Easy Sugar-Free Oatmeal Cakes Recipe with Cream Cheese & Coffee Cream
If you’re on the lookout for a delightful dessert that’s both satisfying and guilt-free, these easy sugar-free oatmeal cakes are an excellent choice! With a creamy filling of cottage cheese and rich coffee cream on top, you’ll get a perfect balance of flavors. The texture of the oat cakes is soft yet sturdy, making them a fantastic base for the luscious cream. People love this recipe for its simplicity and health-conscious ingredients, which make it ideal for any occasion.
Recipe Summary:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 6–8
- Estimated Calories: Approximately 150 per serving
Ingredients:
- 200 g (2 cups) oat flakes or oat flour
- 160 ml (2/3 cup) Greek yogurt or sour cream
- 2 tbsp (30 ml) coconut oil, melted
- 1 tsp (5 g) baking soda
- 1 tsp (5 ml) lemon juice
- 2 egg whites
- 1/4 tsp vanillin
- 2 tbsp (30 ml) Greek yogurt or sour cream
- 150 g (1 cup) cottage cheese or cream cheese or ricotta
- Sweetener to taste
- 2 egg yolks
- 1/4 tsp vanillin
- 1 tbsp (8 g) cornstarch
- 60 ml (1/4 cup) milk
- 240 ml (1 cup) milk
- 2 tbsp instant coffee
- 60 g (1/3 cup) sugar-free chocolate
- 60 ml (1/4 cup) milk
- 1 tbsp (8 g) cocoa powder
- Whole almonds (optional)
- Fresh raspberries (optional)
Instructions:
- If you’re using oat flakes, toast them until golden. Let them cool, then grind into flour.
- In a bowl, mix the oat flour with Greek yogurt, melted coconut oil, baking soda, and lemon juice. Knead into a soft dough.
- Shape the dough into a log and divide it into 6-8 portions. Press each portion into a lined muffin tin to form little baskets with raised edges.
- In a separate bowl, whisk the egg whites with vanillin until foamy.
- Blend the cottage cheese with Greek yogurt and your desired sweetener until smooth. Fold this mixture into the egg whites until well combined.
- Fill each oat basket with the cottage cheese mixture. Bake in a preheated oven at 180°C (350°F) for 20 minutes. Let them cool completely.
- For the coffee cream, whisk egg yolks with vanillin, cornstarch, and 60 ml of milk until smooth.
- Heat the remaining 240 ml of milk in a saucepan. Add the yolk mixture and instant coffee, stirring constantly over low heat until thickened. Let it cool.
- For the icing, melt the sugar-free chocolate with 60 ml of milk over low heat. Stir in the cocoa powder until smooth.
- Spread the coffee cream over the cooled cakes, then pour the chocolate icing on top. Garnish with whole almonds and fresh raspberries if desired.
- Refrigerate for 30 minutes before serving.
Why This Recipe is Popular
These easy sugar-free oatmeal cakes combine the old-fashioned goodness of oats with trendy ingredients like Greek yogurt and cottage cheese. They are perfect for health-conscious folks and anyone with a sweet tooth who still wants to indulge without the sugar.
Serving Suggestions
These delightful cakes are perfect for dessert after dinner or as a sweet snack during the day. Pair them with a cup of herbal tea or your favorite coffee for a truly enjoyable experience.
Tips and Variations
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Texture boost: For a more crumbly texture, try adding a tablespoon of almond flour to the oat mixture.
- Flavor options: Experiment with different sweeteners to find your ideal taste.
- Add-ins: Feel free to include chopped nuts or dried fruits in the oat mixture for extra flavor and nutrition.
- Make it chocolatey: Substitute some oat flour with cocoa powder for chocolate-flavored cakes.
FAQs
Can I use regular flour instead of oat flour?
Yes, you can use regular flour, but it will change the texture and flavor.
How do I make these gluten-free?
Use certified gluten-free oats or oat flour.
Can I freeze these oatmeal cakes?
Yes, you can freeze them. Just make sure to cover them well to prevent freezer burn.
What can I substitute for Greek yogurt?
Sour cream or unsweetened applesauce can be used as substitutes.
Give these easy sugar-free oatmeal cakes a try! They’re sure to impress with their rich flavors and creamy textures while keeping your health goals in check. Enjoy!
Easy Sugar-Free Oatmeal Cakes
Delightful and guilt-free oatmeal cakes filled with creamy cottage cheese and topped with rich coffee cream, perfect for any occasion.
Oat Cake Ingredients
- 200 g 200 g (2 cups) oat flakes or oat flour (Toast the oat flakes if using.)
- 160 ml 160 ml (2/3 cup) Greek yogurt or sour cream
- 2 tbsp 2 tbsp (30 ml) coconut oil, melted
- 1 tsp 1 tsp (5 g) baking soda
- 1 tsp 1 tsp (5 ml) lemon juice
- 2 egg whites 2 egg whites
- 1/4 tsp 1/4 tsp vanillin
Filling and Topping Ingredients
- 150 g 150 g (1 cup) cottage cheese or cream cheese or ricotta
- to taste Sweetener to taste
- 2 egg yolks 2 egg yolks
- 1/4 tsp 1/4 tsp vanillin
- 1 tbsp 1 tbsp (8 g) cornstarch
- 60 ml 60 ml (1/4 cup) milk
- 240 ml 240 ml (1 cup) milk
- 2 tbsp 2 tbsp instant coffee
- 60 g 60 g (1/3 cup) sugar-free chocolate
- 60 ml 60 ml (1/4 cup) milk
- 1 tbsp 1 tbsp (8 g) cocoa powder
- Whole almonds (optional) (For garnish.)
- Fresh raspberries (optional) (For garnish.)
Preparation
- If you’re using oat flakes, toast them until golden. Let them cool, then grind into flour.
- In a bowl, mix the oat flour with Greek yogurt, melted coconut oil, baking soda, and lemon juice. Knead into a soft dough.
- Shape the dough into a log and divide it into 6-8 portions. Press each portion into a lined muffin tin to form little baskets with raised edges.
Filling and Baking
- In a separate bowl, whisk the egg whites with vanillin until foamy.
- Blend the cottage cheese with Greek yogurt and your desired sweetener until smooth. Fold this mixture into the egg whites until well combined.
- Fill each oat basket with the cottage cheese mixture. Bake in a preheated oven at 180°C (350°F) for 20 minutes. Let them cool completely.
Making Coffee Cream and Icing
- For the coffee cream, whisk egg yolks with vanillin, cornstarch, and 60 ml of milk until smooth.
- Heat the remaining 240 ml of milk in a saucepan. Add the yolk mixture and instant coffee, stirring constantly over low heat until thickened. Let it cool.
- For the icing, melt the sugar-free chocolate with 60 ml of milk over low heat. Stir in the cocoa powder until smooth.
Assembly
- Spread the coffee cream over the cooled cakes, then pour the chocolate icing on top.
- Garnish with whole almonds and fresh raspberries if desired.
- Refrigerate for 30 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a more crumbly texture, try adding a tablespoon of almond flour to the oat mixture. Experiment with different sweeteners to find your ideal taste. Feel free to include chopped nuts or dried fruits in the oat mixture for extra flavor and nutrition. Substitute some oat flour with cocoa powder for chocolate-flavored cakes.
