25+ Easy and Delicious Holiday Diabetic Baking Recipes for Every Occasion

The holiday season is synonymous with indulgent treats, but for those managing diabetes, it can be challenging to enjoy these festive delights without worrying about blood sugar spikes.

Thankfully, there’s a growing collection of diabetic-friendly recipes that allow everyone to participate in the joy of holiday baking without compromising health.

From rich chocolate desserts to fruity treats and savory bites, there’s something for every taste and dietary need.

We’ll share over 25 holiday diabetic baking recipes that are low in sugar, carbs, and guilt, so you can savor the season’s flavors without the worry.

These recipes are not only delicious but also simple to make, ensuring that everyone in the family can join in the fun.

Whether you’re looking to bake a batch of cookies, a seasonal pie, or a scrumptious muffin, this list is packed with nutritious alternatives that taste just as good as the traditional recipes.

With ingredients like almond flour, erythritol, and fresh fruits, these treats provide a balance of indulgence and healthy living, perfect for a diabetes-friendly holiday celebration.

25+ Easy and Delicious Holiday Diabetic Baking Recipes for Every Occasion

The holiday season is all about enjoying special moments with family, friends, and delicious food.

With these 25+ diabetic-friendly baking recipes, you can make sure that no one has to miss out on the fun, even if they need to watch their blood sugar levels.

These recipes offer a healthier alternative without sacrificing flavor, ensuring that everyone can indulge without any worry.

From cookies and pies to cakes and muffins, the holiday baking possibilities are endless, and these recipes make it easy to create treats everyone will love.

So, this holiday season, don’t let diabetes stop you from baking and enjoying festive treats.

With these over 25 recipes, you can share delicious, wholesome desserts that are perfect for all your celebrations.

Cinnamon Almond Snowballs

These cinnamon almond snowballs are a delightful, low-carb treat perfect for the holiday season. Made with almond flour, they offer a satisfying crunch with a touch of cinnamon and sweetness without spiking blood sugar. These bite-sized cookies are not only diabetic-friendly but also gluten-free, making them a great choice for various dietary needs.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, softened
• 2 tablespoons erythritol or stevia (adjust to sweetness preference)
• 1 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon water (optional)
• 1/4 cup powdered erythritol (for dusting)

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a medium mixing bowl, combine the almond flour, shredded coconut, cinnamon, and salt.
3. In a separate bowl, cream the softened butter and erythritol together until smooth. Add the vanilla extract and mix well.
4. Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms. If the dough is too dry, add water a tablespoon at a time until the mixture comes together.
5. Shape the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
6. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Let the cookies cool slightly, then dust with powdered erythritol before serving.

These cinnamon almond snowballs are perfect for satisfying your sweet tooth without any added sugar. The blend of cinnamon and almond flavors gives them a rich, festive taste, making them a great addition to any holiday spread. Because they’re made with almond flour, they provide healthy fats and fiber, helping to manage blood sugar levels while still being delicious. The powdered erythritol dusting mimics the traditional powdered sugar, adding an extra touch of holiday charm.

Pumpkin Spice Muffins

Pumpkin spice muffins are a seasonal favorite that can be enjoyed guilt-free, even with diabetes. These muffins are made with almond flour and sweetened with stevia, offering a nutritious option that still delivers on flavor. The combination of pumpkin and warm spices makes them a cozy, comforting treat perfect for fall or holiday gatherings.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup stevia or erythritol (adjust to sweetness preference)
• 2 large eggs
• 1 cup canned pumpkin puree (unsweetened)
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In another bowl, whisk together the eggs, pumpkin puree, stevia, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool on a wire rack before serving.

These pumpkin spice muffins are an excellent way to enjoy the flavors of the season without any added sugar. The pumpkin provides a dose of vitamins and fiber, while the warm spices create a cozy, festive atmosphere. Almond flour keeps the muffins low-carb and high in healthy fats, making them a great choice for managing blood sugar levels. They’re perfect for a breakfast or snack option during the holidays, offering both flavor and nutrition in every bite.

Chocolate Hazelnut Truffles

These chocolate hazelnut truffles are a decadent treat that won’t spike your blood sugar. Made with dark chocolate, which is low in sugar, and combined with ground hazelnuts, they offer a rich, smooth flavor with a crunchy center. They’re the perfect bite-sized dessert for holiday gatherings, satisfying chocolate cravings while still being diabetes-friendly.

