30+ Delicious Easter Diabetic Cake Recipes for Your Holiday Table

Easter is a time for family gatherings, delicious meals, and, of course, desserts! However, for those managing diabetes, it can be challenging to find sweet treats that satisfy cravings without spiking blood sugar levels.

Fortunately, with the right ingredients and some creativity, you can still indulge in delightful cakes that are both diabetic-friendly and perfect for the holiday celebration.

In this article, we’ll explore over 30 Easter cake recipes that are low in sugar and made with healthier substitutes, so you can enjoy your favorite desserts without compromising your health.

Whether you’re craving a rich chocolate cake, a tangy lemon delight, or a classic carrot cake, there’s something here for everyone to enjoy!

30+ Delicious Easter Diabetic Cake Recipes for Your Holiday Table

With these 30+ Easter diabetic cake recipes, there’s no reason why you can’t have your cake and eat it too – without worrying about your blood sugar levels.

From light and fluffy cakes to rich and indulgent desserts, there’s something for every taste and dietary need.

Whether you prefer fruity, nutty, or chocolatey flavors, these recipes provide delicious alternatives that are as good for your health as they are for your taste buds.

So, this Easter, treat yourself and your loved ones to a selection of sweet, guilt-free cakes that everyone can enjoy. Healthy, tasty, and festive – what more could you ask for?

Low-Carb Carrot Cake with Cream Cheese Frosting

This diabetic-friendly carrot cake is a healthy twist on the traditional Easter treat. Made with almond flour and sweetened with stevia, it offers all the flavors of a classic carrot cake without the sugar spike. The creamy, rich frosting is made with cream cheese and a touch of vanilla, perfect for those following a low-carb or diabetic diet.

Ingredients:

For the cake:

• 2 cups almond flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened applesauce
• 1/2 cup erythritol or stevia
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1/2 cup chopped walnuts (optional)

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsweetened Greek yogurt
• 1/4 cup powdered erythritol or stevia
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a round cake pan with parchment paper.
2. In a large bowl, whisk together almond flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs with the applesauce, erythritol, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
5. Fold in the grated carrots and chopped walnuts.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before frosting.
8. For the frosting, beat together the cream cheese, Greek yogurt, erythritol, and vanilla extract until smooth.
9. Frost the cooled cake and serve.

This low-carb carrot cake offers a delicious and guilt-free option for Easter celebrations, allowing those with diabetes to indulge in a classic dessert without the sugar overload. The use of almond flour keeps the cake light and moist, while the creamy frosting adds a decadent touch. With no added sugars, it’s a perfect dessert to enjoy with friends and family while sticking to your health goals.

Sugar-Free Lemon Poppy Seed Cake

Lemon poppy seed cake is a refreshing and zesty dessert that works wonderfully for Easter. This sugar-free version uses a blend of stevia and monk fruit sweetener to keep the cake sweet without spiking blood sugar. The light, tangy flavor of lemon combined with the crunch of poppy seeds creates a delicious, diabetic-friendly treat.

Ingredients:

For the cake:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup poppy seeds
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup melted coconut oil
• 1/2 cup unsweetened almond milk
• 1/2 cup stevia and monk fruit sweetener blend
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the glaze:

• 1/4 cup powdered stevia or monk fruit
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or round cake pan.
2. In a bowl, combine almond flour, coconut flour, poppy seeds, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted coconut oil, almond milk, sweetener, lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and stir until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Let the cake cool completely before adding the glaze.
7. For the glaze, mix the powdered sweetener, lemon juice, and lemon zest until smooth.
8. Drizzle the glaze over the cooled cake and serve.

This sugar-free lemon poppy seed cake brings a refreshing and light flavor to your Easter table without the guilt. With its naturally sweet ingredients and the zesty taste of lemon, this cake will satisfy your sweet tooth while keeping your blood sugar levels stable. The addition of poppy seeds adds texture and charm, making this cake a perfect dessert for any occasion.

