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Flourless Almond Mini Cakes with Mixed-Berry Topping

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Sunday, 06 May 2012
List of viewable recipes from "The Kitchen Diva’s Diabetic Cookbook" by Cass Ryan, Angela Medearis Shelf

Recipe from The Kitchen Diva’s Diabetic Cookbook by Cass Ryan, Angela Medearis Shelf (Andrews McMeel Publishing, 2012)

Makes 16 mini Cakes

ImageThese little cakes are good on their own, but even more delicious served with warm mixed-berry topping. The eggs are the key ingredient and must be used at room temperature. Either set out the eggs on the counter for 15 minutes beforehand, or submerge in a bowl of warm water for 5 minutes before using.

  • Butter-flavored cooking oil spray
  • 4 large eggs, at room temperature, separated
  • ½ cup agave syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups almond flour or almond meal


  • 2 cups frozen mixed berries or 2 (10-ounce) boxes frozen mixed berries
  • 2 tablespoons agave syrup
  • 1½ teaspoons cornstarch

Preheat the oven to 350°F. Spray one mini muffin pan with a light coating of cooking oil spray. You can also use individual ramekin baking cups, but the yield will be less.

In a large bowl, combine the 4 egg yolks, agave syrup, vanilla, baking soda, and salt in a large bowl. Using an electric mixer, beat until the ingredients are well blended.

Add the almond flour or meal and beat on low speed until combined, about 2 minutes.

Place the 4 egg whites in a large, clean bowl. Use either a handheld mixer with clean beaters or the whisk attachment on a stand mixer and beat the whites on medium speed until opaque, doubled in volume with soft peaks.

Using a rubber spatula, gently fold the egg whites into the batter until just combined. Scrape the batter evenly into the prepared muffin cups, filling each three-quarters full. Bake, rotating halfway through, until the edges are light brown and a dime-sized soft center remains, 18 to 20 minutes. If using larger baking cups, you'll need to increase the baking time by 5 to 10 minutes. Transfer the pan to a wire rack and let cool completely, at least 15 minutes.

To make the berry topping, combine all the ingredients in a large microwaveable bowl and toss until combined.

Microwave on high for 2 minutes, then stir and microwave again until slightly thickened and steaming, about 2½ minutes more.

Unmold the cakes. To serve, spoon 1 tablespoon of the warm berry topping on each cake. Extra cakes may be stored in an airtight container at room temperature for up to 7 days.

Serving Size: 1 mini cake plus
1 tablespoon of the topping
Exchange List Values: 1½ carbohydrate, 2 fat
Carbohydrate Choices: 1½
Calories: 231
Calories from Fat: 119
Total Fat: 13 g
Saturated Fat: 1 g
Cholesterol: 74 mg
Sodium: 216 mg
Total Carbohydrate: 25 g
Fiber: 3 g
Total Sugars: 19 g
Protein: 8 g


Last Updated ( Tuesday, 15 May 2012 )
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