30+ Delicious Easter Diabetic Treat Recipes for a Healthy Celebration

Easter is a time for celebrating with family and friends, and no celebration is complete without delicious treats. However, for those managing diabetes, the traditional sugary desserts can often be a cause for concern. But don’t worry!

We’ve got you covered with a selection of over 30 diabetic-friendly Easter treats that are both indulgent and healthy.

These recipes use low-glycemic ingredients, natural sweeteners, and wholesome alternatives, allowing you to enjoy the festive season without sacrificing your health goals.

Whether you’re craving cookies, cakes, or refreshing snacks, you’ll find something to satisfy your sweet tooth while keeping your blood sugar in check.

In this collection, you’ll find delicious, easy-to-make recipes, including low-sugar versions of classic Easter desserts and some exciting new treats that everyone can enjoy.

From chocolate delights to fruity bites, these recipes prove that you don’t have to miss out on the fun of Easter sweets.

So, get ready to whip up some guilt-free treats this holiday season, and enjoy the best of both worlds – flavor and health!

30+ Delicious Easter Diabetic Treat Recipes for a Healthy Celebration

This Easter, enjoy the sweetness of the season without worrying about your blood sugar levels.

These 30+ diabetic-friendly Easter treats are the perfect solution for anyone with dietary restrictions or those simply looking to indulge in a healthier way.

With a variety of dessert options to choose from, you can still join in on the Easter celebrations and enjoy tasty, satisfying treats that fit within your health plan.

Whether you’re celebrating with family or sharing sweet bites with friends, these treats prove that a healthy Easter can be a delicious one too!

Low-Carb Easter Bunny Cookies

Celebrate Easter without compromising your health goals with these Low-Carb Easter Bunny Cookies. Made with almond flour and sweetened with a natural sugar alternative, these delightful cookies are shaped like bunnies and decorated with sugar-free icing. Perfect for diabetics and low-carb enthusiasts alike, they offer all the joy of Easter treats with none of the guilt.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsalted butter, softened
• 1/2 cup erythritol or preferred sugar substitute
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Sugar-free food coloring (optional)
• Sugar-free icing for decorating

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and erythritol until smooth.
3. Add the egg and vanilla extract, mixing well.
4. Sift in almond flour, coconut flour, and baking powder. Combine to form a dough.
5. Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness.
6. Use bunny-shaped cookie cutters to cut out shapes, and place them on the prepared baking sheet.
7. Bake for 10-12 minutes or until edges are slightly golden. Cool completely.
8. Decorate with sugar-free icing and food coloring as desired.

These Low-Carb Easter Bunny Cookies are an adorable and tasty addition to your holiday celebration. Packed with flavor and a buttery crunch, they’ll satisfy your sweet tooth while keeping your blood sugar in check. Share them with family and friends—they won’t believe they’re diabetic-friendly!

Sugar-Free Chocolate Easter Eggs

Enjoy the Easter tradition of chocolate eggs with this sugar-free twist! These creamy and rich Sugar-Free Chocolate Easter Eggs are made with dark chocolate, cream cheese, and natural sweeteners, offering a satisfying treat for those managing diabetes. Customizable with nuts or unsweetened coconut flakes, these eggs are sure to become a holiday favorite.

Ingredients:

• 1 cup sugar-free dark chocolate chips
• 4 oz cream cheese, softened
• 2 tbsp unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• Optional: chopped nuts or unsweetened coconut flakes for garnish

Instructions:

1. Melt the sugar-free dark chocolate chips in a double boiler or microwave, stirring until smooth.
2. In a mixing bowl, beat cream cheese until smooth, then mix in cocoa powder, powdered erythritol, and vanilla extract.
3. Gradually mix the melted chocolate into the cream cheese mixture until well combined.
4. Shape the mixture into small egg shapes using your hands or a mold.
5. Roll the eggs in chopped nuts or coconut flakes for a finishing touch.
6. Refrigerate for at least 2 hours to set before serving.

These Sugar-Free Chocolate Easter Eggs are proof that indulgence doesn’t have to come with a side of sugar spikes. Rich, creamy, and packed with chocolatey goodness, they’re a delightful treat to share with your loved ones this Easter season. Best of all, they’re easy to make and perfectly portable for Easter egg hunts!

Diabetic-Friendly Carrot Cupcakes

Carrots and Easter go hand-in-hand, and these Diabetic-Friendly Carrot Cupcakes are a match made in heaven. With whole-grain flour, a natural sugar substitute, and warm spices, these moist cupcakes are topped with a luscious sugar-free cream cheese frosting. They’re a wholesome treat that even non-diabetics will adore.

