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Diabetic Brownies From Scratch

Sugar Free Brownies | Coconut Flour

Sugar Free Brownies | Coconut Flour

Sugar free brownies with stevia and coconut flour ! Do you love my sugar free desserts recipe on the blog? Well, those sugar free brownies are a must try ! Well, it is not a fudgy brownie as my sugar free avocado brownie recipe – if you prefer fudgy sugar free brownie rather try my recipe here. This recipe is more similar to boxed mix brownie. Many of us grew up eating brownies made from a box and there’s definitely something appealing about their chewy texture and cocoa flavor. That is what I attempt to reproduce in this sugar free brownie recipe. Sugar free brownies – An healthy brownie {Gluten-Free & Dairy-Free} What is better than a brownie when you are starving for chocolate ? Today I spent my morning at the supermarket screening labels to develop a handout for my future sugar free coaching program. It smells so great around the bakery section that it makes me hungry.But obviously I did not buy anything from the supermarket except some very dark chocolate (85%) to make this awesome recipe sugar free brownies. This recipe is sweetened with Swerve a 100% natural sweetener safe for diabetic. The batter is gluten free and low in carbs made of a mix of almond meal and coconut flour. It means that this sugar free brownies recipe is a diabetes friendly brownie recipe. I used coconut oil for an healthier fat option but again any vegetable oil should work well too. I really love this new recipe I developed today because it is simple, does not required fancy ingredients and it is quick to bake. The texture of the brownie is similar to mix boxed mix brownie. It is not a fudgy brownie but it is low carb and sugar free so YEAH!!! I have got a fudgy refined sugar free brownie recipe here if you prefer made with peanut butter. The coconut flour and almond meal is a low carb Continue reading >>

Paula Deen's Top Recipes, Made Diabetes-friendly

Paula Deen's Top Recipes, Made Diabetes-friendly

1 / 9 Back in January, celebrity chef Paula Deen went public with her type 2 diabetes diagnosis around the same time an endorsement deal was announced between Deen and the company that makes the diabetes drug Victoza. Since then, the public has been in an uproar over her full-fat, high-sugar recipes and how they may have contributed to her developing the condition, and it's easy to see why. "If you were to regularly eat the foods that Paula Deen traditionally cooks on her show, it certainly would increase the risk for developing type 2 diabetes," says Megan Fendt, nutritionist and certified diabetes educator at the Friedman Diabetes Institute at Beth Israel Medical Center in New York City. "These types of foods are high in calories, and any calories over and above what our bodies need are stored as fat. And there is a strong link between carrying excess weight and developing diabetes." When she made her announcement on the Today Show, Deen told co-host Al Roker, "I share with you all these yummy, fattening recipes, but I tell people, 'in moderation.' However, it's hard to figure out what constitutes a moderate portion of some of her more famous creations — like battered, deep-fried butter balls and a bacon-and-egg burger served on a glazed donut. The good news is you can enjoy Southern-style cooking with a fraction of the fat, sugar, and calories found in Deen's cooking. Here's our healthier, diabetes-friendly take on Paula's classic cuisine. Continue reading >>

Diabetic Brownies & Bars

Diabetic Brownies & Bars

With some dessert recipes packing outrageous calories and carbs per serving, a satisfying treat might seem impossible to enjoy. Not so! Get ready to indulge your sweet tooth with the best of our brownies and bars that are lower in calories and carbs, easy to make, and so good to eat, you'll never know you're enjoying a diabetic recipe. With some dessert recipes packing outrageous calories and carbs per serving, a satisfying treat might seem impossible to enjoy. Not so! Get ready to indulge your sweet tooth with the best of our brownies and bars that are lower in calories and carbs, easy to make, and so good to eat, you'll never know you're enjoying a diabetic recipe. With some dessert recipes packing outrageous calories and carbs per serving, a satisfying treat might seem impossible to enjoy. Not so! Get ready to indulge your sweet tooth with the best of our brownies and bars that are lower in calories and carbs, easy to make, and so good to eat, you'll never know you're enjoying a diabetic recipe. With some dessert recipes packing outrageous calories and carbs per serving, a satisfying treat might seem impossible to enjoy. Not so! Get ready to indulge your sweet tooth with the best of our brownies and bars that are lower in calories and carbs, easy to make, and so good to eat, you'll never know you're enjoying a diabetic recipe. Continue reading >>

