A festive birthday cake that kids will love — and that won't spike blood sugar! A moist almond flour sponge sweetened only with erythritol, topped with a fluffy cream cheese frosting and fresh berries. Naturally gluten-free, keto-friendly, and beautiful enough for any celebration.
Values for 1 slices
Preheat your oven to 175°C (350°F). Grease a 20 cm (8-inch) round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the almond flour, granulated erythritol, baking powder, and salt until evenly combined.
In a separate bowl, beat the eggs, melted butter, and vanilla extract together with a fork or hand mixer until smooth and slightly pale.
Pour the wet ingredients into the dry ingredients and mix until a thick, uniform batter forms. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30–35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. The cake must be fully cool before frosting.
Make the frosting: beat the softened cream cheese with the powdered erythritol and vanilla until smooth and fluffy. Add the heavy cream and continue beating for 1–2 minutes until the frosting is light and spreadable.
Once the cake is completely cool, spread the frosting evenly over the top and sides using a spatula.
Decorate with the fresh mixed berries just before serving. Slice into 10 portions and serve.
Erythritol is a sugar alcohol with negligible impact on blood glucose, making this cake a much safer dessert choice for T1D. Carbs come mostly from almond flour and berries — use your usual dosing method agreed with your care team to dose precisely. The high fat content from cream cheese and almonds may delay peak blood sugar by 1–2 hours, so keep an eye on your CGM after eating. Log this meal in your food journal to fine-tune your personal insulin response.
