25+ Delicious Saturday Diabetic Baking Recipes for a Perfect Treat

When living with diabetes, finding delicious, satisfying treats that won’t spike your blood sugar can often feel like a challenge.

But with a bit of creativity in the kitchen, it’s entirely possible to indulge in your favorite baked goods without compromising your health.

Saturday is the perfect day to unwind and treat yourself to some diabetic-friendly baking, and we’ve compiled over 25 recipes that fit the bill.

From fluffy muffins and moist breads to cookies and cakes, these recipes are crafted to satisfy your cravings while keeping your blood sugar in check.

Whether you’re looking for a sweet breakfast to start your weekend or a dessert to enjoy with your afternoon tea, these recipes have got you covered.

25+ Delicious Saturday Diabetic Baking Recipes for a Perfect Treat

Baking for a diabetic-friendly diet doesn’t have to mean sacrificing flavor or texture.

With a few substitutions, such as almond flour, sugar substitutes, and healthy fats, you can enjoy a variety of treats that cater to your health needs without feeling deprived.

These 25+ Saturday diabetic baking recipes are perfect for those who want to enjoy their weekend with guilt-free indulgence.

From comforting cinnamon rolls to savory options like low-carb bread, these recipes make it easy to maintain a balanced diet while still satisfying your sweet tooth.

So go ahead, preheat that oven, and bake yourself a treat that not only tastes great but also supports your well-being!

Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are a perfect treat for those looking to indulge without spiking blood sugar levels. By using almond flour instead of regular flour, these cookies are gluten-free and low-carb. Sweetened with a sugar substitute like stevia or erythritol, they deliver all the delicious chocolatey goodness with none of the added sugar.

Ingredients:

• 2 cups almond flour
• 1/2 cup unsweetened chocolate chips
• 1/4 cup erythritol or your preferred sugar substitute
• 1/4 cup butter (softened)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and erythritol until smooth.
3. Add in the egg and vanilla extract, mixing well.
4. In a separate bowl, whisk together the almond flour, baking soda, and salt.
5. Slowly incorporate the dry ingredients into the wet ingredients, stirring until a dough forms.
6. Gently fold in the chocolate chips.
7. Scoop out small portions of the dough and roll them into balls. Flatten slightly and place them on the prepared baking sheet.
8. Bake for 8-10 minutes or until golden brown around the edges.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These cookies offer a guilt-free, satisfying way to enjoy a classic treat without worrying about blood sugar spikes. The almond flour keeps them moist and hearty, while the chocolate chips bring the perfect touch of sweetness. Enjoy these cookies as a snack or a light dessert on your Saturday baking spree.

Coconut Flour Banana Bread

This coconut flour banana bread is an excellent choice for a diabetic-friendly dessert. Coconut flour is low in carbs and high in fiber, which helps regulate blood sugar. The ripe bananas add natural sweetness, and by using a sugar substitute, this bread remains safe for diabetics to enjoy.

Ingredients:

• 1 cup coconut flour
• 2 ripe bananas, mashed
• 4 large eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup almond milk (or any unsweetened milk of choice)
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup erythritol or another preferred sugar substitute
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a mixing bowl, whisk the eggs and mashed bananas together until smooth.
3. Add in the applesauce, almond milk, vanilla extract, and erythritol, mixing well.
4. In a separate bowl, combine the coconut flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until well combined. The batter will be thick.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut flour banana bread is a delicious, wholesome way to enjoy a sweet treat on a Saturday. The natural sweetness from the bananas and the subtle hint of cinnamon make it a comforting choice for breakfast or a midday snack. The addition of coconut flour ensures that it is both diabetic-friendly and rich in fiber.

Sugar-Free Lemon Poppy Seed Muffins

These sugar-free lemon poppy seed muffins are a zesty and fresh option for anyone managing their blood sugar. The tartness of the lemon paired with the slight crunch of poppy seeds makes for a delightful combination. Sweetened with a sugar substitute, these muffins are low in carbs, making them a perfect diabetic-friendly option.

