Diabetic Cake

Sugar Free Cake

Sugar Free Gelatin Cake


Serves 12

  • 2 cups almond flour
  • 1 teaspoon baking powder
  • Zest of half a lemon
  • 4 large eggs
  • ½ cup sugar-free crystallized sweetener
  • 2 tablespoons melted butter or coconut oil
  • 1 ½ teaspoons vanilla extract
  • 1 (0.3-ounce) box sugar-free strawberry, raspberry or any combination of gelatin dessert mix ( you can use two flavors and swirl them together)
  • 1 cup boiling water
  • 3 cups sugar-free whipped cream
  • 1 cup slivered almonds


  1. Preheat oven to 350 degrees F and lightly grease a 9 x 13-inch cake pan.
  2. Whisk the flour and baking powder together in a bowl with the lemon zest.
  3. Whisk the eggs, sweetener, butter/oil, and vanilla extract together in a separate bowl.
  4. Gradually add the dry ingredients to the wet ingredients as you whisk.
  5. Pour the cake batter into the prepared pan and spread in an even layer.
  6. Bake for 20-25 minutes or until lightly golden and a tester comes out clean when inserted in the center of the cake.
  7. Set the cake aside to cool for 10 minutes.
  8. Meanwhile, add the gelatin mix to a bowl.
  9. Whisk as you pour the boiling water into the gelatin until it dissolves. Set aside.
  10. Using a wooden skewer, poke about 40 holes into the cake.
  11. Slowly pour the dissolved gelatin over the cake while focusing on the holes for even distribution.
  12. Leave the cake to fully cool for about 30 minutes before covering with plastic and transferring to the refrigerator to chill for at least 6 hours.
  13. Top with sugar-free whipped cream and slivered almonds once chilled.
  14. Slice and serve.

By: Chef Fenya Konovaloff of Russian Doll Catering