One of the biggest challenges with having type 2 diabetes is that you can’t enjoy most desserts. So what desserts are diabetic-friendly? What desserts can you eat when you have diabetes? The good news is that there are many diabetic-friendly desserts out there, and you don’t have to skip dessert all the time completely. Here’s a list of diabetic dessert recipes you can eat.
Diabetic Dessert Recipes
Eating dessert when you have type 2 diabetes may seem impossible. You know that desserts are high in carbohydrates and can raise your blood glucose levels. For people with diabetes, the key is to eat desserts in moderation and make healthy choices when you indulge.
If you have diabetes and want to enjoy dessert regularly, there are ways to make dessert an option while sticking to your meal plan. The trick is to fit sweets into your overall meal plan and not let them replace healthier foods such as fruits, vegetables, grains, low-fat dairy products, and protein.
Anti-inflammatory Turmeric Coconut Milk
Turmeric is one of the most nutrient-rich spices in the world and is known for its anti-inflammatory effects. Curcumin, found in turmeric, has been shown to decrease inflammation as much as over-the-counter anti-inflammatory medications and is often used as a natural treatment for arthritis and joint pain. Adding coconut milk to this drink increases its creamy taste while boosting it with healthy fats and lauric acid, which can help kill harmful pathogens like bacteria, viruses, and fungi.
- 4 cups coconut milk
- 4 tablespoons turmeric powder
- 2 tablespoons raw honey
Directions: Add all ingredients to a pan and simmer for 10 minutes over medium heat. Whisk continuously until the mixture is creamy and smooth. Pour into a glass pitcher and let cool in the fridge for 30 minutes before serving. Drizzle with raw honey as desired.
Almond Joy Flourless Chocolate Cake
Cakes labeled “flourless” are often made with ground nuts, and that’s the case with this chocolatey dessert. The nuts boost nutrition to this elegant dessert, including healthy fats, protein, fiber, and vitamins and minerals. If you’re not a fan of almonds, experiment with other nuts, like pecans or walnuts.
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp kosher salt
- 1/2 cup water
- 10 oz bittersweet chocolate, chopped
- 3/4 cup almond butter (or substitute peanut butter)
- 6 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups sliced almonds (optional)
Directions: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper. Coat parchment and sides of pan with cooking spray. In a bowl, whisk together sugar, cocoa powder, and salt. Set aside. In a medium saucepan over medium heat, bring water to a boil. Remove from heat; add chocolate and let stand for 5 minutes to melt chocolate, then stir until smooth. Add almond butter and whisk until smooth. Whisk in the cocoa mixture until combined. In a large bowl, using an electric mixer on high speed, beat eggs and vanilla for 5 minutes or until light and fluffy; gradually fold into chocolate mixture in two additions until well combined. Pour batter into prepared pan; place on a baking sheet.
This recipe contains 26 grams of carbohydrates per serving, which is less than what you’ll typically find in other dessert recipes. You’ll only need 3 ingredients to make this treat, and it only takes 10 minutes to prepare it before baking it for 25 minutes. Enjoy it alone or with a dollop of whipped cream on top if desired.
- 4 ripe pears (Bosc or Bartlett)
- 1/2 cup honey or agave nectar
- 1/2 cup unsweetened apple juice
- 3 Tbsp. butter, melted
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
Directions: Preheat the oven to 375ºF. Halve pears lengthwise; scoop out the cores with a spoon and discard. Set aside. Combine honey, apple juice, butter, and vanilla in a small bowl. Place pears cut-side up in a 9-by-9-inch baking pan; drizzle with honey mixture and sprinkle with cinnamon. Bake for 25 minutes or until tender when pierced with a fork. Cool in the pan on a rack for 20 minutes before serving warm or at room temperature.
Peanut Butter Protein Balls
Peanut Butter Protein Balls are perfect for that afternoon slump when you need more energy to get you through the day. Not only are they healthy and nutritious, but they’re also delicious. They’re one of my go-to snacks when you need something sweet.
You can adjust the sweetness by adding more or less honey. I like mine with a strong peanut butter taste, but you can increase the amount of honey if you like your protein balls sweeter.
- 1/2 cup natural peanut butter, unsalted (or any nut or seed butter of your choice)
- 3 tablespoons 100% pure maple syrup (or honey if not vegan)
- 1/2 cup old fashioned oats
- 1 scoop protein powder of your choice (I used Bob’s Red Mill Vanilla Protein Powder)
- 1 teaspoon vanilla extract
Directions: In a large bowl, mix together all ingredients. Once combined, roll into balls about the size of a golf ball. I got about 10 balls out of this. Store in an airtight container in the refrigerator for up to one week.
Raspberry Chocolate Cookie Truffles
Raspberry Chocolate Cookie Truffles are the perfect bite-sized dessert. They’re so easy to make and customizable with your favorite cookie dough, chocolate, and toppings!
These Raspberry Chocolate Cookie Truffles are the perfect no-bake dessert. They’re made with only 4 ingredients, they’re super easy to customize, and they’re completely no-bake! They’re made with a raspberry chocolate chip cookie dough, coated in melted chocolate and topped with sprinkles or sea salt.
- 20 chocolate sandwich cookies
- 4 ounces cream cheese, softened
- 1 tablespoon raspberry preserves
- 6 ounces semi-sweet chocolate chips (or candy melts)
Directions: In a food processor, pulse together the cream cheese and the raspberry preserves until smooth. Add the cookies and pulse until no cookie chunks remain. Form the cookie mixture into one-inch balls and place it on a parchment paper-lined baking sheet. Freeze for 30 minutes. Meanwhile, melt the chocolate in a bowl in 20-second increments in the microwave until melted and smooth. Dip each cookie dough truffle into the melted chocolate using a fork to cover it completely with chocolate. Tap off excess chocolate and place it back on parchment paper. Repeat until all truffles are covered with chocolate. Place truffles in the refrigerator for 30 minutes or until ready to serve. Store leftovers in an airtight container in the fridge for up to 1 week.