Ingredients:

• 1/2 cup unsweetened dark chocolate (at least 85% cocoa)
• 1/4 cup ground hazelnuts
• 2 tablespoons coconut oil or butter
• 1 tablespoon stevia or erythritol (adjust to sweetness preference)
• 1 teaspoon vanilla extract
• A pinch of sea salt (optional)
• Unsweetened cocoa powder for rolling

Directions:

1. Melt the dark chocolate and coconut oil together in a heatproof bowl over a double boiler, stirring occasionally until smooth and melted.
2. Remove from heat and stir in the ground hazelnuts, stevia, vanilla extract, and sea salt, if using. Let the mixture cool slightly, then refrigerate for 30 minutes to firm up.
3. Once the mixture is firm, scoop out tablespoon-sized portions and roll them into balls with your hands.
4. Roll the truffles in unsweetened cocoa powder to coat them evenly.
5. Place the truffles on a baking sheet and refrigerate for another 30 minutes to set.

These chocolate hazelnut truffles are rich and indulgent, offering the perfect combination of chocolate and nuts. The use of dark chocolate ensures the truffles are low in sugar, and the ground hazelnuts add a satisfying crunch and healthy fats. They’re ideal for those looking for a sweet yet low-carb option for holiday parties or personal indulgence. With the added benefit of healthy fats and antioxidants from the dark chocolate and hazelnuts, these truffles make a guilt-free treat that can be enjoyed without compromising your health goals.

Gingerbread Cookies

These gingerbread cookies are a perfect holiday treat with a spicy kick and warm flavors. Made with almond flour and sweetened with erythritol, they are a healthier alternative to traditional gingerbread, which can often be loaded with sugar. The perfect balance of spices like cinnamon, ginger, and cloves gives them that classic holiday taste, while being completely diabetes-friendly.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup erythritol or stevia (adjust to sweetness preference)
• 1 large egg
• 1/4 cup coconut oil or butter, softened
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened almond milk
• Optional: sugar-free royal icing (for decoration)

Directions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, spices, and salt.
3. In another bowl, beat the erythritol, egg, coconut oil, vanilla extract, and almond milk until well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. If the dough is too sticky, chill it in the refrigerator for 30 minutes.
5. Roll the dough out on a piece of parchment paper to about 1/4-inch thickness. Use cookie cutters to cut into gingerbread shapes.
6. Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden.
7. Let the cookies cool before decorating with sugar-free royal icing, if desired.

These gingerbread cookies are a nostalgic treat with all the flavor and none of the sugar. The blend of warm spices creates a festive atmosphere, and the almond flour keeps them low-carb and blood-sugar-friendly. Perfect for gifting or enjoying with a warm cup of tea, these cookies prove that you don’t have to compromise taste for health. The option to decorate them with sugar-free icing makes them an excellent choice for the holidays, allowing you to have fun while keeping the sweetness to a minimum.

Coconut Macaroons

Coconut macaroons are chewy, coconut-packed cookies that are both diabetic-friendly and delicious. These macaroons are naturally sweetened with stevia and free from refined sugars. The shredded coconut provides healthy fats, and they have a light, airy texture that’s both satisfying and indulgent. They’re a simple yet tasty treat that fits perfectly into a holiday baking lineup.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/4 cup stevia or erythritol (adjust to sweetness preference)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional: dark chocolate for drizzling

Directions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the egg whites, stevia, vanilla extract, and salt until frothy.
3. Add the shredded coconut to the egg mixture and stir to combine.
4. Using a spoon, drop small mounds of the coconut mixture onto the prepared baking sheet.
5. Bake for 15-18 minutes, or until the macaroons are golden brown.
6. Allow the macaroons to cool completely on a wire rack.
7. If desired, drizzle with melted dark chocolate for an extra touch of sweetness and decoration.

Coconut macaroons are a chewy, coconutty delight that’s both simple to make and full of flavor. The natural sweetness from the stevia and the coconut’s texture offer a satisfying bite without raising blood sugar levels. These macaroons are perfect for anyone following a diabetic diet or looking for a low-carb option for their holiday treat list. The addition of dark chocolate (optional) adds a rich layer of flavor that makes these cookies feel extra special, making them ideal for gifting or sharing at festive gatherings.

Almond Flour Sugar Cookies

These almond flour sugar cookies are soft, buttery, and melt-in-your-mouth delicious, making them the perfect holiday treat. With a subtle sweetness from erythritol and a hint of vanilla, they are ideal for anyone watching their sugar intake. The almond flour gives them a slightly nutty flavor, while being low-carb and diabetes-friendly.

