30+ Delicious Saturday Diabetic Chocolate Cakes for a Sweet Baking

Chocolate cake is a timeless dessert that delights people of all ages, but for those managing diabetes, traditional recipes often present challenges due to their high sugar and carb content.

Thankfully, with a bit of creativity and the right ingredients, you can enjoy the decadence of chocolate cake without compromising your health.

We bring you 30+ diabetic-friendly chocolate cake recipes that are perfect for Saturdays—whether you’re hosting a weekend gathering, indulging in a personal treat, or surprising a loved one with a delicious dessert.

From rich and fudgy classics to innovative cakes featuring ingredients like zucchini, avocado, or almond flour, these recipes strike the perfect balance between taste and health.

Each cake is crafted with low-glycemic ingredients and natural sugar substitutes, ensuring you can savor every bite guilt-free.

30+ Delicious Saturday Diabetic Chocolate Cakes for a Sweet Baking

Finding diabetic-friendly desserts that taste as good as they look can often feel like a challenge, but this collection of 30+ Saturday diabetic chocolate cake recipes proves otherwise.

These recipes are designed with your health in mind, offering a variety of options that cater to different preferences—whether you enjoy nutty textures, creamy avocado blends, or the moist richness of zucchini.

The beauty of these cakes lies in their ability to bring joy and indulgence while adhering to dietary restrictions.

With ingredients like almond flour, erythritol, and unsweetened cocoa, each recipe is a celebration of chocolate that fits perfectly into a diabetic-friendly lifestyle.

Whether you’re baking for a weekend party or treating yourself to a well-deserved slice, these cakes are sure to make your Saturday sweeter.

Low-Carb Diabetic Chocolate Cake

This low-carb chocolate cake is perfect for those with diabetes, offering all the rich flavor of traditional chocolate cake without the sugar spike. It uses almond flour and erythritol, ensuring that it remains low in carbs while still being incredibly moist and delicious. It’s a fantastic choice for anyone who loves chocolate cake but needs to manage their blood sugar levels.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup erythritol (or preferred sugar substitute)
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine almond flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, applesauce, erythritol, melted coconut oil, vanilla extract, and almond milk.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow the cake to cool completely before frosting with a sugar-free chocolate ganache or enjoying it plain.

This low-carb diabetic chocolate cake is rich in flavor and has a surprisingly tender texture despite the absence of traditional flour. The sweetness from the erythritol and the moistness from the applesauce make it a perfect treat for those needing to control their sugar intake. It’s a great dessert option that allows you to indulge in chocolate without guilt.

Sugar-Free Diabetic Chocolate Cake with Greek Yogurt

This sugar-free chocolate cake is made with Greek yogurt, which adds moisture and a subtle tang. The cake is sweetened with stevia and is a great option for those watching their blood sugar levels. Its rich and dense texture makes it an ideal choice for anyone craving a chocolatey treat that won’t affect their glucose levels.

Ingredients:

• 1 cup whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup Greek yogurt (unsweetened)
• 2 large eggs
• 1/4 cup stevia or another preferred sugar substitute
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1/4 cup melted butter

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking powder, and salt.
3. In another bowl, combine the Greek yogurt, eggs, stevia, almond milk, vanilla extract, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan and smooth out the top.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool before serving, or top with a dollop of sugar-free whipped cream.

The combination of Greek yogurt and stevia ensures that this diabetic-friendly cake stays low in sugar but high in flavor. The cake has a rich chocolate taste, and the Greek yogurt gives it a smooth texture, making it a delightful dessert without the sugar rush. It’s perfect for those who are diabetic but still want to enjoy a slice of chocolate cake.

Flourless Diabetic Chocolate Cake

A flourless chocolate cake is a great diabetic-friendly option as it’s made primarily with eggs and cocoa powder, making it rich, decadent, and low in carbohydrates. This recipe uses erythritol to sweeten the cake, making it a guilt-free treat for anyone managing their blood sugar levels.

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 1/4 cup erythritol (or your preferred sweetener)
• 4 large eggs
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, mix the cocoa powder, erythritol, and baking powder.
3. In another bowl, whisk the eggs until fluffy, then add the melted butter, vanilla extract, salt, and almond milk.
4. Combine the wet ingredients with the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted comes out clean.
6. Let the cake cool before serving, and optionally, top with a dusting of powdered erythritol for added sweetness.

