11 Delicious Desserts Every Diabetic Can Tuck Into Today

Desserts can be delicate when you live with diabetes. Sometimes a diabetic dessert that won’t mess up your blood sugar is a wiser option, and, luckily, there are plenty of delicious dessert recipes you can choose from.

You absolutely CAN have a sugary dessert like everyone else. Having diabetes shouldn’t mean you have to skip out on all the sweet delights everyone else enjoys. Here’s the proof: This recipe book is perfect for those with diabetes yet a sweet tooth.

These lighter, healthier sweets will satisfy your need for that gooey and chocolaty goodness and are just as delicious as any other regular dessert. They are intelligent sweets to consider if you follow a diabetic diet. All recipes are about 30g carbs or less per serving.

Photo by aliasemma at Shutterstock

Dessert No. 1: Cherry with Spice Rice Pudding


  • 4 cups of cooked long-grain rice
  • 1 can (12oz) of evaporated milk
  • 1 cup of 2% milk
  • 1/3 cup of sugar
  • 1/4 cup of water
  • 3/4 cup of dried cherries
  • 3 tablespoons of softened butter
  • 2 teaspoons of vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg


  1. In a big bowl, combine the rice, milk, evaporated milk, water, and sugar. After which, stir in the remaining ingredients. Transfer them to a 3-qt. slow cooker previously coated with cooking spray and cover.
  2. Cook on low for 2-3 hours or until the mixture has thickened. Lightly stir before serving. You can serve warm or cold and refrigerate any leftovers.


  • Top your dessert with whipped cream and a sprinkle of cinnamon to give it some extra flavor.
  • To make it a fun “adult” dessert item, first soak the cherries in alcohol.
  • In this recipe, you can use any combination of dried fruits.

Dessert No. 2: Orange Angel Food Cake


  • 12 large egg whites
  • 1 cup of all-purpose flour
  • 1-3/4 cups of sugar
  • 1-1/2 teaspoons cream of tartar
  • 1/2 teaspoon of salt
  • 1 teaspoon of almond extract
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of grated orange zest
  • 1 teaspoon of orange extract
  • Optional: 6 drops of red food coloring
  • Optional: 6 drops of yellow food coloring


  1. Place the egg whites in a larger bowl, and let them stand at room temperature for about 30 minutes. Sift in the flour and 3/4 cup of sugar together twice and set the bowl to the side.
  2. Add in the salt, cream of tartar, and almond/vanilla extracts to the egg whites. Mix on medium speed until soft chunks begin to form. Gradually add the remaining sugar, about two tablespoons simultaneously, beating on high until stiff glossy peaks form and the sugar has dissolved. Slowly fold in flour mixture, about 1/2 cup at a time.
  3. Gently spoon half of the batter into a 10-in. tube pan. If desired, mix in the orange zest, orange extract, and food colorings in the remaining batter. Gently spoon the orange batter over the white batter. Cut through both of these layers with a knife to swirl the orange color and remove any air bubbles.
  4. Bake on your lowest oven rack at 375° for 30-35 minutes or until lightly browned and the entire top appears dry. Turn the pan upside down immediately, and cool for about 1 hour.
  5. Run a knife around the side and center tube of the pan. Remove the dessert to a serving plate.

Dessert No. 3: Pumpkin Pie Custard


  • 1 can (15oz) pumpkin
  • 1 can (12oz) fat-free evaporated milk
  • 8 large egg whites
  • 1/2 cup of fat-free milk
  • 3/4 cup of sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 1/4 teaspoon of ground nutmeg
  • Optional: Sweetened whipped cream and extra cinnamon


  1. Preheat your oven to 350°. Place ten 6-oz. custard cups coated with cooking spray in a larger baking pan.
  2. In a large bowl, beat the first four ingredients until they are smooth. Add the salt, sugar, and your other spices and mix well. Divide the mix among the custard cups.
  3. Bake until a toothpick that you insert in the center comes out clean. It should take 40-45 minutes. Let it chill off on a wire rack and serve or refrigerate to enjoy later.
  4. If desired, top with whipped cream and sprinkle some cinnamon.

