Discover this Sugar-Free Plum Cake. Learn how to use whole ground almonds and seasonal fruit to create a protein-rich, low-carb dessert.
Equipment
- Convection oven
Ingredients
- 1 large egg
- 1/2 cup cottage cheese approx. 4.5 oz. For a dairy-free option, substitute with unsweetened soy or almond yogurt.
- 3 tbsp whole milk. For a dairy-free option use almond, hazelnut, walnut, or soy milk.
- 1/4 tsp pure vanilla extract
- 1/2 cup natural ground almonds almond meal with skin. Blanched almond flour also works, but the skin adds extra fiber.
- 2 tbsp coconut flour
- 1 tbsp erythritol we keep this low since the ripe plums add natural sweetness
- 1/2 tsp baking powder
- 4-5 ripe plums approx. 3.5 oz, pitted and sliced
Instructions
Separate the Components: Start with two separate bowls, one for your wet ingredients and one for your dry ingredients.
Wet Mix: In a medium bowl, whisk the egg. Add the vanilla extract, cottage cheese, and milk. If you prefer, you can dissolve the erythritol into this mixture to ensure it is evenly distributed.
Dry Mix: In the second bowl, combine the ground almonds, coconut flour, and baking powder. Whisk well to remove any lumps.
Combine: Fold the wet and dry mixtures together until you have a smooth, homogeneous batter.
Prep the Mold: Line a small rectangular loaf pan (plum cake style) with parchment paper. I prefer using smaller molds as they make portion control much easier. Pour the batter into the pan.
Settle the Batter: Tap the mold gently on the counter to allow the dough to settle and spread evenly.
Add the Fruit: Wash and peel the plums (if they are very ripe, the skin should slip off easily). Slice them and remove the pits. Distribute the plum pieces throughout the dough, pressing them in slightly so there is fruit in every bite.
Bake: In a preheated oven at 350°F (180°C), bake for 15–20 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, your cake is ready.
