Sugar-Free Fig Cake
Sugar-Free Fig Cake: Diabetic-Friendly Dessert
It’s perfect for breakfast, dessert, or a cozy snack, this low-carb, gluten-free cake harnesses the natural sweetness of fresh figs to create a moist, flavorful treat without added sugars. Made with homemade fig compote, almond flour, and a handful of simple ingredients, it’s a seasonal delight that’s paleo-friendly and suitable for diabetics in moderation.
Whether you’re on a keto diet, avoiding grains, or simply love figs, this recipe will become a go-to.
Why Sugar-Free Fig Cake?
Traditional cakes are loaded with refined sugar (1 tbsp per slice) and wheat flour, spiking blood sugar and adding empty calories.
This sugar-free fig cake offers a healthier alternative:
- Low-Carb: Approximately 8-10g carbs per slice, compared to 40g in standard cakes.
- Sugar-Free: Relies on figs’ natural fructose, eliminating added sugars.
- Gluten-Free and Paleo: Almond flour replaces grains, perfect for dietary restrictions.
- Diabetic-Friendly: Pectin in figs slows sugar absorption, safe in moderation.
- Seasonal Delight: Celebrates figs’ peak season (late summer to early fall).
By baking at home, you control the ingredients, creating a dessert that’s nutritious, satisfying, and bursting with figgy flavor.
Sugar-free fig cake is a low-carb, gluten-free dessert that’s bursting with the natural sweetness of fresh figs.
Nutritional Benefits of Key Ingredients
This cake is a nutritional powerhouse, driven by wholesome ingredients.
Figs (Fresh Fig Compote/ Fig Sauce)
- Low-Calorie: About 74 kcal per 100g, ideal for weight management.
- High Fiber: Pectin (soluble fiber) slows sugar absorption, aids digestion, and promotes satiety.
- Low Glycemic Impact: Figs have a moderate GI (40-55), and pectin makes them suitable for diabetics in controlled portions.
- Vitamin-Rich: Provide vitamins A, C, and K for immunity and skin health.
- Mineral Source: Potassium, magnesium, and calcium support heart and bone health.
- Antioxidants: Polyphenols combat inflammation and oxidative stress.
Almond Flour
- Low-Carb: 7g carbs per 100g, perfect for keto and low-carb diets.
- High Fiber: Enhances fullness and digestive health.
- Nutrient-Dense: Rich in vitamin E, magnesium, and healthy fats for heart and skin health.
Eggs
Protein-Rich: Support muscle growth and satiety.
Nutrient-Dense: Offer choline and B vitamins for brain health.
Almond Milk
Low-Carb: 1g carbs per ¼ cup (unsweetened), keto-friendly.
Calcium-Fortified: Supports bone health (check labels for fortified versions).
Monk Fruit Sweetener (Optional)
Zero Calories: No impact on calorie intake.
Zero GI: Safe for diabetics, with no blood sugar spikes.
Antioxidants: Mogrosides reduce inflammation.
These ingredients make the cake paleo, gluten-free, and diabetic-friendly, offering a dessert that’s gentle on the body and full of flavor.
With almond flour and fig compote, it’s paleo, diabetic-friendly, and perfect for seasonal indulgence.
Sugar-Free Fig Cake Recipe
Ingredients (Serves 8)
- 1 cup (240g) homemade fig compote (fresh figs, cooked down, no sugar)
- 3 large eggs
- 1 cup (100g) almond flour
- ½ tsp vanilla extract
- 1 tsp baking powder
- ¼ cup (60ml) unsweetened almond milk
- Pinch of sea salt
Optional: 1-2 tbsp monk fruit sweetener (if figs need a sweetness boost)
Instructions
- Make Fig Compote: Simmer 6-8 fresh figs (chopped) in a saucepan with 2 tbsp water for 10 minutes until soft. Mash into a smooth compote and cool. Ensure no sugar is added.
