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5 Delicious Dessert Recipes for Diabetic.

by Victor Williams 4 months ago in recipe

Time to blow your taste buds away...

P1.Sugar-free chocolate and sticky date pudding


8 10MINS 1HR


375g fresh medjool dates, pitted

150g buckwheat flour

3 cups (300g) almond meal

1/3 cup (35g) raw cacao powder

1 vanilla bean, split, seeds scraped (reserve pod for another use)

1 1/2 tsp bicarbonate of soda

225g solidified coconut oil

150g sugar-free dark chocolate (from supermarkets and health food stores), finely chopped

6 eggs, lightly beaten

300ml buttermilk


800ml coconut milk

200g fresh medjool dates, pitted

2 vanilla beans, split, seeds scraped

How to Prepare:

  1. Preheat the oven to 180°C (fan-forced) and grease a 2.5L (10-cup) baking dish.
  2. Place dates in a bowl and cover with 3 cups (750ml) boiling water. Stand for 10 minutes to soften, then drain and finely chop.
  3. To make the pudding, place chopped dates and remaining ingredients in a bowl and stir to combine.
  4. Spread batter into prepared dish, smoothing the surface with a palette knife, and bake for 50 minutes to 1 hour or until a skewer inserted in pudding comes out clean.
  5. Meanwhile, for the warm vanilla and coconut sauce, combine all ingredients in a saucepan over high heat and bring to a simmer. Remove from heat, transfer to a blender and whiz until smooth. Set aside for 10 minutes to infuse.
  6. Remove pudding from the oven and, using a skewer, poke holes from the top through to the bottom. Pour one-third of the sauce over the hot pudding and stand for 5 minutes or until the sauce is absorbed slightly.
  7. Serve warm with remaining sauce.

2.Gluten-free coconut and cherry brownie slice


12 30MINS 50MINS


450g CADBURY Baking Dark Chocolate, chopped

11/2 cups (165g) coconut flour

1/2 cup (70g) coconut sugar

1/2 cup (50g) Dutch cocoa powder

21/2 cups (310g) cherries, pitted, halved, plus extra cherries to serve

250g unsalted butter, chopped

2 cups (180g) desiccated coconut

6 eggs, lightly beaten

200ml pure (thin) cream

How to Prepare:

  1. Preheat the oven to 170°C. Grease and line a 20cm x 30cm lamington pan with baking paper.
  2. Place butter and 250g chocolate in a heatproof bowl and set over a pan of simmering water (don’t let bowl touch water), stirring until melted and smooth.
  3. Remove from heat and quickly add eggs, sugar, flour, cocoa, 2 cups (250g) cherries and 1 cup (90g) coconut.
  4. Stir until combined. Pour batter into prepared pan and gently tap on bench to remove any air bubbles. Bake for 25-30 minutes until the top has started to crack and a skewer inserted into the center comes out with a few crumbs.
  5. Cool in the pan for 20 minutes, then turn out onto a wire rack for a further 20 minutes to cool completely.
  6. Meanwhile, place cream in a small saucepan over medium heat and bring to just below boiling point. Place remaining 200g chocolate in a heatproof bowl and pour over the hot cream, stirring until melted and smooth.
  7. Set aside to cool for about 20-40 minutes until ganache is room temperature.
  8. Place remaining 1/2 cup (60g) cherries and 1 cup (80g) coconut in a bowl, stirring until coconut is tinted pink. Remove the cherries and reserve for another use.
  9. To serve, spread ganache over the brownie, scatter with pink coconut and top with the extra cherries.

3.Carrot Cupcakes with Fluffy Cream Cheese Frosting


14 30MINS 45MINS


Carrot Cake

1 ½ cups all-purpose flour

⅔ cup flax seed meal

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

½ teaspoon baking soda

¼ teaspoon salt

3 cups finely shredded carrot (about 6 medium)

1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten

½ cup granulated sugar

½ cup packed brown sugar

½ cup canola oil

1 Coarsely shredded carrot

Fluffy Cream Cheese Frosting

2 ounces softened reduced-fat cream cheese (Neufchatel)

½ teaspoon vanilla

¼ cup powdered sugar

1 ½ cups frozen light-whipped dessert topping

How to Prepare:

  1. Preheat oven to 350 degrees Fahrenheit. Grease the bottom of a 15x10x1-inch baking pan; line bottom of pan with waxed paper. Grease and lightly flour the waxed paper and the sides of the pan. Set aside.
  2. In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda and salt; set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar and oil. Add egg mixture all at once to flour mixture. Stir until combined. Spoon batter into prepared pan, spreading evenly.
  3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto a wire rack. Cool completely.
  4. In a medium bowl, beat cream cheese (Neufchatel) with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth. Thaw frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping.
  5. Transfer cake to a large cutting board. Using a 2-inch round cutter, make cutouts in the cake, leaving as little space as possible between cutouts . You should get 28 to 32 cutouts. For each serving, place one of the cake cutouts on a serving plate. Spread or pipe about 1 tablespoon Fluffy Cream Cheese Frosting atop the cake round. Top with a second cake round and about 1 tablespoon additional frosting. If desired, garnish with coarsely shredded carrot.

4.Apple Coffee Cake


14 30MINS 40MINS


  1. 5 C tart apples, cored, peeled, chopped
  2. 1 C sugar or replace with 1/4 Tsp Stevia Concentrated Powder plus unsweetened applesauce
  3. 1 C dark raisins
  4. 1/2 C pecans, chopped
  5. 1/4 C vegetable oil
  6. 2 tsp vanilla
  7. 1 egg, beaten
  8. 2-1/2 C sifted all-purpose flour
  9. 1-1/2 tsp baking soda
  10. 2 tsp
  11. ground cinnamon

How to Prepare:

  1. Preheat oven to 350¼ F.
  2. Lightly oil a 13x9x2-inch pan.
  3. In a large mixing bowl, combine apples with sugar or Stevia powder and applesauce, raisins, and pecans; mix well. Let stand 30 minutes
  4. Stir in oil, vanilla, and egg
  5. Sift together flour, soda, and cinnamon;
  6. Stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients
  7. Turn batter into pan
  8. Bake 35 to 40 minutes
  9. Cool cake slightly before serving

5.Sugar-free rhubarb and almond muffins


12 15MINS 20MINS


  1. 3/4 cup (185ml) rice malt syrup
  2. 150g unsalted butter, softened
  3. 1 tsp vanilla extract
  4. 2 eggs
  5. 2 thin rhubarb stalks, trimmed
  6. 1 cup (150g) self-raising flour
  7. 1 cup (100g) almond meal (you can use Woolworths Macro)

How to Prepare:

  1. Preheat oven to 180°C. Grease a 12-hole muffin pan and line with large paper cases.
  2. Using a stand mixer fitted with the paddle attachment, beat syrup, butter and vanilla until thick and pale. Add eggs, 1 at a time, beating well after each addition. Finely chop 1 rhubarb stalk. Fold into batter along with flour and almond meal. Spoon into prepared pan. Halve remaining rhubarb stalk lengthways, then cut into 8cm pieces. Press into batter.
  3. Bake for 20 minutes or until a skewer inserted in center of muffins comes out clean. Cool slightly before serving.


Victor Williams

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