Dessert

Sweet potato pie is a classic dessert that can be enjoyed even on a diabetic-friendly diet.

This recipe offers the traditional sweet potato flavor with a lower glycemic index, making it a suitable option for those managing blood sugar levels.

Here’s how to make a delicious and healthy sweet potato pie:

Ingredients

• 1 lb sweet potato

• 1/2 cup unsalted butter, softened

• 1 cup sugar substitute (e.g., Splenda)

• 1/2 cup low-fat milk

• 2 eggs

• 1/2 tsp ground nutmeg

• 1/2 tsp ground cinnamon

• 1 tsp vanilla extract

• 1 unbaked pie shell (low-carb if available)

Instructions

• Boil the sweet potato whole in skin for 40-50 minutes, or until done.
• Run cold water over the sweet potato, and remove the skin.
• Break apart sweet potato in a bowl.
• Add butter, and mix well with a mixer.
• Stir in sugar substitute, milk, eggs, nutmeg, cinnamon, and vanilla.
• Beat on medium speed until smooth.
• Pour filling into the unbaked pie crust.
• Bake at 350°F (175°C) for 55-60 minutes, or until a knife inserted in the center comes out clean.

Nutrition (per serving):

• Calories: Approximately 150-200

• Carbohydrates: 20g

• Fiber: 3g

• Protein: 4g

• Fat: 8g (mostly from healthy unsaturated fats)

Indulge in a guilt-free dessert with this diabetic-friendly chocolate cream pie.

It’s a heavenly treat that’s low in carbs and sugar, perfect for satisfying your sweet tooth while keeping blood sugar levels in check.

Enjoy the rich, smooth chocolate filling nestled in a buttery crust without any of the worry.

Ingredients

•  1 pre-baked low-carb pie crust

•  1 1/2 cups heavy whipping cream

•  1 cup unsweetened almond milk

•  3 egg yolks

•  1/2 cup sugar-free sweetener

•  1/2 cup sugar-free semi-sweet chocolate chips

•  2 tsp vanilla extract

•  1/4 tsp xanthan gum

•  2 tbsp unsalted butter

Instructions

• In a saucepan, combine sweetener, heavy cream, and almond milk. Heat until simmering, stirring frequently.
• In a bowl, whisk egg yolks.
• Gradually add xanthan gum, whisking until smooth.
• Temper the yolks by slowly adding 1 cup of the hot milk mixture, whisking constantly.
• Return the yolk mixture to the saucepan.
• Whisk until it thickens and gently boils.
• Remove from heat.
• Stir in butter, chocolate chips, and vanilla until smooth.
• Pour into the crust.
• Chill for 4–6 hours until set.

Nutrition (per slice):

•  Calories: Approximately 200

•  Carbohydrates: 5g

•  Fiber: 1g

•  Protein: 3g

•  Fat: 18g (mostly from healthy unsaturated fats)

Delight in the light and airy texture of a classic Meringue Pie, now made sugar-free for those who need to watch their sugar intake.

This diabetic-friendly version offers the same delicious taste and satisfying crunch of meringue without compromising your health.

Enjoy this sweet treat with peace of mind.

Ingredients

• 1 (9-inch) pastry for single-crust pie, baked

• 2 1/4 cups water

• 1/2 cup fresh lemon juice

• 1/2 cup cornstarch

• 2 eggs

• 2 egg whites

• 1 1/2 teaspoons grated lemon peel

• 1 1/2 cups sugar substitute (such as Equal Spoonful or Stevia)

• 2 tablespoons unsalted butter

• Yellow food coloring (optional)

• 3 egg whites

• 1/4 teaspoon cream of tartar

• 2/3 cup sugar substitute (such as Equal Spoonful or Stevia)

Instructions

1. Preheat oven to 425°F (220°C).
2. Combine water, lemon juice, and cornstarch in a medium saucepan.
3. Bring to a boil over medium-high heat, stirring constantly.
4. Boil and stir for 1 minute.
5. Beat eggs, 2 egg whites, and lemon peel in a medium bowl.
6. Mix in the sugar substitute.
7. Stir about half of the hot cornstarch mixture into the egg mixture. Return all to the saucepan.
8. Cook and stir over low heat for 1 minute.
9. Remove from heat. Stir in butter until melted.
10. Add food coloring if desired.
11. Pour mixture into the baked pie shell.
12. For the meringue, beat 3 egg whites in a mixing bowl until foamy.
13. Add cream of tartar and beat to soft peaks.
14. Gradually beat in the sugar substitute, beating to stiff peaks.
15. Spread meringue over the hot lemon filling, carefully sealing to the edge of the crust to prevent shrinking or weeping.
16. Bake the pie for about 5 minutes or until the meringue is lightly browned. Cool completely on a wire rack.

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.