Almond Mini Cakes with Mixed Berry Topping

  • Yield: 8 servings


cooking spray
4large eggs, at room temperature, separated
3/4cup + 1 tbsp. sugar
1/4cup olive oil
1teaspoon vanilla extract
1/2teaspoon baking soda
1/2teaspoon salt
2cups almond flour or meal
1cup mixed berries
3/4teaspoon cornstarch


  1. Preheat oven to 350°F. Spray 8 3-inch ramekin baking cups with cooking spray.
  2. With an electric mixer, beat egg yolks, 3/4 cup sugar, olive oil, vanilla, baking soda and salt in a large bowl until well blended. Add almond flour and beat on low until combined, about 2 minutes.
  3. Place egg whites in a large, clean bowl and beat at medium speed until doubled in volume with soft peaks. Add half the beaten egg whites to the almond batter and beat with electric mixer until combined. Using a rubber spatula, gently fold the remaining egg whites into the batter. Divide the batter among ramekins, filling each two-thirds full. Bake 14 to 16 minutes, rotating halfway through, until edges are golden brown and a toothpick inserted in the middle comes out clean. Let cool completely, at least 15 minutes.
  4. To make topping, place berries, 1 tbsp. sugar and cornstarch in a large microwaveable bowl; toss until combined. Microwave on high for 2 minutes, then stir and microwave again until slightly thickened and steaming, about 2 1/2 minutes more. Top each cake with 1-2 tablespoons berry mixture.

Adapted with permission from The Kitchen Diva’s Diabetic Cookbook by Angela Shelf Medearis (Andrews McMeel Publishing, 2012) 

Nutritional Info *per serving

  • Calories 350
  • Fat 23g
  • Cholesterol 95mg
  • Sodium 270mg
  • Carbohydrate 29g
  • Protein 9g