desserts

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.

It’s a crisp autumn afternoon, the leaves outside your window beautiful shades of gold, orange, and red. As you step into your kitchen, the warm, inviting aroma of Pumpkin Spice Muffins fills the air, inviting you to grab a plate full and enjoy them by the fire. 

As you take a bite, the tender, moist crumb of the muffin reveals a delightful mix of warm spices – cinnamon, ginger, nutmeg, and cloves – that dance on your tongue and warm your soul. 

These muffins are a perfect treat for those managing diabetes, as they’re made with almond flour, pumpkin puree, and natural sweeteners such as allulose or monk fruit extract. The natural sweeteners provide just the right amount of sweetness without raising blood sugar levels, making these muffins a guilt-free indulgence. 

Enjoying these Pumpkin Spice Muffins with a steaming mug of coffee or tea, you feel a sense of warmth and contentment wash over you. As with a few simple ingredient swaps, these muffins allow you to enjoy a sweet treat without sabotaging your health.

Ingredients

– 2 cups almond flour

– 1/2 cup allulose or monk fruit sweetener

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1 tsp ground cinnamon

– 1/2 tsp ground ginger

– 1/4 tsp ground nutmeg

– 1/8 tsp ground cloves

– 1/4 tsp salt

– 1 cup pumpkin puree

– 2 large eggs

– 1/4 cup melted coconut oil or butter

– 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, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

3. In a separate bowl, combine the pumpkin puree, eggs, melted coconut oil or butter, 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 20-25 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.

These muffins are a perfect treat for those managing diabetes, as they’re made with ingredients like almond flour, ripe bananas, and natural sweeteners such as allulose or monk fruit extract. 

The moist, tender crumb of the muffin reveals a delightful combination of sweet, ripe banana and the satisfying crunch of nutty pecans. The natural sweeteners provide just the right amount of sweetness without raising blood sugar levels, making these muffins a guilt-free indulgence. 

Enjoying these Banana Nut Muffins over a leisurely breakfast, or as an afternoon snack, is a great way to share a deliciously sweet treat while prioritizing your health and well-being. These muffins are proof that with a few simple ingredient swaps, you can create delicious and satisfying baked goods that align with your dietary goals, allowing you to savor life’s little pleasures without compromise.

Ingredients

– 2 cups almond flour

– 1/2 cup allulose or monk fruit sweetener

– 1 tsp baking powder

– 1/2 tsp baking soda

– 1/4 tsp salt

– 1 tsp ground cinnamon

– 3 ripe bananas, mashed

– 2 large eggs

– 1/4 cup melted coconut oil or butter

– 1 tsp vanilla extract

– 1/2 cup chopped pecans

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, baking powder, baking soda, salt, and cinnamon.

3. In a separate bowl, combine the mashed bananas, eggs, melted coconut oil or butter, and vanilla extract. Mix until well combined.

4. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms. Fold in the chopped pecans.

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

6. Bake for 20-25 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.