Almond Joy-Inspired Coconut Cake

Inspired by the famous candy bar, this diabetic-friendly coconut cake combines the flavors of coconut, chocolate, and almonds. Made with coconut flour and sweetened with stevia, this cake is low-carb and perfect for those managing their blood sugar levels. The rich frosting, made with coconut cream and cocoa powder, adds a luscious finish to this festive Easter cake.

Ingredients:

For the cake:

• 1 1/2 cups coconut flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 cup stevia or erythritol
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped almonds

For the frosting:

• 1/2 cup coconut cream
• 2 tbsp cocoa powder
• 1/4 cup powdered stevia or erythritol
• 1/4 tsp vanilla extract
• 1/4 cup chopped almonds (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and line a round cake pan.
2. In a large bowl, whisk together the coconut flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, sweetener, and shredded coconut.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Fold in the chopped almonds.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before frosting.
8. For the frosting, mix together the coconut cream, cocoa powder, stevia, and vanilla extract until smooth.
9. Frost the cooled cake and top with chopped almonds.

This almond joy-inspired coconut cake is a fantastic option for Easter, offering the perfect balance of chocolate, coconut, and almonds in a diabetic-friendly recipe. The cake is moist and rich, with a delightful coconut cream frosting that adds a touch of indulgence without the sugar. Whether you’re hosting a special occasion or simply treating yourself, this cake will be a hit among those managing their blood sugar levels, providing a delicious yet healthy dessert.

Diabetic-Friendly Chocolate Hazelnut Cake

This decadent chocolate hazelnut cake is a diabetic-friendly version of a classic favorite, perfect for Easter or any special occasion. Made with almond flour and sweetened with erythritol, it’s low in carbohydrates while offering the rich, indulgent flavor of chocolate and hazelnuts. The velvety chocolate ganache topping adds an extra layer of luxury without raising blood sugar levels.

Ingredients:

For the cake:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 cup erythritol or your preferred sugar substitute
• 1 tsp vanilla extract
• 1/2 cup finely ground hazelnuts
• 1/4 cup unsweetened applesauce

For the ganache:

• 4 oz sugar-free dark chocolate
• 1/4 cup unsweetened almond milk
• 1 tbsp coconut oil

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round cake pan with non-stick spray or line it with parchment paper.
2. In a medium bowl, mix the almond flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, erythritol, and vanilla extract until smooth.
4. Stir in the ground hazelnuts and applesauce.
5. Gradually combine the wet ingredients with the dry ingredients and mix until well combined.
6. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. While the cake is cooling, prepare the ganache. In a small saucepan, melt the sugar-free dark chocolate with almond milk and coconut oil over low heat. Stir until smooth.
8. Once the cake is completely cool, spread the ganache on top and allow it to set before serving.

This chocolate hazelnut cake is rich in flavor and texture, offering a decadent treat for those with diabetes. With its low-carb ingredients and sugar substitute, it provides a healthier alternative to traditional chocolate cakes, ensuring that your Easter dessert doesn’t compromise your health goals. The ganache topping adds a touch of elegance, making this cake a true showstopper that everyone can enjoy.

Coconut Flour Strawberry Shortcake

This diabetic-friendly strawberry shortcake is light, refreshing, and perfect for Easter. Made with coconut flour and sweetened with stevia, it’s a low-carb version of the classic shortcake. Fresh strawberries and a dollop of whipped cream make it feel indulgent, yet it won’t affect your blood sugar levels. A great way to celebrate the season with a healthy twist on a beloved dessert.

Ingredients:

For the cake:

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

For the topping:

• 2 cups fresh strawberries, sliced
• 1 tbsp stevia or erythritol
• 1 cup heavy whipping cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a round cake pan with parchment paper.
2. In a medium bowl, whisk together coconut flour, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, stevia, melted coconut oil, vanilla extract, and almond extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.
6. While the cake is cooling, prepare the topping by tossing the sliced strawberries with stevia and letting them sit for about 10 minutes to release their juices.
7. In a chilled bowl, whip the heavy cream with vanilla extract until stiff peaks form.
8. Once the cake has cooled, cut it into slices, top with strawberries, and add a dollop of whipped cream.

