September 22



By nick

September 22, 2021

    Desserts can be interesting when you live with diabetes. You totally can have a sweet dessert  like every other person, however, you may not generally need to.  

Now and then a low-carb diabetic sweet that doesn’t wreck your glucose is a superior alternative, and, fortunately, there are a lot of heavenly low-carb dessert plans to look over. 

This is a rundown of a portion of my #1 low-carb diabetic desserts that will fulfill your requirement for sweet, gooey, and chocolaty goodness 

1.Peanut cookies


1 cup smooth peanut butter (no added sugar)

1 large egg

2/3 cup erythritol

1/2 teaspoon baking soda

1/2 teaspoon vanilla essence


Preheat the oven to 350F (180°C) and line a cookie tray with baking paper. Set aside. 

Add the erythritol to a Nutribullet or blender and blend until powdered. Set aside. If using a confectioner’s low-carb sweetener, you can skip this step.

Add all of the ingredients into a medium mixing bowl and mix until a smooth, glossy dough forms.

Roll about 2 tbsp of dough between your palms to form a ball, then place on the prepared cookie tray. Repeat until all 

dough has been used. You should end up with 12-14 cookies.

Use a fork to flatten the cookies, creating a criss-cross pattern across the top.Bake the cookies for 12-15 minutesRemove from the oven and allow to cool for 25 

minutes on the baking tray, then transfer to a cooling rack for another 15 minutes.




8 oz. cream cheese, softened to room temperature

1/2 c. keto-friendly peanut butter

1/4 c. coconut oil, plus 2 tbsp.

1/4 tsp. kosher salt

1/2 c. keto-friendly dark chocolate chips (such as Lily’s)


Line a small baking sheet with parchment paper. In a medium bowl, combine cream cheese, peanut butter, ¼ cup coconut oil, and salt. Using a hand mixer, beat mixture until fully combined, about 2 minutes. Place the bowl in the freezer to firm up slightly, 10 to 15 minutes.

When the peanut butter mixture has hardened, use a small cookie scoop or spoon to create tablespoon-sized balls. Place in the refrigerator to harden, 5 minutes.

Meanwhile, make the chocolate drizzle: combine chocolate chips and remaining coconut oil in a microwave-safe bowl and microwave in 30-second intervals until fully melted. Drizzle over peanut butter balls and place them back in the refrigerator to harden, 5 minutes.

To store, keep covered in the refrigerator.



12 Ounces Cream Cheese – Fat-Free 339g

12 Ounces Greek Yogurt – Plain Fat-Free

2 Large Whole Eggs

¾ Cup Sweetener

¼ Teaspoon Salt

2 Scoops Protein Powder – 60g (I like vanilla)

10-15 Drops Liquid Sweetener – *Optional

1 Teaspoon Vanilla Extract


       Mix all of your ingredients together in a bowl

Take out and coat a 6’’ pan with non-stick cooking spray or place parchment paper inside it

Bake it on 325F/162C for 30-32 minutes

Turn your oven down to 200F/93C for another 50-60 minutes

Let it cool, wrap it up, and put it in the fridge for a few hours



2 cups Greek yogurt plain, full-fat (I use Fage 5%)

½ cup unsweetened cocoa powder, Dutch-processed

2 teaspoons pure vanilla extract

2 teaspoons stevia glycerite equals ⅔ cup sugar 

Add the ingredients to your food processor. Process until completely smooth, stopping once to scrape the sides and bottom of the bowl.

Using a spatula, transfer the mixture to a square 9-inch pan. Cover with cling wrap, and freeze for 1 hour.

Remove the pan from the freezer. Use a fork to stir the already-frozen edges into the still-soft center. If the edges are very frozen, you might need to scrape them with a knife. Stir the mixture until smooth, then spread it evenly in the pan.

Cover again, and place in the freezer for 3 more hours, repeating the process of stirring the yogurt every 60 minutes.

When the entire mixture is frozen, serve immediately as soft-serve yogurt (use chilled bowls), or freeze for two 2 more hours for a firmer consistency that you can scoop out with an ice cream scoop.

If frozen overnight, remove the yogurt from the freezer 10 minutes before serving to allow it to soften.




1 pint fresh strawberries

 1 cup of freshly squeezed lemon juice (from about 6 large lemons)

 4 cups of water

 1/2 to ¾ c confectioners Swerve or use sweetener of choice two pinches salt


In a medium saucepan, add strawberries and 1/4 cup of water. Cook over medium heat until the juices have released from the strawberries. Remove from heat and let cool.

strawberries and juices in a saucepan


Strain out the strawberry pulp by pushing strawberries through a fine-meshed sieve, strainer, or cheesecloth to collect the strawberry juice. Discard the pulp.

pouring the strawberry pulp and juices into a strainer with a pyrex measuring cup underneath


To make sugar-free lemonade, use a juicer or a citrus squeezer to squeeze the juice out of the lemons until you have 1 cup of freshly squeezed juice. Strain out lemon seeds and pulp by pouring the fresh lemon juice through a strainer. You can use concentrated store-bought lemon juice too if desired.

juicing lemons with an old fashioned juicer


In a large pitcher, combine lemon juice, strawberry juice, water, sweetener and salt.

stirring a pitcher of strawberry lemonade with a wooden spoon


Pour into popsicle molds. Add popsicles sticks and freeze overnight or until hardened




2 cups Wholesome Yum Blanched Almond Flour

1/3 cup Butter (measured solid, then melted)

3 tbsp Besti Erythritol (granular or powdered works fine)

1 tsp Vanilla extract


32 oz Cream cheese (softened)

1 1/4 cup Besti Powdered Erythritol (erythritol must be powdered; can also use powdered monk fruit sweetener)

3 large Egg

1 tbsp Lemon juice

1 tsp Vanilla extract


32 oz Cream cheese (softened)

1 1/4 cup Besti Powdered Erythritol (erythritol must be powdered; can also use powdered monk fruit sweetener)

3 large Egg

1 tbsp Lemon juice

1 tsp Vanilla extract

Keto Sweeteners



Tap on the times in the instructions below to start a kitchen timer while you cook.

Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).

To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool for at least 10 minutes.

Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)

Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).

Bake for about 45-55 minutes, until the center, is almost set, but still jiggly.

Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

Serve with fresh raspberry sauce if desired





1/2 cup margarine

2 ounces chocolate

1 tablespoon liquid sweetener

1/2 teaspoon vanilla essence

8 ounces cream cheese (softened)

1/2 cup chopped nuts


Melt the oleo over low heat. Add to the pan chocolate. When the chocolate has melted add liquid sweetener plus the vanilla.

Remove the mixture from heat cool. Once the mixture has cooled put it into a blender for a short spin.

Remove from blender and add the softened cream cheese and nuts.

Pour the mixture into a buttered pan and place in the refrigerator.

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