Defeat Diabetes

< 1 min read

Using almond flour packs a great protein and healthy fat hit, and the addition of Monk Fruit as a sweetener lowers the sugar content considerably.

Preparation time: 60 mins Cook time: 40 mins Serves: 10


  • 170g unsalted butter
  • ½ cup monkfruit sweetener (or sweetener of your choice)
  • 3 large eggs
  • 2 ½ cups almond flour
  • zest of 1 lemon + 1 orange (1 tbsp each)
  • 2 tsp baking powder
  • 3 tbsp lemon juice
  • pinch salt
  • 1 cup rosé wine
  • 1 punnet strawberries
  • 1 punnet raspberries
  • 1 punnet blackberries
  • 0.5 punnet blueberries


  1. Preheat oven to 150°C/302°F fan-forced.
  2. Butter a loaf tin and line with baking paper.
  3. Cream butter and sweetener in the bowl of a stand mixer. Add eggs and whisk to incorporate.
  4. Whisk in the remaining ingredients.
  5. Pour batter into prepared tin and place in oven.
  6. Bake for 40 minutes until the cake is golden and an inserted skewer comes out clean.
  7. Remove from oven and cool on wire rack.
  8. Serve the cake with berries.

Preparing Rosé berries:

  1. Place wine and sweetener in a large serving bowl and stir to dissolve.
  2. Remove calyx from strawberries and cut in half, if desired.
  3. Add all the berries to the bowl. Gently crush some with the back of a fork to release some juices and leave to macerate for at least an hour.

Note: This can be made ahead of time and refrigerated. Tip: Use half a cup of all berries, and eliminate blueberries if you would like it to have less carbohydrates.

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