This coconut flour strawberry shortcake brings the flavors of spring to your Easter celebration while keeping your blood sugar levels in check. The combination of fresh strawberries, fluffy whipped cream, and a light coconut flour cake creates a delightful dessert that is both satisfying and healthy. It’s a wonderful way to indulge in a classic treat without the added sugar, making it ideal for anyone following a diabetic-friendly diet.

Almond Butter and Raspberry Cake

This almond butter and raspberry cake is a rich, flavorful dessert that’s both diabetic-friendly and indulgent. The almond butter provides healthy fats, while raspberries add a burst of antioxidants and natural sweetness. Made with almond flour and sweetened with stevia, it’s low in carbs and perfect for an Easter treat that won’t spike your blood sugar levels.

Ingredients:

For the cake:

• 1 cup almond flour
• 1/4 cup almond butter
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup stevia or erythritol
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup fresh raspberries

For the topping:

• 1/4 cup sliced almonds (for garnish)
• 1/4 cup fresh raspberries

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a round cake pan with parchment paper.
2. In a large bowl, combine almond flour, baking powder, and salt.
3. In another bowl, whisk the eggs, almond butter, almond milk, stevia, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the fresh raspberries.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. Allow the cake to cool completely before garnishing.
8. Top the cake with sliced almonds and fresh raspberries just before serving.

The almond butter and raspberry cake is a wonderfully indulgent yet diabetic-friendly dessert that combines the richness of almond butter with the fresh, tart flavor of raspberries. This cake provides a great balance of healthy fats, fiber, and natural sweetness, making it the perfect option for anyone watching their blood sugar levels. With its moist texture and delicious topping, this cake will be a hit at any Easter celebration, offering a delightful treat that everyone can enjoy.

Diabetic-Friendly Lemon Poppy Seed Cake

This lemon poppy seed cake is a refreshing and light dessert that is perfect for springtime or Easter. With a zesty lemon flavor and a subtle crunch from the poppy seeds, this cake is made using almond flour and sweetened with a sugar substitute, making it diabetic-friendly. The addition of Greek yogurt keeps the cake moist while adding protein, and it’s topped with a simple lemon glaze for an extra burst of citrusy goodness.

Ingredients:

For the cake:

• 1 1/2 cups almond flour
• 2 tbsp poppy seeds
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 cup stevia or erythritol
• 1/2 cup Greek yogurt
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract

For the glaze:

• 2 tbsp lemon juice
• 2 tbsp powdered erythritol
• 1 tsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a medium bowl, whisk together the almond flour, poppy seeds, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, stevia, Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. While the cake is cooling, prepare the glaze by whisking together lemon juice, powdered erythritol, and lemon zest in a small bowl.
7. Once the cake has cooled, drizzle the glaze over the top and let it set before slicing.

This lemon poppy seed cake offers a perfect balance of citrusy freshness and a light, moist texture. It’s a delightful diabetic-friendly dessert that can be enjoyed during Easter or any occasion. With almond flour, Greek yogurt, and a sugar substitute, it keeps the carb count low while still delivering on flavor. The lemon glaze adds a touch of sweetness and an extra zing, making this cake both refreshing and satisfying without affecting your blood sugar levels.

Diabetic Carrot Cake with Cream Cheese Frosting

Carrot cake is a classic dessert, and this diabetic-friendly version doesn’t disappoint. Made with almond flour and sweetened with stevia, this carrot cake is moist, flavorful, and full of warm spices. The creamy frosting, made with reduced-fat cream cheese and a sugar substitute, adds the perfect finishing touch. This cake is a great Easter dessert option for those looking to indulge in a traditional favorite without compromising on health.

