A classic chocolate cake is a timeless dessert that is rich, moist, and has a decadent texture. 

However, traditional chocolate cake recipes often include refined sugar and wheat flour, which can be problematic for those managing diabetes. This diabetic-friendly version uses wholesome ingredients like almond flour and natural sweeteners such as allulose or monk fruit extract, making it a safer and healthier option for those watching their blood sugar levels.

This diabetic-friendly classic chocolate cake is perfect for any occasion, whether it’s a birthday celebration, a family gathering, or a special treat to enjoy with loved ones. So go ahead and indulge in a slice of this guilt-free chocolate cake, knowing that you’re making a smart choice for your health and well-being.

Ingredients

For the cake:

– 2 cups almond flour

– 3/4 cup unsweetened cocoa powder

– 1/2 cup allulose or monk fruit sweetener

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/4 tsp salt

– 1/2 cup unsalted butter, softened

– 4 large eggs

– 1/2 cup unsweetened almond milk

– 1 tsp vanilla extract

For the frosting:

– 1 cup heavy cream

– 1/4 cup allulose or monk fruit sweetener

– 1/4 cup unsweetened cocoa powder

– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

2. In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, baking soda, and salt.

3. In a large bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition. Mix in the almond milk and vanilla extract.

4. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

6. Allow the cakes to cool in the pans for 10 minutes before removing them and transferring them to a wire rack to cool completely.

7. To make the frosting, in a large bowl, beat the heavy cream, sweetener, cocoa powder, and vanilla extract until stiff peaks form.

8. Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

9. Serve the cake immediately or store it in the refrigerator for up to 3 days.

Lemon Lavender Shortbread is a delightful and aromatic twist on the classic Scottish shortbread cookie. This delicate and buttery treat is infused with the bright, zesty flavor of lemon and the soothing, floral notes of lavender, creating a perfect balance of flavors that is both refreshing and comforting. 

This version of the classic Scottish recipe incorporates wholesome ingredients like almond flour and natural sweeteners such as allulose or monk fruit extract, making it a guilt-free indulgence for those managing diabetes.

Lemon Lavender Shortbread makes a great addition to an afternoon tea party, paired with a soothing cup of Earl Grey or herbal lavender tea. 

Ingredients

– 2 cups almond flour

– 1/4 cup allulose or monk fruit sweetener

– 1/4 tsp salt

– 1/2 cup unsalted butter, softened

– 1 large egg yolk

– 1 tbsp lemon zest

– 1 tbsp dried lavender flowers, finely chopped

– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the almond flour, sweetener, and salt.

3. In a large bowl, beat the softened butter until creamy. Add the egg yolk, lemon zest, chopped lavender flowers, and vanilla extract. Mix until well combined.

4. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

5. Place the dough on a piece of parchment paper or plastic wrap. Shape the dough into a log, about 2 inches in diameter. Wrap the log tightly in the parchment paper or plastic wrap and refrigerate for at least 1 hour or until firm.

6. Unwrap the chilled dough and slice it into 1/4-inch thick rounds. Place the rounds on the prepared baking sheet, leaving about 1 inch of space between each cookie.

7. Bake for 15-18 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

8. Store the Lemon Lavender Shortbread in an airtight container at room temperature for up to 5 days.

It’s a cozy evening gathering with family and friends. As you make your way to the coffee table, your eyes are drawn to a platter of golden, flaky Baklava, its crisp layers glistening with a fragrant syrup and a sprinkle of chopped nuts. 

As you take a bite, the delicate, crisp layers of almond flour pastry melt in your mouth, perfectly complemented by the rich, nutty filling and the lightly sweet, aromatic syrup. The natural sweeteners provide just the right amount of sweetness without raising blood sugar levels, making this Baklava a guilt-free indulgence. 

This Baklava, made with wholesome ingredients like almond flour, natural sweeteners such as allulose or monk fruit extract, and a medley of warm spices, is the perfect treat for those managing diabetes. 

Ingredients

For the almond flour pastry:

– 2 cups almond flour

– 1/2 cup coconut flour

– 1/4 tsp salt

– 1/2 cup unsalted butter, melted

– 1/4 cup allulose or monk fruit sweetener

– 1 tsp vanilla extract

For the nut filling:

– 2 cups mixed nuts (almonds, walnuts, and pistachios), finely chopped

– 1/4 cup allulose or monk fruit sweetener

– 1 tsp ground cinnamon

– 1/4 tsp ground cardamom

For the syrup:

– 1/2 cup allulose or monk fruit sweetener

– 1/2 cup water

– 1 tbsp lemon juice

– 1 cinnamon stick

– 2 whole cloves

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a large bowl, whisk together the almond flour, coconut flour, and salt for the pastry.

3. In a separate bowl, combine the melted butter, sweetener, and vanilla extract. Pour this mixture into the almond flour mixture and mix until a dough forms.

