25+ Delicious Holiday Diabetic Betty Crocker Recipes for Healthy Meals

The holiday season is a time to come together, share joyful moments, and enjoy delicious meals.

But for those managing diabetes, the festive table can sometimes feel like a minefield of sugar-laden treats and high-carb dishes.

That’s where Betty Crocker’s diabetic-friendly holiday recipes come in! With over 25 tasty recipes to choose from, you can enjoy all the flavors of the season without worrying about your blood sugar levels.

From savory main courses to sweet holiday desserts, these recipes are crafted with health-conscious ingredients like sugar substitutes, whole grains, and healthy fats, making it easy to indulge without compromising your health goals.

Whether you’re planning a family dinner or a holiday party, these recipes will help ensure your festive table is filled with delicious, diabetic-friendly options that everyone can enjoy.

25+ Delicious Holiday Diabetic Betty Crocker Recipes for Healthy Meals

This holiday season, there’s no need to miss out on the delicious dishes that make the holidays so special.

With over 25 holiday diabetic recipes from Betty Crocker, you can savor the flavors of the season without the guilt.

These recipes are designed to keep your blood sugar in check while still delivering the traditional tastes and textures you love.

From hearty dinners to sweet treats, these dishes are perfect for anyone looking to enjoy a festive meal that’s both delicious and diabetic-friendly.

So go ahead, get cooking, and celebrate the holidays with family and friends, knowing you’re making healthier choices without sacrificing flavor.

Diabetic Friendly Holiday Sugar Cookies

These diabetic-friendly holiday sugar cookies are the perfect treat for those looking to enjoy festive sweets without compromising their health. Using a sugar substitute like stevia or erythritol, these cookies maintain the sweetness of traditional sugar cookies while being kinder on blood sugar levels. With the classic flavor of vanilla and a crisp, buttery texture, they are a great addition to any holiday celebration.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ½ cups almond flour
• ½ cup butter, softened
• ½ cup stevia or erythritol sweetener
• 1 egg
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium-sized bowl, combine the all-purpose flour, almond flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and sweetener together until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and continue to mix until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart.
7. Flatten each ball gently with the back of a spoon or your fingers.
8. Bake for 10-12 minutes, or until the edges begin to turn golden.
9. Allow the cookies to cool on a wire rack before serving.

These sugar cookies are a healthier twist on the classic holiday treat. By using a sugar substitute, they significantly reduce the glycemic load while still offering a sweet, festive flavor. They are ideal for those with diabetes, providing a delicious indulgence without raising blood sugar levels.

Diabetic Holiday Pumpkin Bread

This diabetic-friendly pumpkin bread combines the warmth of fall spices with the health benefits of pumpkin. Using whole wheat flour and a sugar substitute, this moist and flavorful bread is a great option for holiday gatherings. It’s a comforting choice that still respects dietary needs while delivering the taste of the season.

Ingredients:

• 1 cup canned pumpkin puree
• 1 ½ cups whole wheat flour
• ½ cup stevia or erythritol sweetener
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
3. In a separate bowl, beat the eggs and sweetener until smooth and combined.
4. Add the pumpkin puree, oil, and vanilla extract to the egg mixture and stir until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This pumpkin bread is a flavorful and healthier alternative to traditional recipes. It’s rich in fiber and antioxidants from the pumpkin, while the whole wheat flour offers additional nutrients. The use of a sugar substitute ensures that it’s diabetes-friendly, making it a perfect treat for those looking to control their blood sugar during the holiday season.

Diabetic Cranberry Orange Muffins

These cranberry orange muffins are a delightful holiday treat, bursting with the tangy sweetness of cranberries and the fresh citrusy flavor of orange. With the use of a sugar substitute and whole grain flour, these muffins are a healthier alternative to traditional versions, providing a delicious snack that won’t spike blood sugar levels.

Ingredients:

• 1 cup whole wheat flour
• ½ cup almond flour
• ½ cup stevia or erythritol sweetener
• 1 tbsp orange zest
• 1 cup fresh or frozen cranberries, chopped
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 large egg
• ½ cup unsweetened applesauce
• ¼ cup low-fat milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
2. In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, salt, and sweetener.
3. In a separate bowl, combine the egg, applesauce, milk, orange zest, and vanilla extract, whisking until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the cranberries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These cranberry orange muffins offer a refreshing and healthy option for the holidays. The fresh cranberries provide a burst of tartness while the sweetener ensures that they are safe for those managing diabetes. These muffins are a perfect addition to any holiday breakfast or brunch, offering a balance of flavors and nutrients.