Ingredients:

For the cake:

• 1 1/2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup stevia or erythritol
• 1/4 cup unsweetened almond milk
• 1 cup grated carrots
• 1/4 cup chopped walnuts (optional)
• 1 tsp vanilla extract

For the cream cheese frosting:

• 8 oz reduced-fat cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 2 tbsp unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, stevia, almond milk, and vanilla extract until smooth.
4. Stir in the grated carrots and walnuts (if using).
5. Combine the wet and dry ingredients and mix until smooth.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
7. While the cake cools, make the frosting by beating together the cream cheese, powdered erythritol, vanilla extract, and almond milk until smooth.
8. Once the cake has cooled completely, spread the cream cheese frosting on top and refrigerate until ready to serve.

This diabetic carrot cake is a healthier take on the classic version, offering the same deliciously spiced flavor and moist texture with far fewer carbs. The cream cheese frosting adds a rich and creamy finish without the added sugar, making it the perfect guilt-free treat. It’s an excellent choice for anyone following a diabetic-friendly diet, offering a satisfying dessert that everyone can enjoy at Easter or any time of the year.

Diabetic-Friendly Almond Raspberry Cake

This almond raspberry cake is a light, flavorful dessert that combines the richness of almond flour with the bright, tangy taste of fresh raspberries. Sweetened with a natural sugar substitute and topped with a light almond-flavored whipped cream, it’s a perfect diabetic-friendly Easter cake. The almond flour provides a nutty, moist base, while the fresh raspberries add a refreshing burst of flavor that’s both satisfying and health-conscious.

Ingredients:

For the cake:

• 1 1/2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup stevia or erythritol
• 1/2 tsp almond extract
• 1 cup fresh raspberries

For the whipped cream:

• 1 cup heavy cream
• 1 tbsp powdered erythritol
• 1/2 tsp almond extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a round cake pan with parchment paper.
2. In a medium bowl, whisk together almond flour, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, stevia, and almond extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the fresh raspberries.
6. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. While the cake is cooling, prepare the whipped cream by beating the heavy cream with powdered erythritol and almond extract until stiff peaks form.
8. Once the cake has cooled, top with whipped cream and additional fresh raspberries.

This almond raspberry cake is a light and refreshing diabetic-friendly option that’s perfect for an Easter celebration. The almond flour base keeps it low-carb while providing a nutty, moist texture, while the raspberries add a burst of natural sweetness and antioxidants. Topped with a fluffy almond-flavored whipped cream, this cake is a satisfying dessert that allows you to indulge in a sweet treat without raising your blood sugar.

Diabetic-Friendly Coconut Flour Easter Cake

This coconut flour Easter cake is a light, fluffy, and sweet option perfect for anyone following a diabetic-friendly diet. Coconut flour is naturally low in carbohydrates and high in fiber, making it an excellent choice for controlling blood sugar levels. This cake is sweetened with a sugar substitute, and the coconut flavor shines through, offering a tropical twist. Topped with a sugar-free vanilla frosting and a sprinkle of shredded coconut, it’s an ideal dessert for Easter celebrations or any occasion.

Ingredients:

For the cake:

• 1 1/2 cups coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 6 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup stevia or erythritol
• 1 tsp vanilla extract
• 1/2 tsp coconut extract (optional)

For the frosting:

• 1 cup heavy cream
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract
• 1/4 cup shredded unsweetened coconut (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a round cake pan with parchment paper.
2. In a medium bowl, whisk together coconut flour, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, stevia, vanilla extract, and coconut extract (if using) until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
6. While the cake cools, make the frosting by whipping the heavy cream with powdered erythritol and vanilla extract until stiff peaks form.
7. Once the cake has cooled, spread the frosting evenly on top and sprinkle with shredded coconut.

This coconut flour Easter cake is a delightful diabetic-friendly dessert that offers the perfect combination of coconut flavor and light texture. By using coconut flour and a sugar substitute, it keeps the carbohydrate content low while still being rich and satisfying. The whipped cream frosting adds a creamy finish, and the shredded coconut topping gives it a festive touch. This cake is a great option for Easter or any occasion when you want a sweet treat without the added sugars.

