35+ Delicious Friday Diabetic Baking Recipes to Enjoy Every Feast

Fridays are the perfect day to unwind and treat yourself to something sweet after a long week of hard work.

But if you’re living with diabetes, finding the right dessert that’s both delicious and blood sugar-friendly can be a challenge.

Thankfully, the world of diabetic baking has come a long way, offering a variety of mouthwatering options that satisfy your sweet tooth without spiking your blood sugar.

Whether you’re craving cookies, cakes, or energy bites, there are endless possibilities for indulging in diabetes-friendly desserts that are as tasty as they are healthy.

We’ve gathered over 35 Friday diabetic baking recipes that are low in sugar, high in flavor, and perfect for your weekend cravings.

From rich chocolate treats to refreshing fruit-based desserts, these recipes use alternative sweeteners and wholesome ingredients to create guilt-free delights.

35+ Delicious Friday Diabetic Baking Recipes to Enjoy Every Feast

Eating well doesn’t mean you have to give up on your favorite treats.

These 35+ diabetic baking recipes offer a healthier way to enjoy desserts that fit into your diabetes management plan while still satisfying your cravings.

By using alternative sweeteners and wholesome ingredients like almond flour, coconut oil, and chia seeds, you can create mouthwatering desserts that won’t disrupt your blood sugar levels.

Whether you’re hosting a Friday night gathering or simply treating yourself, these recipes will help you indulge without the guilt.

As you explore these diabetic-friendly baking recipes, remember that healthy eating is all about balance and enjoying foods that nourish your body.

With the right ingredients, you can enjoy every Friday with a sweet treat that aligns with your health goals.

Cinnamon Almond Biscotti

For a delightful Friday treat, these cinnamon almond biscotti are perfect for those managing diabetes. With a crunchy texture and a subtly sweet flavor, they pair wonderfully with tea or coffee, offering a guilt-free way to indulge. Made with almond flour and a touch of cinnamon, these biscotti are lower in carbs and provide a satisfying crunch with every bite.

Ingredients:

• 1 ½ cups almond flour
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 large egg
• 2 tablespoons erythritol or a similar sugar substitute
• 1 teaspoon vanilla extract
• ¼ cup chopped almonds

Instructions:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the egg, erythritol, and vanilla extract. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
4. Fold in the chopped almonds.
5. Shape the dough into a log about 12 inches long and 3 inches wide on the prepared baking sheet.
6. Bake for 20 minutes or until firm. Let the log cool for 10 minutes, then slice it into ½-inch-wide pieces.
7. Lay the slices flat on the baking sheet and bake for an additional 10–12 minutes on each side, or until golden and crisp.
8. Let the biscotti cool completely before serving.

These cinnamon almond biscotti are not only delicious but also packed with healthy fats and protein, making them a fantastic snack for maintaining blood sugar levels. Enjoy them as a crunchy companion to your afternoon tea.

Blueberry Oat Muffins

Blueberry oat muffins are a wholesome and satisfying option for a diabetic-friendly dessert or breakfast. These muffins are packed with fiber from the oats and natural sweetness from fresh blueberries. Perfectly moist and tender, they deliver both flavor and nutrition without spiking blood sugar levels.

Ingredients:

• 1 cup old-fashioned oats
• 1 cup unsweetened almond milk
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons melted coconut oil
• 2 tablespoons erythritol or a similar sugar substitute
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup fresh blueberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a small bowl, combine the oats and almond milk. Let them soak for 10 minutes.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, mix the coconut oil, erythritol, egg, and vanilla extract. Stir in the soaked oats.
5. Gradually combine the wet ingredients with the dry ingredients, mixing just until incorporated. Fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in the tin for 5 minutes before transferring to a wire rack.

These muffins offer a soft, fruity experience with every bite. The combination of oats and blueberries creates a fiber-rich snack that’s both nutritious and delicious.

Sugar-Free Chocolate Brownies

Who says you can’t enjoy chocolate on a diabetic-friendly diet? These sugar-free brownies are rich, fudgy, and utterly satisfying. Using cocoa powder and a sugar substitute, this recipe creates a decadent treat that you can savor without guilt.

Ingredients:

• 1 cup almond flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup melted butter or coconut oil
• ½ cup erythritol or a similar sugar substitute
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
2. In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, mix the melted butter, erythritol, eggs, and vanilla extract. Stir until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until fully combined.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 18–20 minutes, or until the edges are set but the center is slightly fudgy.
7. Let the brownies cool completely in the pan before cutting them into squares.

