5 Diabetic Dessert Recipes to Enjoy
Quite often, there are misconceptions that people with diabetes can not eat any desserts, at all. However, given the right ingredients, they can easily enjoy sweet delicacies safely.
Klinio has found the middle ground between the tasty and healthy by providing a diabetes-friendly dessert recipe book full of delicious ideas for sweet cravings. Here are some of the dessert recipes you can find in Klinio book:
- Sliced almonds 1 cup
- Granulated stevia divided 2 tbsp
- Ground cinnamon 1/4 tsp
- Salted butter melted 2.5 tbsp
- Non-fat Cream cheese 16 oz (450 g)
- Large eggs 2
- Pure vanilla 1 tsp
- Non-fat Sour cream 8 oz (225 g)
- Heat oven to 300°F (150°C).
- In a food processor, add almonds, 3 teaspoons of stevia, and cinnamon. Pulse chop until almonds are finely ground.
- To make the cheesecake crust, in a medium bowl with the melted butter, stir in the ground almond mixture and mix well.
- Press the crust into a 9-inch springform pan, making an even layer. Set aside.
- In a large mixing bowl, beat cream cheese with a hand mixer on low speed for about 2 minutes or until cream cheese is fluffy.
- Using the hand mixer, mix in the remaining stevia and one egg at a time.
- Once all three eggs have been mixed in, add pure vanilla and sour cream. Mix on low until fully combined.
- Pour the cheesecake mixture over the crust.
- Bake in the oven for 1 hour or until the top is golden brown. This can take up to 30 minutes extra of baking time.
- Turn the oven off and leave the cheesecake in the oven with the door open for one hour to let it set.
- Cover the cheesecake with plastic wrap and chill in the refrigerator for 24 hours before serving. Serve chilled or at room temperature
|Total calories||456 kcal||Serves||10|
|Total fat||27 g||Serving size||1 slice (1,5 oz/45 g)|
|Total carbohydrate||13 g|
|Total protein||12,6 g|
2. Peanut butter Cheesecake Cupcakes
- Fat free cream cheese, softened 8 oz (225 g)
- Powdered erythritol ¼ cup
- Vanilla extract 1 tsp
- Heavy whipping cream ¼ cup
- Peanut butter ¼ cup
- Sugar Free chocolate ¾ cup
- Coconut oil 2 tsp
- Mix cream cheese, erythritol, and heavy whipping cream until smooth.
- Mix in peanut butter and vanilla extract until fully combined, set aside.
- Melt chocolate and mix with coconut oil.
- Brush silicone cups with chocolate mixture and place in freezer for 5 minutes
- Repeat previous step (4) and freeze for 10 more minutes.
- Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes.
- Top cups with chocolate to cover cheesecake fluff.
- Freeze for 20 minutes covered or refrigerate for 1 hour
|Total calories||172 kcal||Serves||6|
|Total fat||15 g||Serving size||1|
|Total carbohydrate||7 g|
|Total protein||6 g|
3. Chocolate Cupcakes
- Coconut flour ⅓ cup
- Unsweetened cocoa powder ½ cup
- Powdered erythritol (or other low carb sweetener of your choice) ¼ cup
- Baking powder 1 tsp
- Baking soda ½ tsp
- Salt ¼ tsp
- Eggs 4 whole
- Vanilla extract 1 tsp
- Stevia extract 8 drops
- Extra light olive oil 4 tbsp
- unsweetened almond milk (or another dairy-free alternative) ½ cup
- Preheat the oven to 350°F (180°C). Prepare muffin tins by greasing or baking with cupcake liners.
- In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
- Make a well in the center of the dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and almond milk. Mix until the ingredients are well combined. Allow to sit for 5-8 minutes.
- If mixture becomes thicker in consistency than can add 2 tbsp of water to batter until it reaches your desired consistency.
- Spoon 2 tbsp of batter into each tin. Bake 20-22 minutes, or until toothpick comes out clean.
- Frost with your favorite low carb frosting or whipped cream and enjoy!
|Total calories||234 kcal||Serves||12|
|Total fat||14 g||Serving size||1 cupcake|
|Total carbohydrate||17 g|
|Total protein||11,2 g|
4. Chocolate Chip Cookies
- Coconut oil ¾ cup
- Swerve sweetener ⅔ cup
- Eggs 2
- Vanilla extract 2 tsp
- Almond flour 3 cups
- Baking soda ½ tsp
- Salt ½ tsp
- Unsweetened chocolate chip ½ cup
- Preheat the oven to 350°F (180°C).
- Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined.
- Add 2 eggs and vanilla and mix until combined.
- Combine almond flour, baking soda, and salt in a medium bowl.
- Add dry ingredients to wet ingredients and mix until combined.
- Fold in chocolate chips
- Scoop 18-21 cookies onto lined baking sheet. Flatten them out by pressing down on the top slightly.
- Bake for 10-12 minutes.
- Let cool on the cookie sheets for 30 minutes
|Total calories||264 kcal||Serves||20|
|Total fat||23 g||Serving size||3 cookies|
|Total carbohydrate||10 g|
|Total protein||11 g|
5. Homemade Oreo Cookies
- Almond flour 5 oz (144g)
- Cocoa powder 1.5 oz (40g)
- Black cocoa powder or more regular cocoa 1 tbsp
- Kosher salt 1 tsp
- Baking soda ½ tsp
- Espresso powder or instant coffee (optional) pinch
- Unsalted grass-fed butter at room temperature 2.8 oz (80g)
- Erythritol ½ cup
- 1 egg
For vanilla cream filling:
- Unsalted grass-fed butter 2 oz (60g)
- Coconut oil 1 tbsp
- Vanilla extract ½ tsp
- Kosher salt pinch
- Powdered erythritol or other powdered sweetener of your choice 2 oz (60g)
- Add almond flour, cocoa powder, salt, baking soda and espresso powder (optional) to a medium bowl. Whisk until thoroughly combined and set aside.
- Begin to cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved (3-5 minutes).
- Add in egg, mixing until just incorporated. The mixture will appear slightly ‘broken’.
- With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Wrap cookie dough with cling film and refrigerate for 1 hour (or overnight).
- Preheat the oven to 350°F/180°C and line a baking tray with parchment paper.
- Roll out the dough between two pieces of parchment paper until nice and thin. Cut out the rounds.
- Transfer cutout cookies onto the prepared baking tray and place in the freezer for 15 minutes prior to baking.
- Bake for 8-12 minutes. Since the cookies are dark already and you can’t guide yourself by color, we suggest doing a trial with one cookie if possible. When ready, the cookies will be puffed, but you’ll want to push the baking time to get them nice and crisp. So just keep an eye out for them.
- Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they’ll continue to crunch up (this may take a few hours).
- To make the vanilla cream filling, cream butter and coconut oil (or more butter) in a medium bowl with an electric mixer. Add in vanilla extract and a pinch of salt, and mix until fully incorporated. Add powdered sweetener to taste and mix until fully incorporated and light and fluffy in texture.
- Spread or pipe vanilla cream onto a cookie and put on a second cookie. Refrigerate until set.
- Once you add the filling, keep them refrigerated in an airtight container for up to 3 days.
|Total calories||389 kcal||Serves||28|
|Total fat||34 g||Serving size||3 cookies|
|Total carbohydrate||12 g|
|Total protein||14 g|
To Sum Up
And there are more super tasty options for your sweet cravings in this book. But, if you’re interested in regular diabetes meal recipes, the Klinio app offers a bunch of delicious personalized recipes with a pre-calculated nutritional value for your daily meal plan.