Flourless Double Chocolate Brownies | Running With Spoons

Flourless Double Chocolate Brownies | Running With Spoons

by Amanda @ .running with spoons. 276 Comments These flourless double chocolate brownies are naturally gluten-free and made without beans, avocado, dates, or any other alternative ingredients. Just a double shot of chocolatey goodness! Thisrecipe is not for the faintof heart, and I apologize in advance for any inappropriate noises, salivary gland excretions, and/or heart palpitations that it may cause. Consider yourselves warned. This is arecipe for my fellowchocolate addicts. For the thin and crackly top lovers (brownie fans you know what Im talking about) For the soft,rich, fudgy, melt-in-your-mouth interior enthusiasts Thisis arecipe for those who happily find themselves in the kitchen at 7:30 AM on a Wednesday morning with melted chocolate smeared all overtheir forehead (true story) And for those who always grab anotherslice just to make sure its good (also atrue story) This is a recipe for soft and fudgyFlourless Double Chocolate Brownies; onethat doesnt involve beans, avocado, dates, or any other alternative ingredients. Nothing but pureold-fashionedchocolatey goodness in these bad boys. Chocolate iseasily one of my favourite things in life. Thats why, when Hersheys Canada reached out andasked me if I wanted to be part of their #ChipitsHoliday campaign, I did small happy dance and said heck.to.the.YES. I mean, Ive been using Chipits as my go-to chocolate chip for pretty much as long as Ive been baking. In fact, Im 99.9% sure that they were the chocolate chips I used in the very first cookies I baked on my own when I was around 10 years old, and I always,always have a bag or two in my pantry for when the baking bug hits which it has been alotgiven the time of the year. So lets talk about the latest holiday treats to come out of my kitchen, shall we? Oh, and Im sor Continue reading >>

Dark Fudgy Brownies Recipe - Eatingwell

Dark Fudgy Brownies Recipe - Eatingwell

Position rack in center of oven; preheat to 350F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray. Sift flour, confectioners' sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly. Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 hours. Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts. Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 weeks. Tip: To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. was very dry so i added a half a cup of oil and 2 eggs and its amazing thanks DIABETIC SEARCH led me HERE?!Didn't even bother attempting to make them. I searched for DIABETIC recipes and this came up. Nice, there are mult Continue reading >>

Chewy Fudge Brownies

Chewy Fudge Brownies

1 cup sugar equivalent (I used liquid sucralose aka ez sweetz) Combine almond flour, unsweetened cocoa powder, and baking powder with a whisk until well combined. Melt 6 tbsp butter and stir in the liquid sweetener, vanilla extract and coffee extract. (If you are using granulated sweetener then please add that to your dry ingredients.) Combine dry ingredients, butter, and 6 egg yolks. The batter comes out very thick (that's the yolks at work) I used a fork to mix this and then when it thickened up I used a rubber spatula. Spread the mix into an 8x8 baking pan pushing it out to the edges with your fingers. Bake for 10 minutes Sooooo good! My 14yo daughter made these for us last night and they were awesome. I told her to sub Truvia for the sugar replacement and to use half as much of it, because it's so sweet. She also used dark cocoa powder. They were so yummy. Brownies have always been my favorite but because of the carb overload I resist. First time I've eaten a brownie that wasn't full of bananas, black beans or tofu. Just simple ingredients and awesome chocolate. I found this recipe for making your own chocolate chunks using unsweetened chocolate, cocoa butter, powered cocoa, vanilla and Swerve brand erythritol. I was thinking about trying it as she has no ill effects from erythritol as with other sugar alcohols. I just baked them. They cooled enough to cut and I got to taste a few crumbs. I made a few changes to the recipe, nothing really major. I was unable to find sugar free chips so I grated half a bar of Baker's chocolate. Since it is unsweetened I increase the Splenda by a 1/2 cup. Next time I will probably drop that to a 1/3 or 1/4. They are a bit sweet for me. I also added a 1/3 tsp of cinnamon. I really like that with chocolate, no coffee extract though, I Continue reading >>

Peanut Butter Swirl Chocolate Brownies

Peanut Butter Swirl Chocolate Brownies

3/4 cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar 3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten 1/4 cup miniature semisweet chocolate pieces Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars. *Sugar Substitutes: Choose from Splenda Sugar Blend for Baking or Sun Crystals Granulated Blend. Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15 to 18 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. *Sugar Substitutes: PER BROWNIE WITH SUBSTITUTE: same as basic recipe, except 140 cal., 13 g carb. **Flour Substitutes: Substitute 3/4 cup whole wheat flour, white whole wheat flour, whole wheat pastry flour, whole grain oat flour, whole grain corn flour, white bean flour, o Continue reading >>