Ingredients:

For the cupcakes:

• 1 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk
• 1/3 cup erythritol or monk fruit sweetener
• 1 cup finely grated carrots

For the frosting:

• 4 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate bowl, beat the eggs, applesauce, almond milk, and erythritol until smooth.
4. Gradually mix the dry ingredients into the wet ingredients. Fold in the grated carrots.
5. Fill the cupcake liners 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
6. To make the frosting, beat cream cheese, powdered erythritol, and vanilla extract until fluffy. Frost the cupcakes before serving.

Diabetic-Friendly Carrot Cupcakes bring the joy of Easter baking to your kitchen without added sugars. Bursting with the natural sweetness of carrots and warm spices, they’re a crowd-pleaser that’s as nutritious as it is delicious. Whip up a batch for Easter brunch or dessert—you won’t regret it!

Keto Easter Lemon Bars

Bring a zesty twist to your Easter treats with these Keto Easter Lemon Bars! Made with almond flour for a crumbly crust and a tangy lemon filling sweetened with erythritol, these bars are perfect for diabetics looking for a refreshing dessert. They’re easy to prepare and offer a burst of citrusy flavor that’s sure to delight your taste buds.

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/4 tsp salt

For the lemon filling:

• 3 large eggs
• 1/2 cup freshly squeezed lemon juice
• 1/3 cup powdered erythritol
• 1/4 cup coconut cream
• 1 tbsp coconut flour
• 1 tsp lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix almond flour, coconut flour, melted butter, erythritol, and salt until it forms a crumbly dough. Press it evenly into the bottom of the prepared pan. Bake for 10-12 minutes, then let cool.
3. For the filling, whisk together eggs, lemon juice, erythritol, coconut cream, coconut flour, and lemon zest until smooth. Pour over the cooled crust.
4. Bake for another 15-20 minutes or until the filling is set. Cool completely before slicing into squares.

These Keto Easter Lemon Bars are a tangy and refreshing addition to your holiday table. With their buttery crust and luscious lemon filling, they provide a perfect balance of sweetness and acidity while remaining diabetic-friendly. Serve them chilled for the ultimate springtime treat!

Sugar-Free Easter Coconut Macaroons

Add a touch of tropical flavor to your Easter celebrations with these Sugar-Free Easter Coconut Macaroons. These chewy, golden-brown cookies are naturally sweetened and dipped in sugar-free chocolate for an extra layer of indulgence. They’re quick to make and perfect for diabetics craving something sweet yet low in carbs.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/4 cup almond flour
• 1/2 cup erythritol or monk fruit sweetener
• 3 large egg whites
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup sugar-free dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a bowl, mix shredded coconut, almond flour, erythritol, and salt.
3. In a separate bowl, beat egg whites and vanilla extract until stiff peaks form. Gently fold the egg whites into the coconut mixture.
4. Scoop spoonfuls of the mixture onto the baking sheet, shaping into small mounds.
5. Bake for 18-20 minutes or until golden brown. Let cool completely.
6. If desired, melt sugar-free dark chocolate and dip the bottoms of the macaroons, then allow them to set.

These Sugar-Free Easter Coconut Macaroons are a tropical delight that balances sweetness and chewiness. Whether enjoyed plain or dipped in chocolate, they’re a perfect treat for anyone managing their sugar intake. Make a batch for Easter and watch them disappear in no time!

Low-Carb Easter Cheesecake Bites

Mini cheesecakes with a hint of Easter flair, these Low-Carb Easter Cheesecake Bites are a decadent treat without the sugar crash. With a buttery almond crust and a creamy filling flavored with sugar-free vanilla and lemon, these bite-sized delights are the perfect festive dessert for diabetics and low-carb enthusiasts alike.

Ingredients:

For the crust:

• 1 cup almond flour
• 2 tbsp melted butter
• 1 tbsp erythritol

For the filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Optional: food coloring for pastel Easter hues

Instructions:

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. Mix almond flour, melted butter, and erythritol until combined. Press a small amount of the crust mixture into the bottom of each muffin liner. Bake for 5-7 minutes, then cool.
3. In a bowl, beat cream cheese, powdered erythritol, egg, vanilla extract, and lemon juice until smooth. Add food coloring if desired.
4. Pour the filling over the crusts, filling each liner about 3/4 full. Bake for 12-15 minutes or until the centers are set.
5. Cool completely before serving, or refrigerate for a chilled treat.

