Now you can enjoy the tangy and refreshing taste of Key Lime Pie without the worry of blood sugar spikes.
This sugar-free version is perfect for those managing diabetes or anyone looking for a healthier dessert option.
Made with natural sweeteners and fresh ingredients, this pie offers all the zesty flavor of the classic treat, while being mindful of your dietary needs.
Ingredients
• 1 9″ pie crust, baked (traditional or graham cracker crust)
• 3 large eggs
• 1 cup granulated natural sweetener (such as Stevia, Erythritol, or Monk Fruit)
• 1 cup half & half
• 2 Tbsp. cornstarch
• 3/4 cup key lime juice
• 1 Tbsp. finely grated lime zest
• 1/8 tsp. salt
• Whipped cream (sugar-free)
Instructions
In a medium saucepan over medium heat, whisk together eggs, natural sweetener, half & half, cornstarch, key lime juice, lime zest, and salt until thickened.
Cool the mixture and then add it to the baked pie crust.Garnish with sugar-free whipped cream and refrigerate for at least 3 hours before serving.
For a typical serving size of 1 piece (1/8 of a 9″ dia pie), the nutritional values are approximately:
• Calories: 200-300 kcal (varies based on the type of natural sweetener and crust used)
Churros are a beloved Spanish and Latin American snack food. They’re crispy, golden-brown fried dough pastries that are often dusted with cinnamon sugar and served with a chocolate dipping sauce.
However, traditional churro recipes often include refined sugar and wheat flour, which have to be avoided by people managing diabetes. So instead, this diabetic-friendly version uses almond flour and natural sweeteners such as allulose or monk fruit extract. This makes it a safer and healthier option for those watching their blood sugar levels.
This diabetic-friendly churro recipe is perfect for family gatherings, dinner parties, or as a sweet treat to enjoy with loved ones. So go ahead and savor the authentic taste of this classic Spanish and Latin American snack food, knowing that you’re making a smart choice for your health and well-being.
Ingredients
For the churros:
– 1 cup almond flour
– 1/4 cup coconut flour
– 1/4 cup allulose or monk fruit sweetener
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 1 cup water
– 1/4 cup unsalted butter
– 2 large eggs
– 1 tsp vanilla extract
– Coconut oil for frying
For the chocolate sauce:
– 1/2 cup unsweetened almond milk
– 1/4 cup heavy cream
– 1/4 cup allulose or monk fruit sweetener
– 1/3 cup unsweetened cocoa powder
– 1 tsp vanilla extract
– Pinch of salt
Instructions
1. In a medium bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, and salt for the churros.
2. In a saucepan, bring the water and butter to a boil. Remove from heat and stir in the flour mixture until a dough forms.
3. Allow the dough to cool slightly, then beat in the eggs one at a time, followed by the vanilla extract.
4. Transfer the dough to a piping bag fitted with a large star tip.
5. Heat the coconut oil in a deep skillet or pot to 350°F (175°C).
6. Pipe the churro dough into the hot oil in 4-inch lengths, using scissors to cut the dough from the piping bag. Fry the churros for 2-3 minutes on each side, or until golden brown.
7. Remove the churros from the oil and place them on a paper towel-lined plate to drain excess oil.
8. To make the chocolate sauce, combine the almond milk, heavy cream, sweetener, cocoa powder, vanilla extract, and salt in a saucepan. Whisk over medium heat until the mixture is smooth and thickened.
9. Serve the warm churros with the chocolate sauce for dipping.
Cannoli is a classic Italian dessert known for its crispy, tubular shell and creamy, sweet ricotta filling. Originating from Sicily, this beloved treat is a favorite of dessert lovers worldwide.
This diabetic-friendly version of cannoli uses 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.
So go ahead and savor the authentic taste of Italy with these guilt-free cannoli, knowing that you’re making a smart choice for your health.
Ingredients
For the cannoli shells:
– 1 1/2 cups almond flour
– 1/4 cup coconut flour
– 1/4 cup allulose or monk fruit sweetener
– 1 tsp ground cinnamon
– 1/4 tsp salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tsp vanilla extract
For the ricotta filling:
– 1 1/2 cups whole milk ricotta cheese
– 1/4 cup allulose or monk fruit sweetener
– 1 tsp vanilla extract
– 1/4 cup heavy cream
– 1/4 cup mini sugar-free chocolate chips (optional)
Instructions
1. In a medium bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, and salt for the cannoli shells.
2. In a small bowl, whisk together the melted butter, egg, and vanilla extract. Add this mixture to the dry ingredients and mix until a dough forms.
3. Divide the dough into 8 equal portions. Roll each portion between two sheets of parchment paper until thin and oval-shaped.
4. Preheat your oven to 350°F (175°C). Grease cannoli molds or wrap aluminum foil around the handles of wooden spoons.
5. Carefully wrap each oval of dough around a prepared mold, sealing the edges with a little water. Place the molds on a baking sheet.
6. Bake the cannoli shells for 12-15 minutes, or until golden brown. Allow them to cool on the molds before gently removing them.
7. To make the ricotta filling, in a large bowl, whisk together the ricotta cheese, sweetener, and vanilla extract until smooth.
8. In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until well combined. Stir in the mini sugar-free chocolate chips, if using.
9. Transfer the ricotta filling to a piping bag fitted with a large round tip. Pipe the filling into each cooled cannoli shell from both ends.
10. Serve the cannoli immediately or store them in the refrigerator for up to 2 hours before serving.
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.
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 crisp autumn afternoon, the aroma of freshly picked apples and warm spices wafting through your kitchen.
