Little Italy Cake


Little Italy Cake

Little Italy Cake
1 (1/2-inch) slice
30 Min
40 Min

Mamma Mia - this diabetic cake recipe is spectacular! Our Little Italy Cake has a lovely lemon flavor that makes it perfect for anytime of the year. Plus, there's a bonus - it's low-carb and gluten-free too!

What You'll Need

  • 1 ounce white chocolate baking squares
  • 1 tablespoon fat-free milk
  • 1 1/2 stick light margarine
  • 3/4 cup sugar substitute
  • 4 eggs, separated
  • 2 tablespoons lemon zest
  • 1 teaspoon lemon extract
  • 2 1/2 cups almond flour
  • 2 tablespoons lemon juice

What to Do

  1. Preheat oven to 350 degrees F. Line a 9-inch cake pan with wax paper.
  2. In a small microwaveable bowl, combine white chocolate and milk. Microwave for 30 seconds, stir, and continue to microwave at 10-second intervals until smooth; set aside.
  3. In a large bowl, beat margarine and 3/4 cup sugar substitute until fluffy. Add the egg yolks, lemon zest, and lemon extract; beat until combined. Add the almond flour, melted chocolate and lemon juice; beat until well combined.
  4. In a medium bowl, beat egg whites and remaining tablespoon of sugar substitute until soft peaks form. Fold the egg whites into the batter until well combined. Spoon the batter into cake pan.
  5. Bake 40-45 minutes, or until toothpick inserted in center comes out clean. Let cool 30 minutes, then invert onto a platter, remove wax paper, and turn cake over. Let cool completely.


Although the ingredients in this diabetic cake recipe are gluten-free, you'll want to double-check that the brands you are using are gluten-free. 


Nutritional InformationShow More

Servings Per Recipe: 16

  • Amount Per Serving % Daily Value *
  • Calories 205
  • Calories from Fat 172
  • Total Fat 19g 29 %
  • Saturated Fat 2.9g 15 %
  • Trans Fat 1.6g 0 %
  • Protein 5.5g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 47mg 16 %
  • Sodium 99mg 4 %
  • Total Carbohydrates 1.6g 1 %
  • Dietary Fiber 2.0g 8 %
  • Sugars 1.9g 0 %

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This says it's only 1.6g carbs. Is this correct?

The recipe calls for 3/4 cup of sugar substitute. This is my first foray into baking for diabetics. Does this mean that I have to measure out a sugar substitute equal to 3/4 cup sugar and then add bulking agents? Or does it mean simply 3/4 cup of sugar substitute and if so, what type? Liquid? Powder? Which is best for this recipe?

Hi there! This recipe calls for 3/4 cup powdered sugar substitute such as Truvia or Stevia brand. Enjoy!

Title is "FLOURLESS Italian Cake" asks for Almond flour...Why??

Hi there! Typically, when we refer to "flour" we mean ground up grains, like all-purpose flour or whole-wheat flour. Almond flour isn't made from grains at all. It's just finely ground almonds. In fact, many packages of almond flour will read "almond meal" instead. Hope this helps clarify things! Thank you for your comment.

Thank you very much!


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