25+ Delightful Sunday Diabetic Almond Flour Recipes to Impress

Sundays are perfect for relaxing, enjoying some quiet time, and indulging in a little homemade treat.

But for those managing diabetes, finding sweet and savory recipes that don’t spike blood sugar can be challenging.

That’s where almond flour comes in! A popular low-carb, gluten-free alternative to traditional flour, almond flour is perfect for creating diabetic-friendly recipes that are both delicious and satisfying.

In this blog post, we’ll explore 25+ Sunday diabetic almond flour recipes that will help you enjoy your weekend without worrying about blood sugar spikes.

From breakfast options to sweet desserts and savory snacks, these recipes use almond flour as the base to keep them low-carb and diabetes-friendly, while still delivering rich flavors.

Whether you’re baking muffins, cookies, cakes, or savory bread, these recipes will ensure that you can still enjoy the flavors of Sunday without compromising on your health goals.

25+ Delightful Sunday Diabetic Almond Flour Recipes to Impress

Almond flour is a versatile and healthy option for anyone living with diabetes, and these 25+ Sunday diabetic almond flour recipes prove that managing blood sugar levels doesn’t mean you have to sacrifice taste.

From decadent desserts to light and fluffy breakfast treats, these recipes are perfect for anyone looking to enjoy low-carb, gluten-free meals that are also diabetic-friendly.

Whether you’re baking for yourself or preparing treats for your family, these recipes will ensure that your Sunday indulgences are both nutritious and delicious.

So, get your oven ready, and let’s dive into the world of almond flour baking for a healthier, sweeter Sunday!

Almond Flour Blueberry Muffins

Start your Sunday morning with these fluffy Almond Flour Blueberry Muffins. They are packed with fresh blueberries, providing a burst of sweetness, while almond flour keeps them low in carbs and rich in nutrients. Ideal for diabetics, these muffins are a guilt-free indulgence that pairs wonderfully with coffee or tea.

Ingredients

• 2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup granulated erythritol or stevia
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, whisk together almond flour, erythritol, and baking powder.
3. In another bowl, beat eggs, almond milk, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry mixture until well incorporated.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool and enjoy warm or at room temperature.

These Almond Flour Blueberry Muffins are a delightful way to start your day with a healthy, diabetes-conscious breakfast. With their sweet blueberry flavor and soft texture, they’ll quickly become a family favorite.

Almond Flour Pancakes

Transform your Sunday breakfast routine with these fluffy Almond Flour Pancakes. Designed specifically for diabetics, these pancakes are low in carbs and high in protein, making them a nourishing and satisfying way to kick off your day.

Ingredients

• 1 1/2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• A pinch of salt

Instructions

1. In a medium bowl, whisk together almond flour, baking powder, and salt.
2. In another bowl, beat eggs, almond milk, coconut oil, and vanilla extract.
3. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.
4. Heat a non-stick skillet over medium heat and lightly grease with oil or butter.
5. Pour 1/4 cup of batter onto the skillet and cook until bubbles form on the surface. Flip and cook until golden brown on both sides.
6. Repeat with remaining batter. Serve with sugar-free syrup or fresh berries.

These Almond Flour Pancakes are a comforting, diabetes-friendly breakfast option. Their soft texture and subtle sweetness make them perfect for a cozy Sunday brunch.

Almond Flour Chocolate Chip Cookies

End your Sunday on a sweet note with these Almond Flour Chocolate Chip Cookies. Packed with sugar-free chocolate chips and a nutty almond base, these cookies are a diabetic-friendly treat that satisfies your cravings without spiking blood sugar levels.

Ingredients

• 2 cups almond flour
• 1/4 cup granulated erythritol
• 1/4 cup sugar-free chocolate chips
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 large egg

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, erythritol, baking soda, and salt.
3. In another bowl, whisk together the egg, melted coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients, then fold in the sugar-free chocolate chips.
5. Scoop out tablespoon-sized portions of dough and place them on the baking sheet, flattening slightly.
6. Bake for 10-12 minutes or until golden brown.
7. Let cool before serving.

These Almond Flour Chocolate Chip Cookies are the perfect ending to a Sunday well spent. They’re sweet, crunchy, and completely diabetes-friendly, making them an excellent dessert option for anyone aiming to enjoy a healthy lifestyle.