These sugar-free chocolate brownies are perfect for curbing chocolate cravings. The rich cocoa flavor and moist texture make them an ideal dessert to end your week on a sweet note.

Pumpkin Spice Cookies

Pumpkin spice cookies are soft, fragrant, and perfectly spiced, making them an excellent treat for a cozy Friday. With natural sweetness from pumpkin puree and a touch of warm spices, these cookies are diabetes-friendly and full of seasonal charm.

Ingredients:

• 1 ½ cups almond flour
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ⅓ cup pumpkin puree (unsweetened)
• 2 tablespoons melted coconut oil
• 3 tablespoons erythritol or a similar sugar substitute
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together almond flour, baking powder, cinnamon, ginger, nutmeg, and salt.
3. In another bowl, mix the pumpkin puree, coconut oil, erythritol, and vanilla extract.
4. Gradually fold the dry ingredients into the wet ingredients until a soft dough forms.
5. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten slightly.
6. Bake for 12–15 minutes or until the edges are golden.
7. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.

These cookies are a comforting and delicious way to celebrate the flavors of fall while keeping blood sugar levels in check. Perfect for sharing or savoring with a cup of tea.

Lemon Poppy Seed Loaf

Bright and zesty, this lemon poppy seed loaf is a refreshing Friday treat that’s low in carbs and full of flavor. The tangy lemon glaze adds a touch of sweetness without any sugar, making it a delightful addition to your day.

Ingredients:

• 1 ½ cups almond flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 2 tablespoons poppy seeds
• ¼ teaspoon salt
• 3 large eggs
• ¼ cup melted butter
• ¼ cup erythritol or a similar sugar substitute
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together almond flour, baking powder, baking soda, poppy seeds, and salt.
3. In another bowl, beat the eggs, melted butter, erythritol, vanilla extract, lemon zest, and lemon juice.
4. Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.

This lemon poppy seed loaf is light, fragrant, and perfect for any time of the day. Its refreshing flavor makes it a crowd-pleaser while staying diabetes-friendly.

Coconut Flour Pancakes

Treat yourself to these fluffy and satisfying coconut flour pancakes. They’re low in carbs and high in fiber, making them a great breakfast or snack option for those managing diabetes. Top them with fresh berries or a dollop of Greek yogurt for a special touch.

Ingredients:

• ¼ cup coconut flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• 1 tablespoon erythritol or a similar sugar substitute
• 1 teaspoon vanilla extract
• 1 tablespoon melted butter

Instructions:

1. In a bowl, whisk together coconut flour, baking powder, and salt.
2. In another bowl, beat the eggs, almond milk, erythritol, vanilla extract, and melted butter.
3. Gradually add the dry ingredients to the wet ingredients, whisking until smooth. Let the batter rest for 5 minutes.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour 2–3 tablespoons of batter onto the skillet for each pancake. Cook for 2–3 minutes per side until golden.
6. Repeat with the remaining batter.

Soft, fluffy, and versatile, these pancakes are an ideal way to start or end your day with something sweet yet healthy.

Raspberry Chia Jam Bars

These raspberry chia jam bars are a layered delight combining a buttery almond crust and a fruity topping. Packed with fiber and natural sweetness, they’re a diabetes-friendly dessert that feels indulgent without being heavy.

Ingredients:

• For the Crust:
  • 1 ½ cups almond flour
  • ¼ cup melted butter
  • 2 tablespoons erythritol or a similar sugar substitute
  • 1 teaspoon vanilla extract
• For the Raspberry Chia Jam:
  • 1 cup fresh or frozen raspberries
  • 1 tablespoon chia seeds
  • 1 tablespoon erythritol
  • 1 teaspoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a small baking dish with parchment paper.
2. Prepare the jam by simmering raspberries in a small pot over low heat until softened. Mash with a fork and stir in chia seeds, erythritol, and lemon juice. Let it cool and thicken.
3. In a bowl, mix almond flour, melted butter, erythritol, and vanilla extract to form a dough. Press the dough evenly into the prepared dish.
4. Bake the crust for 10 minutes until slightly golden. Let it cool.
5. Spread the raspberry chia jam over the cooled crust.
6. Bake for an additional 5 minutes, then cool completely before slicing into bars.

These bars are the perfect blend of buttery richness and fruity brightness. They make an elegant dessert or snack that’s as nourishing as it is delicious.

Almond Joy Fat Bombs

For a Friday treat that satisfies your sweet tooth without the sugar rush, these Almond Joy fat bombs are a fantastic choice. Combining the flavors of chocolate, almond, and coconut, they offer a rich and indulgent experience that’s perfect for those managing diabetes. These little bites are packed with healthy fats and provide a quick energy boost.

