We have a few diabetics in our family, and with them comes some specific dietary needs. That means that we need to be sensible (and sensitive) when it comes to celebrating with sweets. Luckily, just because something is sweet doesn’t mean it needs to be unfriendly for diabetics (or anyone watching their sugars for that matter).
When approaching diabetic desserts, it’s a good idea to keep in mind the amount and the type of sugar you’re putting into the dish. Low carb is important as well. Don’t rush off and find just any sugar substitute, instead think about the makeup of the dish and see where you can make it a little bit healthier. Lucky for you, I’ve got you covered! Here are some of my favorite delicious diabetic desserts!
Delicious Diabetic Desserts
Recipe 01: Black Bean Brownies
I know that when you think of brownies you don’t typically think of black beans, but to be honest, you should! They add great consistency and work fabulous as a flavor base.
- 1 can black beans, rinse and drained
- 1/2 c. semisweet chocolate chips
- 3 Tbsp. canola oil
- 3 eggs
- 2/3 c. brown sugar
- 1/2 c. baking cocoa
- 1 tsp. vanilla extract
- 1/2 tsp. baking powder
- 1/8 tsp. salt
Begin by putting your beans, 1/4 c. of the chocolate chips, and your oil into a food processor like this one. Then cover and process until everything is well blended and smooth. Next, add in the eggs, brown sugar, cocoa, vanilla, baking powder, and salt. Continue to process again until smooth and well combined.
After processing, transfer the mixture to a parchment lined baking pan that is 8×8. Then sprinkle the remaining 1/4 c. of chocolate chips over the top and bake at 350F for about 20 minutes. You want them to be set and for a toothpick put in the middle comes out clean. Allow to cool before cutting and serving!
Recipe 02: Chocolate Chip Meringues
Don’t underestimate the power of a good meringue. Light as air and just a hint of sweetness, these make a delicious end to any meal.
- 3 large egg whites
- 1 tsp. vanilla extract
- 1/8 tsp. cream of tartar
- 1/8 tsp. salt
- 3/4 c. sugar
- 1 c. miniature semisweet chocolate chips
- 1/4 c. chopped pecans or walnuts
Start by putting your egg whites in your mixer bowl and letting them sit for at least 30 minutes so that they are as room temperature as possible. When you’re ready, add in the vanilla, cream of tartar, and salt to the egg whites and beat until you get soft peaks. When the soft peaks form, begin adding in the sugar a tablespoon at a time while beating on high. You want the peaks to be glossy and stiff before folding in the chocolate chips and nuts.
To finish, drop teaspoonfuls onto a parchment lined baking sheet about two inches apart. Then you’re going to bake them at 250F for about 40 minutes or until the meringues are firm when you touch then. After they are done, turn the oven off and allow the meringues to dry out for at least an hour and a half. Last, remove to wire racks and store in an airtight container.
Recipe 03: Chocolate Crinkle Cookies
A staple with little kids, these pair well with sugar free ice cream, whipped cream, or just a nice cup of coffee.
- 2 c. semisweet chocolate chips divided
- 2 Tbsp. softened butter
- 1 c. sugar
- 2 large room temp. egg whites
- 1 1/2 tsp. vanilla extract
- 1 1/2 c. flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 c. water
- 1/2 c. confectioners sugar
Begin by melting 1 cup of your chocolate chips in the microwave using 30 second increments and stirring between each session until smooth. Next, in a separate bowl, beat your butter and sugar until combined. It’s going to be crumbly, and that’s okay! Next add in your egg whites and vanilla and beat the mixture really well before adding in the melted chocolate and mixing until combined.
Then, in a separate bowl, mix the flour, baking powder, and salt until combined. Then slowly add this to the chocolate mixture, while alternating with water, until combined. Mix in the remaining chocolate chips and then toss into the fridge for at least two hours.
When the mixture is easy to handle, roll them into 1 inch balls before coating in confectioners’ sugar. Place coated cookies on a parchment-lined baking sheet about two inches apart and bake at 350F for about 10 minutes. Allow to cool on wire racks, then serve! This is one of my favorite diabetic desserts!
Recipe 04: Vanilla Custard with Fresh Berries
The beauty of this recipe is the ability to adjust for whatever is fresh and in season. This dessert is light and perfect for a spring or summer evening.
- 1 c. half and half
- 2 large egg yolks
- 2 Tbsp. sugar
- 2 tsp. vanilla extract
- 2 c. fresh berries
Start by mixing the cream, egg yolks, and sugar together in a heavy saucepan. Next, turn the heat on low and stir the mixture until cooked enough to coat a spoon and a thermometer reads 160F. You do NOT want to boil this or you’re going to scramble the eggs inside. Last, transfer the mixture to a bowl and stir in the vanilla before popping the entire thing in the fridge until it is thoroughly chilled. Serve with fresh fruit!
Recipe 05: Pear Tart
I saved the best recipe for last. This is a show stopper for sure that will not only impress your guests eyes, but their taste buds as well!
- 3 Tbsp. softened butter
- 1/2 c. sugar
- 3/4 tsp. ground cinnamon
- 3/4 c. flour
- 1/3 c. chopped walnuts
- Filling: 1 package cream cheese, 1/4 c. plus 1 Tbsp. sugar (divided), 1 egg, 1 tsp. vanilla extract, 1 can reduced sugar thinly sliced pears, 1/4 tsp. ground cinnamon
Begin by preheating your oven to 425F. While it’s heating up, mix your butter, sugar, and cinnamon until you have a good crumbly mixture. Then beat in flour and walnuts before pressing into the bottom and sides of a non-stick spray coated 9-inch fluted tart pan (like this one) and set aside.
Now it’s time to make your filling! Begin by beating cream cheese and 1/4 c. of sugar until it’s perfectly smooth. Then mix in the egg and vanilla before spreading the mixture onto the crust. Last, arrange the pears over the top in an artful design before sprinkling with a mixture of cinnamon and remaining sugar.
Lastly, bake your tart for ten minutes before reducing the temperature to 350F and continuing to bake for about 15 minutes or until the filling is set. Then allow the tart to cool for at least an hour on a wire rack before chilling in the fridge for at least two hours. Serve and enjoy!
And there you have it! Five diabetic desserts relatively low in sugar and carbs for the ones you love.
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