Almond Flour Banana Bread

Banana bread is a classic comfort food, and this diabetic-friendly version using almond flour is the perfect Sunday treat. Packed with the natural sweetness of ripe bananas and the richness of almond flour, this bread is low in carbs but high in flavor. It’s a great way to indulge without worrying about blood sugar spikes.

Ingredients

• 2 ripe bananas, mashed
• 2 cups almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or your preferred sugar substitute
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp cinnamon
• A pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or non-stick spray.
2. In a large bowl, mash the ripe bananas with a fork until smooth.
3. Add the eggs, almond milk, erythritol, and vanilla extract to the mashed bananas and stir to combine.
4. In a separate bowl, whisk together the almond flour, baking powder, cinnamon, and salt.
5. Gradually fold the dry ingredients into the wet ingredients until fully combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the banana bread to cool before slicing and serving.

This Almond Flour Banana Bread is a healthy twist on a beloved classic. With its moist texture and hint of cinnamon, it’s perfect for a weekend breakfast or a satisfying snack. The combination of ripe bananas and almond flour creates a low-carb option that still feels indulgent, making it ideal for those managing diabetes.

Almond Flour Zucchini Bread

Zucchini bread made with almond flour is a delicious, low-carb alternative to traditional recipes. The zucchini adds moisture and a subtle flavor, while the almond flour provides a nutty richness. This diabetic-friendly treat is packed with nutrients and perfect for a Sunday morning or afternoon snack.

Ingredients

• 2 cups almond flour
• 1 medium zucchini, grated
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or stevia
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• A pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
2. Grate the zucchini and squeeze out any excess moisture with a clean towel or paper towel.
3. In a large bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
4. In another bowl, beat the eggs, almond milk, erythritol, and vanilla extract until smooth.
5. Stir the wet ingredients into the dry ingredients, then fold in the grated zucchini.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool before slicing and enjoying.

This Almond Flour Zucchini Bread is a great way to incorporate more veggies into your diet without sacrificing flavor. Its moist, tender crumb and subtly sweet taste make it the perfect choice for a diabetic-friendly Sunday treat. Enjoy it as a breakfast bread or a light dessert.

Almond Flour Apple Cinnamon Scones

These Almond Flour Apple Cinnamon Scones are a delightful, low-carb alternative to traditional scones. They combine the tartness of fresh apples with the warmth of cinnamon, all held together by the nutty richness of almond flour. This recipe offers a delicious and healthy way to enjoy a baked good without the guilt.

Ingredients

• 2 cups almond flour
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1/4 cup erythritol or another preferred sweetener
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• A pinch of salt
• 1 small apple, peeled and diced

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the applesauce, egg, erythritol, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the diced apples.
6. Scoop spoonfuls of dough onto the baking sheet and shape them into scones.
7. Bake for 15-18 minutes, or until golden brown.
8. Allow the scones to cool before serving.

These Almond Flour Apple Cinnamon Scones are a wonderful way to enjoy a cozy, diabetic-friendly treat. The natural sweetness of apples paired with cinnamon creates a perfect balance of flavors, making these scones an ideal option for a Sunday morning snack or a light dessert.

Almond Flour Coconut Flour Muffins

These Almond Flour Coconut Flour Muffins are the perfect blend of two low-carb, gluten-free flours, creating a soft and fluffy muffin. With the richness of almond flour and the lightness of coconut flour, these muffins are low in carbs but high in flavor, making them a wonderful diabetic-friendly option for your Sunday breakfast or snack.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1/4 cup erythritol or preferred sweetener
• 1 tsp vanilla extract
• 1 tsp baking powder
• A pinch of salt
• Optional: 1/4 cup unsweetened shredded coconut

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, erythritol, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. If desired, fold in the shredded coconut for added texture.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool before serving.

These Almond Flour Coconut Flour Muffins are light, moist, and full of flavor, making them an ideal choice for anyone managing diabetes. The combination of almond flour and coconut flour provides a great texture, and the muffins are sweetened just enough to satisfy your cravings without causing blood sugar spikes.

Almond Flour Cinnamon Swirl Bread

This Almond Flour Cinnamon Swirl Bread is a delightful, low-carb treat that brings the warmth of cinnamon into every bite. With the richness of almond flour and the swirl of sweet cinnamon filling, it’s perfect for a Sunday afternoon snack or a diabetic-friendly breakfast.

