Being diabetic isn’t an easy thing to tackle. If you are a foodie, then it would be more difficult. So, to make your diabetic life easy, then you must learn these recipes of some of the yummy and delicious sugar-free dessert recipes and baking recipes. So, check out some gluten-free sugar-free dessert recipes here.
Gluten Free Sugar Free Dessert Recipes
1. Gluten-Free Dairy-Free Chocolate Chip Cookies
A simple but tasty classic chocolate chip cookie that is gluten, dairy, and refined sugar-free and still tastes just like the original version!
These cookies are so easy to make you can’t tell that these cookies are gluten-free. They taste just like the classic chocolate chip cookie if not better!
Check out this amazing recipe of gluten free dairy free sugar-free cookies.
- 2/3rd cup coconut oil, melted and cooled to room temperature
- 1/2 cup rapadura sugar or coconut sugar
- 1 tspn vanilla essence
- 1 egg
- 1 cup all purpose gluten free flour
- 1/4 cup tapioca starch
- 2 Tbspn white rice flour
- 1 Tbspn arrowroot powder
- 1/2 tspn baking soda
- 1/2 cup dairy free or vegan chocolate chips
- Preheat oven to 180C/355F.
- Line two baking trays with parchment or baking paper.
- In a medium bowl using an electric mixer whisk the egg, add the coconut oil, sugar and vanilla until combined.
- In a separate bowl sift the dry ingredients and then add these to the wet ingredients, add the chocolate chips and stir until combined.
- Place the dough covered in the fridge for 1 hour.
- Using wet hands, roll tablespoons of mixture into balls. Place on baking trays about 5 cm apart and flatten slightly.
- Bake for 15-18 minutes until lightly golden.
- Leave to cool on baking trays.
- Store in an airtight container.
2. Gluten Free Diabetic Desserts
You will love these luscious lemon squares! Full of zesty lemon flavor this easy dessert has a smooth and creamy lemon topping that is naturally sweetened with honey. These creamy lemon squares will melt in your mouth with the perfect sweet-tart balance.
- 1.5 cups almond meal
- 1/4 cup tapioca starch
- 2 Tbspn coconut flour
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil, melted and cooled to room temperature
- zest of 1 lemon
- 1 cup coconut milk
- 1/2 cup lemon juice
- 1/4 cup honey
- 1/4 cup water, room temperature
- 1 Tbspn gelatin
- couple pinches of ground turmeric (optional, gives a yellow color but not enough to taste)
- top with lemon zest and desiccated coconut
- Preheat oven to 180°C/350°F
- Line an 8 x 8 baking tray with parchment/baking paper. I greased mine with coconut oil so the slice was easy to remove.
- In a large bowl mix the dry ingredients for the crust and then add the coconut oil, maple syrup or honey and lemon zest until you have a crumbly dough.
- Put the dough in the lined baking tray and press it down with your fingers until you have a firm, even base.
- Cook for 12 minutes, the edges should be a light golden brown.
- Remove and leave to cool while you prepare the filling.
- Place a saucepan on medium heat and gently heat coconut milk, lemon and honey with a couple of pinches of turmeric. Don’t boil.
- In a bowl whisk the gelatin and water together then whisk this through the lemon coconut milk mixture in the saucepan ensuring no lumps.
- Remove from the heat and pour the liquid evenly over the crust.
- Place in the fridge to set for 3-4 hours. Should be firm to touch.
- Remove from the fridge and top with desiccated coconut and lemon zest.
- Cut into squares to serve.
- Should keep up to 5 days in an airtight container in the fridge.
3. Watermelon Coconut Popsicles
- 1 watermelon (1kg or 2lbs)
- 1.5 cups coconut yoghurt
- 2 Tbspn pomegranate seeds/arils
- 2 Tbspn mint, finely chopped
- 2 Tbspn shredded coconut
- Cut watermelon into 12 wedge shapes. They should be about 2cm (3/4in) thick at the base. Remove any watermelon seeds that you can see. Pat the wedges dry with a paper towel.
- Line two trays with baking or parchment paper. In the base of each watermelon, wedge make a small incision, cut gently through to the watermelon flesh. Insert a popsicle or ice block stick into each incision, it should be firmly held in each wedge.
- Place the watermelon wedges on the lined trays and freeze for 1 hour.
- Dip the tip of each watermelon wedge in coconut yoghurt so it is halfway down each wedge. Return the wedges to the trays and freeze for 20 minutes.
- Dip the wedges a second time to make a thicker layer of yoghurt.
- Sprinkle the watermelon popsicles with the chopped mint, pomegranate seeds and shredded coconut.
- Freeze until they are ready to serve.
4. Sugar Free Gluten Free Brownies
- 1 1/4 cups sugar-free chocolate chips or carob chips or grain sweetened chocolate chips
- 1 15.5 ounce can black beans, rinsed and drained
- 1/4 cup carob powder or cocoa powder unsweetened
- 2 eggs
- 1/3 cup olive oil or coconut oil melted
- 1/4 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon instant coffee
- 1 tablespoon powdered stevia
- Preheat oven to 350 degrees.
- Line an 8 by 8 baking dish with parchment paper.
- Spray parchment paper with non-stick cooking spray.
- Process all ingredients in a food processor until smooth.
- Pour onto parchment paper in baking dish and smooth out batter to edges of dish.
- Bake 30-35 minutes until a toothpick comes out perfectly clean.
- Mine were perfect at 35 minutes.
- Cool on wire wrack for 10 minutes then remove by holding edges of parchment paper and lifting out.
- Transfer onto a wire rack to cool before slicing on a cutting board.
5. Chocolate Almond & Cranberry Clusters
- 100 gm/3.5 oz dark chocolate, roughly chopped
- 2.5 tspn coconut oil
- 2 Tbspn maple syrup
- 1/2 tspn vanilla essence
- 1 cup almonds, raw or unsalted and roasted
- 3/4 cup dried cranberries*
- 1/2 to 1 tsp of coarse sea salt
- In a medium saucepan bring 1 inch of water to the boil. Reduce to a simmer then place a heatproof glass or metal bowl over the top of the saucepan.
- Add the chocolate and coconut oil into the bowl, stirring constantly until it is all slowly melted.
- Add in the maple syrup and vanilla essence. Stir until all combined. Remove chocolate from the heat and let cool for 10 minutes. It should slightly thicken during this time.
- Stir the almonds and dried cranberries into the chocolate. Line a baking tray with parchment/baking paper. Spoon mounds onto the prepared baking tray. Sprinkle with sea salt as desired.
- Place in the refrigerator for 30 minutes until set.
- Store in an airtight container in the fridge for up to 1 week.
So, do try these amazing gluten free sugar fee recipes this holiday season to fill in your tummy.
A feminist by thoughts. She would love to have discussions about anything. Always ready to take up new challenges that comes her way. With a Masters degree in Commerce, she is into blogging and is thoroughly enjoying it. As a foodie, she would love to taste various foods. She loves to watch food and travel shows.