This flourless diabetic chocolate cake is a decadent yet low-carb option for chocolate lovers. Its rich, velvety texture makes it incredibly satisfying, while the use of erythritol keeps the sugar content to a minimum. It’s a great way to indulge in a chocolate dessert without worrying about blood sugar spikes, making it a perfect choice for anyone following a diabetic-friendly diet.

Chocolate Almond Diabetic Cake

This chocolate almond cake is a diabetic-friendly treat that combines the richness of dark chocolate with the nuttiness of almonds. It’s perfect for those who want a decadent cake without the sugar overload. With almond flour as a base, it’s also low in carbs and full of healthy fats, making it a great option for anyone needing to manage blood sugar levels while still satisfying a chocolate craving.

Ingredients:

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or preferred sugar substitute
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup chopped dark chocolate (85% cocoa or higher)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine the eggs, almond milk, erythritol, melted coconut oil, and vanilla extract, mixing until smooth.
4. Gradually fold the wet ingredients into the dry mixture until well combined.
5. Stir in the chopped dark chocolate for added texture.
6. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow the cake to cool before serving.

The combination of almond flour and dark chocolate gives this cake a unique texture, while the sweetness from erythritol balances out the richness of the cocoa. The addition of chopped dark chocolate provides bursts of intense chocolate flavor, making this diabetic chocolate cake a satisfying dessert without the sugar. It’s an excellent option for a healthy yet indulgent treat.

Diabetic Chocolate Cake with Avocado Frosting

This chocolate cake is a unique twist on the classic, using ripe avocado for the frosting. Avocados provide healthy fats and creaminess, making the frosting rich and smooth without the need for sugar. This cake is low in carbs and high in healthy fats, making it a perfect choice for anyone managing diabetes or following a low-carb diet.

Ingredients: For the cake:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup almond milk
• 1/4 cup erythritol or preferred sweetener
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

For the avocado frosting:

• 1 ripe avocado, peeled and pitted
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1-2 tablespoons almond milk (to adjust consistency)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large mixing bowl, combine almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, erythritol, applesauce, and vanilla extract together.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. While the cake cools, make the frosting by blending the ripe avocado, cocoa powder, erythritol, vanilla extract, and almond milk until smooth and creamy.
7. Once the cake has cooled completely, spread the avocado frosting over the top and sides of the cake.

This diabetic chocolate cake with avocado frosting is a perfect example of how healthy ingredients can be used to create a rich and satisfying dessert. The avocado frosting provides a creamy texture while the almond flour cake stays light and fluffy. This combination of flavors and textures makes it an indulgent yet guilt-free dessert for anyone with diabetes.

Diabetic Chocolate Cake with Coconut Flour

This coconut flour-based chocolate cake is a low-carb, gluten-free option that’s perfect for those with diabetes. Coconut flour is rich in fiber, which helps to control blood sugar levels, while the combination of cocoa powder and almond milk gives it a deep, rich flavor. This cake is perfect for anyone seeking a chocolate treat that won’t spike their glucose levels.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or preferred sugar substitute
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix together the coconut flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, erythritol, melted coconut oil, and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients and mix until fully combined. The batter may be slightly thicker than usual, which is typical for coconut flour cakes.
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before serving or frosting with sugar-free frosting if desired.

The coconut flour in this recipe provides a light, fluffy texture while remaining low in carbs, making it an excellent option for those with diabetes. The combination of coconut oil and almond milk creates a moist cake, and the erythritol ensures the cake stays low in sugar. This diabetic chocolate cake is an indulgent, healthy option for chocolate lovers looking to avoid blood sugar spikes.

Diabetic Chocolate Zucchini Cake

This diabetic-friendly chocolate zucchini cake uses grated zucchini to add moisture and bulk to the cake, creating a soft texture while keeping the carbs low. With a rich chocolate flavor and the added benefit of hidden veggies, this cake is a great way to enjoy a sweet treat while managing blood sugar levels.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 medium zucchini, grated and drained of excess moisture
• 2 large eggs
• 1/4 cup erythritol or preferred sugar substitute
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, combine the grated zucchini, eggs, erythritol, almond milk, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool before serving.