Ingredients

• 2 cups almond flour
• 1/4 cup erythritol or stevia
• 1 tsp baking powder
• 1/2 tsp cinnamon (for the bread)
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted
• For the cinnamon swirl: 1 tbsp cinnamon and 2 tbsp erythritol

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a medium bowl, mix together the almond flour, erythritol, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the eggs, almond milk, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour half of the batter into the loaf pan, then sprinkle with the cinnamon-sugar mixture.
6. Top with the remaining batter and swirl the cinnamon mixture gently with a knife to create the cinnamon swirl.
7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
8. Let the bread cool before slicing.

This Almond Flour Cinnamon Swirl Bread combines a soft, moist texture with a sweet, cinnamon flavor that makes it the perfect diabetic-friendly treat for your Sunday. The cinnamon swirl adds a comforting touch to every slice, and it’s low in carbs, so you can indulge without worrying about your blood sugar levels.

Almond Flour Pumpkin Bread

This Almond Flour Pumpkin Bread is a perfect way to bring a bit of fall into your Sunday. It’s packed with the natural sweetness of pumpkin and the warm flavors of cinnamon and nutmeg, making it a delicious and healthy treat for diabetics. With almond flour, it’s low-carb and high in protein, making it a great option for managing blood sugar.

Ingredients

• 2 cups almond flour
• 1/2 cup erythritol or preferred sugar substitute
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking soda
• A pinch of salt
• 2 large eggs
• 1 cup pure pumpkin puree (unsweetened)
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup coconut oil, melted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine almond flour, erythritol, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, pumpkin puree, almond milk, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool before slicing.

This Almond Flour Pumpkin Bread is a wholesome, low-carb treat that brings a comforting autumn flavor to your Sunday morning. With the richness of pumpkin and the warm spices, it’s a perfect diabetic-friendly alternative to traditional pumpkin bread. Enjoy it as a snack or as part of your breakfast with a cup of tea or coffee.

Almond Flour Blueberry Muffins

These Almond Flour Blueberry Muffins are a perfect Sunday breakfast or snack. Bursting with fresh blueberries and made with low-carb almond flour, they provide a delicious way to start the day without spiking blood sugar. They’re fluffy, naturally sweet, and great for those on a diabetic-friendly diet.

Ingredients

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• A pinch of salt
• 1/4 cup erythritol or your preferred sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1/4 cup coconut oil, melted

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the almond flour, baking powder, baking soda, salt, and erythritol.
3. In another bowl, whisk together the eggs, almond milk, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the fresh blueberries, being careful not to crush them.
6. Spoon the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool before serving.

These Almond Flour Blueberry Muffins are a perfect combination of sweetness and nutrition. With the juicy blueberries and almond flour base, they’re a great diabetic-friendly option for breakfast or an afternoon snack. The muffins are soft and moist, providing a satisfying treat that won’t affect your blood sugar.

Almond Flour Lemon Poppy Seed Cake

This Almond Flour Lemon Poppy Seed Cake is a refreshing, tangy, and delicious low-carb dessert that’s perfect for a Sunday treat. The zesty lemon and crunchy poppy seeds pair beautifully with the richness of almond flour, making it a great diabetic-friendly alternative to traditional cakes.

Ingredients

• 2 cups almond flour
• 1/4 cup erythritol or preferred sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp poppy seeds

Instructions

1. Preheat your oven to 350°F (175°C) and grease a cake pan or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, coconut oil, lemon zest, and lemon juice.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Stir in the poppy seeds.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool before slicing and serving.

This Almond Flour Lemon Poppy Seed Cake is a light, refreshing, and tangy dessert that is perfect for anyone watching their blood sugar. The citrusy flavor of lemon pairs wonderfully with the crunch of poppy seeds, making this cake an elegant treat for a Sunday gathering or a sweet afternoon snack.

Almond Flour Chocolate Chip Cookies

These Almond Flour Chocolate Chip Cookies are a delicious low-carb alternative to the classic chocolate chip cookie. With almond flour as the base and sugar substitutes to keep them diabetic-friendly, these cookies provide a sweet indulgence that won’t cause blood sugar spikes.

Ingredients

• 2 cups almond flour
• 1/4 cup erythritol or another sugar substitute
• 1/2 tsp baking soda
• A pinch of salt
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips
• 1 large egg

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, erythritol, baking soda, and salt.
3. In another bowl, whisk together the almond milk, coconut oil, vanilla extract, and egg.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the sugar-free chocolate chips.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool before enjoying.

