Recipe advice please

Use butter and cream and cream cheese, also dark chocolate. Google diabetic good baking, a few recipes for cakes and biscuits.

Hi. Although diabetics need to keep their carb intake sensibly low, fats aren't a particular issue in sensible quantity, so as others have said butter, cream etc are not a problem. Go for the highest % Dark Chocolate you can find which will be low carb. I personally have Green & Blacks 85% Dark for eating, not cooking, but just choose a good Dark. Avoid diabetic chocolate as it has polyols instead of sugar and these have a laxative effect!

Hi Alaina,

I would like to ask you if you have a recipe I can try. I am diabetic, but I do have some meals, puds etc that have sugar or sweetner. But I am also, nearly, a vegan. I won't eat eggs but I do drink milk. My good friend Lorna has a recipe for grasmere cake that doesn't use eggs. Do you have any others? If it's a recipe that doesn't mind having a few chocolate chips or topping then I am sure I can fit it in! especially dark chocolate which is better for a diabetic.

Lee.

Hi Alaina,

Thanks for the recipe. I did buy some egg substitute a few years back. I never got round to using it and had to throw it out. Just call me a slowcoach! I would like to try your recipe though. I will have to buy some more egg substitute.
Thanks, Lee

Alainab said:

Thank you Dawn! So butter, double cream and cream cheese are all ok? Excellent! That makes life a lot easier! And normal dark chocolate is also ok? It doesnt need to be special diabetic chocolate? I will google now, thank you!

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Have a look in the Chocolate Paradise thread for suitable recipes, also here is a cupcake recipe once posted by member Blind Faith
CHOCOLATE CUPCAKES
50g ground flaxseed
200g almond flour
1 tablespoon baking powder
10 teaspoons Splenda
4 tablespoons cocoa powder (sifted)
5 eggs
1/3 cup butter (melted)
1/2 cup water

*Combine all of the dry ingredients in one bowl
*Melt the butter
*In another bowl whisk the melted butter and eggs
*Add the water and whisk again
*Add in the dry ingredients and whisk until smooth
*Pour into cupcake tin (the silicone ones come in really handy here!) and bake at 170c for 50 minutes

**NOTE**
Although the recipe says to bake for 50 minutes, I think this may be a misprint as after 15 minutes mine were cooked through.
I do have a fan assisted oven, though so that may account for it.

MOCHA CREAM FROSTING:
1 cup heavy cream (I used whipping cream as I've no clue what heavy cream is!)
1 teaspoon instant coffee granules - crushed (I used a mini blender to blitz it to a really fine powder)
1/3 cup Splenda
1/4 cup unsweetened cocoa - sifted

*Add the coffee to the cream and mix well
*Add the Splenda and whisk until the mixture just starts to thicken
*Slowly blend in the cocoa, but don't over whisk the mixture
*This can be used fresh and also can be frozen

Happy baking