Applesauce Brownies Recipe

Applesauce Brownies Recipe

Applesauce Brownies Recipe photo by Taste of Home Read Reviews Be the first to add a review These moist, cinnamon-flavored brownies are quite easy to make. The recipe can also be doubled and baked in a jelly roll pan. My husband and I live on a farm in central Nebraska and have two grown daughters. Bernice Pebley, Cozad, Nebraska In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in applesauce. Pour into an 8-in. square baking pan coated with cooking spray. Combine topping ingredients; sprinkle over batter. Bake at 350 for 25 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Yield: 16 brownies. Originally published as Applesauce Brownies in Sweet and Scrumptious Chocolate1994, p34 1 brownie: 154 calories, 7g fat (3g saturated fat), 21mg cholesterol, 65mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in applesauce. Pour into an 8-in. square baking pan coated with cooking spray. Combine topping ingredients; sprinkle over batter. Bake at 350 for 25 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Yield: 16 brownies. Originally published as Applesauce Brownies in Sweet and Scrumptious Chocolate1994, p34 Continue reading >>

Fudgey Flourless Chocolate Brownies [gluten, Dairy & Sugar Free]

Fudgey Flourless Chocolate Brownies [gluten, Dairy & Sugar Free]

Fudgey Flourless Chocolate Brownies [Gluten, Dairy & Sugar Free] Here you have a fudgey, decadent chocolate brownie minus dairy, flour, gluten and sugar. Yes, its true! Now before you rush off to examine the ingredient list and then shake your head in disbelief that these could be good bare with me a minute. My husband is the pickiest they come and so is my oldest son. Hubby rarely likes any of my sugar free desserts and both will share how distasteful they think something is without care to hurting my feelings. Im good with that, I really am. I want the truth, always. They not only ate 1 but ate 2, never asking whats in these, never asking whats not in these, never giving a funny face and never saying these were ok (thats usually what I get when they dont really like a recipe). They dont know whats in these and I will never tell and if youre smart you wont share it either. These brownies can stand up to any of the flour and sugar filled brownie recipes around. Im serious. You can serve these to company without anyone even asking if these are healthy. They are scrumptious and hefty and thick and perfect. The first time I made them they were too wet and moist, I adapted again and this time absolutely perfect-o! I was even skeptical ,myself since I never made these kind of brownies with this ingredient before. Im finicky about moistness and finicky if it smells different too. No funny smell, no a..hem.. after-effects of eating 1 or even 2if you know what I mean. The mystery ingredient is all over the internet, BUT of course I would never put that ingredient in the title for goodness sake, who would even want to TRY them!!! But looking at them now, then looking over the ingredients and then you will surely be looking back at the pictures in shock and will have a great des Continue reading >>

Brownies Recipe With Truva Natural Sweetener

Brownies Recipe With Truva Natural Sweetener

Brownies Recipe with Truva Natural Sweetener Moist and chewy brownies with the rich chocolate goodness you love. This decadent treat boasts 20% fewer calories* and 70% less sugar* than the full-sugar version. Go ahead, have two and enjoy every bite! Makes 16 servings. 312 Tbsp of zero-calorie Truva Natural Sweetener Spoonable Optional Garnish: Make powdered Truva Natural Sweetener by blending 2 Tbsp + 1 tsp TruvaSatural Sweetener Spoonable** and 1 Tbsp of corn starch in a blender on high for 1 minute. Lightly sprinkle this powdered garnish on brownies using a tea strainer. Store leftover garnish in a sealed container. ** or 8 packets of Truva Natural Sweetener Place baking chocolate, butter and canola oil in a large microwaveable bowl. Heat for 30 seconds; stir. Repeat and stir to melt the chocolate. Whisk together the eggs, Truva Natural Sweetener, sugar, salt, vanilla and milk in a separate small bowl. Add the egg mixture to the chocolate mixture and stir until well combined. Sift together the flour and baking powder. Fold flour mixture into the chocolate mixture using a rubber scraper, until just combined. Do not over mix. Bake for 22-25 minutes. Do not over bake. Remove from oven and place on a cooling rack for at least 20 minutes. *This brownie has 130 calories and 3 grams of sugar per serving as compared to the full-sugar version that has 155 calories and 9 grams of sugar per serving. Rated 4 out of 5 by Toojennifer from Less guilty treat I make these and another brownie recipe using Truvia. I have a huge sweet tooth but try to cut down on the sugar when I can. These really work to satisfy me.If a non-fussy recipe like brownies calls for sugar, I will scoop about 1/3 of the amount of Truvia baking blend and fill the rest of the measuring cup with sugar. it's an e Continue reading >>