These Almond Flour Chocolate Chip Cookies are a guilt-free way to satisfy your sweet tooth without worrying about blood sugar. They’re chewy, soft, and full of rich chocolate flavor, making them a perfect diabetic-friendly treat for any time of day. Whether as an after-dinner dessert or a midday snack, they’re sure to be a hit.

Almond Flour Cinnamon Rolls

These Almond Flour Cinnamon Rolls are a perfect Sunday morning treat. Soft, sweet, and full of warm cinnamon flavor, they are low in carbs and sugar, making them a delicious and diabetic-friendly alternative to traditional cinnamon rolls. The almond flour base gives them a great texture while keeping them gluten-free.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup erythritol or preferred sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp ground cinnamon
• 2 tbsp butter, melted (for the filling)
• 1/4 cup erythritol (for the cinnamon-sugar filling)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Roll the dough out between two sheets of parchment paper into a rectangle shape.
6. Brush the rolled dough with melted butter, then sprinkle with cinnamon and erythritol.
7. Carefully roll the dough into a log and cut into individual rolls.
8. Place the rolls in the prepared baking pan and bake for 20-25 minutes, or until golden brown.
9. Allow to cool slightly before serving.

These Almond Flour Cinnamon Rolls are soft, fluffy, and full of the comforting flavor of cinnamon. Made with a combination of almond and coconut flour, they are perfect for those who need a diabetic-friendly version of a beloved classic. Enjoy them with a cup of coffee or tea for a perfect Sunday morning.

Almond Flour Banana Bread

This Almond Flour Banana Bread is a healthy and moist treat that satisfies your craving for something sweet while being diabetic-friendly. The almond flour gives it a rich texture, and the natural sweetness of ripe bananas adds the perfect touch of flavor. This bread is great for breakfast or as an afternoon snack.

Ingredients

• 2 cups almond flour
• 2 ripe bananas, mashed
• 1/4 cup erythritol or preferred sweetener
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup walnuts or almonds (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
3. In another bowl, mash the bananas and then mix in the eggs, almond milk, vanilla extract, and erythritol.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the walnuts or almonds, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool before slicing and serving.

This Almond Flour Banana Bread is moist, flavorful, and naturally sweetened with ripe bananas. It’s a great way to enjoy a diabetic-friendly version of a classic breakfast bread. Packed with healthy fats and protein from the almond flour, it makes a perfect snack for anyone looking to manage their blood sugar levels while enjoying a delicious treat.

Almond Flour Cheesecake Bars

These Almond Flour Cheesecake Bars are a decadent yet diabetic-friendly dessert. The almond flour crust provides a light, nutty base, while the creamy cheesecake filling is rich and smooth. These bars are naturally low in carbs and sugar, making them an ideal sweet treat for those with diabetes.

Ingredients

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 2 tbsp erythritol or preferred sweetener
• 1/4 cup melted butter

For the filling:

• 16 oz cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup erythritol or preferred sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional)

Instructions

1. Preheat your oven to 325°F (160°C) and line a baking dish with parchment paper.
2. In a medium bowl, combine the almond flour, shredded coconut, erythritol, and melted butter. Stir until the mixture resembles coarse crumbs.
3. Press the mixture into the bottom of the prepared baking dish to form the crust.
4. Bake the crust for 8-10 minutes, or until lightly golden.
5. While the crust is baking, prepare the filling by beating the cream cheese, sour cream, erythritol, eggs, vanilla extract, and lemon juice (if using) in a large bowl until smooth and creamy.
6. Pour the cheesecake filling over the baked crust and spread evenly.
7. Bake for 25-30 minutes, or until the center is set and the edges are slightly golden.
8. Allow the cheesecake bars to cool, then refrigerate for at least 2 hours before slicing into bars and serving.

These Almond Flour Cheesecake Bars are rich, creamy, and perfect for anyone looking for a diabetic-friendly dessert. With a crunchy almond flour crust and a smooth, tangy cheesecake filling, they’re the ideal treat to enjoy after a meal or as a special Sunday snack. The use of almond flour keeps the carb count low, so you can indulge without worrying about blood sugar spikes.

Note: More recipes are coming soon!