4. Divide the dough into 2 equal parts. Press one part of the dough evenly into the bottom of the prepared baking dish.

5. In a medium bowl, combine the chopped nuts, sweetener, cinnamon, and cardamom for the filling.

6. Sprinkle the nut mixture evenly over the dough in the baking dish.

7. Crumble the remaining dough over the nut mixture, covering it as evenly as possible.

8. Bake for 30-35 minutes, or until the top is golden brown.

9. While the Baklava is baking, prepare the syrup. In a small saucepan, combine the sweetener, water, lemon juice, cinnamon stick, and cloves. Bring the mixture to a boil, stirring until the sweetener dissolves. Reduce the heat and simmer for 5 minutes. Remove the cinnamon stick and cloves.

10. When the Baklava is done baking, remove it from the oven and immediately pour the hot syrup evenly over the top. Allow the Baklava to cool completely at room temperature, absorbing the syrup.

11. Once cooled, cut the Baklava into diamond-shaped pieces and serve.

12. Store any leftover Baklava in an airtight container at room temperature for up to 5 days.

It’s a beautiful summer afternoon, the sun casting a warm glow across your backyard as you gather with friends and family for a delightful garden party.

As you make your way to the outdoor dining table, your eyes are drawn to a platter of Strawberry Shortcake Cupcakes, with fluffy, golden tops adorned with juicy, vibrant strawberries and a dollop of creamy whipped topping. 

As you take a bite, the tender, moist crumb of the almond flour cupcake melts in your mouth, perfectly complemented by the sweet, refreshing strawberries and the light, airy whipped topping.

The natural sweeteners provide just the right amount of sweetness without raising blood sugar levels, making these cupcakes a guilt-free indulgence even for people with blood sugar issues.. 

Sharing these Strawberry Shortcake Cupcakes with your loved ones, savoring each delightful bite under the warm sun, you feel a sense of joy knowing that everyone can enjoy a beloved summer treat while still prioritizing their health and well-being. 

Ingredients

For the almond flour cupcakes:

– 2 cups almond flour

– 1/2 cup allulose or monk fruit sweetener

– 2 tsp baking powder

– 1/4 tsp salt

– 4 large eggs

– 1/4 cup unsalted butter, melted

– 1/4 cup unsweetened almond milk

– 1 tsp vanilla extract

For the strawberry filling:

– 2 cups fresh strawberries, diced

– 2 tbsp allulose or monk fruit sweetener

– 1 tbsp lemon juice

For the whipped topping:

– 1 cup heavy cream

– 2 tbsp allulose or monk fruit sweetener

– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt for the cupcakes.

3. In a separate bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract until well combined.

4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.

5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

8. In a medium bowl, combine the diced strawberries, sweetener, and lemon juice for the filling. Set aside to macerate for at least 15 minutes.

9. In a large bowl, beat the heavy cream, sweetener, and vanilla extract for the whipped topping until stiff peaks form.

10. Once the cupcakes have cooled, use a small knife or apple corer to remove the center of each cupcake, creating a well for the strawberry filling.

11. Spoon the macerated strawberries into the center of each cupcake.

12. Pipe or spoon the whipped topping onto the top of each cupcake, covering the strawberry filling.

13. Serve the cupcakes immediately or store them in the refrigerator for up to 2 days.

It’s a special occasion, perhaps a birthday or an anniversary, where you want to celebrate with a decadent treat that everyone can enjoy… and that includes those managing diabetes. 

As you unveil a platter of these exquisite Chocolate Cupcakes with Salted Caramel Cream, your guests can’t help but marvel at the beautifully piped swirls of caramel-infused cream atop the rich, dark chocolate cakes. 

As you take a bite, the moist, tender crumb of the almond flour cupcake melts in your mouth, perfectly complemented by the smooth, creamy frosting with just a hint of salt to balance the sweetness. 

These cupcakes prove that with a few clever ingredient swaps, like using almond flour and natural sweeteners such as allulose or monk fruit extract, you can create indulgent, satisfying desserts that align with your health goals. 

Sharing these delightful treats with your loved ones, you feel a sense of joy and contentment, knowing that everyone can enjoy them without risking their health. 

Ingredients

For the chocolate cupcakes:

– 2 cups almond flour

– 1/2 cup unsweetened cocoa powder

– 1/2 cup allulose or monk fruit sweetener

– 1 tsp baking powder

– 1/4 tsp salt

– 1/2 cup unsweetened almond milk

– 2 large eggs

– 1/4 cup melted coconut oil or butter

– 1 tsp vanilla extract

For the salted caramel cream:

– 1 cup heavy whipping cream

– 2 tbsp allulose or monk fruit sweetener

– 1 tsp vanilla extract

– 1/4 cup sugar-free caramel sauce

– 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt.

3. In a separate bowl, combine the almond milk, eggs, melted coconut oil or butter, and vanilla extract. Whisk until well combined.

4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.

5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.

6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

8. To make the salted caramel cream, beat the heavy whipping cream, sweetener, and vanilla extract in a large bowl until soft peaks form.

9. Gradually fold in the sugar-free caramel sauce and sea salt until well combined.

10. Once the cupcakes have cooled, pipe the salted caramel cream onto each cupcake using a piping bag fitted with a star tip.

11. Serve the cupcakes immediately or store them in the refrigerator for up to 3 days.