Choosing between desserts are often a concern because of one’s diabetes. Everyone loves something sweet but the problem is that normally sweets and delicious deserts are closely connected with sugar and extra pounds. Fortunately there is a world of delicious alternatives! Here, we share 12 scrumptious diabetics cakes and cup cakes that you may prepare and indulge in without risking your life. Every dish featured here is both appetizing and healthy allowing you to enjoy your food without feeling guilty. Well, let’s look at these delicious indulgences that can give you all the sweetness of a treat without affecting your blood sugar.
Coconut Flour Vanilla Cupcakes
This light and fluffy coconut flour vanilla cupcakes can be enjoyed on any occasion that you desire. Due to the subtleness of the sugar, the historic thoroughly light flavour of coconut complements a broad range of frostings.
These delicious Coconut Flour Vanilla Cupcakes will allow you to consume an amazing dessert while also being healthy.
Nutritional Benefits:
Coconut flour is low in carbohydrates as well as has high fiber content which controls the blood sugar level. Fiber is also beneficial in digestion, and the foods make you full, or rather assist in controlling hunger.
Ingredients:
- 1 cup coconut flour
- ½ cup unsweetened almond milk
- Erythritol ¼ cup or any preferred sweetener of your choice ¼ cup
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
Instructions:
- Get a cupcake pan ready taking enough liners to fill up the pan and preheat the oven to 350°F (175°C).
- In an electric blender bowl add coconut flour, erythritol, baking powder and salt.
- Mix the eggs, almond milk and vanilla essence in another bowl.
- Slowly fold the dry ingredients into the wet batter ingredients making sure it’s well combined.
- Spoon the batter into the cupcake tins filling each liners and bake for 20-25 minutes or until a skewer inserted comes out clean.
- It is preferably to be cool completely before frosting.
Variations: You might complete with sugar free whipped cream or a dusting of unsweetened shredded coconut for extra taste and thickness.
Almond Flour Chocolate Cake
This almond flour chocolate cake recipe is perfect for those of you who love chocolate and want a moist cake. It turns out they are very tasty without being the least bit sweet so it can be enjoyed all through the year.
Nutritional Benefits:
Almond flour contains healthy fats and protein which consequently makes this cake satisfying, and it is perfect for maintaining the correct blood sugar levels.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 cup erythritol
- 4 large eggs
- ½ cup unsweetened applesauce
- 1 tsp baking soda
- ½ tsp salt
Instructions:
- Prepare the cake pan by greasing an 8” round cake pan Further, set the oven to preheat at 350°F(175°C).
- In one bowl place the almond flour, cocoa powder, erythritol, baking soda, and salt to combine.
- In another bowl mix the eggs with the applesauce until they become well beaten.
- Add all the wet ingredients together with all the dry ingredients and stir until the batter is smooth.
- Ladle the batter into the prepared cake pan and bake it for thirty- thirty five minutes.
- Is recommended to Allow the cake to cool before serving.
Variations: To kick it up a notch, stir in sugar-free chocolate chips, or on top of the cheesecake drizzle sugar-free chocolate ganache.
Pumpkin Spice Cupcakes with Greek Yogurt Frosting
It’s pumpkin time yet again and in celebration we have these little gems – pumpkin spice cupcakes with greek yogurt frosting.
Description: A delicious recipe that will give the taste of fall to your cupcakes while also bringing enough moisture to the dish. They are delicious and healthy dessert topped with a creamy Greek yogurt frosting.
Nutritional Benefits:
Pumpkin is very low in calorie content but is rich in fiber and contains all forms of vitamins. Protein is derived from Greek yogurt to provide the frosting to be creamy without sweetening additions.
Ingredients:
- 1 cup almond flour
- 1 cup pumpkin puree
- ½ cup erythritol
- 3 large eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking powder
Instructions:
Set the oven at 350°F (175°C) and place cupcake papers ready for use in the cupcake pan.
In a mixing bowl sift the almond flour, erythritol, cinnamon, nutmeg and baking powder together.
Pumpkin and Eggs: In a separate bowl, pumpkin, beat until smooth.
Then pour the dry ingredients to the wet ingredients and mix them well.