- Prep Batter: Preheat oven to 355°F (180°C). Grease an 8-inch round cake pan or line with parchment paper. In a large bowl, whisk eggs, fig compote, almond milk, vanilla extract, and monk fruit (if using) until smooth.
- Add Dry Ingredients: In another bowl, mix almond flour, baking powder, and salt. Gradually fold dry ingredients into the wet mixture, stirring until just combined. If the batter is too thick, add 1 tbsp more almond milk; if too wet, add 1 tbsp almond flour.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until a toothpick comes out clean and the top is golden.
- Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve with a dollop of sugar-free whipped coconut cream or fresh figs.
Tips for Success
Liquid Balance: Almond flour absorbs liquid differently than wheat flour. Adjust almond milk to achieve a thick but pourable batter.
Fig Compote: Cook figs until thick to minimize moisture, ensuring a firm cake.
Sweetness Check: Taste batter; add monk fruit if figs are less sweet.
Storage: Store in an airtight container in the fridge for up to 5 days or freeze for 3 months. Thaw overnight in the fridge.
This easy recipe delivers a moist, flavorful cake that’s ideal for breakfast, snacks, or healthy desserts.
Why This Cake Stands Out
Unlike sugary desserts that cause energy crashes, this sugar-free fig cake is low-carb, fiber-rich, and easy to digest, making it ideal for breakfast or dessert. The pectin in figs slows sugar absorption, offering a diabetic-friendly option when consumed in moderation (1 small slice). Its seasonal focus celebrates figs’ fleeting availability, adding a touch of autumn magic to your table.
More Fig-Based Recipes
- Sugar-Free Fig Tart
- Homemade Fig Compote (Sauce)
Sugar-free fig cake is a low-carb, paleo-friendly masterpiece that celebrates the sweet, seasonal goodness of figs. With almond flour, fig compote, and no added sugars, it’s a gluten-free, diabetic-friendly treat that’s perfect for breakfast, dessert, or cozy snacks.
Its fiber-rich, nutrient-dense profile makes it a wholesome choice for keto dieters or anyone craving a healthier cake.
Have you baked with figs before? What’s your favorite seasonal dessert? Share your thoughts in the comments and explore more low-carb recipes on our site.
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Sugar-Free Fig Cake
Equipment
- Convection oven
Ingredients
- 1 cup Homemade fig compote (fresh figs, cooked down, no sugar) (240 g)
- 3 large eggs
- 1 cup almond flour (100g )
- ½ tsp vanilla extract
- 1 tsp baking powder
- ¼ cup unsweetened almond milk (60ml )
- 1 tbsp monk fruit sweetener Optional, if figs need a sweetness boost
- 1 Pinch sea salt
Instructions
Fig Compote
- Simmer 6-8 fresh figs (chopped) in a saucepan with 2 tbsp water for 10 minutes until soft. Mash into a smooth compote and cool. Ensure no sugar is added.
Prep Batter
- Preheat oven to 355°F (180°C). Grease an 8-inch round cake pan or line with parchment paper. In a large bowl, whisk eggs, fig compote, almond milk, vanilla extract, and monk fruit (if using) until smooth.
- In another bowl, mix almond flour, baking powder, and salt. Gradually fold dry ingredients into the wet mixture, stirring until just combined. If the batter is too thick, add 1 tbsp more almond milk; if too wet, add 1 tbsp almond flour.
- Pour batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until a toothpick comes out clean and the top is golden.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve with a dollop of sugar-free whipped coconut cream or fresh figs.
Notes
- Almond flour absorbs liquid differently than wheat flour. Adjust almond milk to achieve a thick but pourable batter.
- Cook figs until thick to minimize moisture, ensuring a firm cake.
- Taste batter; add monk fruit if figs are less sweet.
- Store in an airtight container in the fridge for up to 5 days or freeze for 3 months. Thaw overnight in the fridge.