Diabetic-Friendly Holiday Pecan Pie Bars

These diabetic-friendly pecan pie bars are the perfect holiday dessert, offering all the delicious flavors of a traditional pecan pie but in a more manageable and healthier form. With the use of a sugar substitute and a wholesome almond flour crust, these bars are perfect for those looking to keep their blood sugar in check while still indulging in a festive treat.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup butter, softened
• 2 tbsp erythritol or stevia sweetener
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 ½ cups pecan halves
• ½ cup stevia or erythritol sweetener (for filling)
• 2 large eggs
• ½ cup sugar-free maple syrup
• 1 tsp vanilla extract
• 2 tbsp unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine almond flour, softened butter, sweetener, vanilla extract, and salt. Mix until a dough forms.
3. Press the dough evenly into the bottom of the prepared pan to create the crust.
4. Bake the crust for 10-12 minutes, or until lightly golden.
5. While the crust is cooling, prepare the filling by whisking together the eggs, sweetener, sugar-free maple syrup, vanilla extract, and almond milk in a bowl.
6. Stir in the pecans, and then pour the mixture over the baked crust.
7. Bake for an additional 25-30 minutes, or until the filling is set and slightly golden.
8. Allow the bars to cool completely before cutting into squares and serving.

These pecan pie bars are a delightful way to enjoy the rich, nutty flavor of traditional pecan pie without the added sugar. The almond flour crust provides a satisfying, low-carb base, while the sugar substitutes keep the glycemic impact low. These bars are a perfect addition to any holiday table, offering a sweet and crunchy indulgence that won’t spike blood sugar levels.

Diabetic-Friendly Holiday Gingerbread Cookies

These gingerbread cookies are a delicious way to celebrate the holidays with a healthier twist. Using a sugar substitute and whole wheat flour, these cookies maintain their spicy, warm flavor while being kinder on blood sugar levels. Perfect for decorating or gifting, these cookies are a festive and diabetic-friendly treat.

Ingredients:

• 1 ¾ cups whole wheat flour
• ¼ cup almond flour
• 1 tsp ground ginger
• 1 tsp cinnamon
• ½ tsp ground cloves
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup butter, softened
• ¼ cup erythritol or stevia sweetener
• 1 large egg
• ¼ cup molasses (unsweetened)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the whole wheat flour, almond flour, ginger, cinnamon, cloves, baking soda, and salt.
3. In a separate bowl, beat the softened butter and sweetener together until smooth and creamy.
4. Add the egg, molasses, and vanilla extract to the butter mixture and mix until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Roll out the dough on a lightly floured surface to about ¼ inch thickness. Use cookie cutters to shape the cookies as desired.
7. Place the cookies on the prepared baking sheet and bake for 8-10 minutes or until they’re firm and slightly golden.
8. Allow the cookies to cool completely before decorating with sugar-free icing or serving.

These gingerbread cookies are the perfect balance of spice and sweetness, offering the nostalgic flavors of the holiday season with fewer carbs and less sugar. The use of whole wheat flour and almond flour gives them a hearty texture, while the sugar substitute ensures they’re safe for those managing diabetes. They’re a great choice for a holiday baking session or as a sweet gift.

Diabetic-Friendly Holiday Eggnog Muffins

These holiday eggnog muffins capture the essence of the season with a delightful eggnog flavor while being diabetes-friendly. Using a sugar substitute and whole wheat flour, these muffins are a tasty, guilt-free way to enjoy the festive flavor of eggnog without the high sugar content.

Ingredients:

• 1 ½ cups whole wheat flour
• ½ cup almond flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 2 large eggs
• ¾ cup unsweetened eggnog (dairy or non-dairy)
• ¼ cup erythritol or stevia sweetener
• ¼ cup unsweetened applesauce
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
2. In a medium bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the eggs, eggnog, sweetener, applesauce, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These eggnog muffins are a cozy, festive treat that captures the essence of holiday eggnog. They’re sweetened with a sugar substitute to keep the glycemic index low, making them a great choice for those managing diabetes. Perfect for breakfast, brunch, or as a snack, these muffins bring the warmth of the season into a healthier form.