Put the batter into cupcake liners and bake for 18-20 minutes.
To make the frosting, you will need 1 bowl of 1 cup Greek yogurt and 2 tablespoons erythritol, blend until creamy.
Variations: You may also add chopped pecans in your baked dishes to improve the crunch or sprinkle of ginger to make it spicier.
Lemon Blueberry Loaf Cake
I made this pretty lemon blueberry loaf cake and it is not too sweet as it has lemon in it along with blueberries which makes it more moist and-loaded with flavor.
Nutritional Benefits:
Cystosing and Berries are low calories and packed with antioxidants and hence anyone with diabetes should consider taking blueberries. It is clear also that the high fiber content is essential for digestion.
Ingredients:
- 1 ½ cups almond flour
- 1 cup fresh blueberries
- 3 large eggs
- ½ cup erythritol
- ½ cup almond milk
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1 tsp baking powder
Instructions:
- Loaf pan should be greased also preheat the oven at 350 F or 175 C.
- Parchment mixing bowl and in it mix almond flour, erythritol, baking powder, and lemon zest.
- In another bowl beat eggs, almond milk, lemon juice and again beat until creamy.
- Finally add the wet mixture to the dry one and fold gently the blueberries.
- Transfer the batter into the prepared loaf pan, and bake for about 40-45 minutes and or until to check that the toothpick inserted into the middle comes out clean.
- Let it cool before slicing.
Variations: For further more sophisticated flavor, garnish with the orange zest or dress it with sugar-free glaze.
Matcha Green Tea Cupcakes
These matcha green tea cupcakes are a beautiful work of art and very delicious, much lighter than regular cupcakes and very nutritious.
Nutritional Benefits:
Matcha contains antioxidants and it has the ability to maintain and control blood glucose levels. Everyone will have a healthy dose with each bite when they are eating these cupcakes.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup matcha powder
- ½ cup erythritol
- 3 large eggs
- ½ cup almond milk
- 1 tsp baking powder
Instructions:
- This recipe allows the cupcakes to be made in advance and frozen until ready to bake; earlier in the day, preheat the oven to 350°F (175°C) and position the rack in the center of the oven before lining a cupcake pan with cupcake liners.
- In a larger bowl, combine the almond flour, the matcha powder, erythritol, and baking powder in a large bowl.
- In another bowl mix eggs and almond milk to form a smooth batter for your pancakes.
- Add both wet and dried ingredients and stir the mixture till the two are well blended.
- Spoon the batter into the cupcake liners and here you should bake them for about 18-20 minutes.
- Let it cool before serving , with sugar free vanilla or matcha frosting.
Variations: Frost with a sugar-free cream cheese frosting or garnish with toasted coconut for improved taste.
Carrot Cake with Walnuts
This moist carrot cake is made from grated carrots and additional crunchy walnuts, which makes it not only delicious but also a good dessert.
Nutritional Benefits:
Carrots contain beta carotene and fiber and nuts such as walnuts contain healthy fats and protein making it wholesome treat.
Ingredients:
- 2 cups almond flour
- 1 cup grated carrots
- ½ cup chopped walnuts
- ½ cup erythritol
- 3 large eggs
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp salt
Instructions:
- Pierrot the oven at 175 o C and lubricate an 8 inch round cake tin.
- In a big bowl place almond flour, erythritol, cinnamon, baking powder, salt.
- In the other bowl whisk the eggs with the grated carrots and chopped walnuts.
- Mix with wet and the dry ingredients until evenly moistened.
- With this pour the batter into the prepared pan and bake them in the oven for 25-30 minutes or until they turn golden brown.
- Let cool before serving.
Variations: Complete with a sugar-free cream cheese frosting for extra depth of taste.
Avocado Chocolate Cupcakes
These delicious avocado chocolate cupcakes are some of the tastiest and moist cupcakes you will ever taste, the avocados makes them even more special. It replaces the coefficients of fats of traditional type and gives the dish a delicate creaminess.
Nutritional Benefits:
Restricting ourselves to healthy monounsaturated fats and fiber, avocados make these cupcakes as heart-friendly as they are easy on the body’s glucose regulation mechanism.