These Low-Carb Easter Cheesecake Bites are a creamy and luxurious treat that perfectly complements your holiday feast. Small, satisfying, and beautifully customizable, they’re ideal for diabetics and anyone looking to enjoy Easter sweets without sacrificing health. Enjoy them as a guilt-free dessert or share with loved ones!

Diabetic-Friendly Strawberry Almond Shortcake

This Diabetic-Friendly Strawberry Almond Shortcake offers a healthy yet indulgent twist on the classic dessert. Made with almond flour for a low-carb base and topped with fresh strawberries and a dollop of sugar-free whipped cream, it’s a perfect Easter treat for those looking to indulge without the sugar overload. Each bite combines the nutty flavor of almond flour and the sweetness of strawberries for a fresh, seasonal delight.

Ingredients:

For the shortcakes:

• 2 cups almond flour
• 1/4 cup unsweetened coconut flour
• 1/4 cup erythritol
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup melted butter

For the topping:

• 1 pint fresh strawberries, hulled and sliced
• 2 tbsp erythritol (or to taste)
• 1/2 cup heavy whipping cream
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, vanilla extract, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
5. Scoop the dough into 6 portions and shape into small rounds on the baking sheet. Bake for 12-15 minutes, or until golden brown. Let cool.
6. While the shortcakes cool, mix the sliced strawberries with erythritol and set aside to release their juices.
7. In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form.
8. To serve, split the shortcakes in half, layer with sweetened strawberries, and top with whipped cream.

This Diabetic-Friendly Strawberry Almond Shortcake is the ultimate springtime dessert. It’s light, fluffy, and naturally sweetened, making it an ideal choice for anyone watching their sugar intake. The combination of almond flour shortcakes and fresh strawberries gives you that classic Easter flavor with a healthy, guilt-free twist!

Keto Carrot Cake Muffins

These Keto Carrot Cake Muffins are a fantastic way to enjoy the flavors of Easter while sticking to a low-carb, diabetic-friendly diet. Made with almond flour, sweetened with erythritol, and spiced with cinnamon and nutmeg, these moist muffins are topped with a cream cheese frosting, making them a decadent yet healthy treat for Easter celebrations.

Ingredients:

For the muffins:

• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol
• 1/2 cup grated carrots
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped walnuts (optional)

For the frosting:

• 4 oz cream cheese, softened
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In another bowl, whisk the eggs, almond milk, and erythritol until smooth.
4. Stir in the grated carrots, shredded coconut, and walnuts (if using).
5. Combine the wet and dry ingredients and mix until just combined. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool.
7. To make the frosting, beat together the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
8. Frost the cooled muffins with the cream cheese frosting before serving.

These Keto Carrot Cake Muffins are a delightful and healthy Easter dessert. With the classic flavors of carrot cake in a low-carb format, these muffins are perfect for anyone looking to satisfy their sweet tooth without derailing their healthy eating goals. Enjoy them with a cup of tea or serve them at your Easter gathering!

Sugar-Free Chocolate Peanut Butter Eggs

Sugar-Free Chocolate Peanut Butter Eggs offer a rich and satisfying treat perfect for Easter. With a creamy peanut butter center and a rich dark chocolate coating, these eggs are sweetened with erythritol to keep them diabetes-friendly. They’re easy to make, customizable, and sure to become a favorite Easter candy.

Ingredients:

For the peanut butter filling:

• 1 cup natural peanut butter (no added sugar)
• 1/4 cup powdered erythritol
• 1/4 tsp vanilla extract
• 1 tbsp unsweetened almond milk

For the chocolate coating:

• 1 cup sugar-free dark chocolate chips
• 1 tbsp coconut oil

Instructions:

1. In a bowl, mix together the peanut butter, erythritol, vanilla extract, and almond milk until smooth.
2. Shape the peanut butter mixture into small egg shapes, about 1 inch long, and place them on a baking sheet lined with parchment paper. Freeze for 1 hour to set.
3. While the peanut butter eggs are freezing, melt the sugar-free dark chocolate chips and coconut oil in a double boiler or microwave, stirring until smooth.
4. Once the peanut butter eggs are firm, dip each one into the melted chocolate, covering completely. Return the dipped eggs to the parchment-lined sheet.
5. Freeze again for about 30 minutes to set the chocolate.

