28+ Quick & Flavorful Diabetic Cake Dessert Recipes You Can Enjoy Without the Guilt

Living with diabetes doesn’t mean you have to give up all your favorite sweet treats.

If you’re someone with a sweet tooth and want to indulge in cake desserts without worrying about blood sugar spikes, you’re in the right place!

We’ve compiled a list of 28+ diabetic-friendly cake dessert recipes that are low in sugar, easy to make, and absolutely delicious.

From chocolatey indulgences to fruity delights, these recipes will allow you to enjoy the taste of cake while managing your health.

Whether you’re hosting a special occasion or just craving a treat, these desserts are here to prove that you can have your cake and eat it too—guilt-free!

28+ Quick & Flavorful Diabetic Cake Dessert Recipes You Can Enjoy Without the Guilt

Indulging in cake and desserts is one of life’s simple pleasures, and living with diabetes shouldn’t take that away from you.

With these 28+ diabetic cake dessert recipes, you can enjoy all the sweetness and flavors without compromising your health.

Each recipe is carefully crafted with ingredients that are friendly for blood sugar levels, ensuring you can savor every bite without worrying about your diet.

Whether you’re looking for a quick snack, a special celebration cake, or a comforting treat, there’s something for everyone on this list.

So go ahead, treat yourself, and enjoy your sweet moments with these diabetic-friendly delights!

28+ Diabetic Cake Dessert Recipes You Can Enjoy Without the Guilt

Sugar-Free Chocolate Cake

This rich, moist chocolate cake is a perfect treat for those with diabetes. Sweetened with a sugar substitute, it provides the indulgence of chocolate without spiking blood sugar levels. The recipe is simple, quick, and made with ingredients that are commonly available, making it a great option for anyone with a sweet tooth who needs to manage their diabetes.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup cocoa powder (unsweetened)
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup erythritol or other sugar substitute
• 3 large eggs
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ½ cup unsweetened almond milk
• ¼ cup coconut oil (melted)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, cocoa powder, baking soda, salt, and erythritol.
3. In another bowl, whisk together the eggs, applesauce, vanilla extract, almond milk, and melted coconut oil until smooth.
4. Slowly add the wet ingredients to the dry ingredients, stirring until fully combined.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan before removing it. Optionally, top with sugar-free frosting or a dusting of cocoa powder before serving.

This sugar-free chocolate cake is an excellent choice for those looking for a diabetes-friendly dessert. By using almond flour and a sugar substitute, it helps maintain stable blood sugar levels while still offering a decadent, chocolatey treat. The added moisture from the applesauce ensures that the cake stays soft and tender, even without sugar. It can be enjoyed as is or dressed up with some sugar-free frosting for a special occasion.

Low-Carb Lemon Cheesecake

This creamy and tangy low-carb cheesecake is a fantastic diabetic-friendly dessert that uses natural sweeteners and an almond flour crust. With a zesty lemon flavor and smooth texture, it provides a delicious alternative to traditional cheesecake without the carb-heavy ingredients.

Ingredients:

• Crust:
  • 1 ½ cups almond flour
  • ¼ cup melted butter
  • 1 tablespoon erythritol (or another sugar substitute)
  • ½ teaspoon vanilla extract
• Filling:
  • 2 (8 oz) packages cream cheese, softened
  • ¾ cup erythritol
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest and juice of 2 lemons
  • ½ cup sour cream

Instructions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, combine the almond flour, melted butter, erythritol, and vanilla extract. Stir until the mixture comes together and forms a dough.
3. Press the crust mixture into the bottom of the prepared pan to form an even layer.
4. Bake the crust for 8-10 minutes, until golden and fragrant. Remove from the oven and set aside to cool.
5. In a large mixing bowl, beat the cream cheese and erythritol until smooth and creamy.
6. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract, lemon zest, and lemon juice, and mix until fully incorporated.
7. Pour the filling over the cooled crust and smooth it out evenly.
8. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
9. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Afterward, refrigerate for at least 4 hours, preferably overnight, before serving.

This low-carb lemon cheesecake is a light and refreshing dessert that offers a satisfying creamy texture and a bright, citrusy punch. The almond flour crust adds a nutty depth, while the filling stays smooth and luscious, with just enough sweetness from the erythritol. It’s a perfect dessert to serve at any gathering, and it’s sure to impress while being kind to your blood sugar levels.