Dessert No. 4: Banana Chocolate Chip Cookies


  • 1/3 cup of softened butter
  • 1/2 cup of sugar
  • 1 large egg at room temperature
  • 1/2 cup of ripe banana, mashed
  • 1/2 teaspoon of vanilla extract
  • 1-1/4 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of baking soda
  • 1 cup of semisweet chocolate chips


  1. In a bowl, mix the sugar and butter until fluffy and light. Beat in the banana, egg, and vanilla.
  2. Combine the baking soda, baking powder, salt, and flour and add it gradually to the creamed mixture and mix well. Stir in the chocolate chips.
  3. Scoop in tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until the edges are lightly browned. Remove to wire racks to cool.
Photo by Mironenko Natalia at Shutterstock

Dessert No. 5: Strawberry Sorbet Sensation


  • 2 cups of softened strawberry sorbet
  • 1 cup of fat-free milk, cold
  • 1 pack of (1oz) sugar-free instant vanilla pudding mix
  • 1 carton (8oz) frozen reduced-fat whipped topping
  • Sliced fresh strawberries


  1. Line an 8×4-in pan with plastic wrap, and spread the sorbet into the bottom of the pan. Place it in the freezer for roughly 15 minutes.
  2. In a bowl, whisk the milk and pudding mix for 2 minutes. Let it stand until it softly sets, about 2 minutes. Fold in the whipped topping, and spread it over the sorbet. Cover and freeze, 4 hours or overnight.
  3. Remove your sensation from the freezer 15 minutes before serving. Take off the plastic wrap, and overturn the dessert onto a serving plate. Cut into slices, and serve with strawberries.

Dessert No. 6: Banana Chocolate Cake


  • 1/3 cup of softened butter
  • Sugar substitute equivalent to 3/4 cup of sugar
  • 1/3 cup of packed brown sugar
  • 2 teaspoons of vanilla extract
  • 2 large eggs at room temperature
  • 1/2 cup of water
  • 1-1/3 cups of all-purpose flour
  • 1/2 cup of dry milk powder, nonfat
  • 3 tablespoons of baking cocoa
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of ripe bananas, mashed (about 2 medium bananas)
  • Confectioners’ sugar


  1. Preheat your oven to 375°. With cooking spray, coat a 9-in. square baking pan.
  2. Mix the butter, sugar substitute, and brown sugar until they are light and fluffy. Add the vanilla and eggs, beating thoroughly after each addition. Stir in the water. Whisk together the flour, milk powder, cocoa, baking powder, baking soda, and salt. Add to creamed mixture just until combined, and stir in the bananas.
  3. Transfer the mixture to the prepared pan. Bake until you can put a toothpick in the center, and it comes out clean, and the cake begins to tear away from the sides of the pan. It should take about 23-28 minutes. Let it cool off in the pan on a wire rack and dust with confectioners’ sugar.

Dessert No. 7: Ribbon Pudding Pie


  • 4 cups of cold fat-free milk
  • 1 pack (1oz) sugar-free instant vanilla pudding mi
  • 1 reduced-fat graham cracker crust (9 in)
  • 1 pack (1oz) sugar-free instant butterscotch pudding mix
  • 1 pack (1.4oz) sugar-free instant chocolate pudding mix
  • Optional: Whipped topping and finely chopped pecans


  1. Whisk 1-1/3 cups of milk and vanilla pudding mix for about 2 minutes, and Spread the mixture into the crust.
  2. In another bowl, whisk 1-1/3 cups of the milk and butterscotch pudding. Mix for 2 minutes. Carefully spoon over the vanilla layer, spreading it evenly.
  3. In a third bowl, whisk the remaining 1-1/3 cups of milk and chocolate pudding and mix for another 2 minutes. Carefully spread it over the top. Refrigerate until set but at least 30 minutes. If desired, serve the dessert with whipped topping and pecans.

