As long as dessert is enjoyed in moderation, no cake or cookie is off limits for people with diabetes. To make smarter choices, choose desserts that are less concentrated in carbs and sugar. Here, discover some of our favorite diabetes-friendly desserts.
There's a reason why this is Harry Potter's favorite dessert! This keto treacle tart starts with a gluten-free shortcrust pastry made of almond flour and is filled with a sweet treacle and lemon-flavored filling. Perfectly topped off with sugar-free whipped cream.
The best keto chocolate dessert recipes from low carb chocolate mousse to microwave mug cakes, and no-bake treats, these easy keto desserts
If you look up the word “addicting” in the dictionary, you’ll see a picture of this Refined Sugar-Free Icing. Kidding, but not really. Icing is one of the things that I missed most in my baking when I first eliminated refined-sugar from my diet and first started SCD. Listen, plain cake and plain cookies are […]
A moist and delicious Diabetic Friendly recipe for Low Carb, Sugar Free Carrot Cake
This incredibly easy keto buttercream frosting only requires 4 ingredients and 10 minutes to make! It has 3 flavor variations and almost ZERO net carbs.
This cream cheese frosting is made with raw cashews, coconut cream and maple syrup. It is nothing like your traditional cream cheese frosting. The texture is creamy silky and decadent. It is sweet nutty and a little bit tangy.
Indian Chicken Curry (Murgh Kari) is a very creamy and satisfying dish serve with rice or naan bread and you will have yourself
Indulge your sweet tooth with these Keto Zucchini Bread Whoopie Pies! The zucchini bread layers are so soft and perfectly compliment the tangy cream cheese frosting inside. They are keto, low-carb, grain-free, and gluten-free!
These Low-carb Chocolate Muffins With Almond Flour are great if you want to give up desserts and switch to a low-carb lifestyle. It’s made with cocoa powder, almond flour, and natural sweetener. It’s time to indulge your appetite with these Low-carb Chocolate Muffins; you won’t feel bad once you eat them. I promise to you that these low-carb chocolate muffins with almonds are guilt-free yet really delicious. They’re nice, moist, chocolatey, delicious, and super straightforward. Why you're going to love these Low Carb Chocolate Muffins It’s an ideal and decadent treat for a low-carb diet. These Muffins are a chocolate treat that is prepared in half an hour. It’s way healthier than the regular chocolate muffin cake recipes. It’s created with almond flour. Therefore, it’s gluten-free, dairy-free, and paleo-friendly too. All the ingredients you most likely have already got accessible. Additionally, it’s freezer-friendly, and my children love it. What is the best natural sweetener for these Low-carb Chocolate Muffins? My favorite choices are: Xylitol: It’s a sugar alcohol that it’s found naturally in specific plants and contains four-hundredth fewer calories than regular sugar. Also, it's a really low glycemic, which is nice for diabetes since it doesn’t spike blood sugar. This was the primary natural sweetener that I’ve ever baked with and I love it so much; simply, it doesn’t leave an awful taste. Monk Fruit Sweetener Lakanto: this is a brand new sweetener that I’m using, and so far I’ve been really enjoying it. It has virtually no aftertaste and contains no calories and carbs, which is ideal for low-carb and keto diets. I used this one to create these chocolate muffins. Swerve I really want to use this one; however, I've heard the negative aspect of this sweetener is that it has some cooling sensation after you eat a treat made with this sweetener. It’s also healthy and natural, and all its ingredients come from various fruits and starchy root vegetables. Has no artificial sweeteners. Share the image below to your Pinterest board if you like these Low-Carb Chocolate Muffins! Ingredients 2¼ cups of almond flour: I use blanched almond flour 1 tablespoon of cocoa powder ½ teaspoon of baking soda ¼ teaspoon of salt 3 large pasture-raised eggs if available ½ cup of liquid monkfruit syrup ¼ cup coconut oil melted 2/3 cup of Lily's Dark Chocolate Chips Instructions Preparation Oven Preheating: Begin by preheating your oven to 350˚F (175˚C). Muffin Tin Preparation: Line a muffin tin with paper liners. Once done, place it aside, as you'll need it later. Dry Ingredients Combining the Dry Ingredients: In a medium-sized mixing bowl, combine the following: Baking soda Almond flour Cacao powder Salt Stir these ingredients together until they're thoroughly mixed. Wet Ingredients Mixing the Wet Ingredients: In a separate bowl, combine: Eggs Monkfruit sweetener (You can also use honey or maple syrup as a substitute.) Melted butter Whisk these ingredients together until smooth. Combining Mixtures Integrating Dry & Wet Mixtures: Gradually pour the wet ingredients (egg mixture) into the bowl with the dry ingredients (almond flour mixture). Stir carefully and thoroughly until you achieve a smooth consistency. Adding Chocolate Chips: Fold in the chocolate chips into the mixture. Ensure they're evenly distributed. Filling the Muffin Cups: Divide the batter evenly among the muffin cups you prepared earlier. Aim to fill each cup three-quarters full. This usually equates to about 2.5 tablespoons of batter per muffin cup. Note: The batter might seem thick, but this consistency ensures perfect muffins. Final Touch: For an extra treat, sprinkle a few more sugar-free chocolate chips on top of each muffin, if desired. Baking Baking Time: Place the muffin tin in the preheated oven. Bake the muffins for 25-30 minutes. You'll know they're ready when the tops are firm to the touch and a toothpick inserted into the center of a muffin comes out clean. Cooling Initial Cooling: Once baked, remove the muffin tin from the oven and place it on a wire rack. Allow the muffins to cool inside the tin for about 5 minutes. Final Cooling: Carefully remove the muffins from the tin and place them directly on the wire rack. Let them cool for an additional 10 minutes. Nutrition Information Amount per serving (1/12) , Calories: 200, Fat: 17,5g, Saturated Fat: 5g, Cholesterol: 55mg ,Monounsaturated Fat: 1g, Sodium: 170mg, Potassium: 19mg, Carbohydrates: 6g, Fiber: 4g, Sugar: 2g, Protein: 7g
This cheesy zucchini rice has the most delicious and rich texture, and is loaded with goodness! It's a family friendly and delicious side!
This might have to be one of my favorite low carb desserts period. I never thought it would be this easy to make low carb cinnamon rolls and they are ready to enjoy in 10 minutes!