Ingredients:
- 1 cup mashed avocado
- 1 cup almond flour
- ½ cup cocoa powder
- ½ cup erythritol
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- Pinch of salt
Instructions:
- Heat the oven to 350 F/ 175 C and set the cupcake tin ready for its liners.
- In a bowl, mash avocado, add erythritol and eggs and beat until you get a smooth batter.
- In another bowl mix the almond flour, cocoa powder, baking soda and salt.
- Slowly incorporate the dry ingredients to the wet bowl mixture, and try to mix them thoroughly.
- Spoon the cake batter into cupcake liners and bake for 20 up to 25 minutes until well risen and golden.
- Let cool before enjoying.
Variations: For an extra tasty addition, pour over a sugar-free chocolate sauce.
Chia Seed Lemon Muffins
The tasty chia seed lemon muffins make for an ideal breakfast or snack, are moist, filled with zesty lemon flavor, and a crunchy chia seed topping is included too.
Nutritional Benefits: With chia seeds being packed with omega 3 fatty acids, fiber and protein, these muffins should provide a good source of energy and stabilising blood sugar levels.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup chia seeds
- ½ cup erythritol
- 3 large eggs
- ½ cup unsweetened almond milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
Instructions:
- Use a muffin tin and make sure to grease it then put a piece of parchment paper in each of them.
- In a bowl combine almond flour, chia seeds, erythritol and baking powder.
- In another bowl beat eggs with almond milk, lemon juice and lemon zest together and set it aside.
- After that, fold wet ingredients to dry ingredients until you achieve a smooth batter.
- Make sure to fill, the muffin liners and bake it for 20-25 minutes or until it turns golden in color.
- Allow to cool before serving.
Variations: Also, one might add some poppy seeds to get a little more crunch in the fruit salad.
Apple Cinnamon Bundt Cake
Celebrate the start of fall with this delicious, sweet apple cinnamon bundt cake with chunks of apples and slight cinnamon accent.
Nutritional Benefits:
These fruits are sweet and packed with fiber originating from the apples and can help in stabilizing the blood sugar level due the addition of cinnamon.
Ingredients:
- 2 cups almond flour
- 1 cup unsweetened applesauce
- 1 cup chopped apples
- ½ cup erythritol
- 3 large eggs
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp salt
Instructions:
- Prheat the oven at 350 degree F (175 degree C) and grease the bundt pan.
- To a big mixing bowl add almond flour, erythritol, cinnamon, baking powder, and salt.
- In the other bowl whisk the eggs and applesauce together until you get a smooth batter.
- First add the wet ingredients into the dry and lastly fold in the cooking apples that were chopped.
- transfer this batter into a bundt pan and bake for 30-35 minutes.
- Best served when allowed to cool before flipping onto a serving plate.
Variations: Top it up with a homemade sugar-free caramel for the added sweet and tang of caramel.
Banana Nut Cupcakes
Not only do these moist banana nut cupcakes taste fabulous they are an excellent way to use up bananas that are way past their prime. These are non-sultried and have a nutty touch and they therefore makes a perfect desert.
Nutritional Benefits:
Potassium and fiber come from bananas; healthy fats and protein from nuts make this a nutritious dessert.
Ingredients:
- 1 cup mashed ripe bananas
- 1 ½ cups almond flour
- ½ cup chopped walnuts
- ½ cup erythritol
- 3 large eggs
- 1 tsp baking powder
- ½ tsp cinnamon
Instructions:
- The ingredients for the cupcake recipe are cupcakes easy as a breeze to make the cupcakes cupcakes preheat the oven to 350°F (175°C) cupcakes and line a cupcake pan with liners.
- In a mixing bowl, whisk stand the almond flour, erythritol, baking powder and cinnamon.
- To the second bowl, add mashed bananas and eggs and whip them until there is a creamy mixture.
- Add the wet with the dry and then mix lightly, stir in the walnuts.
- Spoon the batter into the cupcake liners and bake until done for 20 – 2530 minutes.
- Let cool before serving.
Variations: Top with a blob of sugar free whipped cream or cream cheese frosting.