Coconut Macaroons

These coconut macaroons are a delightful, chewy treat with a subtle sweetness and a crisp outer layer. They’re low in carbs and naturally gluten-free, making them a great option for those managing diabetes. Made with only a handful of ingredients, these macaroons are simple to prepare and can be enjoyed as a snack or dessert.

Ingredients:

• 2 ½ cups unsweetened shredded coconut
• 3 large egg whites
• ½ cup erythritol (or another sugar substitute)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, erythritol, vanilla extract, and salt.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the beaten egg whites into the coconut mixture until just combined.
5. Using a spoon, drop spoonfuls of the mixture onto the prepared baking sheet, shaping them into small mounds.
6. Bake for 15-20 minutes, or until the macaroons are golden brown and firm to the touch.
7. Let the macaroons cool on the baking sheet before transferring them to a wire rack to cool completely.

These coconut macaroons are the perfect combination of sweet, chewy, and crunchy. The erythritol ensures they don’t impact blood sugar, while the coconut provides healthy fats and a satisfying texture. They’re great for people on a low-carb or gluten-free diet and are easy to make in small batches. Whether you’re following a diabetic-friendly diet or just looking for a tasty treat, these macaroons will hit the spot without the guilt.

Almond Flour Banana Bread

This diabetic-friendly banana bread is made with almond flour and natural sweeteners, offering a moist and flavorful alternative to traditional banana bread. The sweetness from the ripe bananas is enhanced with a sugar substitute, ensuring it’s both low in carbs and perfect for those managing blood sugar levels.

Ingredients:

• 2 cups almond flour
• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup unsweetened applesauce
• 1/2 cup erythritol (or another sugar substitute)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the almond flour, baking soda, cinnamon, and salt.
3. In another bowl, mash the bananas and mix them with the eggs, applesauce, erythritol, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. If using, fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This almond flour banana bread is an excellent alternative for those with diabetes looking for a satisfying snack or breakfast option. The almond flour gives the bread a moist texture, while the ripe bananas naturally sweeten the loaf without the need for added sugar. The addition of walnuts adds a touch of crunch, and the subtle cinnamon flavor makes this banana bread feel comforting and indulgent, even without the high sugar content.

Strawberry Chia Seed Pudding

This refreshing and nutritious strawberry chia seed pudding is an easy, no-bake dessert that’s perfect for anyone following a low-sugar or diabetic-friendly diet. Packed with fiber, healthy fats, and antioxidants, it’s a satisfying treat that helps keep blood sugar levels stable.

Ingredients:

• 1 cup unsweetened almond milk
• 1/2 cup fresh strawberries, pureed
• 3 tablespoons chia seeds
• 1 tablespoon erythritol (or another sugar substitute)
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a blender, combine the almond milk, strawberries, erythritol, vanilla extract, and salt. Blend until smooth.
2. Pour the mixture into a bowl or jar, then stir in the chia seeds.
3. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken the pudding.
4. Once ready to serve, stir the pudding to break up any clumps. Optionally, top with fresh strawberry slices or a few extra chia seeds for texture.

This strawberry chia seed pudding is an ideal dessert for people with diabetes, as it’s low in carbs and packed with fiber, which helps regulate blood sugar. The chia seeds provide a lovely, creamy texture while the strawberries offer a natural sweetness. Plus, it’s a quick and easy recipe that you can prepare ahead of time, making it perfect for busy days. It’s a refreshing dessert that feels indulgent but is still light and healthy.

Baked Apple with Cinnamon and Walnuts

Baked apples are a simple yet satisfying dessert that can be enjoyed by those with diabetes. This version uses a natural sweetener and is filled with cinnamon and walnuts, providing both warmth and texture. It’s a cozy treat that feels like comfort food, without the high sugar content.

Ingredients:

• 4 medium apples (such as Granny Smith or Honeycrisp)
• 1/4 cup chopped walnuts
• 1 tablespoon erythritol (or another sugar substitute)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsweetened almond butter (optional)
• 1/4 cup water

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Core the apples, creating a hollow center, and place them in a baking dish.
3. In a small bowl, mix together the walnuts, erythritol, cinnamon, and nutmeg.
4. Stuff the hollowed apples with the walnut mixture, pressing down slightly to pack it in.
5. Drizzle the apples with almond butter (if using) and pour water into the bottom of the baking dish.
6. Cover the dish with foil and bake for 25-30 minutes, or until the apples are tender and the filling is golden brown.
7. Remove the foil and bake for an additional 5-10 minutes to allow the apples to caramelize slightly.
8. Let the apples cool for a few minutes before serving.