Diabetic Lemon Blueberry Bundt Cake

This lemon blueberry bundt cake is a diabetic-friendly dessert that is bursting with fresh flavors. The cake is made with a combination of almond flour and a sugar substitute to keep it low-carb, while fresh blueberries and lemon zest add a refreshing burst of sweetness. The cake is moist and dense with a soft crumb, and it’s finished off with a simple glaze that uses stevia as a sweetener. This cake is perfect for Easter, spring gatherings, or as a treat to enjoy with afternoon tea.

Ingredients:

For the cake:

• 2 cups almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 cup stevia or erythritol
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup fresh blueberries (lightly tossed in almond flour to prevent sinking)

For the glaze:

• 2 tbsp lemon juice
• 1/4 cup powdered erythritol
• Zest of 1 lemon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a bundt pan or spray it with non-stick cooking spray.
2. In a large bowl, whisk together almond flour, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, stevia, lemon juice, lemon zest, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared bundt pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. While the cake cools, make the glaze by whisking together lemon juice, powdered erythritol, and lemon zest until smooth.
8. Once the cake has cooled, drizzle the glaze over the bundt cake.

This diabetic lemon blueberry bundt cake is a refreshing and flavorful dessert that is perfect for spring and Easter celebrations. The combination of almond flour and a sugar substitute keeps it low-carb, while the fresh blueberries and lemon add natural sweetness and zest. The glaze provides an extra burst of citrus, making this cake a delightful and satisfying treat that doesn’t spike blood sugar levels. Whether you serve it for a holiday or as a casual dessert, it’s sure to impress.

Diabetic Chocolate Hazelnut Cake

Chocolate and hazelnut are a classic pairing, and this diabetic-friendly chocolate hazelnut cake is a rich and decadent treat that satisfies your sweet tooth without compromising on health. The cake is made with almond flour and sweetened with a sugar substitute, so it’s low in carbs and perfect for anyone with diabetes. The addition of ground hazelnuts provides a nutty flavor and texture, and the chocolate frosting is made with unsweetened cocoa powder and erythritol to keep it sugar-free.

Ingredients:

For the cake:

• 1 1/2 cups almond flour
• 1/2 cup ground hazelnuts
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup stevia or erythritol
• 1 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder

For the chocolate frosting:

• 1/2 cup unsweetened cocoa powder
• 1/4 cup erythritol
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1/4 cup butter (or coconut oil for dairy-free option)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.
2. In a large bowl, whisk together almond flour, ground hazelnuts, baking powder, salt, and cocoa powder.
3. In a separate bowl, whisk the eggs, almond milk, stevia, and vanilla extract until smooth.
4. Combine the wet and dry ingredients and mix until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. While the cake cools, make the frosting by melting the butter or coconut oil in a saucepan over low heat. Add the cocoa powder, erythritol, almond milk, and vanilla extract, and stir until smooth and thickened.
7. Once the cake has cooled, spread the chocolate frosting evenly over the top.

This chocolate hazelnut cake is a rich and indulgent diabetic-friendly dessert that combines the flavors of chocolate and hazelnut in a way that feels like a decadent treat, but without the sugar. The almond flour keeps the cake light while providing a great texture, and the chocolate frosting adds a perfect creamy finish. With the inclusion of ground hazelnuts, this cake offers an added layer of flavor, making it a delightful option for those looking to enjoy a dessert that is both satisfying and health-conscious.

Diabetic-Friendly Carrot Cake with Cream Cheese Frosting

This diabetic-friendly carrot cake is a perfect way to celebrate Easter while keeping your blood sugar levels in check. Made with almond flour and sweetened with erythritol, it provides a moist and flavorful base, enriched with grated carrots, walnuts, and a hint of cinnamon. The cream cheese frosting is sugar-free and complements the cake with its rich, tangy flavor. This dessert brings together the classic flavors of carrot cake while being a healthier choice for those managing diabetes.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup erythritol or stevia
• 1/2 cup unsweetened applesauce
• 1/2 tsp vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 2 tbsp unsweetened almond milk (or heavy cream for a richer option)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk the eggs, erythritol, applesauce, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until combined.
5. Stir in the grated carrots and walnuts (if using).
6. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. While the cake cools, make the frosting by beating the cream cheese, powdered erythritol, and vanilla extract until smooth. Add almond milk to reach a spreadable consistency.
8. Once the cake has cooled, spread the frosting evenly on top.