These Sugar-Free Chocolate Peanut Butter Eggs are a perfect combination of creamy peanut butter and rich chocolate without the sugar overload. They’re an easy-to-make, indulgent treat for Easter that is diabetic-friendly. Make a batch ahead of time and keep them in the fridge for a sweet, guilt-free treat anytime!

Diabetic-Friendly Lemon Poppy Seed Muffins

These Diabetic-Friendly Lemon Poppy Seed Muffins are a light and refreshing treat that brings the bright flavors of citrus to your Easter celebration. With a soft, tender crumb and a burst of lemony goodness, they’re sweetened with erythritol, making them a perfect option for those managing their blood sugar levels. The poppy seeds add a delightful crunch and texture, making each bite a delightful experience.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup erythritol (or your preferred sugar substitute)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, erythritol, almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool before serving.

These Diabetic-Friendly Lemon Poppy Seed Muffins are a perfect spring treat for those who are watching their sugar intake. The fresh lemon and poppy seed combination offers a deliciously light yet flavorful muffin, making them a fantastic addition to any Easter brunch. Pair them with a cup of tea for a refreshing and healthy dessert.

No-Bake Sugar-Free Chocolate Coconut Bars

These No-Bake Sugar-Free Chocolate Coconut Bars are an indulgent, easy-to-make dessert that requires no oven time. With a rich, chocolatey exterior and a sweet coconut filling, they’re a perfect treat for Easter or any occasion when you’re craving something sweet but need to keep it diabetes-friendly. These bars are naturally sweetened with erythritol, so they won’t spike your blood sugar but will still satisfy your sweet tooth.

Ingredients:

For the coconut filling:

• 2 cups unsweetened shredded coconut
• 1/4 cup powdered erythritol
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

For the chocolate coating:

• 1 cup sugar-free dark chocolate chips
• 2 tbsp coconut oil

Instructions:

1. Line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix the shredded coconut, erythritol, almond milk, melted coconut oil, and vanilla extract until well combined.
3. Press the coconut mixture evenly into the bottom of the prepared baking dish.
4. In a separate bowl, melt the dark chocolate chips and coconut oil together until smooth, either in the microwave or using a double boiler.
5. Pour the melted chocolate over the coconut layer, spreading it evenly.
6. Refrigerate for 2-3 hours, or until the chocolate is firm and the bars are set.
7. Once set, cut into squares and serve.

These No-Bake Sugar-Free Chocolate Coconut Bars are a deliciously satisfying dessert that’s perfect for Easter or anytime you need a quick and healthy treat. The chocolate and coconut flavors blend perfectly, and they’re so easy to make that you can enjoy a sugar-free indulgence without spending much time in the kitchen. Keep them stored in the fridge for a quick, satisfying treat whenever the cravings hit.

Diabetic-Friendly Raspberry Almond Bars

Diabetic-Friendly Raspberry Almond Bars offer a delightful blend of almond flour crust and a sweet-tart raspberry filling, all sweetened with erythritol. These bars are the perfect combination of fruity and nutty, making them an ideal treat for Easter or any gathering. The almond flour crust provides a great base for the fruity filling, and they’re easy to make ahead of time, allowing you to enjoy a healthy dessert whenever you need it.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 2 tbsp coconut flour
• 1/4 cup melted butter
• 2 tbsp erythritol
• 1/4 tsp salt

For the filling:

• 2 cups fresh raspberries (or frozen, thawed)
• 1/4 cup powdered erythritol
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp chia seeds (optional, for thickening)

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. For the crust, combine almond flour, coconut flour, melted butter, erythritol, and salt in a bowl. Mix until a dough forms, then press the dough into the bottom of the prepared pan. Bake for 8-10 minutes or until lightly golden.
3. For the filling, combine raspberries, erythritol, lemon juice, and vanilla extract in a saucepan. Cook over medium heat for 5-7 minutes until the raspberries break down and the mixture thickens. Stir in chia seeds if using.
4. Pour the raspberry filling over the baked crust and spread it evenly.
5. Bake for another 15-18 minutes, until the filling is set and bubbly.
6. Let the bars cool completely before cutting into squares.

These Diabetic-Friendly Raspberry Almond Bars are a vibrant and healthy way to satisfy your sweet cravings while keeping your blood sugar levels in check. The tartness of the raspberries pairs perfectly with the nutty almond flour crust, creating a well-rounded treat for Easter or any occasion. These bars are easy to make, easy to store, and will definitely become a favorite among your healthy dessert options.

