let cool completely, at least 15 minutes.
  7. To make the berry topping, combine all the ingredients in a large microwaveable bowl and toss until combined. Microwave on high for 2 minutes, then stir and microwave again until slightly thickened and steaming, about 2½ minutes more.
  8. Unmold the cakes. To serve, spoon 1 tablespoon of the warm berry topping on each cake. Extra cakes may be stored in an airtight container at room temperature for up to 7 days.

Serving Size: 1 mini cake plus 1 tablespoon of the topping
Exchange List Values: 1½ carbohydrate, 2 fat
Carbohydrate Choices: 1½
Calories: 231
Calories from Fat: 119
Total Fat: 13 g
Saturated Fat: 1 g
Cholesterol: 74 mg
Sodium: 216 mg
Total Carbohydrate: 25 g
Fiber: 3 g
Total Sugars: 19 g
Protein: 8 g

© 2012 Angela Shelf Medearis
From The Kitchen Diva's Diabetic Cookbook,by Angela Shelf Medearis (Andrews McMeel Publishing)

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