PCOS Friendly Baking Substitutes: Complete Guide to Low-Glycemic Alternatives
Discover the best PCOS friendly baking substitutes to create delicious low-glycemic treats that help manage insulin levels and PCOS symptoms.
Dessert: Almond Blueberry Cake with Coconut Cream for PCOS
This almond blueberry cake with coconut cream is a delicious, nutrient-rich dessert that supports PCOS management with its low GI and beneficial nutrients.
This almond blueberry cake with coconut cream is a delicious, nutrient-rich dessert that supports PCOS management with its low GI and beneficial nutrients.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
This recipe includes superfoods such as:
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1 1/2 cups almond flour (180g)
1/2 cup coconut flour (60g)
1/2 cup erythritol (100g)
1/4 tsp salt (1.5g)
1 tsp baking soda (5g)
1/4 cup unsweetened almond milk (60ml)
1/4 cup melted coconut oil (60ml)
3 large eggs
1 tsp vanilla extract (5ml)
1/2 cup fresh blueberries (75g) (optional)
1 can full-fat coconut milk (400ml), chilled overnight
2 tbsp powdered erythritol (24g)
1 tsp vanilla extract (5ml)
Instructions
1. Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, erythritol, salt, and baking soda. In another bowl, whisk together the almond milk, melted coconut oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Gently fold in the fresh blueberries.
3. Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl, leaving the liquid behind. Add the powdered erythritol and vanilla extract to the coconut cream. Using an electric mixer, beat the mixture until it becomes smooth and fluffy.
5. Once the cake has cooled, spread the coconut cream evenly over the top of the cake. Garnish with a few extra blueberries if desired.
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Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 260 kcal | ||
| Fat 22 g | ||
| Carbohydrate 12 g | ||
| Protein 7 g | ||
| Omega 3 0.50 g | ||
| Chromium 0.50 mg | ||
| Zinc 1.00 mg | ||
| Vitamin D 0.50 mcg | ||
| Magnesium 10.00 mg | ||
| B Vitamins 5.00 mg | ||
| Iron 2 mg | ||
| Calcium 60 mg | ||
| Cholesterol 105 mg | ||
| Monounsaturated Fat 10 g | ||
| Polyunsaturated Fat 5 g | ||
| Saturated Fat 10 g | ||
| Sodium 150 mg | ||
| Sugar 2 g | ||
| Potassium 100 mg | ||
| Vitamin A 1000 mcg | ||
| Vitamin C 10 mg | ||
| Fiber 5 g | ||
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