Diabetic-Friendly Holiday Apple Crisp

This diabetic-friendly apple crisp is a warm and comforting dessert that’s perfect for the holidays. With a sugar substitute and a crunchy oat topping, it’s a healthier alternative to traditional apple crisp, giving you all the flavor without the excess sugar. It’s a perfect dessert to serve at your holiday gatherings.

Ingredients:

• 4 cups peeled and sliced apples (Granny Smith or Honeycrisp work well)
• 1 tbsp lemon juice
• ¼ cup erythritol or stevia sweetener
• ½ tsp ground cinnamon
• ½ tsp vanilla extract
• 1 cup rolled oats
• ½ cup almond flour
• ¼ cup butter, softened
• ¼ cup chopped nuts (optional)
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, toss the sliced apples with lemon juice, sweetener, cinnamon, and vanilla extract. Spread the apples evenly in the prepared baking dish.
3. In a separate bowl, combine the rolled oats, almond flour, butter, nuts (if using), and salt. Mix until the ingredients come together to form a crumbly topping.
4. Sprinkle the oat mixture over the apples in the baking dish.
5. Bake for 30-35 minutes, or until the topping is golden brown and the apples are tender.
6. Let the apple crisp cool slightly before serving.

This apple crisp provides all the sweet, cinnamon-spiced goodness of a traditional dessert, but with healthier ingredients. The use of sugar substitutes and oats ensures that it’s diabetic-friendly, while the crunchy topping gives a satisfying texture. This dessert is a wonderful way to end a holiday meal, offering a balance of flavors and nutrients.

Diabetic-Friendly Holiday Pumpkin Cheesecake Bars

These diabetic-friendly pumpkin cheesecake bars combine the rich, creamy texture of cheesecake with the warm spices of pumpkin pie, making them a perfect fall or holiday dessert. Using a sugar substitute and a whole grain crust, these bars allow you to enjoy the flavors of the season without the added sugar.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup butter, softened
• 2 tbsp erythritol or stevia sweetener
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 cup canned pumpkin puree
• 8 oz cream cheese, softened
• 2 large eggs
• ½ cup erythritol or stevia sweetener (for the filling)
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 tsp vanilla extract
• ¼ cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. In a medium bowl, combine almond flour, butter, sweetener, vanilla extract, and salt. Mix until a dough forms.
3. Press the dough evenly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes or until golden brown.
4. While the crust is baking, prepare the filling by blending together pumpkin puree, cream cheese, eggs, sweetener, cinnamon, ginger, nutmeg, vanilla extract, and almond milk in a bowl until smooth.
5. Pour the filling over the baked crust and smooth it out evenly.
6. Bake for 25-30 minutes or until the center is set and lightly golden.
7. Allow the bars to cool completely before slicing into squares and serving.

These pumpkin cheesecake bars are a festive and healthier alternative to traditional pumpkin pie. The almond flour crust provides a low-carb base, while the cream cheese filling offers a rich and creamy texture with the comforting spices of cinnamon, nutmeg, and ginger. Perfect for holiday gatherings or as an after-dinner treat, these bars are a great way to enjoy a classic dessert while managing blood sugar levels.

Diabetic-Friendly Holiday Chocolate Almond Bark

This diabetic-friendly holiday chocolate almond bark is an easy and delicious treat that can be whipped up in no time. With the use of sugar-free chocolate and almonds, it’s a sweet, satisfying snack that won’t spike blood sugar levels.

Ingredients:

• 8 oz sugar-free dark chocolate (at least 70% cocoa)
• ¼ cup chopped almonds
• ¼ cup unsweetened dried cranberries (optional)
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the sugar-free dark chocolate by placing it in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until fully melted.
3. Stir in the vanilla extract and pinch of sea salt to the melted chocolate.
4. Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer with a spatula.
5. Sprinkle chopped almonds and dried cranberries (if using) over the top.
6. Refrigerate for 1-2 hours, or until the chocolate is completely set and firm.
7. Break the chocolate bark into pieces and serve.