Ingredients:

• ½ cup unsweetened shredded coconut
• ¼ cup almond butter
• 2 tablespoons coconut oil
• 2 tablespoons erythritol or a similar sugar substitute
• 1 teaspoon vanilla extract
• 10 whole almonds
• 2 tablespoons unsweetened cocoa powder

Instructions:

1. In a small bowl, mix the shredded coconut, almond butter, coconut oil, erythritol, and vanilla extract. Stir until well combined.
2. Scoop the mixture into silicone molds or ice cube trays, pressing it down to form a solid base.
3. Top each fat bomb with a whole almond.
4. Melt the cocoa powder with a bit of coconut oil and drizzle it over the tops of the fat bombs.
5. Freeze for 1–2 hours or until firm.
6. Once frozen, pop the fat bombs out of the molds and store them in an airtight container in the freezer.

These Almond Joy fat bombs are a perfect combination of creamy, crunchy, and sweet without the sugar. They make a great snack for managing cravings while supporting blood sugar control.

Avocado Chocolate Mousse

This creamy and rich avocado chocolate mousse is a decadent dessert that’s not only low in sugar but also packed with healthy fats. The avocado base creates a smooth, velvety texture, while cocoa powder adds deep chocolate flavor, making it the perfect indulgence for anyone on a diabetic-friendly diet.

Ingredients:

• 2 ripe avocados
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons erythritol or a similar sugar substitute
• 1 teaspoon vanilla extract
• ¼ cup unsweetened almond milk
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, erythritol, vanilla extract, almond milk, and a pinch of salt.
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Taste and adjust sweetness, adding more erythritol if desired.
4. Spoon the mousse into serving dishes and refrigerate for at least 1 hour to chill.
5. Serve with fresh berries or a sprinkle of shredded coconut, if desired.

This avocado chocolate mousse is an ideal dessert for satisfying your chocolate cravings without the added sugar. It’s rich, creamy, and full of heart-healthy fats that keep blood sugar levels steady.

Chia Seed Pudding with Cinnamon Apples

Chia seed pudding is an excellent diabetic-friendly dessert or breakfast option, and when paired with cinnamon apples, it becomes an irresistible fall-inspired treat. The chia seeds provide a good source of omega-3s and fiber, while the cinnamon apples add a touch of natural sweetness.

Ingredients:

• For the Chia Pudding:
  • 1 cup unsweetened almond milk
  • 3 tablespoons chia seeds
  • 1 teaspoon vanilla extract
  • 2 tablespoons erythritol or a similar sugar substitute
• For the Cinnamon Apples:
  • 2 medium apples, peeled and diced
  • 1 teaspoon ground cinnamon
  • 1 tablespoon erythritol or a similar sugar substitute
  • 1 teaspoon lemon juice

Instructions:

1. In a bowl, combine the almond milk, chia seeds, vanilla extract, and erythritol. Stir well and refrigerate for at least 2 hours or overnight to allow the pudding to set.
2. For the cinnamon apples, heat a small pan over medium heat. Add the diced apples, cinnamon, erythritol, and lemon juice.
3. Cook for 5–7 minutes, stirring occasionally, until the apples are tender and the cinnamon mixture thickens slightly.
4. To serve, spoon the chia pudding into bowls and top with the cinnamon apples.

This chia seed pudding with cinnamon apples offers a warm and cozy treat that’s both healthy and filling. The chia pudding provides a smooth base, while the cinnamon apples add a delightful sweetness, making it a perfect dessert for a diabetic-friendly diet.

Coconut Macaroons

These coconut macaroons are an easy and delicious diabetic-friendly treat that’s low in sugar and high in healthy fats. With only a few ingredients, they’re quick to prepare and offer a satisfying bite. The natural sweetness of coconut shines through, making these macaroons a perfect Friday indulgence.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 large egg whites
• 2 tablespoons erythritol or a similar sugar substitute
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk the egg whites with erythritol, vanilla extract, and a pinch of salt until they form stiff peaks.
3. Gently fold in the shredded coconut until the mixture is well combined.
4. Use a spoon or your hands to form small mounds of the coconut mixture and place them on the prepared baking sheet.
5. Bake for 12–15 minutes or until the macaroons are golden brown.
6. Let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These coconut macaroons are a light, chewy, and flavorful treat. They’re ideal for satisfying your sweet cravings without affecting your blood sugar levels, making them a great option for a diabetic-friendly snack.

