We love diabetic bags around here, but we also love a sweet-treat now and then!
Of course, being diabetic, it’s important to keep the sugar and carbs at bay. But finding great sugar-free dessert recipes is also a fun journey, especially with the popularity of sites like Pinterest. There’s no reason to feel deprived when there’s a lot of great, healthy desserts out there, it just takes a little research.
Here are 3 fun sugar-free dessert recipes we found on the web that you might enjoy as well (and if you have a great sugar-free dessert recipe, please share it in the comments below)!
1. No Sugar Oat Drops
This recipe was found at Blueberry Girl and is a perfect mix of healthy and simple! We like simple. These little gems have NO sugar, no butter and no eggs. You could even wrap these up, throw them in your diabetic messenger bag or aDorn purse for a healthy snack when you’re on the go!
1 1/2 cups regular rolled oats (use whatever type of oats you like)
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal (or nutmeal of your choice)
( If you want to make it nut free you could use a flour, just adjust the wet ingredients to get the right consistency)
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (of your choice or chocolate chips or berries)
3 ripe bananas, mashed ( or substitute applesauce, or 2 eggs)
1/4 cup canola oil (or oil of your choice)
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line baking sheet with aluminum foil or parchment paper.
In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed.
In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.
Form balls with your hands or a spoon and flatten slightly (you can also use a cookie cutter for fun shapes). Bake for about 20 minutes or until edges are golden brown.
(recipe courtesy and photo of Blueberry Girl).
2. No Bake Chocolate Swirl Cheesecake
If you love cheesecake but avoid it like the plague, then you might want to give this recipe from Diabetic Living Online a try.
- 1/2 cup finely crushed graham crackers
- 2 tablespoons butter, melted
- 1 envelope unflavored gelatin
- 3/4 cup fat-free milk
- 2 8 – ounce package reduced-fat cream cheese (Neufchatel), softened
- 1 8 – ounce package fat-free cream cheese, softened
- 1 8 – ounce carton fat-free dairy sour cream
- 1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
- 2 teaspoons vanilla
- 4 ounces semisweet chocolate, melted and cooled
- Chocolate curls (optional)
- Stir together finely crushed graham crackers and melted butter until crumbs are moistened in medium-sized bowl. Press mixture evenly onto bottom of an 8-inch springform pan (may not completely cover bottom). Cover and chill while preparing filling.
- In a small saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
- In a large bowl, beat cream cheese with an electric mixer until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
- Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture over chocolate mixture in small mounds. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with remaining chocolate mixture, spreading evenly; spoon remaining white mixture over chocolate mixture in small mounds and swirl again. Cover and chill about 6 hours or until set.
- To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut cheesecake into wedges. If desired, garnish with chocolate curls. Makes 16 slices.
- *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet ‘N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.
- *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except cal., mg chol., mg sodium, g carbo. Exchanges:
(Recipe and photo from Diabetic Living Online)
3. Peanut Butter Cookies
These super simple cookies caught my eye because there’s NO flour in this recipe and only 4 ingredients! That’s my kind of recipe. These cookies are low carb, but they do contain sugar so eat in moderation.
- 1 cup sugar
- 1 cup peanut butter
- 1 egg
- Preheat oven to 375 degrees F. Grease cookie sheets and set aside. In a medium bowl, stir together the 1 cup sugar, the peanut butter, and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Lightly grease a small star-shaped cookie cutter; dip in sugar. Press into the center of each cookie.
- Bake about 9 minutes or until edges are set and bottoms are lightly browned. Makes 36 cookies.
Nutrition Facts Per Serving:
Servings Per Recipe: 36
PER SERVING: 66 cal., 4 g total fat (1 g sat. fat), 6 mg chol., 35 mg sodium, 7 g carb. (6 g sugars), 2 g pro.
Fat (d.e): 0.5; Other Carb (d.e): 0.5
(Recipe and photo and nutritional information from Diabetic Living Online)
Do you have a diabetic-friendly dessert recipe that you love?
Please share it in the comments below!