Sugar-Free Welsh Cakes
Delight in the timeless charm of traditional Welsh cakes with a modern twist—these Sugar-Free Welsh Cakes are perfect for those seeking a healthier treat without compromising on flavor. Made with all-purpose flour, a buttery base, and sweetened with erythritol or your favorite sugar substitute, this recipe delivers the same crumbly, golden goodness of the classic version while cutting out refined sugar. Infused with warm cinnamon and studded with raisins or currants, these cakes are cooked to perfection on a griddle, offering a tender interior and lightly crisped exterior. Ready in just 40 minutes, they’re ideal for tea breaks, snacking, or as a guilt-free dessert. Plus, with a dairy-free option included, this recipe is as versatile as it is satisfying.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 110 grams Unsalted butter (cold)
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon (ground)
- 0.25 teaspoon Salt
- 1 large Egg
- 2 tablespoons Milk (or plant-based milk for dairy-free option)
- 75 grams Raisins or currants
- 50 grams Erythritol or preferred granulated sugar substitute
Instructions
In a large mixing bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt.
Cut the cold butter into small cubes and add it to the flour mixture. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Stir the granulated sweetener (erythritol or preferred substitute) and raisins (or currants) into the flour and butter mixture.
In a separate small bowl, whisk together the egg and 2 tablespoons of milk until well combined.
Add the wet ingredients to the dry mixture. Use a fork to bring the dough together, and then knead it lightly with your hands until it forms a soft but firm dough. If it’s too dry, add a little more milk, 1 teaspoon at a time.
On a lightly floured surface, roll out the dough to about 1 cm (just under half an inch) thick.
Using a round cookie cutter (approximately 7 cm or 2.75 inches), cut out circles of dough. Gather and re-roll any scraps to make additional cakes.
Heat a large, non-stick frying pan or flat griddle over medium-low heat. Do not add oil or butter to the pan.
Cook the Welsh cakes in batches, about 2-3 minutes per side, until they are golden brown and cooked through. Adjust the heat if necessary to avoid burning.
Transfer the cooked Welsh cakes to a wire rack to cool slightly before serving. They can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
2049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 306.5 g | 111% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 46.7 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 185 mg | 14% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