This diabetic chocolate zucchini cake is a unique, healthy dessert that incorporates veggies in a way you might not expect. The zucchini helps keep the cake moist and adds nutrients without affecting the overall flavor. The combination of almond flour and cocoa powder creates a rich chocolate taste, making this cake a great treat for anyone looking to manage their diabetes without sacrificing flavor.

Diabetic Chocolate Spice Cake

This chocolate spice cake is perfect for those who enjoy a rich, flavorful dessert with a hint of warming spices. By using a combination of almond flour and a sugar substitute, this cake provides a low-carb option that’s still indulgent. The spices, such as cinnamon and nutmeg, complement the dark chocolate flavor, making it a comforting and satisfying treat for anyone managing their blood sugar.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or preferred sugar substitute
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

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 the almond flour, cocoa powder, cinnamon, nutmeg, baking powder, and salt.
3. In another bowl, combine the eggs, almond milk, erythritol, melted coconut oil, and vanilla extract, mixing until smooth.
4. Gradually fold the wet ingredients into the dry ingredients until fully combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow the cake to cool before serving.

This diabetic chocolate spice cake offers a delicious mix of chocolate and spices, perfect for colder months or when you want something comforting and flavorful. The almond flour keeps the cake light and fluffy, while the combination of erythritol and cocoa powder ensures that it remains a guilt-free treat. The warm spices elevate the flavor, making it an indulgent yet healthy option for anyone managing their blood sugar levels.

Diabetic Chocolate Peanut Butter Cake

Peanut butter and chocolate are a classic combination, and this diabetic-friendly cake combines both in a low-carb recipe that’s rich and satisfying. With the use of almond flour and sugar substitutes, this cake is designed to keep your blood sugar levels stable while still giving you the indulgent taste of peanut butter and chocolate.

Ingredients: For the cake:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or preferred sugar substitute
• 1/4 cup peanut butter (smooth or chunky)
• 1 teaspoon vanilla extract

For the frosting:

• 1/4 cup peanut butter
• 1/4 cup heavy cream or almond milk
• 2 tablespoons erythritol
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, mix together the eggs, almond milk, erythritol, peanut butter, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients and stir until fully mixed.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. While the cake cools, make the frosting by whisking together peanut butter, heavy cream (or almond milk), erythritol, and vanilla extract until smooth and creamy.
7. Once the cake has cooled, frost the top with the peanut butter frosting.

This diabetic chocolate peanut butter cake brings together the best of both worlds—rich chocolate and creamy peanut butter. The combination of almond flour and erythritol makes it a great choice for anyone managing their diabetes, while the peanut butter adds healthy fats and a rich flavor. The cake is moist, flavorful, and perfect for any chocolate and peanut butter lover.

Diabetic Flourless Chocolate Cake

A flourless chocolate cake is a great option for those on a low-carb or gluten-free diet. This version is made without any flour, using eggs, cocoa powder, and a sugar substitute to create a rich and indulgent chocolate cake. Perfect for those with diabetes, this cake satisfies your chocolate cravings without the extra carbs or sugar.

Ingredients:

• 1 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup erythritol or preferred sugar substitute
• 1/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the cocoa powder, baking powder, and salt.
3. In another bowl, beat the eggs, erythritol, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Gradually combine the wet ingredients with the dry ingredients, stirring until fully mixed.
5. Pour the batter into the prepared cake pan and bake for 20-25 minutes or until the center is set.
6. Let the cake cool before serving.

This flourless diabetic chocolate cake is a decadent dessert that proves you can enjoy a rich chocolate flavor without sugar. The use of erythritol and coconut oil ensures that the cake remains low in carbs, while the combination of cocoa powder and eggs gives it a dense, fudgy texture. It’s a perfect choice for a special occasion or whenever you need a chocolate fix.

Diabetic Chocolate Banana Cake

This diabetic chocolate banana cake combines the natural sweetness of bananas with rich cocoa powder to create a moist, flavorful dessert. Using ripe bananas helps reduce the need for additional sweeteners while still providing a satisfying level of sweetness. Perfect for anyone with diabetes, this cake is low in sugar but full of flavor.