Peanut Butter Coconut Energy Balls

These peanut butter coconut energy balls are the perfect diabetic-friendly snack to fuel you through your day. Packed with healthy fats, protein, and fiber, they offer a satisfying and energizing treat that’s easy to make and perfect for when you need a quick bite.

Ingredients:

• ½ cup natural peanut butter
• ¼ cup unsweetened shredded coconut
• 2 tablespoons chia seeds
• 2 tablespoons erythritol or a similar sugar substitute
• 1 tablespoon ground flaxseed
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions:

1. In a mixing bowl, combine the peanut butter, shredded coconut, chia seeds, erythritol, flaxseed, vanilla extract, and salt.
2. Stir well until the ingredients are fully combined. If the mixture is too dry, add a small amount of water to reach a dough-like consistency.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
5. Store the energy balls in an airtight container in the fridge for up to 1 week.

These peanut butter coconut energy balls are rich in healthy fats and fiber, making them an ideal snack for stabilizing blood sugar levels while keeping you energized throughout the day.

Zucchini Bread

Zucchini bread is a moist, delicious, and nutritious option for a diabetic-friendly treat. This version uses almond flour to keep it low-carb, while the zucchini adds moisture and extra fiber, making it a healthy choice that won’t spike blood sugar.

Ingredients:

• 1 ½ cups almond flour
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ½ cup erythritol or a similar sugar substitute
• ½ cup grated zucchini (about 1 small zucchini)
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk the eggs and erythritol together until smooth. Add the grated zucchini, melted coconut oil, and vanilla extract, mixing well.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This zucchini bread is a great way to enjoy a moist, flavorful treat that’s full of fiber and low in carbs. It’s perfect for breakfast or as a snack, offering a healthy way to satisfy your sweet cravings.

Low-Carb Cheesecake Bites

These low-carb cheesecake bites are a perfect Friday indulgence for anyone managing their blood sugar. They’re rich, creamy, and packed with protein, providing a satisfying dessert that’s guilt-free. The almond flour crust adds a nice crunch, complementing the smooth cheesecake filling.

Ingredients:

• For the Crust:
  • 1 cup almond flour
  • 2 tablespoons melted butter
  • 2 tablespoons erythritol or a similar sugar substitute
  • 1 teaspoon vanilla extract
• For the Filling:
  • 8 oz cream cheese, softened
  • ¼ cup sour cream
  • ¼ cup erythritol or a similar sugar substitute
  • 1 teaspoon vanilla extract
  • 1 egg

Instructions:

1. Preheat the oven to 325°F (165°C) and line a mini muffin tin with paper liners.
2. In a bowl, mix the almond flour, melted butter, erythritol, and vanilla extract until well combined.
3. Press about 1 tablespoon of the crust mixture into each muffin cup to form a base.
4. In another bowl, beat the cream cheese, sour cream, erythritol, vanilla extract, and egg until smooth and creamy.
5. Spoon the cheesecake filling over the crust in each muffin cup, filling each about ¾ full.
6. Bake for 12–15 minutes, or until the edges are set and the center is slightly jiggly.
7. Let the cheesecake bites cool in the tin before transferring them to the refrigerator to chill for at least 1 hour.

These low-carb cheesecake bites are creamy, rich, and a great way to enjoy a decadent treat without the sugar. They’re the perfect size for a bite-sized dessert that satisfies without overwhelming your blood sugar.

Carrot Cake Energy Bites

These carrot cake energy bites are a nutritious and satisfying snack that captures the flavors of classic carrot cake without the added sugar or flour. Packed with healthy fats, fiber, and protein, these bites are perfect for a quick snack to keep your energy up throughout the day.

Ingredients:

• 1 cup unsweetened shredded coconut
• ½ cup ground almonds
• ½ cup grated carrot
• 2 tablespoons chia seeds
• 2 tablespoons ground flaxseed
• 2 tablespoons erythritol or a similar sugar substitute
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons almond butter

Instructions:

1. In a large bowl, combine the shredded coconut, ground almonds, grated carrot, chia seeds, flaxseed, erythritol, cinnamon, and vanilla extract.
2. Add the almond butter to the mixture and stir until everything is well combined.
3. Roll the mixture into small 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 the energy bites in an airtight container in the refrigerator for up to 1 week.

These carrot cake energy bites are a flavorful and nutritious way to enjoy the taste of carrot cake in a healthier, low-sugar form. They’re great for a quick snack or as a post-workout treat.

Note: More recipes​ are coming soon!