Sugar-Free Plum Cake – German-Style, No Yeast, and Full of Flavor

This one hits different. Naturally sweet plums, a tender cake base, and crumbly streusel topping—without the sugar overload. It’s diabetic-friendly, simple to prep, and absolutely perfect with coffee.

💡 What Makes This Sugar-Free Cake Work

• No yeast = no rise time → Just mix and bake
• Monk fruit or erythritol replaces sugar without aftertaste
• Firm-ripe plums release just enough juice to keep it moist without turning the base into mush
• Streusel topping brings crunch + cinnamon comfort

It’s the kind of bake that feels indulgent but keeps your blood sugar stable.

🧾 Ingredients That Keep It Guilt-Free

For the Cake Base:

• 1⅓ cup all-purpose flour – Can sub 1:1 gluten-free flour if needed
• 3 tbsp monk fruit sweetener – Or any keto-friendly granulated option
• 1 tsp baking powder – For gentle lift
• ½ tsp salt – Balances sweetness
• ¼ cup milk – Dairy or unsweetened almond milk
• 1 egg – For structure
• 3½ tbsp butter (melted or softened) – Adds richness
• ½ tsp vanilla extract

For the Fruit Layer:

• 4–6 plums – Italian or firm-ripe red/black plums, quartered

For the Streusel:

• ⅓ cup flour
• ¼ tsp cinnamon
• 3 tbsp butter (softened)
• ⅓ cup monk fruit sweetener

🔁 Low-Carb Substitutions That Still Work

Swap In	For What	Notes
Almond flour (1 cup)	All-purpose flour	Makes it lower carb but softer
Coconut oil (melted)	Butter	Dairy-free, milder flavor
Almond milk (¼ cup)	Dairy milk	Fewer carbs, same moisture
Erythritol blend	Monk fruit	Just be aware of potential grittiness

⚠️ Learn From My Low-Carb Fails

What Went Wrong	Why It Happens	How to Fix It
Soggy base	Used overripe plums	Use firm-ripe plums only
Cake too dry	Overbaked or too little fat	Pull out when toothpick is just clean
Streusel melted flat	Butter too soft or warm	Use softened—not melted—butter

👩‍🍳 How to Make It (Step-by-Step)

1. Preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper.
2. Make the dough:
   • In a bowl, whisk together flour, sweetener, baking powder, and salt.
   • Add milk, egg, butter, and vanilla. Stir until smooth.
   • Spread batter evenly in the pan.
3. Add plums:
   • Arrange quartered plums in a tight circular pattern over the dough.
   • Use leftover slices to fill gaps.
4. Make streusel topping:
   • Combine flour, cinnamon, sweetener, and softened butter. Mix until crumbly.
   • Sprinkle generously over plums.
5. Bake 40–50 min, rotating halfway. Cake is done when golden and a toothpick comes out clean.
6. Cool in pan 30 min before slicing—let the juices settle!

🧠 Pro Tip: Want a firmer crumb? Swap 2 tbsp flour for almond flour in the dough for subtle density and extra moisture.

🧊 Storage + Serving Tips

• Fridge: Store slices in airtight container up to 4 days
• Freezer: Freeze individual slices with parchment between—up to 2 months
• Reheat: Toast lightly or microwave for 10–15 seconds
• Best served: Room temp or slightly warm with a dollop of sugar-free whipped cream

❓ Real Keto Qs (Even If This One Isn’t Strict Keto)

Is this low-carb or just sugar-free?
It’s sugar-free, not strictly low-carb due to the flour and fruit. You can make it lower carb with almond flour swaps and fewer plums.

Can I use frozen plums?
Only if you thaw and pat them dry first—frozen fruit adds excess moisture.

Does it work with berries?
Yes! Try sliced strawberries or blueberries if plums aren’t in season—same method, same bake time.

🔢 Full Nutrition (Per Slice – 12 Slices Total)

Nutrient	Amount
Calories	153 kcal
Fat	~7 g
Carbs	~19 g
Fiber	~2 g
Net Carbs	~17 g
Protein	~3 g

Check out More Recipes:

• Sugar-Free Almond Cake – Moist, Fluffy, and Shockingly Low-Carb
• Sugar-Free Chocolate Mug Cake – 1 Minute, 3g Net Carbs, No Regrets
• Mocha Latte Cake – Sugar-Free, Protein-Packed, and Shockingly Moist