Yes, you can have diabetes and eat desserts! Indulge with those guilt-free sugar-free dessert recipes for diabetics. Low carb, sugar-free, and absolutely delicious!
Sugar-free and no-sugar-added desserts for diabetics can be every bit as decadently delicious as their full-sugar counterparts. One useful trick lies in learning how to work with artificial sweeteners – and it’s easier than you think! Our easy diabetic dessert recipes will be helpful when you’re planning sweet treats for your family. Check out our sugar-free dessert recipes like our kid-friendly gummy worms or a tasty diabetic cookie recipe like our Lickety Split Lemon Oaties. Even though these recipes are perfect for someone with diabetes, all your friends and family will love them, too!
Take a look at the easy diabetic dessert recipes.
Sugar-Free Dessert Recipes For Diabetics
1. Banana Peanut Butter Cake
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup margarine, light, softened
- 1/3 cup sugar
- 1 egg
- 1/4 cup reduced-fat peanut butter
- 2 tablespoons reduced-fat sour cream
- 1 large ripe banana, mashed
- Preheat the oven to 350 degrees. Coat an 8-inch round cake pan with cooking spray.
- In a small bowl, combine the flour, baking powder, baking soda, and salt; mix well and set aside.
- In a large bowl, cream the butter and sugar. Add the egg, peanut butter, sour cream, and banana; mix well. Add the flour mixture; mix well, then spread into the cake pan.
- Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then remove from the pan to cool completely before cutting into wedges.
2. Chocolate Chip Cheesecake Cupcakes
This is one of the best desserts for diabetics.
- 4 ounces fat-free cream cheese, softened
- 1/4 cup liquid egg
- 1/3 cup sugar
- 1 cup sugar
- 1/3 cup semisweet chocolate chips
- 1 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup water
- 1/3 cup canola oil
- 1 teaspoon vanilla
- 1 tablespoon vinegar
- Preheat oven to 350 degrees F. Line 18 muffin tin cups with paper liners; set aside.
- In a small bowl, beat cream cheese with an electric mixer on medium speed. Add liquid egg and 1/3 cup sugar. Beat 1 minute or until smooth. Stir in chocolate chips; set aside.
- In a large bowl, combine flour, remaining sugar, cocoa powder, baking soda, baking powder, and salt. Add water, oil, vanilla, and vinegar. Beat with electric mixer on medium speed for 2 minutes, scraping down sides of bowl occasionally. Spoon batter into prepared muffin tin cups, filling about 1/2 full. Spoon about 1 tablespoon cream cheese mixture over each.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes. Remove from pan and cool completely.
3. Sugar Free Chocolate Lava Cake
This is one of the best sugar-free desserts, the recipe is here for you.
- 7 oz unsweetened 100 % cocoa chocolate or 85% dark chocolate (200 g)
- 2 oz butter or coconut oil (120 g)
- 4 whole eggs
- One egg yolk
- 1 oz swerve or natural sugar-free sweetener Natvia in NZ or Truvia in Europe (60 g)
- One oz cornflour (30 g)
- 1 oz buckwheat flour (30 g)
- 1/4 cup coconut milk or milk of your choice (60 ml)
- Preheat oven fan-forced 360 F (180 C) or baking mode oven 390 F (200 C).
- Grease 4 6ndividual ramekin or custard cups.
- In a saucepan under medium heat, melt the chocolate and butter. Stir constantly until fully melted. Remove from heat, set aside.
- In a medium mixing bowl whisk eggs, egg yolk and natural sweetener until smooth.
- Add the corn flour and buckwheat flour to the egg mixture. Stir with a wooden spoon or a spatula to combine until smooth.
- In another saucepan, under medium heat warm the coconut milk. Don’t boil stop when some bubbles forms on sides of the saucepan. Set aside 1 minute then pour the hot milk slowly onto the egg mixture while whisking vigorously to avoid the eggs to cook.
- Whisk in the melted chocolate and butter until a smooth chocolate batter forms.
- Fill evenly the 6 custard cups with the chocolate cake batter.
- Bake for 12-15 minutes or until a light crust is forming on the top of the cake and a skewer inserted in the middle of the cakes comes out covered with runny chocolate.
- Do not over-bake or the heart of cakes will not be as runny as in the picture.
- Serve immediately.
4. Orange Dream Angel Cake
- 1 (10-inch) prepared angel food cake, cut into 15 slices
- 1 (.3-ounce) package sugar-free orange gelatin
- 3/4 cup boiling water
- 1/2 cup cold water
- 1 (1-ounce) package sugar-free instant vanilla pudding mix
- 1 1/2 cup fat-free milk
- 2 teaspoons orange zest
- 1 (8-ounce) container fat-free frozen whipped topping, thawed
- 1 orange, cut into slices for garnish
- In a 9- x 13-inch baking dish, arrange cake slices.
- In a medium bowl, dissolve gelatin in boiling water and stir in cold water. Slowly pour over cake, then refrigerate 1 hour.
- In a large bowl, whisk vanilla pudding mix and milk until thickened. Stir in orange zest and whipped topping. Evenly spread over cake.
- Cover and refrigerate 1 hour, or until ready to serve. Garnish with orange slices.
5. Fudgy Avocado Brownies
- 3 oz unsweetened dark chocolate bites (90g) – I used healtheries sugar free stevia chocolate in NZ
- 2 teaspoons virgin coconut oil
- 1 cup ripe avocado flesh (230g) about 2 medium ripe avocado
- 2 eggs
- 1/2 cup erythritol (105g) – I used natvia in NZ you can use Swerve in US
- 1/2 cup almond meal
- Half a cup unsweetened cocoa powder
- Half a teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract – optional
Glazing and toppings
- 1/8 cup roasted and salted pecan nuts, crushed (12 g)
- 1/3 cup sugar free chocolate bites, melted (40 g)
- 1/4 teaspoon virgin coconut oil
- 1 teaspoon coarse sea salt – optional
- Preheat oven to fan-forced 180 C (350F).
- Line a square brownie pan (24 cm x 24cm) with parchment paper. Set aside.
- In a small saucepan add the dark chocolate bites and coconut oil. Bring to medium heat until fully melted. You can also place both ingredients into a bowl and microwave on high by 30 seconds burst until fully melted. Set aside.
- In your food processor with the S blade attachment, add all the brownie ingredients (except the glazing one) in this order: ripe avocado flesh, eggs, erythritol, almond meal, unsweetened cocoa powder, baking soda, salt, vanilla. extract and melted chocolate
- Process for 30 seconds to 1 minute or until all the ingredients comes together and you obtain a thick brownie batter.
- Transfer the batter into the prepared square pan. Spread the batter evenly in the pan using a spatula.
- Bake for 25-30 minutes or until a skewer inserted in the middle of the brownie comes out clean.
- Cool down 10 minutes in the pan before pulling out the brownie from the pan using the parchment paper to pull out the brownie easily.
- Transfer the brownie on a cookie rack to cool down until room temperature.
- Meanwhile prepare the chocolate glazing and toppings. In a small saucepan, under medium heat, melt the sugar free chocolate bites with coconut oil until fully liquid and shiny. Stir often to avoid the chocolate to burn.
- Use a teaspoon to drizzle the melted chocolate on top of the brownie and decorate with crushed pecan nuts and sea salt – optional.
- Cut the brownie in 16 squares and store the brownies in the pantry in an airtight container for up to 4 days.
You must be looking for some amazing no-bake diabetic desserts to cook and relish your taste buds. Join the diabetic desserts recipes network.
Try these above-mentioned sugar-free desserts without artificial sweeteners and satisfy your sweet tooth.
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