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Desserts for diabetics: ideas and recipes

We have collected many dessert recipes for diabetics ready to be tasted even by those who suffer from this pathology.

Cakes, biscuits, meringues and even ice cream: with these preparations it is possible keep your blood sugar under control but that doesn’t mean giving up the sweet taste of a hug at the end of a meal. Let’s see more.

Sweet recipes for diabetics

People with diabetes or those who need to control their blood sugar should be careful not to consume excessive amounts of sweets..

Occasionally, however, we can afford to cheat, as long as the dessert is prepared with natural ingredients and without too much sugar. The diabetic patient, in fact, can consume sweets if they are included in a healthy and balanced diet.

Obviously the portion cannot be too abundant and it would be better to follow it until the main meal, so as not to create glycemic peaks in the subject.

In general, however, it is advisable to avoid the consumption of sugary and alcoholic drinksthe, taking care to favor dishes rich in vitamins, proteins and carbohydrates in the right proportion. On the occasion of a special evening, however, it is worth preparing one of these easy and tasty desserts, also suitable for people with diabetes or high blood sugar.

sugar free candies for diabetics

In order not to excessively increase the glycemic index, a good alternative can be to prepare desserts that do not contain glucose.

Here is a selection of sugar-free cake and dessert recipes for diabetics:

sugar free donut


  • 270 grams of soft wheat flour;
  • 200 grams of apples;
  • 3 eggs;
  • 100 ml of milk;
  • 100 ml of seed oil;
  • 1 sachet of vanillin;
  • 150 grams of honey;
  • 1 packet of baking powder.

In a bowl, combine the seed oil, milk and grated lemon zest. Meanwhile, peel the apples and pass them through a blender, then add them to the mixture.

Add the eggs and mix with the electric whisk. Add the grated zest of a lemon and the flour sifted with the baking powder, then mix everything well. Pour the liquid into a previously buttered and floured donut mould, then bake at 180° for 40 minutes.

Sugar free meringue

Sugar free meringue they can be consumed naturally or can be used to prepare more complex cakes such as, for example, meringue with cream and fresh fruit.


  • 3 egg whites;
  • 1 pinch of cream of tartar;
  • 60 grams of birch xylitol;
  • the grated zest of a lemon.

Grind the xylitol into a powder using a food processor, then whip the egg whites with the cream of tartar.

Merge xylitol and lemon zest and continue whisking until the mixture is frothy and soft. Take a bag-a-pocket and pour the cream, then proceed to create the meringues on a baking sheet. Bake for 2 hours at 90° then leave to cool in the oven turned off overnight.

Red fruit and watermelon ice cream


Mix 200 grams of watermelon (seedless) with 150 grams of Greek yogurt and a few drops of vanilla flavoring.

Put the watermelon cut into pieces and devoid of seeds. Pour the mixture into molds and freeze for at least 3 hours. Serve with raspberries Costs.

Fake chocolate muffins



  • 120 grams of wholemeal flour;
  • 60 ml of honey;
  • 100 ml of milk;
  • 2 eggs;
  • 1 packet of dry yeast ;
  • 120 grams of blueberries or raisins.

In a bowl mix all the dry ingredients (flour and yeast), while in another bowl mix the liquids (eggs, milk, honey). Combine the two compounds and add the blueberries/raisins.

Pour into aluminum molds previously buttered and floured and bake at 180° for 20 minutes.

Pears in red wine

Peel 4 pears, cut them in half and core them.

Arrange them on a baking sheet and drizzle them with 500 ml of red wine. Bake at 180 degrees until the fruits are tender then garnish with slivered almonds.

sugar free cookies

Also sugar free cookies can be an idea for homemade diabetic sweets.

In a bowl, mix 300 grams of wholemeal flour, half a teaspoon of baking soda and 10 grams of baking powder. Add a pinch of salt and 50 grams of stevia, then grate the zest of one lemon.

Mix well and pour 100 ml of milk and 80 ml of seed oil. Transfer everything to a pastry board and shape the mixture into small balls. Arrange on a baking sheet and bake at 180 degrees for 15 minutes.

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