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Diabetic Recipe – Flourless Cake

Source: Outsmart Diabetes Prevention Guide 2006

Chocolate Hazelnut Flourless Cake


2 tbsp unsalted butter
3 tbsp unsweetened cocoa powder
1/2 c blanched hazelnuts or almonds
8 tbsp sugar
3-oz bittersweet chocolate
1/2 c reduced fat-free sour cream
2 egg yolks
1 tsp vanilla extract
1/2 tsp ground cinnamon
5 egg whites, at room temperature
1/4 tsp salt
fresh sliced strawberries for serving (optional)


Preheat oven to 350 degrees F. Generously coat 8″ or 9″ springform pan with 2 teaspoons of the butter and dush with 1 tablespoon of the cocoa (don’t tap out excess cocoa; leave it in pan). In food processor, combine nuts with 1 tablespoon of the sugar until finely ground. In top of double boiler over barely simmering water, melt chocolate and remaining 4 teaspoons butter, stirring occasionally, until smooth. Remove from heat. Place chocolate mixture in large bowl. Add nut mixture, sour cream, egg yolks, vanilla extract, cinnamon, 5 tablespoons of remaining sugar, and remaining 2 tablespoons cocoa. Stir until well blended. In another large bowl, with electric mixer on high speed, beat egg whites and salt until foamy. Gradually add remaining 2 tablespoons sugar, beating until whites hold stiff peaks with beaters are lifted. Stir one-quarter of beaten whites into chocolate mixture to lighten it. Gently fold in remaining whites. Spoon into prepared pan. Gently smooth top. Bake 30 minutes or until cake has risen and is dry on top, and wooden pick inserted in center comes out with few moist crumbs. Cool on rack until warm.

Kitchen Tip: The cake will fall dramatically after you take it out of the oven. Loosen the edge of the cake with a knife and remove the pan side. Serve with the strawberries, if using.

Makes 12 Servings.

Dietary Exchanges: 1 Bread, 2 Fat

Carb Choices: 1

Nutrients Per Serving:
160 Calories
4 g Protein
15 g Carbohydrates
11 g Sugar
10 g Fat
4 g Saturated Fat
46 mg Cholesterol
1 g Fiber
80 mg Sodium