Ingredients:

• 1 1/2 cups almond flour
• 2 tbsp poppy seeds
• 1/4 cup erythritol or preferred sugar substitute
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/2 tsp baking powder
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, lemon juice, lemon zest, and vanilla extract.
3. In another bowl, mix the almond flour, erythritol, baking powder, poppy seeds, and salt.
4. Slowly combine the dry ingredients with the wet mixture, stirring until well incorporated.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These lemon poppy seed muffins are both light and satisfying, with a refreshing citrus kick. The combination of almond flour and erythritol makes them diabetic-friendly, while the poppy seeds add a fun texture. They’re perfect for a Saturday breakfast or as a light dessert for anyone watching their sugar intake.

These diabetic-friendly baking recipes are a great way to satisfy your cravings for baked goods without worrying about your blood sugar. By using low-carb, high-fiber ingredients and sugar substitutes, they provide the same delicious flavors you love while keeping your health in check. Whether you’re in the mood for cookies, banana bread, or muffins, these recipes are sure to be a hit at your Saturday baking session.

Flourless Peanut Butter Cookies

These flourless peanut butter cookies are a simple yet delightful treat that is both low-carb and diabetic-friendly. The combination of peanut butter, eggs, and a sugar substitute creates a rich and satisfying cookie that’s full of flavor. With minimal ingredients, these cookies are quick to make and perfect for a Saturday afternoon.

Ingredients:

• 1 cup peanut butter (unsweetened)
• 1/4 cup erythritol or preferred sugar substitute
• 1 large egg
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the peanut butter, erythritol, egg, vanilla extract, and salt until smooth and well combined.
3. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
4. Flatten each cookie slightly with a fork, creating a crisscross pattern.
5. Bake for 8-10 minutes, or until the edges are golden.
6. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These flourless peanut butter cookies are rich in protein and healthy fats, making them a perfect snack for those with diabetes. The lack of flour and sugar makes them an excellent choice for anyone looking to avoid spikes in blood sugar. The peanut butter provides a satisfying, nutty flavor that will leave you craving more, but without the guilt.

Zucchini Chocolate Chip Muffins

Zucchini chocolate chip muffins are a great way to sneak some veggies into a delicious baked treat while keeping blood sugar levels in check. The zucchini adds moisture to the muffins, while the sugar substitute ensures they’re diabetic-friendly. With the chocolate chips mixed in, you get the perfect balance of sweetness and richness.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup shredded zucchini (excess moisture squeezed out)
• 1/4 cup erythritol or preferred sugar substitute
• 1/4 cup unsweetened applesauce
• 2 large eggs
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup sugar-free chocolate chips
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, applesauce, erythritol, and vanilla extract.
3. In another bowl, combine the almond flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing well until fully incorporated.
5. Fold in the shredded zucchini and chocolate chips.
6. Divide the batter evenly into the muffin tin, filling each cup about three-quarters full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These zucchini chocolate chip muffins are a great way to enjoy a baked treat while sneaking in some veggies. The zucchini keeps the muffins moist, while the combination of almond flour and erythritol ensures they’re diabetic-friendly. The chocolate chips add just the right amount of sweetness to make them a hit for anyone with a sweet tooth.

Avocado Brownies

These avocado brownies are a decadent, fudgy treat that’s also diabetic-friendly. The avocado replaces traditional fats like butter, making them lower in carbs and packed with healthy fats. With a sugar substitute for sweetness, these brownies are a great option for anyone managing blood sugar levels.

Ingredients:

• 1 ripe avocado, mashed
• 1/4 cup erythritol or preferred sugar substitute
• 2 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/4 cup almond flour
• 1/4 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a large bowl, mash the avocado until smooth.
3. Add the erythritol, eggs, cocoa powder, almond flour, baking powder, vanilla extract, and salt to the bowl. Mix until the batter is smooth and well-combined.
4. Pour the batter into the prepared baking pan and spread it out evenly.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the brownies cool in the pan before cutting them into squares.

These avocado brownies are a rich, indulgent dessert with a healthy twist. The avocado adds a creamy texture, while the cocoa powder brings out a deep chocolate flavor. With a sugar substitute, these brownies offer a perfect treat for those on a diabetic-friendly diet, providing a balance of healthy fats and low carbs.

Chia Seed Muffins

Chia seed muffins are an easy and nutritious option for diabetic-friendly baking. Chia seeds are packed with fiber and omega-3s, helping to stabilize blood sugar. With the addition of a sugar substitute, these muffins are both low-carb and satisfying, making them perfect for a Saturday morning breakfast or snack.