Coconut Lime Cupcakes
These coconut lime cupcakes can be described as a delightfully tropical cupcake; made from the yummy coconut topping and a hint of lime. It is a tasty cake that’s less heavy, so it’s perfect to have especially during summer culmination.
Nutritional Benefits:
Coconut flour is low in carbohydrate and high in fiber and lime gives the best experience of the lime without the inclusion of sugar.
Ingredients:
1 cup coconut flour
½ cup erythritol
4 large eggs
150 ml coconut milk Unsweetened
Zest and juice of 2 limes
1 tsp baking powder
Pinch of salt
Instructions:
- Preheat the oven to 350°F (175°C) and prepare cupcake tin for use and place cupcake liners on it.
- In a large bowl, mix coconut flour, Erythritol, baking powder and salt.
- In another bowl prepare the wet ingredients by beating the eggs with the coconut milk, lime juice and the lime zest.
- This mixture should be slowly incorporated into the wet mixture via spooning, until both are incorporated together.
- Spoon this batter into paper cases in the prepared mug and bake for 20-25 minutes.
- The pan should be cooled before frosting with a sugar-free lime or coconut frosting.
Variations: Finally top with desiccated toasted coconut for added fried texture and flavor.
Raspberry Almond Mini Cakes
These lovely raspberry almond mini cakes look ridiculously pleasing to the eye, and yet, they are incredibly delicious. Instead of plain sweet almond, the addition of tart raspberries provide a good contrast.
Nutritional Benefits:
Raspberries have low sugar content and high fiber content which makes raspberries an ideal fruit to consume most especially for diabetic patients. Almond flour is a source of healthy fat plus lean protein.
Ingredients:
- 1 ½ cups almond flour
- 1 cup fresh raspberries
- ½ cup erythritol
- 3 large eggs
- ½ cup unsweetened almond milk
- 1 tsp almond extract
- 1 tsp baking powder
- Pinch of salt
Instructions:
- Prepare oven 325F- 350F, and grease a mini cake pan or muffin pan.
- In a large bowl add almond flour, encore erythritol, baking powder, and salt together.
- In another bowl mix your eggs, almond milk, and almond extracts together until you get a smooth mixture.
- To this mixture, combine the wet ingredients into the dry substances and mix until obtaining a smooth batter.
- Next fold in the raspberries being very light handed.
- Pour batter into the mini cake pan and bake on 170F for 15- 20minutes.
- Allow to cool before serving.
Variations: Served as topped up with a spoon of sugar free whipped cream as it enhances the dish.
Baking Tips
To create the best diabetes-friendly cakes and cupcakes, keep the following tips in mind:
- Sugar Substitutes: Stevia, erythritol or monk fruit sweetener should be used instead of normal sugar. They serve as natural sweeteners with no special effect of adding calories or raising blood glucose levels.
- Moisture Maintenance: Considering that sugar helps in moisture during baking, you can moisten your cakes with other moistening substances such as applesauce, yogurt, or mashed fruits like apples, bananas or berries.
- Storage: Your cakes and cupcakes should also be stored in an airtight container on the counter for up to three days or in the fridge for even longer.
FAQs
Q: That are some of the best sugar replacements for a dessert that people with diabetes should eat?
A: The most common artificial sweeteners are erythritol, stix and monk fruit sweetener. These do not increase levels of blood glucose while offering sweetening capabilities.
Q: Can I frost without sugar?
A: When it comes to frostings, you can make your creamy sugar-free frostings from Greek yogurt, cream cheese or coconut cream and sweeten it with erythritol or stevia.
Conclusion
From chocolate to vanilla and even red velvet, these 12 diabetes-friendly cakes and cupcakes show that dessert doesn’t have to be kicked to the curb. You can enjoy desserts without having to be concerned with the negative impacts it brings to your diet plan and fitness goals because with the right ingredients one can achieve healthy delicious candies. All the recipes are delicious and healthy which makes it possible to indulge in dessert without feeling bad about it.
We would like to invite all the readers to try making some of these deserts to learn a new and delicious way of including diabetes friendly meals into your diet. Tell us your favorite low GI dessert or let us know how your baking endeavored was. Remember to share this article with friends or relatives who are also trying to enjoy their sweets while observing their diabetes. Happy baking!