This baked apple with cinnamon and walnuts offers a naturally sweet, warm dessert that’s low in sugar and full of fiber. The apples provide a nice, juicy base, while the walnuts add a delightful crunch and healthy fats. The combination of cinnamon and nutmeg creates a cozy, fall-inspired flavor that will make you forget it’s a diabetic-friendly option. This dessert is perfect for anyone seeking a comforting and guilt-free treat.

Coconut Flour Cupcakes

These coconut flour cupcakes are light, fluffy, and perfectly sweetened with a sugar substitute, making them an ideal treat for those with diabetes. Coconut flour is a great low-carb alternative to regular flour, and its natural texture ensures these cupcakes are both tender and satisfying. You can top them with sugar-free frosting or enjoy them on their own.

Ingredients:

• ½ cup coconut flour
• ¼ cup erythritol (or another sugar substitute)
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsweetened almond milk
• ¼ cup melted coconut oil or butter

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the coconut flour, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs and add the vanilla extract, almond milk, and melted coconut oil or butter. Mix well.
4. Combine the wet ingredients with the dry ingredients and stir until a smooth batter forms.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cupcakes cool completely before serving. Optionally, frost with sugar-free frosting or dust with powdered erythritol.

These coconut flour cupcakes are a delicious, light option for anyone with diabetes. Coconut flour’s naturally low-carb properties make these cupcakes a great way to enjoy a classic dessert without spiking blood sugar. The coconut oil adds a subtle richness, and the almond milk keeps the texture light and fluffy. Whether you top them with frosting or enjoy them plain, they’re sure to satisfy your sweet cravings in a healthy way.

Chia and Almond Pudding

This chia and almond pudding is a creamy, nutrient-packed dessert that’s easy to prepare and low in carbs. Made with almond milk and chia seeds, it’s a great source of healthy fats, fiber, and protein. The chia seeds provide a satisfying texture while the almond flavor gives the pudding a mild, nutty sweetness.

Ingredients:

• 1 cup unsweetened almond milk
• 3 tablespoons chia seeds
• 1 tablespoon erythritol (or another sugar substitute)
• ½ teaspoon vanilla extract
• Pinch of salt
• Sliced almonds for garnish (optional)

Instructions:

1. In a medium bowl, combine the almond milk, chia seeds, erythritol, vanilla extract, and a pinch of salt. Stir well.
2. Cover and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken the pudding.
3. Before serving, give the pudding a good stir to break up any clumps and ensure a smooth texture.
4. Optionally, top with sliced almonds or a few fresh berries for added texture and flavor.

This chia and almond pudding is a versatile dessert that offers a perfect balance of creaminess and crunch. The chia seeds swell up in the almond milk to form a pudding-like consistency that’s both filling and nutritious. With the mild sweetness of the erythritol and the nutty almond flavor, this pudding is a satisfying treat that doesn’t compromise on taste or health. It’s a great option for anyone looking for a diabetic-friendly dessert that’s also packed with healthy fats and fiber.

Avocado Chocolate Mousse

This rich and creamy avocado chocolate mousse is a decadent, guilt-free dessert that’s perfect for those with diabetes. The avocado provides a creamy base without the need for heavy cream, while the cocoa powder offers a deep chocolate flavor. Sweetened with a sugar substitute, it’s a low-carb dessert that feels indulgent but is still healthy.

Ingredients:

• 2 ripe avocados, peeled and pitted
• ¼ cup unsweetened cocoa powder
• 2 tablespoons erythritol (or another sugar substitute)
• 1 teaspoon vanilla extract
• Pinch of salt
• ¼ cup unsweetened almond milk (or more for desired consistency)

Instructions:

1. In a food processor or blender, combine the avocados, cocoa powder, erythritol, vanilla extract, and salt.
2. Blend until smooth and creamy, scraping down the sides as necessary.
3. Add the almond milk, one tablespoon at a time, until the mousse reaches your desired consistency.
4. Spoon the mousse into serving dishes and refrigerate for at least 1 hour to allow the flavors to meld and the mousse to firm up.
5. Optionally, garnish with a sprinkle of cocoa powder or a few berries before serving.