Ingredients:

• 1 1/2 cups almond flour
• 2 tbsp chia seeds
• 1/4 cup erythritol or preferred sugar substitute
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
3. In a separate bowl, combine the almond flour, chia seeds, erythritol, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing well until fully combined.
5. Spoon the batter evenly into the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These chia seed muffins are not only a great way to start your day, but they also provide a wealth of nutrients like fiber and healthy fats. With almond flour as the base, they’re low in carbs, and the chia seeds provide a satisfying texture. These muffins are a great diabetic-friendly option for breakfast, offering a healthy and tasty alternative to traditional baked goods.

Almond Flour Lemon Bars

Almond flour lemon bars are a refreshing and tangy dessert that is both gluten-free and diabetic-friendly. The almond flour crust provides a rich, nutty flavor while the lemon filling is light, bright, and just the right amount of tartness. With a sugar substitute, these bars offer a delightful treat without causing blood sugar spikes.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or preferred sugar substitute
• 1/4 cup melted butter
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup lemon juice (freshly squeezed)
• Zest of 1 lemon
• 2 tbsp erythritol or preferred sugar substitute (for filling)
• 1/2 tsp baking powder

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a bowl, combine the almond flour, 1/4 cup erythritol, melted butter, and salt. Mix until the dough forms.
3. Press the mixture evenly into the bottom of the prepared baking dish, creating the crust. Bake for 10-12 minutes, or until lightly golden.
4. While the crust is baking, whisk together the eggs, lemon juice, lemon zest, 2 tbsp erythritol, and baking powder in a separate bowl.
5. Pour the lemon filling over the baked crust, then return the dish to the oven. Bake for an additional 15-18 minutes, or until the filling has set.
6. Let the bars cool completely in the dish before slicing into squares.

These almond flour lemon bars are a delightful dessert option for those managing their blood sugar levels. The almond flour crust is rich and buttery, while the tangy lemon filling provides a refreshing contrast. This treat offers all the enjoyment of a classic lemon bar without the added sugar, making it perfect for a Saturday afternoon snack.

Coconut Flour Blueberry Muffins

Coconut flour blueberry muffins are a light and fluffy option for anyone looking for a low-carb, diabetic-friendly breakfast. The coconut flour adds a subtle sweetness, while the blueberries provide a burst of flavor and antioxidants. With a sugar substitute, these muffins are the perfect way to start the weekend.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup erythritol or preferred sugar substitute
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 cup fresh blueberries
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
3. In another bowl, mix together the coconut flour, erythritol, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing well to combine.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These coconut flour blueberry muffins are a healthy and satisfying breakfast or snack option. The coconut flour gives them a light, airy texture, while the blueberries provide a natural sweetness. With their low-carb and diabetic-friendly ingredients, these muffins are a perfect choice for anyone looking to enjoy a baked treat without the blood sugar concerns.

Sugar-Free Pumpkin Bread

This sugar-free pumpkin bread is a seasonal favorite that’s both moist and flavorful. Using a sugar substitute and whole wheat flour, this recipe offers a healthy twist on the traditional pumpkin bread. Spiced with cinnamon, nutmeg, and cloves, it brings out the rich flavors of fall, making it an excellent choice for a diabetic-friendly treat.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup erythritol or preferred sugar substitute
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup unsweetened pumpkin puree
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, beat the eggs, pumpkin puree, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This sugar-free pumpkin bread is a perfect balance of flavors, with the natural sweetness of pumpkin and the warm spices of fall. It’s a moist, delicious option for anyone managing their blood sugar levels, and it can be enjoyed as a breakfast, snack, or dessert. The use of whole wheat flour and a sugar substitute makes it a healthier choice without sacrificing flavor.

Diabetic-Friendly Chocolate Chip Cookies

These diabetic-friendly chocolate chip cookies are rich, chewy, and full of flavor, but with none of the guilt. Made with almond flour and sweetened with erythritol, these cookies offer a healthier alternative to traditional chocolate chip cookies. With just the right balance of sweetness, they make for a perfect Saturday treat without worrying about blood sugar levels.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or preferred sugar substitute
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and erythritol until smooth.
3. Add the egg and vanilla extract, and mix until well combined.
4. In another bowl, whisk together the almond flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Fold in the sugar-free chocolate chips.
7. Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet.
8. Flatten each cookie slightly with the back of a spoon.
9. Bake for 8-10 minutes, or until the edges are golden.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These diabetic-friendly chocolate chip cookies provide the perfect combination of a chewy texture and rich chocolate flavor. Using almond flour instead of regular flour makes them lower in carbs, and the erythritol keeps the sugar content in check. This recipe is a great way to indulge in a classic cookie without spiking blood sugar.

