The Smartest Kitchen: Almond Flour
Almond flour provides healthy fats and protein, which makes this cake more filling and helps moderate the blood sugar spike caused by the sugar.
The Smartest Kitchen: Sugar
Let's be honest, there's no such thing as "healthy" sugar: the body hardly distinguishes between granulated sugar, cane sugar, coconut blossom sugar, honey, or syrups. The most important step is therefore not which sugar you use, but rather how much and how often. This cake doesn’t need much sugar, so limit the amount.
The Smartest Kitchen: Limit the Sugar Spike
Try to eat sugary or carbohydrate-rich foods on an empty stomach as little as possible: it’s better to have dessert after a meal that includes fiber, protein, and fat, as that helps smooth out the sugar spike. The same goes for french fries, by the way: eat them at the end of the meal. Or better yet, don’t eat them at all.
The Smartest Kitchen: What About Sweeteners?
Erythritol and xylitol can sometimes be an option, for example, if you’re following a keto diet or have diabetes. They contain few to no calories, barely raise blood sugar levels, and appear to be safe to a limited extent, although research is still ongoing. But the message remains: don’t go looking for the perfect sugar substitute—that
It doesn't exist. Go for less. Don't need to lose weight? Then choose unrefined sugar, such as coconut blossom sugar or honey, but desserts really don't need much sugar to taste sweet. For dessert, it’s better to choose a small portion of “real” sugar in the right context (i.e., after a meal, with fiber, protein, and fat, so the sugar spike is mitigated) than, for example, eating “light” versions all day long
drink with sugar substitutes.