This chocolate almond bark is a delightful treat that provides the perfect balance of sweetness and crunch. The sugar-free dark chocolate satisfies chocolate cravings while being diabetic-friendly, and the almonds add a satisfying crunch with a touch of healthy fats. This is an easy-to-make dessert that’s perfect for holiday snacking or gifting to friends and family.

Diabetic-Friendly Holiday Cranberry Orange Muffins

These cranberry orange muffins are bursting with fresh holiday flavors and are perfectly suited for those managing diabetes. With a combination of sugar substitutes and whole wheat flour, these muffins are a low-glycemic option that doesn’t compromise on flavor. The tart cranberries and sweet orange zest come together in a fragrant and festive muffin.

Ingredients:

• 1 ½ cups whole wheat flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 1 large egg
• ½ cup unsweetened almond milk
• ¼ cup erythritol or stevia sweetener
• 1 tbsp orange zest
• 1 tbsp fresh orange juice
• 1 cup fresh or frozen cranberries

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
2. In a large bowl, whisk together whole wheat flour, almond flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk the egg, almond milk, sweetener, orange zest, and orange juice until well combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the cranberries, being careful not to overmix.
6. Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These cranberry orange muffins are a fragrant and festive treat that’s perfect for holiday breakfasts or as a snack. The combination of tart cranberries and zesty orange gives these muffins a bright, refreshing flavor. By using whole wheat flour and a sugar substitute, these muffins are a diabetic-friendly alternative to more traditional holiday baked goods.

Diabetic-Friendly Holiday Chocolate Peppermint Cookies

These diabetic-friendly chocolate peppermint cookies combine the rich taste of chocolate with the refreshing zing of peppermint, making them an ideal holiday treat. Sweetened with a sugar substitute and made with almond flour, these cookies are a healthier choice for anyone managing their blood sugar levels during the festive season.

Ingredients:

• 1 ½ cups almond flour
• ½ cup unsweetened cocoa powder
• ¼ cup erythritol or stevia sweetener
• 1 tsp baking powder
• ½ tsp peppermint extract
• 1 large egg
• ¼ cup butter, softened
• 2 tbsp unsweetened almond milk
• Crushed sugar-free peppermint candies (for garnish, optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and baking powder.
3. In a separate bowl, beat together the egg, butter, almond milk, and peppermint extract until smooth and creamy.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Press a few crushed sugar-free peppermint candies on top of each cookie (if using).
7. Bake for 8-10 minutes, or until the edges of the cookies are firm.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These chocolate peppermint cookies offer a deliciously festive flavor that’s perfect for the holiday season. The combination of chocolate and peppermint is a classic pairing, and using a sugar substitute ensures that they remain diabetes-friendly. These cookies are an ideal choice for holiday parties or as a sweet gift to share with loved ones.

Diabetic-Friendly Holiday Pecan Pie Bars

These diabetic-friendly pecan pie bars offer the rich, nutty flavor of traditional pecan pie in a more manageable form. With a sugar substitute and a whole-grain crust, these bars are an excellent option for holiday gatherings, offering all the sweetness and crunch without the sugar overload.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup butter, softened
• 1/4 cup erythritol or stevia sweetener
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 large eggs
• 1 cup chopped pecans
• ½ cup sugar-free maple syrup or agave syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
2. In a medium bowl, combine almond flour, butter, sweetener, vanilla extract, and salt. Mix until the dough forms.
3. Press the dough evenly into the bottom of the pan to form a crust. Bake for 10-12 minutes or until golden brown.
4. While the crust is baking, prepare the filling. In a separate bowl, whisk the eggs, sugar-free maple syrup, cinnamon, nutmeg, and vanilla extract together.
5. Stir in the chopped pecans and mix well.
6. Once the crust is done, pour the pecan mixture evenly over the crust and return to the oven.
7. Bake for 20-25 minutes, or until the filling is set and lightly golden.
8. Allow the bars to cool completely before cutting into squares.

These pecan pie bars capture the sweet, nutty flavor of traditional pecan pie, with the added benefit of being low in sugar. The almond flour crust adds a satisfying texture while keeping carbs low. These bars are perfect for a holiday dessert or snack, giving you all the flavor without the spike in blood sugar.

