diabetic dessert

Red Velvet Cake is a delightful treat which can now be enjoyed by people managing diabetes or looking to reduce their carb intake. 

Red velvet cake is perfect for special occasions like birthdays, weddings, anniversaries, and Valentine’s Day. Its rich flavor and striking appearance make it a popular choice for celebrations where a luxurious and visually appealing dessert is desired.

By using almond flour instead of traditional wheat flour and natural sweeteners. like allulose or monk fruit extract, we’ve created a version that’s still got a rich, velvety texture and vibrant red color but without skyrocketing your blood sugar.

Ingredients

For the cake:

– 2 1/2 cups almond flour

– 1/2 cup cocoa powder

– 1 tsp baking powder

– 1/2 tsp salt

– 1/2 cup unsalted butter, softened

– 3/4 cup allulose or monk fruit extract

– 4 large eggs

– 1 tsp vanilla extract

– 1 tbsp red food coloring (natural, if available)

– 1/2 cup unsweetened almond milk

– 1 tsp apple cider vinegar

For the frosting:

– 8 oz cream cheese, softened

– 1/4 cup unsalted butter, softened

– 1/2 cup allulose or monk fruit extract

– 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, baking powder, and salt.

3. In a large bowl, beat the softened butter and allulose or monk fruit extract until light and fluffy.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring.

5. In a small bowl, combine the unsweetened almond milk and apple cider vinegar. Let sit for 5 minutes to create a “buttermilk.”

6. Alternately add the dry ingredients and the “buttermilk” to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

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

8. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

9. For the frosting, beat the softened cream cheese, butter, allulose or monk fruit extract, and vanilla extract until smooth and creamy.

10. Once the cakes have cooled, place one 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.

11. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

This diabetic-friendly Pineapple Upside Down Cake is a delightful twist on the classic dessert, perfect for those managing diabetes or looking to reduce their sugar intake.

The caramelized pineapple topping and tender vanilla cake come together to create a delicious and visually appealing dessert that will satisfy your sweet tooth without compromising your health.

Pineapple can be safe for people with diabetes when consumed in moderation as part of a balanced diet.

Ingredients

Pineapple Topping

– 1/4 cup unsalted butter

– 1/3 cup allulose or monk fruit sweetener

– 1 (20-ounce) can pineapple slices in juice, drained and juice reserved

– Maraschino cherries (optional)

Vanilla Cake

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1/4 tsp salt

– 1/2 cup unsalted butter, softened

– 3/4 cup allulose or monk fruit sweetener

– 2 large eggs

– 1 tsp vanilla extract

– 1/2 cup reserved pineapple juice

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.

2. For the pineapple topping, melt the butter in a small saucepan over medium heat. Stir in the sweetener and cook until dissolved. Pour the mixture into the prepared cake pan, spreading it evenly.

3. Arrange the pineapple slices in a single layer on top of the butter-sweetener mixture. Place a maraschino cherry in the center of each pineapple slice, if desired.

4. In a medium bowl, whisk together the flour, baking powder, and salt.

5. In a large bowl, beat the softened butter and sweetener until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

6. Gradually add the flour mixture to the butter mixture, alternating with the reserved pineapple juice. Mix until just combined.

7. Pour the batter evenly over the pineapple slices in the cake pan.

8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan to loosen the cake, then invert it onto a serving plate.

10. Serve warm or at room temperature.

Note that pineapple has a medium glycemic index (GI) score of 66, which means it can have a moderate effect on blood sugar levels.

So please dont go overboard with your portion sizes!

Coffee cake is a classic dessert that pairs perfectly with your morning coffee or afternoon tea. 

For those managing diabetes, enjoying this sweet indulgence might seem challenging.  But due to it being sweetened with natural alternatives like allulose and monk fruit extract, this recipe allows you to enjoy the warm, comforting taste of coffee cake without worrying about a spike in your blood sugar levels.

Ingredients

For the Cake:

– 1 1/4 cups almond flour

– 1/2 cup coconut flour

– 1/2 cup allulose

– 1/4 cup monk fruit extract

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 4 large eggs, at room temperature

– 1/2 cup unsweetened almond milk

– 1/4 cup melted coconut oil

– 1 teaspoon vanilla extract

For the Streusel Topping:

– 1/2 cup almond flour

– 1/4 cup chopped nuts (pecans or walnuts)

– 2 tablespoons allulose

– 1 tablespoon monk fruit extract

– 2 teaspoons ground cinnamon

– 3 tablespoons melted coconut oil

For the Glaze:

– 1/2 cup powdered monk fruit sweetener

– 2-3 teaspoons unsweetened almond milk

– 1/2 teaspoon vanilla extract

Instructions

1. Preheat Oven:

   Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan and line it with parchment paper.

2. Prepare the Streusel Topping:

   – In a small bowl, combine almond flour, chopped nuts, allulose, monk fruit extract, and ground cinnamon.

   – Add the melted coconut oil and mix until the mixture is crumbly.

   – Set aside.

3. Prepare the Cake:

   – In a large bowl, whisk together almond flour, coconut flour, allulose, monk fruit extract, baking powder, baking soda, salt, and ground cinnamon.

   – In another bowl, whisk together the eggs, unsweetened almond milk, melted coconut oil, and vanilla extract.

   – Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

   – Pour the batter into the prepared baking pan and spread it out evenly.

4. Add the Streusel Topping:

   – Sprinkle the streusel topping evenly over the cake batter.

5. Bake the Cake:

   – Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

   – Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

6. Prepare the Glaze:

   – In a small bowl, whisk together the powdered monk fruit sweetener, unsweetened almond milk, and vanilla extract until smooth.

   – Drizzle the glaze over the cooled coffee cake.

7. Serve and Enjoy:

   – Cut the cake into squares and serve. Enjoy your diabetic-friendly coffee cake alongside a cup of your favorite coffee or tea!