Ingredients:

• 2 cups almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup erythritol or stevia (adjust to sweetness preference)
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• Optional: sugar-free sprinkles or frosting for decoration

Directions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt.
3. In a separate bowl, beat the butter and erythritol together until light and fluffy. Add the vanilla extract and egg, and mix until combined.
4. Gradually add the dry ingredients to the wet mixture and stir until a dough forms. If the dough is too sticky, refrigerate for 20 minutes to firm up.
5. Roll the dough into balls and flatten them slightly on the prepared baking sheet. You can use a fork to make a crisscross pattern or leave them plain.
6. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool before decorating with sugar-free sprinkles or frosting if desired.

These almond flour sugar cookies are a lighter version of the classic sugar cookie, with a soft texture and rich flavor. The almond flour keeps them low-carb while providing healthy fats, making them a great choice for managing blood sugar levels. You can easily customize them with sugar-free frosting or sprinkles to create a festive holiday treat that everyone can enjoy, regardless of dietary restrictions. Perfect for cookie exchanges or enjoying with loved ones, these cookies bring holiday cheer without the sugar overload.

Raspberry Chia Jam Thumbprint Cookies

These thumbprint cookies are filled with a homemade chia jam, making them a sweet yet healthy treat. The almond flour dough is soft and buttery, while the raspberry chia jam offers a tangy, natural sweetness without added sugar. A great option for a holiday cookie that’s both satisfying and friendly to your blood sugar levels.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup butter, softened
• 2 tablespoons erythritol or stevia (adjust to sweetness preference)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup raspberries (fresh or frozen)
• 1 tablespoon chia seeds
• 1 tablespoon water
• Optional: extra erythritol for dusting

Directions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt.
3. In another bowl, beat the butter, erythritol, egg, and vanilla extract until creamy and smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Roll the dough into small balls and place them on the prepared baking sheet. Press your thumb gently into the center of each cookie to make an indentation.
6. For the jam: In a small saucepan, combine the raspberries, chia seeds, and water. Simmer for 5-7 minutes, mashing the berries as they cook. Once thickened, remove from heat and let it cool.
7. Spoon a small amount of the chia jam into each cookie indentation.
8. Bake the cookies for 8-10 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool before serving.

These raspberry chia jam thumbprint cookies are an innovative way to enjoy a traditional holiday treat with a healthy twist. The homemade chia jam is full of antioxidants and natural sweetness, while the almond flour base keeps them low-carb and blood-sugar-friendly. These cookies offer a burst of fruity flavor with each bite, making them a perfect addition to your holiday table. Whether you’re enjoying them yourself or sharing with others, they’re sure to be a hit.

Chocolate Mint Brownies

These chocolate mint brownies combine rich, fudgy chocolate with a refreshing minty twist. With almond flour and erythritol as the base ingredients, they are a low-carb, diabetic-friendly treat. The mint adds a delightful contrast to the dense, decadent chocolate, making these brownies the perfect indulgence without compromising on your health.

Ingredients:

• 1/2 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup erythritol or stevia (adjust to sweetness preference)
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1/4 cup sugar-free dark chocolate chips (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and erythritol.
3. In another bowl, whisk together the melted butter, eggs, vanilla extract, and peppermint extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined. If desired, fold in the chocolate chips.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the brownies to cool completely before cutting into squares.

These chocolate mint brownies are a perfect balance of rich chocolate and refreshing mint, making them a delightful holiday dessert. The almond flour ensures they are low-carb and suitable for those managing blood sugar levels, while the combination of cocoa powder and peppermint extract gives them a festive, indulgent flavor. With the optional addition of sugar-free dark chocolate chips, these brownies become an even more luxurious treat, perfect for holiday gatherings or enjoying as a personal indulgence.

Cranberry Orange Muffins

These cranberry orange muffins are bursting with fresh, zesty flavors, perfect for the holiday season. With almond flour and a touch of stevia for sweetness, they are a great diabetic-friendly breakfast or snack option. The tart cranberries pair beautifully with the citrusy orange, creating a delicious balance of flavors that’s both refreshing and satisfying.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or stevia (adjust to sweetness preference)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1/2 cup fresh cranberries, roughly chopped

Directions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and orange zest.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chopped cranberries.
5. Divide the batter evenly among the 12 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 on a wire rack before serving.