Dessert No. 8: Chocolate-Coconut Cupcakes


  • 6 large egg whites at room temperature
  • 2/3 cup of all-purpose flour
  • 1/4 cup of baking cocoa
  • 1/2 teaspoon of baking powder
  • 1-1/3 cups of sugar
  • 1 teaspoon of almond extract
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon of salt
  • 1 cup of sweetened shredded coconut
  • Confectioners’ sugar, optional


  1. Preheat the oven to 350°. Line your muffin tray for 18 cups with liners.
  2. Sift together the flour, cocoa, baking powder, and 1 cup sugar.
  3. Put egg whites in a bigger sized bowl, and add the almond extract, cream of tartar, and salt. Beat on medium speed until soft chunks begin to form. Slowly add the remaining sugar, one tablespoon at a time, beating on high after each addition until the sugar dissolves. Continue mixing until stiff glossy chunks begin to form. Gradually fold in the flour mixture, around half a cup at a time, and gently fold in the coconut.
  4. Fill the prepared cups about two-thirds. Bake until the top appears dry, 30-35 minutes.
  5. Let them cool in the pans for 10 minutes before removing them to wire racks. Cool completely. If desired, dust with confectioners. sugar.

Dessert No. 9: Raspberry-Banana Soft Serve


  • 4 medium ripe bananas
  • 1/2 cup fat-free plain yogurt
  • 1 to 2 tablespoons of maple syrup
  • 1/2 cup frozen and unsweetened raspberries
  • Fresh raspberries, optional
  • Chocolate-Peanut Butter, optional *see tip


  1. Thinly slice the bananas and arrange them in a single layer on a baking sheet. Freeze it overnight.
  2. Put your frozen bananas in a food processor and pulse until they are finely chopped. Add yogurt, maple syrup, and raspberries. Process just until smooth, scraping the sides as needed. Serve immediately, adding fresh berries if you desire.


Chocolate-Peanut Butter: Substitute two tablespoons of creamy peanut butter and baking cocoa for the raspberries and proceed as above.

Photo by Ekaterina Smirnova at Shutterstock

Dessert No. 10: Makeover Lemon Pound Cake


  • 1/4 cup of softened butter
  • 3/4 cup of sugar
  • 3 large eggs at room temperature
  • 2 tablespoons of canola oil
  • 2 tablespoons of lemon juice
  • 2 teaspoons of grated lemon zest
  • 1 teaspoon of vanilla extract
  • 1-1/2 cups of all-purpose flour
  • 2-1/2 teaspoons of baking powder
  • 3/4 teaspoon of salt
  • 1 cup of fat-free vanilla Greek yogurt
  • Optional: 2 tablespoons of poppy seeds
  • Optional: candied lemon slices


  1. Coat a 9×5-inch pan with cooking spray, and preheat your oven to 350°.
  2. In a big bowl, beat the butter and sugar until it crumbles. Put in your eggs, one by one, mixing well after each addition. Whisk in the oil, lemon juice, zest, vanilla, and poppy seeds, if desired. In a different bowl, whisk in the flour, baking powder, and salt. Add the yogurt to the creamed mixture just until blended.
  3. Transfer the mix to your prepared pan, and bake for 50-60 minutes or until a toothpick implanted in the center comes out clean. Let it cool off in the pan 10 minutes before removing it to a wire rack to completely cool. If you choose, layer your dessert with some candied lemon slices.

Candied Lemon Slices:

  1. Boil 3/4 cup sugar and 3/4 cup water.
  2. Stir it until the sugar is dissolved, about 3 minutes.
  3. Add some thinly sliced lemon and let them simmer for 5-7 minutes or until tender.
  4. Drain and cool the slices entirely on a wire rack.

Dessert No. 11: Cream Cheese Swirl Brownies


  • 3 large eggs at room temperature
  • 6 tablespoons of softened reduced-fat butter
  • 1 cup sugar
  • 3 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1 pack (8oz) reduced-fat cream cheese


  1. Preheat your oven to 350°. Separate the two eggs, putting each white in a separate bowl (you can save the yolks to use on another recipe). Set aside. In a small bowl, mix your butter and 3/4 cup sugar until it’s crumbly. Beat in the remaining whole egg, one egg white, and vanilla extract until combined well. Combine the flour and cocoa, and gradually add them to the egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray and set aside.
  2. Mix your cream cheese and remaining sugar in a small bowl until smooth. Beat in the second egg white. Put in rounded tablespoonfuls over the batter and cut through the batter with a knife to swirl.
  3. Finally, bake for 25-30 minutes or until set and the edges pull away from the sides of the pan. Cool on a wire rack.

You may also want to read 11 Healthier Sugar Alternatives You Should Be Using.


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