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Sugar-Free Strawberry Jam Snack Cake

Close-up of a moist slice of sugar free strawberry jam snack cake showing layers of yellow cake and bright red jam filling.

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Bake a simple, satisfying snack cake sweetened with sugar substitutes and featuring the bright flavor of strawberry jam. This recipe is perfect for a diabetic-friendly or low-sugar treat.

Ingredients

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  • 1 3/4 cups all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar substitute (like erythritol or monk fruit blend)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1/2 cup sugar-free strawberry jam

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar substitute with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, mixing until just combined. Do not overmix.
  6. Pour half of the batter into the prepared pan and spread evenly.
  7. Dollop the sugar-free strawberry jam over the batter. Use a knife to gently swirl the jam into the batter layer.
  8. Top with the remaining batter, spreading carefully over the jam layer.
  9. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool completely in the pan before slicing into snack-sized squares.

Notes

  • For a low carb strawberry dessert, substitute the all-purpose flour with an equal amount of a keto-friendly blend containing almond and coconut flour.
  • If you prefer a stronger jam flavor, use 3/4 cup of jam and slightly reduce the almond milk to 1/3 cup.
  • This cake is excellent when topped with a light dusting of powdered erythritol after cooling.

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