Diabetic dessert recipes bring comfort food back into the life of a type 2 diabetic. Sometimes all it takes is replacing the sugar in a recipe with a good artificial sweetener.
Using a sugar substitute does not make desserts better for your diabetic diet, but it may allow you to have things you want without overloading your insulin needs.
Splenda is the artificial sweetener used in most diabetic recipes because it is simple to make a one to one exchange. But replacing sugar with Splenda in some recipes may not work as you hoped.
It depends a lot on the kind of dessert you are making. Bread and pastry dough won't turn out right without real sugar. It is better to use a recipe that was designed to use an artificial sweetener so you can get the texture right.
You could add half sugar and half sugar free substitute. The Splenda website has good advice on that as well as some great looking recipes.
To replace one cup of sugar you will need 24 packets of powder artificial sweetener or two tablespoons of liquid sweetener.
It will help if you add something to disguise the aftertaste, because sugar free foods are often bitter. Vanilla and other extracts can help there.
You won't have to sift the sweetener in like you do for sugar. But it will help to mix your batter a couple of extra minutes.
You need to whip more air into the batter because sugar substitutes can make your cookies come out flatter than cookies made with sugar.
Sprinkling a little bit of real sugar on top of cookies makes them taste sweeter in your mouth, and it won't affect your calorie count to speak of.
Flatten the cookies before you bake them because they won't melt and spread out as they cook the way sugary cookies do.
The white flour in recipes makes desserts high glycemic, so diabetic dessert recipes that replace flour with other things will make them more diabetes friendly.
Replacing flour can help more than making desserts sugar-free. It's not always the amount of sugar as much as the high glycemic white flour. There are many ways to get around this. One is to use a lower glycemic form of flour.
The coarse grinds of grain are lower glycemic, and there is an old-fashioned wheat called spelt that may work for you as well. You might try soy flour, whey protein powder, flaxseed meal, stone ground wheat and nut flours to replace some or all of the wheat in a recipe.
It is possible to make traditional brownies without any wheat at all! Here is one of the diabetic dessert recipes I have found.
No Flour Brownies
2 squares unsweetened chocolate
1 stick butter
1 cup sugar (or 1/2 cup Splenda and 1/2 cup sugar)
1/2 tsp. vanilla
1/2 to 1 cup chopped walnuts (you can also use almonds or pecans)
Preheat the oven to 325 degrees
Melt the unsweetened chocolate and butter slowly in a saucepan (or the microwave). Remove from heat and stir in the sugar/sweetener.
Add the two eggs and vanilla. Beat it hard; it will be thick. Stir in the chopped nuts (make sure the nuts aren't chopped too small). Butter an 8 x 8 inch square pan and spread the mix into the pan.
It goes into the oven for 40 minutes. Then let it cool before you cut it into 2-inch squares.
Another diabetes friendly way to make desserts is to substitute almond flour or almond meal for the wheat flour. Almonds are super low glycemic and they are diabetic superfood.
can find almond flour at health food stores, but it has to be used
quickly because it does not keep long. Or you could buy almonds and
grind them yourself. I use a food processor.
Be careful though. If you process the almonds too long they turn into almond butter. Stop grinding when the almonds are the consistency of corn meal. The flour will be very oily.
Use your almond flour in muffins, nut bread and pancakes for the best results. Follow your recipe but replace the regular flour with almond flour.
Adding about two tablespoons of vital wheat gluten to the recipe will help the food rise as it cooks. Diabetic dessert recipes with almond flour take some practice.
Almond flour needs more eggs to hold up well. Start by adding one extra egg and two to three tablespoons of water. Almonds are full of oil so you don't need to add more.
You could use half regular flour and half almond flour on your first try with a recipe. It helps while you're learning how to cook with almond flour.
Those of us with diabetes are very sensitive to high glycemic white flour, so using less is going to improve your diabetic symptoms. It's worth avoiding flour in diabetic dessert recipes as much as you can.
Are you hungry for chocolate? Have a cup of sugar free hot chocolate sprinkled with cinnamon. You can make it taste richer with a tablespoon of half and half or whipped topping.
If you have some sugar-free pudding, sprinkle it with mini semisweet chocolate chips. It makes a sweet diabetic snack.
Try some fresh fruit with sugar-free whipped topping. Or make this fruit dip: half a cup of plain Greek yogurt, one tablespoon of honey, one tablespoon of lemon juice, and 1/4 teaspoon of vanilla.
Whip it well and serve it with a fruit bowl of strawberries, blueberries and apple slices. Diabetic dessert recipes that include antioxidants like these satisfy your sweet tooth and improve diabetic complications at the same time.
Another great fruit dip is 8 ounces of light cream cheese mixed with 6 ounces of Greek strawberry yogurt. Add a little vanilla and it will taste like cheesecake.
[Go back to the top]What do you think of these diabetic dessert recipes? If you have recipes of your own, will you share them? We'll put your recipes on our site so others can try them too.