Zucchini Bread with Walnuts

This zucchini bread with walnuts is a moist and flavorful treat that is perfect for a diabetic-friendly diet. Packed with shredded zucchini, it’s a great way to sneak in some veggies while enjoying a comforting, slightly sweet loaf. With walnuts for a bit of crunch and healthy fats, this bread is sure to be a hit on a Saturday morning.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup erythritol or preferred sugar substitute
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 large eggs
• 1 cup shredded zucchini (with excess moisture squeezed out)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1/2 tsp vanilla extract
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, combine the whole wheat flour, erythritol, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, whisk together the eggs, shredded zucchini, almond milk, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This zucchini bread with walnuts is a perfect balance of healthy fats and fiber, making it a great option for managing blood sugar levels. The zucchini keeps the bread moist while adding nutritional value, and the walnuts provide a crunchy texture that contrasts beautifully with the soft loaf. It’s an excellent choice for a Saturday breakfast or an afternoon snack.

Diabetic-Friendly Carrot Cake Muffins

These diabetic-friendly carrot cake muffins bring the flavors of a traditional carrot cake into a more portable, low-carb muffin form. With almond flour, a sugar substitute, and plenty of grated carrots, these muffins are both sweet and satisfying without raising blood sugar levels.

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the eggs, applesauce, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Fold in the grated carrots and walnuts (if using).
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These diabetic-friendly carrot cake muffins are the perfect combination of spice and sweetness, with the added benefits of carrots and almond flour. They’re lower in carbs and sugar than traditional carrot cake, making them a great option for anyone managing their blood sugar. The walnuts add a nice crunch and additional nutrients, making these muffins a satisfying treat for any time of day.

Low-Carb Cinnamon Swirl Bread

This low-carb cinnamon swirl bread is a great option for anyone craving a sweet, indulgent breakfast without the carbs and sugar. With almond flour and a sugar substitute, the bread remains light and fluffy, while the cinnamon swirl adds a comforting sweetness.

Ingredients:

• 2 cups almond flour
• 1/4 cup erythritol or preferred sugar substitute
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 2 tbsp ground cinnamon
• 2 tbsp erythritol or preferred sugar substitute (for cinnamon swirl)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a batter forms.
5. In a small bowl, combine the cinnamon and erythritol to make the cinnamon swirl mixture.
6. Pour half of the batter into the prepared loaf pan and sprinkle half of the cinnamon mixture on top.
7. Add the remaining batter, then sprinkle the rest of the cinnamon mixture on top.
8. Use a knife or skewer to swirl the cinnamon mixture into the batter.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This low-carb cinnamon swirl bread is perfect for those looking for a sweet, indulgent treat that fits into a diabetic-friendly lifestyle. The almond flour base keeps it low in carbs, and the cinnamon swirl adds a warm, comforting flavor. This bread can be enjoyed as a breakfast or snack, and it’s sure to satisfy your cravings for something sweet without the added sugar.

Diabetic-Friendly Peanut Butter Cookies

These diabetic-friendly peanut butter cookies are a delicious, nutty treat that are quick and easy to make. With just a few ingredients like peanut butter, almond flour, and a sugar substitute, these cookies are a guilt-free option for anyone managing their blood sugar levels.

Ingredients:

• 1 cup natural peanut butter (unsweetened)
• 1/4 cup erythritol or preferred sugar substitute
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the peanut butter, erythritol, egg, vanilla extract, and salt until smooth.
3. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and flatten each cookie with a fork, creating a crisscross pattern.
4. Bake for 8-10 minutes, or until the edges are golden brown.
5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These diabetic-friendly peanut butter cookies are rich and satisfying with the perfect balance of sweetness from the erythritol and the natural flavor of peanut butter. They’re low in carbs and sugar, making them an excellent choice for a Saturday snack or dessert. With just a few simple ingredients, these cookies are a great way to satisfy your sweet tooth without spiking your blood sugar levels.

Note: More recipes​ are coming soon!