Diabetic-Friendly Holiday Apple Cinnamon Crisp

This diabetic-friendly apple cinnamon crisp is a warm, comforting dessert perfect for chilly holiday nights. With a sugar-free sweetener and a low-carb topping, this version of the classic apple crisp will allow you to enjoy the flavors of the season without worrying about your blood sugar levels.

Ingredients:

• 4 cups peeled and sliced apples (such as Granny Smith)
• ¼ cup erythritol or stevia sweetener
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• ½ cup almond flour
• ¼ cup rolled oats (use gluten-free if needed)
• 2 tbsp butter, melted
• ¼ cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish or use a pie dish.
2. In a large bowl, toss the sliced apples with erythritol, lemon juice, cinnamon, vanilla extract, and cornstarch until evenly coated.
3. Spread the apple mixture evenly in the prepared dish.
4. In a separate bowl, combine the almond flour, oats, melted butter, and chopped nuts to make the topping. Stir until the mixture becomes crumbly.
5. Sprinkle the topping evenly over the apples.
6. Bake for 30-35 minutes or until the apples are tender and the topping is golden brown.
7. Allow to cool slightly before serving.

This apple cinnamon crisp brings a burst of warm, cinnamon-spiced apple flavor without the excess sugar. The low-carb almond flour and oat topping provides just the right amount of crunch, while the walnuts or pecans add a nice nutty richness. This dessert is perfect for those following a diabetic-friendly diet and a great addition to your holiday spread.

Diabetic-Friendly Holiday Gingerbread Cookies

These diabetic-friendly gingerbread cookies are soft, spiced, and sweetened with a sugar substitute. They’re perfect for holiday gatherings, and you can enjoy the delicious ginger, cinnamon, and molasses flavors without worrying about your blood sugar.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 1/8 tsp ground nutmeg
• ½ tsp baking soda
• ¼ tsp salt
• 1 large egg
• 2 tbsp unsweetened applesauce
• ¼ cup erythritol or stevia sweetener
• 1 tbsp molasses (use sparingly for a hint of flavor)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
3. In another bowl, beat together the egg, applesauce, sweetener, and molasses until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. If the dough is too soft, refrigerate for 30 minutes to firm up.
5. Roll the dough between two sheets of parchment paper to about 1/8-inch thickness.
6. Use cookie cutters to shape the dough into gingerbread men or any festive shape you prefer.
7. Place the cookies on the prepared baking sheet and bake for 8-10 minutes or until firm.
8. Allow to cool on a wire rack.

These gingerbread cookies offer all the rich, spicy flavors of traditional gingerbread without the added sugar. The almond flour and coconut flour give them a tender texture, while the sweetener and molasses bring just enough sweetness to satisfy. Enjoy them as a festive snack or as a holiday gift for family and friends.

Diabetic-Friendly Holiday Cranberry Almond Energy Bites

These cranberry almond energy bites are a healthy, no-bake treat that combines the tartness of cranberries with the crunch of almonds, making them the perfect snack for the holidays. With just a touch of sweetness and lots of fiber and protein, they make a great option for those managing their blood sugar.

Ingredients:

• 1 cup almond flour
• ¼ cup unsweetened dried cranberries, chopped
• ½ cup almonds, chopped
• 1 tbsp chia seeds
• 2 tbsp unsweetened almond butter
• 2 tbsp erythritol or stevia sweetener
• 1 tsp vanilla extract
• 1 tbsp unsweetened almond milk

Instructions:

1. In a medium bowl, combine the almond flour, chopped cranberries, chopped almonds, chia seeds, and sweetener.
2. Add the almond butter, vanilla extract, and almond milk to the dry ingredients. Mix well until everything is combined and the mixture sticks together.
3. Roll the mixture into bite-sized balls, about 1 inch in diameter.
4. Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
5. Store in an airtight container in the refrigerator for up to a week.

These cranberry almond energy bites are an easy, diabetic-friendly snack that’s full of healthy fats, protein, and fiber. They’re perfect for a quick energy boost during holiday activities and are easy to customize by adding different nuts or seeds to suit your taste. Enjoy these guilt-free bites as part of your holiday celebrations!

Note: More recipes​ are coming soon!