Diabetic-Friendly Carrot Cake Bites

These Diabetic-Friendly Carrot Cake Bites are the perfect bite-sized treat for Easter or any special occasion. Made with almond flour and sweetened with erythritol, these little cakes are a healthier version of a classic favorite. Packed with fiber, and a hint of cinnamon and nutmeg, they’re wonderfully moist and flavorful. Top them with a light cream cheese frosting for a festive and satisfying dessert without the blood sugar spikes.

Ingredients:

For the carrot cake bites:

• 1 1/2 cups almond flour
• 1/2 cup shredded carrots
• 1/4 cup erythritol
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract

For the frosting:

• 4 oz cream cheese, softened
• 2 tbsp unsweetened almond milk
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, shredded carrots, erythritol, cinnamon, nutmeg, baking powder, and salt.
3. In another bowl, whisk together the eggs, applesauce, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until well combined.
4. Scoop the batter into small, tablespoon-sized balls and place them on the prepared baking sheet. Flatten slightly with your fingers.
5. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let the carrot cake bites cool completely.
6. For the frosting, beat the cream cheese, almond milk, erythritol, and vanilla extract together until smooth.
7. Once the bites have cooled, top them with a small dollop of frosting.

These Diabetic-Friendly Carrot Cake Bites are the perfect way to indulge in the flavor of carrot cake without worrying about your blood sugar. The moist, spiced bites paired with the creamy frosting create a sweet, satisfying treat that everyone can enjoy. They’re easy to make, portable, and perfect for any holiday or gathering.

Diabetic Raspberry Almond Thumbprint Cookies

These Diabetic Raspberry Almond Thumbprint Cookies are a delightful Easter treat that combines the sweet and tart flavors of raspberry with the nutty taste of almond flour. Sweetened with erythritol and filled with a fresh raspberry jam, these cookies are both low in sugar and high in flavor. They’re perfect for those looking for a gluten-free and diabetic-friendly dessert that’s simple to make and perfect for spring celebrations.

Ingredients:

For the cookies:

• 2 cups almond flour
• 1/4 cup erythritol
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup unsweetened butter, softened
• 1 tsp vanilla extract
• 1 large egg

For the filling:

• 1/4 cup sugar-free raspberry jam (or homemade, using erythritol)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, combine the almond flour, erythritol, salt, and baking soda.
3. In a separate bowl, cream together the softened butter, vanilla extract, and egg.
4. Mix the wet ingredients into the dry ingredients and stir until well combined.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
6. Using your thumb or the back of a spoon, gently press into the center of each cookie to create an indentation.
7. Spoon a small amount of raspberry jam into each indentation.
8. Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
9. Let the cookies cool completely before serving.

These Diabetic Raspberry Almond Thumbprint Cookies offer the perfect balance of sweet, tart, and nutty flavors in every bite. They’re a healthy alternative to traditional thumbprint cookies, and the use of erythritol keeps them diabetic-friendly while still tasting delicious. These cookies are easy to make and are perfect for Easter, tea time, or any time you’re craving a sweet, low-sugar treat.

Diabetic-Friendly Chia Seed Pudding with Berries

Chia Seed Pudding is a perfect make-ahead dessert that’s both nutritious and satisfying. This Diabetic-Friendly Chia Seed Pudding with Berries is light, creamy, and naturally sweetened with a little bit of erythritol. The chia seeds provide a great source of fiber and omega-3 fatty acids, making this dessert as healthy as it is tasty. Topped with fresh berries, it’s an ideal choice for Easter or any occasion when you want a fresh, low-carb treat.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1/4 tsp vanilla extract
• 1-2 tbsp erythritol (adjust to your sweetness preference)
• 1/2 cup fresh mixed berries (blueberries, strawberries, raspberries)

Instructions:

1. In a bowl, combine the chia seeds, almond milk, vanilla extract, and erythritol. Stir well to ensure the chia seeds are evenly distributed.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the pudding to thicken.
3. Once the pudding has set, stir it again to break up any clumps.
4. Divide the chia pudding between serving bowls and top with fresh berries.
5. Serve chilled for a refreshing treat.

This Diabetic-Friendly Chia Seed Pudding with Berries is a light and refreshing dessert that’s perfect for anyone managing diabetes. The creamy texture of the chia pudding paired with the burst of fresh berries makes for a delightful and healthy treat. It’s incredibly easy to prepare, and the ability to make it ahead of time makes it an ideal dessert for busy Easter celebrations.

Note: More recipes are coming soon!