These cranberry orange muffins are a delightful, fruity treat that brings the best of winter flavors to your holiday baking. The almond flour keeps them low-carb, and the fresh cranberries provide a tart contrast to the sweetness of the muffins. The addition of orange zest gives the muffins a bright, citrusy flavor that’s perfect for the season. Whether for breakfast, brunch, or as a snack, these muffins offer a delicious, healthy alternative to traditional holiday baked goods.

Pecan Pie Bites

Pecan pie bites are a miniaturized version of the classic pecan pie, offering all the sweet, nutty goodness in a low-carb, diabetic-friendly form. These bites feature a buttery almond flour crust, filled with a rich, caramelized pecan mixture that is sweetened with erythritol. These bites are perfect for holiday gatherings when you want a small, indulgent treat without the sugar overload.

Ingredients:

• 1 cup almond flour
• 1/4 cup butter, softened
• 1 tablespoon erythritol or stevia (adjust to sweetness preference)
• 1/4 teaspoon salt
• 1 large egg yolk
• 1/2 cup pecan halves
• 1/4 cup sugar-free maple syrup or erythritol-based syrup
• 1 tablespoon unsweetened almond butter
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line with parchment paper.
2. In a bowl, combine the almond flour, butter, erythritol, salt, and egg yolk. Mix until a dough forms.
3. Press a small amount of dough into the bottom of each muffin tin to form a crust.
4. In a separate bowl, combine the pecans, sugar-free syrup, almond butter, and vanilla extract. Stir until well mixed.
5. Spoon the pecan mixture onto the crusts in each muffin tin, filling them up.
6. Bake for 12-15 minutes, or until the edges of the crust are golden and the pecan filling is set.
7. Let the pecan pie bites cool completely before removing them from the muffin tin.

These pecan pie bites are a bite-sized version of a holiday favorite, providing all the sweet, nutty goodness of traditional pecan pie but in a more health-conscious form. The almond flour crust gives a satisfying crunch, while the rich pecan filling offers the perfect balance of sweetness and nuttiness. Sweetened with erythritol and topped with crunchy pecans, these bites make for a perfect, low-carb alternative to regular pecan pie, offering a delightful way to indulge during the holidays without the sugar spike.

Apple Cinnamon Scones

These apple cinnamon scones are a warm, comforting treat with the natural sweetness of apples and the spice of cinnamon. Made with almond flour, they are low-carb and diabetic-friendly, making them perfect for anyone looking to enjoy a classic scone without compromising on their health goals. The addition of stevia for sweetness and a touch of cinnamon makes these scones a perfect pairing with a cup of tea during the holiday season.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup erythritol or stevia (adjust to sweetness preference)
• 1/4 cup unsalted butter, cold and cut into small pieces
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1/2 apple, peeled and finely chopped
• Optional: a drizzle of sugar-free icing

Directions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, baking powder, cinnamon, salt, and erythritol.
3. Add the cold butter to the dry ingredients and use a pastry cutter or fork to work the butter into the flour until it resembles coarse crumbs.
4. In a separate bowl, whisk together the egg and almond milk. Pour this into the flour mixture and stir until just combined. Gently fold in the chopped apple.
5. Turn the dough out onto a floured surface and gently shape it into a circle about 1-inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
6. Bake for 18-20 minutes, or until the scones are golden brown.
7. If desired, drizzle with sugar-free icing before serving.

These apple cinnamon scones are the perfect blend of warm spices and natural sweetness, ideal for a holiday breakfast or snack. The almond flour keeps them low-carb, while the apples add a fresh, fruity touch that complements the cinnamon. Whether enjoyed on their own or with a drizzle of sugar-free icing, these scones make a delicious, healthy addition to your holiday treats, offering both flavor and nutrition in every bite.

Low-Carb Pumpkin Spice Muffins

These low-carb pumpkin spice muffins are a fall favorite that will become a staple for your holiday baking. Made with almond flour and sweetened with erythritol, these muffins have all the rich flavor of pumpkin spice while being suitable for those on a diabetic-friendly or low-carb diet. Packed with pumpkin puree, cinnamon, and nutmeg, these muffins offer a warm, comforting bite perfect for the holiday season.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or stevia (adjust to sweetness preference)
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the eggs, pumpkin puree, almond milk, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until well 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 on a wire rack before serving.

