Cinnamon Pear Bundt Cake with Cream Cheese Glaze
SERVINGS: 12 SLICES
This light and naturally sweet pear Bundt cake is made without refined sugar or high glycemic cake mix. Instead, we use fiber-rich flours and a creamy, low-sugar cream
cheese glaze to keep it both delicious and diabetes-friendly!
Ingredients:
Cake Batter
1 ½ cups almond flour (lower carbs, higher fiber)
½ cup oat flour (adds fiber and structure)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon (adds warmth)
Pinch of salt
1 can (15 ounces) no-sugar-added sliced pears, drained & chopped (reserve ½ cup pear juice)
½ cup monk fruit sweetener (or erythritol-based alternative)
2 large egg whites
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, enhances flavor)
Cream Cheese Glaze
4 ounces full-fat cream cheese, softened
2 tablespoons monk fruit sweetener (or Swerve)
½ teaspoon vanilla extract
2 tablespoons unsweetened almond milk (adjust for desired consistency)
Garnish
1 teaspoon unsweetened cocoa powder or ground cinnamon for dusting
Instructions
1. Prepare the Cake Batter:
Preheat oven to 350°F. Grease a 10-inch Bundt pan with cooking spray and dust ightly with flour.
In a mixing bowl, whisk together almond flour, oat flour, baking powder, baking soda, cinnamon, and salt.
In another large bowl, beat eggs, monk fruit sweetener, vanilla extract, almond extract, and reserved pear juice until well combined.
Gradually mix the dry ingredients into the wet mixture, stirring until smooth.
Gently fold in chopped pears.
2. Bake the Cake:
Pour batter into the prepared Bundt pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes in the pan, then invert onto a wire rack to cool completely.
3. Prepare the Cream Cheese Glaze:
In a small bowl, whisk together cream cheese, monk fruit sweetener, vanilla, and almond milk until smooth and pourable.
4. Finishing Touch:
Drizzle the glaze over the cooled cake and lightly dust with unsweetened cocoa powder or cinnamon for extra depth.
NUTRITION Per Serving % of Daily Value
Calories 165 —
Total Fat 10.3g —
Saturated Fat 3.2g —
Polyunsaturated Fat 0.6g —
Monounsaturated Fat 4.1g —
Trans Fat 0g —
Cholesterol 26mg —
Sodium 115mg ~5%
Total Carbohydrates 9.1g —
Dietary Fiber 2.3g —
Total Sugars 3.3g —
Protein 4.1g —
Vitamin A 90mcg ~10%
Vitamin C 0.8mg ~1%
Vitamin D 0.1mcg ~1%
Potassium 125mg ~3%
Calcium 45mg ~3%
Iron 0.7mg ~4%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