As you gaze out the window, admiring the vibrant hues of the changing leaves, you feel inspired to bake a cozy, comforting dessert that captures the season.
These Apple Turnovers, made with wholesome ingredients like almond flour, naturally sweet apples, and natural sweeteners such as allulose or monk fruit extract, are the perfect treat for those managing diabetes.
The natural sweeteners provide just the right amount of sweetness without raising blood sugar levels, making these turnovers a guilt-free indulgence.
They’re also perfect for sharing with loved ones, perhaps alongside a mug of steaming apple cider or a scoop of sugar-free vanilla ice cream.
These turnovers are proof that with a few clever ingredient swaps, you can create delicious and satisfying desserts that allows you to enjoy sweet tasting dessert without compromising your health.
Ingredients
For the almond flour pastry:
– 2 cups almond flour
– 1/4 cup allulose or monk fruit sweetener
– 1/4 tsp salt
– 1/4 cup cold unsalted butter, diced
– 1 large egg
– 1 tsp vanilla extract
For the apple filling:
– 2 cups diced apples (such as Honeycrisp or Granny Smith)
– 2 tbsp allulose or monk fruit sweetener
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice
– 1 tbsp unsalted butter
For the egg wash:
– 1 large egg
– 1 tbsp water
Instructions
1. In a large bowl, whisk together the almond flour, sweetener, and salt for the pastry.
2. Using your fingers or a pastry cutter, work the cold butter into the almond flour mixture until it resembles coarse crumbs.
3. In a small bowl, whisk together the egg and vanilla extract. Add this mixture to the almond flour mixture and mix until a dough forms.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. In a medium saucepan, combine the diced apples, sweetener, cinnamon, nutmeg, lemon juice, and butter for the filling. Cook over medium heat, stirring occasionally, until the apples are tender and the liquid has thickened, about 10-15 minutes. Set aside to cool.
6. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. On a surface dusted with almond flour, roll out the chilled dough to about 1/8-inch thickness. Using a 4-inch round cookie cutter or a small plate as a guide, cut out circles of dough.
8. Place a spoonful of the cooled apple filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges, if desired.
9. In a small bowl, whisk together the egg and water for the egg wash. Brush the egg wash over the top of each turnover.
10. Place the turnovers on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
11. Allow the turnovers to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
12. Serve the turnovers warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
It’s a bright, sunny morning, the first rays of sunlight streaming through your kitchen window and casting a warm glow on your countertop. As you prepare a pot of your favorite tea, the zesty aroma of freshly baked Lemon Poppy Seed Muffins fills the air.
As you take a bite, the tender, moist crumb of the muffin reveals a delightful balance of bright, citrusy lemon and the subtle crunch of poppy seeds. The natural sweeteners provide just the right amount of sweetness without raising blood sugar levels, making these muffins a guilt-free indulgence.
These Lemon Poppy Seed Muffins are perfect for enjoying with a steaming mug of tea. And because they’re made with almond flour, fresh lemon juice and zest, and natural sweeteners, which means you can embrace the joy of baking without compromising your health.
Ingredients
– 2 cups almond flour
– 1/2 cup allulose or monk fruit sweetener
– 2 tbsp poppy seeds
– 1 tsp baking powder
– 1/4 tsp salt
– 3 large eggs
– 1/4 cup melted coconut oil or butter
– 1/4 cup unsweetened almond milk
– 2 tbsp fresh lemon juice
– 1 tbsp lemon zest
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
2. In a large bowl, whisk together the almond flour, sweetener, poppy seeds, baking powder, and salt.
3. In a separate bowl, combine the eggs, melted coconut oil or butter, almond milk, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
4. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. Serve the muffins warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
You’re at a birthday party. The room is filled with laughter, the noise of party games, and the warm glow of candlelight.
As you mingle, your eyes are drawn to a stunning display of Red Velvet Cupcakes with Cream Cheese Frosting. Their deep, rich color and luscious swirls of creamy frosting beckons you to grab a plateful.
The good news is these cupcakes are a perfect treat for those managing diabetes, as they’re made with wholesome ingredients like almond flour, natural sweeteners such as allulose or monk fruit extract, and a touch of natural red food coloring.
As you peel back the wrapper and take a bite, the moist, tender crumb of the cupcake reveals a delightful balance of flavors – a hint of cocoa, a subtle tang from the buttermilk, and the perfect amount of sweetness from the natural sweeteners. While the velvety cream cheese frosting, made with a blend of cream cheese, butter, and natural sweeteners, adds a decadent finish to this classic treat.
Sharing these Red Velvet Cupcakes with your friends and family, you feel a sense of joy and satisfaction, knowing that everyone can enjoy a beloved indulgence while still prioritizing their health.
Ingredients
For the red velvet cupcakes:
– 2 cups almond flour
– 1/2 cup allulose or monk fruit sweetener
– 1/4 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsweetened almond milk
– 1/4 cup buttermilk
– 2 large eggs
– 1/4 cup melted coconut oil or butter
– 1 tsp vanilla extract
– 1 tsp natural red food coloring
For the cream cheese frosting:
– 8 oz cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1/2 cup allulose or monk fruit sweetener, powdered
– 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, cocoa powder, baking powder, and salt.
3. In a separate bowl, combine the almond milk, buttermilk, eggs, melted coconut oil or butter, vanilla extract, and natural red food coloring. 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 cream cheese frosting, beat the softened cream cheese, butter, powdered sweetener, and vanilla extract in a large bowl until smooth and creamy.
9. Once the cupcakes have cooled, pipe or spread the cream cheese frosting onto each cupcake.
10. Serve the cupcakes immediately or store them in the refrigerator for up to 3 days.