These low-carb pumpkin spice muffins are perfect for anyone looking to indulge in the flavors of fall without the added sugar. The pumpkin puree provides moisture and natural sweetness, while the warm spices like cinnamon and nutmeg create the ultimate autumn experience. Whether enjoyed as a breakfast treat or an afternoon snack, these muffins are a great way to celebrate the season in a diabetic-friendly way.

Carrot Cake Bites

These carrot cake bites are a healthier, low-carb alternative to traditional carrot cake, offering the same moist texture and spicy sweetness without the sugar overload. Made with almond flour and sweetened with erythritol, these bites are perfect for a diabetic-friendly snack or dessert during the holiday season. With the addition of grated carrots, walnuts, and a touch of cinnamon, these bites pack all the flavor of a classic carrot cake.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup erythritol or stevia (adjust to sweetness preference)
• 2 large eggs
• 1/2 cup finely grated carrots
• 1/4 cup chopped walnuts
• 1/4 cup unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, cinnamon, ginger, salt, and erythritol.
3. In another bowl, whisk together the eggs, grated carrots, walnuts, almond milk, applesauce, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
5. Scoop spoonfuls of the batter onto the prepared baking sheet and gently flatten each one.
6. Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
7. Let the bites cool on a wire rack before serving.

These carrot cake bites are a mini version of the beloved classic, providing all the comforting flavors of carrot cake in a low-carb, bite-sized form. The almond flour keeps the recipe low in carbs while the grated carrots and spices give them a moist and flavorful texture. These bites are perfect for satisfying your carrot cake cravings during the holiday season while maintaining a healthy, diabetic-friendly diet.

Peanut Butter Chocolate Chip Cookies

These peanut butter chocolate chip cookies are a decadent yet diabetes-friendly treat that combines the rich flavor of peanut butter with the sweetness of sugar-free chocolate chips. With almond flour as the base, these cookies are low-carb, making them an ideal choice for anyone on a diabetic diet. They are soft, chewy, and full of flavor, making them a perfect holiday indulgence.

Ingredients:

• 1 cup almond flour
• 1/2 cup natural peanut butter (no added sugar or salt)
• 1/4 cup erythritol or stevia (adjust to sweetness preference)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips

Directions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, erythritol, baking soda, and salt.
3. In another bowl, mix together the peanut butter, egg, and vanilla extract until smooth and combined.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms. Fold in the chocolate chips.
5. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them a few inches apart.
6. Bake for 8-10 minutes, or until the edges are golden and the centers are set.
7. Let the cookies cool completely on the baking sheet before transferring them to a wire rack.

These peanut butter chocolate chip cookies are the perfect combination of savory peanut butter and sweet chocolate, all in a low-carb, diabetic-friendly package. The almond flour helps keep the carbs low while the peanut butter provides healthy fats and a rich flavor. The addition of sugar-free chocolate chips offers the perfect touch of sweetness without impacting blood sugar levels, making these cookies an ideal holiday treat for those managing diabetes.

Sugar-Free Apple Crisp

This sugar-free apple crisp is a warm, comforting dessert that’s perfect for the colder months. Made with a blend of almond flour and erythritol, this apple crisp provides the cozy flavors of baked apples with a crunchy, low-carb topping. With a hint of cinnamon and nutmeg, it’s a perfect holiday dessert that’s both diabetic-friendly and satisfying.

Ingredients:

• 4 medium apples, peeled and sliced
• 1/4 cup erythritol or stevia (adjust to sweetness preference)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped walnuts or pecans
• 1/4 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt

Directions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter or cooking spray.
2. In a bowl, toss the sliced apples with 2 tablespoons of erythritol, cinnamon, nutmeg, and lemon juice. Arrange the apple mixture in the prepared baking dish.
3. In another bowl, combine the almond flour, shredded coconut, walnuts or pecans, and remaining erythritol.
4. Cut the cold butter into the dry mixture using a pastry cutter or fork until the mixture forms a crumbly topping.
5. Sprinkle the topping evenly over the apples.
6. Bake for 25-30 minutes, or until the apples are tender and the topping is golden brown.
7. Let the apple crisp cool slightly before serving.

This sugar-free apple crisp is a heartwarming dessert that’s perfect for the holidays, offering the delicious flavors of baked apples and a crunchy topping, without the sugar. The almond flour and erythritol create a low-carb, diabetic-friendly alternative to the traditional version. It’s an easy-to-make dessert that delivers comfort and satisfaction while helping to keep blood sugar levels in check, making it an ideal treat to enjoy during holiday celebrations.

Note: More recipes​ are coming soon!