Diabetes-Friendly Cream Cheese Pound Cake

This diabetes-friendly cream cheese pound cake is a delightful twist on the classic recipe, offering a moist texture and rich flavor while being mindful of sugar content. The addition of Greek yogurt enhances the creaminess and reduces the overall fat, making it a healthier option without compromising on taste. Perfect for dessert or a sweet snack!

Ingredients:

• 1 cup cream cheese, softened
• 1/2 cup Greek yogurt, plain and non-fat
• 1/2 cup erythritol or other sugar substitute
• 1/4 cup unsweetened applesauce
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Zest of 1 lemon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan with cooking spray or line it with parchment paper.
2. In a large mixing bowl, beat the cream cheese and erythritol together until smooth and creamy.
3. Add the Greek yogurt, applesauce, eggs, and vanilla extract to the mixture. Beat until well combined.
4. In another bowl, whisk together the almond flour, baking powder, salt, and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.