Diabetic Dessert Recipe: Golden Door Brownies - Recipes For Diabetics

Diabetic Dessert Recipe: Golden Door Brownies - Recipes For Diabetics

Preheat oven to 350F. Lightly coat a 8-inch square baking pan with cooking spray. In a bowl, combine the flour, cocoa, baking powder, and baking soda. In a blender or food processor, combine the banana, brown sugar, apple juice, and vanilla extract; process until smooth. Using a rubber spatula, fold into the dry ingredients. In the bowl of an electric mixer set on medium-high speed, beat the egg whites and salt until foamy. Increase the speed to high and beat until soft peaks form. Fold half of the egg whites into the batter. When incorporated, fold in remaining whites just until incorporated. (There may be a few specks of white still showing.) Scrape into the pan and spread evenly. Bake in center of oven for 30 to 35 minutes, until brownie springs back when gently pressed in the center. Cool in the pan on a rack, and cut into 12 squares when completely cool. To serve, heat chocolate chips in a 2-cup glass measuring cup in the microwave for about 30 seconds. Stir until chocolate is melted. Drizzle a little of the chocolate over each brownie. 101 calories (14% calories from fat), 3 g protein, 2 g total fat (0.9 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 213 mg sodium Continue reading >>

Healthy Sugar-free Fudgy Dark Chocolate Brownies

Healthy Sugar-free Fudgy Dark Chocolate Brownies

Healthy Sugar-Free Fudgy Dark Chocolate Brownies Click here to PIN the recipe and save it for later! About once a month, my grandma invites her best friend over for a movie night. They typically gravitate towards older classics, and they nibble on pizza and popcorn while enjoying the films in Grandmas living room. The ladies welcomed me to join them for their most recent movie night, so that Sunday evening, I headed over to watch The Shop Around the Corner, a black and white film that came out in 1940. (Youve Got Mail is a modern-day take on it!) We enjoyed the cute romance with its old-fashioned snail mail letters and nave innocence, and once it ended, Grandmas friend mentioned that she brought chocolate cake from a local bakery. She cut us each a thick slice to slowly savor as we chatted before departing for the night. My eyes lit up as she presented me with my plate The cake had a generous layer of smooth, rich, fudgy chocolate frostingmore like ganache than buttercreammy all-time favorite kind! And the sides were even decorated with rosettes of the same frosting. Pure chocolate heaven! I purposely refrained from asking for directions to the bakery If I knew its location, Id be much too tempted to dart over on a weekly basis for a chocolate fix! So this week, I baked a batch of these Healthy Sugar-Free Fudgy Dark Chocolate Brownies to satisfy my dark chocolate cravings instead. They literally taste like a cross between fudge and brownies, despite being just 41 calories! I even thought ahead and popped half of them in the freezer to save for future chocolate fixes! I cant be the only one who thinks chocolate should be its own food group To make these healthy brownies, youll start with white whole wheat flour (like this !) and unsweetened cocoa powder (like this !). W Continue reading >>

Sugar Free Brownies Recipe - Allrecipes.com

Sugar Free Brownies Recipe - Allrecipes.com

Listen, the people before me must not love someone with diabetes. I made these a few times and to tell you the truth, it needed a little work. :) As far as them being flat? ANY so-called exper... I made these for my grandma who is a diabetic and she loved them!Modifications were: 1/4 tsp. baking powder & 1/2 tsp. vanilla; I used 2% milk instead of skim and I did not use the frosting.... I am a gourmet baker and cook, and unfortunately diabetic. Therefore, my baking experience is vast both with sugar and sugar-free recipes. I prepared this recipe following all directions. Wha... i think that besides being delicious, these brownies also got a bad rap from the obvious chef nazis out there in cyberland. i think the problem isnt the recipe, folks. if you had read between th... I am diabetic and this is a GREAT recipe. I made one change. I am not crazy about the tastes of artificial sweeteners, including Splenda. I used one small package of dry chocolate pudding and fi... I can not have any sugar so am always looking for a sugar free treat recipe so I can get just a little of my 'chocolate' fix periodically. After reading the reviews I was a bit skeptical of try... I made these brownies and had four people to tell me that they were the best ones that they had ever eaten. All were diabetic. I did leave off the topping and I did add 1/4 tsp of baking powder ... Expert Shannon's tips are good ones, however, Dutch process cocoa is NO less bitter than natural cocoa, only somewhat less acidic. In fact, the "Dutching" process removes many of the more subtle... This recipe was so disgusting that everyone spit it out as soon as it hit our mouths!!! Please, for your health dont make this recipe!!!!!! Continue reading >>

