A few years ago, I had to change the way I look at desserts when my doctor told me that I have borderline pre-diabetes.

The few bites that I allow myself to have better be a few damn good bites. So, in an effort to lower the carb,
I began substituting almond flour and decreasing the sugar in cakes.

Lemon Blueberry almond cake was one of the first recipes I tried and it was quite a revelation!
There was something about the texture that was magical.

Due to it’s richness, a small portion is quite satisfying and that is all that is needed to cure my sweet cravings.