This avocado chocolate mousse is a rich, creamy dessert that’s perfect for anyone with a sweet tooth but looking to avoid sugar. The avocado provides a velvety texture that mimics the richness of traditional chocolate mousse, while the cocoa powder delivers a deep, satisfying chocolate flavor. With the sweetness from erythritol and the subtle flavor of vanilla, this mousse is a healthy yet indulgent option for those managing their blood sugar levels. It’s also quick and easy to prepare, making it a great choice for last-minute dessert cravings.

Peanut Butter Chia Energy Bites

These peanut butter chia energy bites are a fantastic diabetic-friendly snack or dessert, packed with protein, healthy fats, and fiber. The combination of peanut butter and chia seeds offers a rich, satisfying texture, while the erythritol provides just the right amount of sweetness without spiking blood sugar.

Ingredients:

• 1 cup natural peanut butter (unsweetened)
• ½ cup chia seeds
• ¼ cup unsweetened coconut flakes
• 1 tablespoon erythritol (or another sugar substitute)
• ½ teaspoon vanilla extract
• ¼ cup unsweetened almond milk
• Pinch of salt

Instructions:

1. In a large bowl, combine the peanut butter, chia seeds, coconut flakes, erythritol, vanilla extract, and salt.
2. Gradually add almond milk to the mixture, stirring until everything is well combined and the mixture holds together.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Place the balls 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 fridge for up to one week.

These peanut butter chia energy bites are a perfect snack for those with diabetes, providing a healthy dose of protein, healthy fats, and fiber. The chia seeds add a subtle crunch while helping to stabilize blood sugar levels. With the natural sweetness from erythritol and the richness of peanut butter, these bites satisfy both your hunger and your sweet cravings. They’re easy to make, portable, and ideal for a quick energy boost.

Cinnamon Almond Porridge

This warm cinnamon almond porridge is a comforting, low-carb breakfast or dessert that’s easy to make and satisfying. It’s sweetened with a sugar substitute and flavored with cinnamon, making it a cozy treat that won’t disrupt your blood sugar levels. You can top it with nuts or berries for an extra texture boost.

Ingredients:

• 1 cup unsweetened almond milk
• 2 tablespoons almond flour
• 2 tablespoons ground flaxseeds
• 1 tablespoon chia seeds
• 1 teaspoon cinnamon
• 1 tablespoon erythritol (or another sugar substitute)
• Pinch of salt
• Sliced almonds or berries for topping (optional)

Instructions:

1. In a small saucepan, combine the almond milk, almond flour, flaxseeds, chia seeds, cinnamon, erythritol, and salt.
2. Cook over medium heat, stirring constantly until the mixture begins to thicken, about 5-7 minutes.
3. Once the porridge reaches a creamy consistency, remove from heat and let it cool for a minute.
4. Serve in bowls and top with sliced almonds or fresh berries if desired.

This cinnamon almond porridge is a delightful, warm dish that provides both comfort and nutrition. The almond flour and flaxseeds give the porridge a thick, creamy texture, while the chia seeds add extra fiber and healthy fats. The cinnamon offers a fragrant spice that enhances the natural sweetness of the erythritol. Whether enjoyed for breakfast or as a dessert, this porridge is a perfect, filling choice for those managing diabetes.

Sugar-Free Raspberry Sorbet

This sugar-free raspberry sorbet is a refreshing and light dessert, perfect for warm weather or a light treat. Made with fresh raspberries and sweetened with erythritol, it’s naturally low in carbs and rich in antioxidants. It’s the perfect way to indulge in something fruity and sweet without the added sugar.

Ingredients:

• 3 cups fresh raspberries
• ¼ cup erythritol (or another sugar substitute)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ cup water

Instructions:

1. In a blender or food processor, combine the raspberries, erythritol, lemon juice, vanilla extract, and water.
2. Blend until smooth, then taste and adjust sweetness if needed.
3. Pour the mixture into a shallow dish or ice cube trays and place in the freezer.
4. Every 30 minutes, use a fork to scrape the mixture to create a flaky, sorbet texture. Continue this process for 2-3 hours, or until the sorbet reaches the desired consistency.
5. Scoop into bowls or serve in chilled glasses.