Almond Flour Brownies

Almond Flour Brownies

The BEST brownies I've ever made....or tasted! These are sooooo good and easy to make! Great tasting brownie. I do tend to under bake brownies and these were perfect at the time suggested in the recipe, I did check them 5 minutes before the suggested time and at the time in the recipe they were perfect!I did make 1 minor substitution. I used coconut oil in place of butter. I have found I like the subtle taste of coconut with brownies it is a mild 'Almond Joy' type flavor. I will be making these again...and again...and again! Delicious brownies! Easy, texture perfect. I only used 1 cup sugar. Definitely will make again. Biggest problem is they taste wonderful, therefore so tempting. Awesome recipe, I did cut the sugar to 1 cup, added 1 egg and about a 1/4 cup of coffee to make them more cake like for my hubby. He loved them! Delicious fudgy decadent brownies! I weighed all ingredients and used 100 g less sugar, added about 1/2 cup mini chocolate chips, and swapped the vanilla for almond extract. I don't miss the gluten at all! These are so fudgy and delicious! We really loved the almond flour, as it gave an extra layer of nutty flavor to the brownies. I baked them in 2 mini-muffin pans for 20 minutes at 350 and they are the perfect two-bite brownies! This is officially my favorite brownie recipe! I had high hopes for this recipe...:oh how I wanted to be able to eat brownies again... they were awful....beyond dry Thanks for reaching out to us, Nancy. Try as we might, our test kitchen bakers weren't able to replicate a dry texture when measuring ingredients by weight. We'd love the chance to talk through the recipe with you, so we encourage you to reach out to our free and friendly Baker's Hotline staff to help troubleshoot at 855-371-BAKE (2253). Kindly, [email protected] Ca Continue reading >>

15 Diabetes-friendly Chocolate Desserts

15 Diabetes-friendly Chocolate Desserts

Sweet treats that won't send your blood sugar soaring When it comes to sweets, moderation is the key. Luckily, these confections allow you to indulge your sweet tooth without sending your glucose levels on a roller coaster ride. Who says you can't have your cake and eat it, too? Tempt your taste buds with these 15 insanely decadent deserts. These rich chocolate cookies taste like dark chocolate, have little added sugar, and can be baked crispy or chewy. 1. PREHEAT oven to 300F. Line 2 baking sheets with foil. 2. SIFT together cocoa, salt, and cup of the sugar in a small bowl. 3. BEAT egg whites and cream of tartar until soft peaks form in large bowl with an electric mixer at medium low speed. Beat in remaining cup sugar,tablespoon at a time, until meringue is glossy and stiff peaks form. Fold in cocoa mixture and vanilla extract. 4. DROP by rounded teaspoonfuls about 1" apart onto prepared baking sheets. Bake 25 minutes for soft chewy cookies or 40 minutes for crisp ones. Dust cooled cookies with confectioners' sugar. NUTRITION(per serving) 24 cal, 1 g pro, 6 g carb, 1 g fiber, 0.3 g fat, 0.1 g sat fat, 13 mg sodium Cocoa powder and espresso powder combine to give these divine little drops just a kiss of mocha. 1. PREHEATthe oven to 225F. Line 2 large baking sheets with foil or parchment paper. 2. COMBINEthe cocoa powder, flour, and espresso powder in a small bowl. Set aside. 3. BEATthe egg whites and salt until foamy in a large bowl with an electric mixer on medium speed. With the mixer on high speed, gradually beat in the sugar until stiff peaks form and the mixture is glossy. Fold in the cocoa mixture just until blended. 4. DROPthe meringue by rounded teaspoons onto the prepared baking sheets. Bake for 1 hour. Turn off the oven and allow the meringues to stand with Continue reading >>

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