Ingredients:

• 1/2 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 ripe bananas, mashed
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or preferred sugar substitute
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, mash the bananas and combine with the eggs, almond milk, erythritol, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Let the cake cool before serving.

This diabetic chocolate banana cake is a perfect balance of sweetness and richness. The mashed bananas provide natural sugars that are absorbed slowly into the bloodstream, making this cake a great option for those with diabetes. The almond flour ensures a soft and fluffy texture, while the cocoa powder gives it that indulgent chocolate flavor. It’s a great option for dessert or a special treat.

Diabetic Dark Chocolate Cake

This diabetic-friendly dark chocolate cake is perfect for chocolate lovers who want to indulge without worrying about their blood sugar levels. The cake is made with a sugar substitute and almond flour, which results in a moist, rich, and flavorful dessert. The dark chocolate enhances the flavor, making it the perfect low-carb treat for those with diabetes.

Ingredients:

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup erythritol or preferred sugar substitute
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/4 cup dark chocolate chips (optional)

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 the almond flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat the eggs, erythritol, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until fully combined.
5. If using, fold in the dark chocolate chips.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
7. Let the cake cool before serving.

This diabetic dark chocolate cake is a perfect choice for anyone who wants to enjoy a rich, fudgy dessert without the sugar spike. The almond flour keeps the cake light and moist, while the cocoa powder and dark chocolate provide a deep chocolate flavor. It’s a great option for a birthday or holiday celebration, offering a healthier alternative to traditional chocolate cakes.

Diabetic Chocolate Zucchini Cake

This diabetic-friendly chocolate zucchini cake is a great way to sneak in some vegetables while satisfying your sweet tooth. The zucchini adds moisture to the cake without affecting the flavor, while the sugar substitute and almond flour keep it low in carbs and perfect for those managing their blood sugar.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup erythritol or preferred sugar substitute
• 1/4 cup unsweetened almond milk
• 1 cup shredded zucchini (squeezed dry)
• 1 teaspoon vanilla extract
• 1/4 cup walnuts, chopped (optional)

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 the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk the eggs, erythritol, almond milk, shredded zucchini, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and mix until smooth.
5. Fold in the chopped walnuts, if desired.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let the cake cool before serving.

This diabetic chocolate zucchini cake is a perfect way to enjoy a chocolate treat while benefiting from the added nutrients of zucchini. The zucchini helps to keep the cake moist and fluffy, while the almond flour and erythritol make it diabetes-friendly. The addition of walnuts provides some healthy fats and crunch, making this cake a delicious and nutritious option.

Diabetic Chocolate Almond Cake

This diabetic chocolate almond cake is an elegant, flavorful dessert that combines the richness of chocolate with the nutty taste of almonds. Using almond flour as the base, this cake is low in carbs and high in protein, making it a great option for those with diabetes.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or preferred sugar substitute
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Sprinkle the sliced almonds on top of the batter.
7. Bake for 25-30 minutes, or until a toothpick comes out clean.
8. Allow the cake to cool before serving.

This diabetic chocolate almond cake is a great dessert for anyone who wants to enjoy a rich and satisfying chocolate cake without the added sugar. The almond flour makes it light and fluffy, while the coconut oil keeps it moist. The sliced almonds add a delicious crunch on top, making it an elegant and tasty dessert option.

Diabetic Chocolate Avocado Cake

For a healthier twist on chocolate cake, this diabetic chocolate avocado cake uses ripe avocado in place of butter or oil. Avocados provide healthy fats and add moisture to the cake, making it rich and creamy while keeping the carb count low. With a sugar substitute, this cake is perfect for those with diabetes who want to enjoy a chocolatey treat.

Ingredients:

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

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 the almond flour, cocoa powder, baking powder, and salt.
3. In another bowl, mash the avocado and mix it with the eggs, erythritol, almond milk, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients and stir until fully incorporated.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Allow the cake to cool before serving.

This diabetic chocolate avocado cake is a creamy and indulgent dessert that’s also heart-healthy. The avocado provides a smooth texture and healthy fats, while the almond flour and cocoa powder give it a delicious chocolate flavor. The erythritol ensures it remains diabetic-friendly, making it a great option for those with blood sugar concerns.

Note: More recipes​ are coming soon!