This sugar-free raspberry sorbet is a refreshing treat that offers all the sweet, tart flavors of fresh raspberries without the added sugar. The erythritol keeps it diabetic-friendly, while the lemon juice adds a nice tang that complements the fruit. The sorbet is naturally rich in antioxidants and low in carbs, making it a perfect option for a cool, guilt-free dessert. Whether served on its own or as a refreshing palate cleanser, it’s a simple and delicious way to enjoy a fruity dessert.

Coconut Macadamia Nut Bars

These coconut macadamia nut bars are a sweet and crunchy treat that’s low in carbs and perfect for a diabetic-friendly snack or dessert. Made with unsweetened coconut flakes and macadamia nuts, these bars are rich in healthy fats and fiber, which help to keep blood sugar levels stable while satisfying your sweet cravings.

Ingredients:

• 1 ½ cups unsweetened shredded coconut
• ½ cup macadamia nuts, chopped
• ¼ cup almond flour
• ¼ cup erythritol (or another sugar substitute)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil, melted
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, chopped macadamia nuts, almond flour, erythritol, and salt.
3. In a separate bowl, whisk the eggs, vanilla extract, and melted coconut oil until well combined.
4. Add the wet ingredients to the dry ingredients and stir until the mixture holds together.
5. Press the mixture evenly into the prepared baking dish.
6. Bake for 15-18 minutes, or until the bars are golden brown and firm to the touch.
7. Let the bars cool completely before cutting them into squares. Store in an airtight container.

These coconut macadamia nut bars are a delicious and satisfying dessert option that’s low in carbs and high in healthy fats. The macadamia nuts provide a rich, buttery flavor that complements the natural sweetness of the coconut, while the erythritol keeps the sugar content low. These bars are perfect for anyone with diabetes who needs a sweet, crunchy snack without the blood sugar spikes.

Zucchini Chocolate Brownies

These zucchini chocolate brownies are a surprisingly healthy and moist treat made with shredded zucchini and a sugar substitute. The zucchini adds moisture and fiber to the brownies, while the cocoa powder delivers a rich, chocolaty flavor. They’re a great way to indulge in a dessert without the guilt.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup cocoa powder (unsweetened)
• 1 cup zucchini, shredded and excess water squeezed out
• 3 large eggs
• ¼ cup erythritol (or another sugar substitute)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Pinch of salt
• ¼ cup unsweetened almond milk
• ¼ cup coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix the almond flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, erythritol, vanilla extract, almond milk, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Fold in the shredded zucchini, ensuring it is evenly distributed throughout the batter.
6. Pour the batter into the prepared baking pan and spread it out evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the brownies cool in the pan before cutting into squares.

These zucchini chocolate brownies are a great way to sneak in some veggies while still enjoying a sweet treat. The zucchini adds moisture and helps reduce the need for added fats, while the cocoa powder provides a deep chocolate flavor. The erythritol ensures the brownies are diabetic-friendly, making them a delicious, low-carb alternative to traditional brownies.

Lemon Coconut Fat Bombs

These lemon coconut fat bombs are a perfect no-bake treat that’s rich in healthy fats and low in carbs. They combine the tangy freshness of lemon with the tropical flavor of coconut, making for a delightful and satisfying bite-sized dessert. These fat bombs help curb sugar cravings and provide sustained energy without the blood sugar spike.

Ingredients:

• 1 cup unsweetened shredded coconut
• ¼ cup coconut oil, melted
• 2 tablespoons erythritol (or another sugar substitute)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the shredded coconut, melted coconut oil, erythritol, lemon juice, lemon zest, vanilla extract, and salt.
2. Stir the mixture until everything is well combined and the coconut is evenly coated with the oil.
3. Scoop tablespoon-sized portions of the mixture and roll them into balls.
4. Place the balls on a parchment-lined baking sheet and refrigerate for at least 1 hour, or until firm.
5. Store the fat bombs in an airtight container in the fridge for up to one week.

These lemon coconut fat bombs are a deliciously refreshing treat that’s full of healthy fats to help keep you satisfied. The coconut oil provides a good source of energy, while the erythritol ensures the treat is low in carbs and safe for those with diabetes. The lemon juice and zest give the fat bombs a bright, zesty flavor that’s perfect for a sweet and tangy snack or dessert.

Note: More recipes are coming soon!