This diabetic-friendly carrot cake with cream cheese frosting is a perfect Easter dessert that balances the natural sweetness of carrots and the richness of the frosting, all while being mindful of blood sugar levels. The almond flour keeps the cake light and fluffy, while the walnuts add texture and heart-healthy fats. The sugar-free cream cheese frosting is tangy and smooth, completing the cake’s flavor profile. It’s a delicious and guilt-free treat that everyone, whether diabetic or not, will enjoy.

Diabetic Almond Raspberry Cake

This almond raspberry cake combines the nuttiness of almond flour with the sweet-tart flavor of raspberries, making it a perfect low-carb dessert for Easter or any occasion. The almond flour base provides a moist and tender texture, while the fresh raspberries add a burst of natural sweetness. A light glaze made with erythritol adds the finishing touch. This cake is sugar-free and high in fiber, making it a great option for those managing diabetes.

Ingredients:

For the cake:

• 2 cups almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 cup erythritol or stevia
• 1 tsp vanilla extract
• 1 cup fresh raspberries (or frozen, thawed)

For the glaze:

• 2 tbsp powdered erythritol
• 1 tbsp water
• 1/2 tsp lemon juice (optional for extra flavor)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a round cake pan or line with parchment paper.
2. In a large bowl, combine the almond flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, erythritol, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the fresh raspberries, being careful not to break them apart.
6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
7. While the cake cools, make the glaze by whisking together powdered erythritol, water, and lemon juice (if using).
8. Once the cake has cooled, drizzle the glaze over the top.

This almond raspberry cake is a refreshing and diabetic-friendly dessert that balances the nutty flavor of almond flour with the bright, fruity taste of raspberries. The low-carb, high-fiber cake is sweetened with erythritol, making it a safe choice for people managing blood sugar levels. The simple glaze provides a touch of sweetness without the added sugar. This cake is perfect for Easter or any springtime gathering, offering a light and delicious treat that everyone will love.

Diabetic-Friendly Lemon Poppy Seed Cake

The bright citrus flavor of lemon combined with the crunchy texture of poppy seeds makes this diabetic-friendly lemon poppy seed cake an irresistible treat. Made with almond flour and sweetened with erythritol, this cake is low-carb and diabetic-safe. The tartness of lemon complements the nutty richness of almond flour, and the poppy seeds add a delightful texture. The cake is topped with a sugar-free lemon glaze, making it a perfect dessert for Easter or any celebration.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/4 cup poppy seeds
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup erythritol or stevia
• 1/4 cup unsweetened almond milk
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract

For the glaze:

• 1/4 cup powdered erythritol
• 2 tbsp lemon juice
• Zest of 1 lemon (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line with parchment paper.
2. In a large bowl, whisk together almond flour, poppy seeds, baking powder, and salt.
3. In another bowl, whisk together the eggs, erythritol, almond milk, lemon juice, lemon zest, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. While the cake cools, make the glaze by whisking together powdered erythritol and lemon juice until smooth.
7. Once the cake has cooled, drizzle the glaze over the top and sprinkle with additional lemon zest if desired.

This diabetic-friendly lemon poppy seed cake is a light, refreshing, and satisfying dessert that offers a perfect balance of sweetness and tartness. The almond flour keeps it low-carb and provides a tender crumb, while the poppy seeds add a unique texture. The sugar-free glaze provides an extra zing of lemon flavor, making this cake a bright addition to your Easter table or any occasion. It’s a great option for anyone looking for a healthier dessert without sacrificing flavor.

Note: More recipes are coming soon!