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Sugar Free Chocolate Cake Recipes For Diabetics

Diabetes-friendly Chocolate Desserts

Diabetes-friendly Chocolate Desserts

Love chocolate? With these chocolate diabetic recipes, you can have your cake and eat it, too. And your brownies and cookies and ice cream! Love chocolate? With these chocolate diabetic recipes, you can have your cake and eat it, too. And your brownies and cookies and ice cream! Love chocolate? With these chocolate diabetic recipes, you can have your cake and eat it, too. And your brownies and cookies and ice cream! Love chocolate? With these chocolate diabetic recipes, you can have your cake and eat it, too. And your brownies and cookies and ice cream! Continue reading >>

Delicious Diabetic Birthday Cake Recipe

Delicious Diabetic Birthday Cake Recipe

This delicious Diabetic Birthday Cake Recipe has a sugar free vanilla cake with sugar free chocolate frosting. A decadent and tasty dessert for everyone! Delicious Diabetic Birthday Cake Recipe What is it about Birthday cakes that makes them so special and delicious? It’s just 2-3 layers of sponge cake and some frosting on top. To me, they’re my favorite ones. I guess these kinds of desserts are more about nostalgia. I still remember blowing the candles in the presence of my loved ones. Of all the childhood memories one may have, blowing the candles on your birthday cake will always be one of them. This amazing Diabetic Birthday Cake Recipe is super easy to make, uses regular ingredients and everybody will love it. I made it last night and gave it to my husband and my in-laws, they were drooling and complimenting on how great it tasted. When I told them that this cake was sugar-free they couldn’t believe it. Of course, they went for seconds. I can imagine adjusting your diet must be hard since everything has so much ADDED sugar! including things one may not think of, for instance: spaghetti sauce, bread, yogurt (even the non-flavored Greek one), BBQ Sauce, dried fruits, etc. This Diabetic Birthday Cake Recipe is so delicious because it has a spongy and very moist vanilla cake and a fudgy and addicting chocolate fudge frosting that is finger-licking good. Last week I made a Diabetic Lasagna Recipe that would go great as the main course of your party. I used Swerve sweetener which is a great sugar substitute for the sponge cake part. You can also use Splenda baking blend or any of the usual sugar replacements you are used to cooking with. This Diabetic Birthday Cake Recipe is on the small side. It’s only 6 inches in diameter, which is perfect for a small gathering Continue reading >>

Diabetes-friendly Gluten-free Dark Chocolate Cake Recipe

Diabetes-friendly Gluten-free Dark Chocolate Cake Recipe

Heat butter and dark chocolate in the microwave for 30 seconds. Stir, then heat in 10-second increments until completely melted. Crack an egg into melted chocolate, whisking to combine. Stir in sugar, vanilla extract, out flour, and a couple pinches of salt. Spray an oven-safe ramekin with nonstick spray. Scrape batter into the ramekin, place in the oven, and bake 12 to 15 minutes until cooked through. Serve warm. This recipe uses dark chocolate, which is rich in heart-healthy phytonutrients from cacao , with less added sugar than milk chocolate. Look for a chocolate bar with about 70 percentcacaoor use semi-sweet chocolate chips. Although this recipe is gluten-free if you do not need to avoid glutenfeel free to use white flour or whole wheat flour . Normally, I encourage whole grains for people with diabetes, but a teaspoon of flour is such a small amount it doesnt matter much what type you use. To make this cake grain-free, use almond flour. It adds nutty flavor without changing the texture much. If youd like to reduce the sugar and carbohydrate content of this recipe further, feel free to use the non-caloric sweetener of your choice. My personal favorite is erythritol , a sugar alcohol that doesnt have a bitter aftertaste and bakes just like sugar. Double check the labels of any sweetener you use, but most are a one to one conversion for sugar. If using liquid stevia extract, youll likely need 7 to 10 drops. If you prefer not to cook with butter, this recipe can be made with any buttery spread. If using, be sure to check the ingredients for partially hydrogenated oil. You could also use coconut oil. Even though it is higher in saturated fat than butter, the specific type of saturated fatty acid has a neutral effect on cholesterol levels. Before baking, double check Continue reading >>

Sugar-free Neapolitan Cake (gluten, Grain And Dairy-free)

Sugar-free Neapolitan Cake (gluten, Grain And Dairy-free)

A healthy recipe for a gluten-free, grain-free, sugar-free cake with layers of chocolate, vanilla and strawberry frosting. Sleep is a big discussion over here now with a little one. Madison sleeps great at night, which is when we normally get our work done. Although last night we decided to switch things up. We stopped doing work at about 9:30pm. Michelle went to her place as I started some laundry and some other house work. Our intention was to get to bed early so we could get up at 5 am (instead of working to 1 am then sleeping). Wellboth of us did not get to go to sleep until 11pm. Yeah, so much for getting to bed early. But we did get up early to get our workout in, shower and dress for the day all before 7am! Thats when I started to hear noises that Madison was getting up. Madison usually gets up at 7:30am so this was a little early, but dad loved it as he got to see her on his way out before work. Good thing Michelle arrived at my house to help get things done with this post. We normally do our blog post the night before the post goes up. If we are really good we have it ready a few days ahead. Yeah but that doesnt seem to happen much anymore. So this morning we have been working on it. This is one great thing about working from home: you can change things up! Today we are sharing a recipe we created last week. After so much success with our sugar-free vanilla cake , sugar-free oreo cake and oreo kabocha squash cake we knew we needed more flavors. Over coffee one morning we thought of 4 other amazing flavors we could do with these sugar-free cakes! Yep more epic recipes coming just for you. Gluten-free, grain-free, dairy-free neapolitan cake made without sugar. We loved this cake so much. All the flavors blended so nicely together. It was nice to enjoy a huge sli Continue reading >>

Died And Went To Heaven Chocolate Cake,diabetic Version

Died And Went To Heaven Chocolate Cake,diabetic Version

Preheat oven to 350 degrees F. Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl. Pour batter into cake pan or bundt pan. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes. Note. Exchanges per Serving: 2 Starches, 2 Fats. Advertisement Continue reading >>

Chocolate Lava Cake |gluten Free Sugar-free Paleo

Chocolate Lava Cake |gluten Free Sugar-free Paleo

Chocolate Lava Cake |Gluten Free Sugar-Free Paleo NThe healthiest Chocolate Lava Cake recipe you will ever made! This dessert is simply a BOMB and tick all the dietary boxes, it isgluten free, dairy free and sugarfree.It is a great guilt-free treat for all diabetic around here. Sugar-Free Chocolate Lava Cake who do not skimp on flavor ! I thought I will bake something while I was visiting my family in France, argh, no time ! We have been very busy talking, cuddling, sharing. This was so good to see mum and dad again. Luckily, I baked this great sugar free chocolate lava cake before I left New Zealand, time to share it now asI am far from home ! Sugar-Free Chocolate Lava Cake is a very popular French recipe.As I eat mostly sugar free I used a natural sugar sweetener in this recipe. It is a combo of stevia and erythritol that you can measure as sugar, much easier than any sugar substitute I bought before! There is different brand available on the market. In US I recommend Swerve or Natvia in New Zealand. If you are a diabetic, constantly looking for simple sugar-free recipeI highly recommend this chocolate lava cake recipe. Click here to signup for my free 5-day clean eating e-course Sugar Free Chocolate Lava Cake Low carb +Gluten free This recipe is using sugar free chocolate. In New Zealand we named sugar free chocolate a naturally stevia sweetened chocolate like Healtheries. Alternatively you can use a strong dark chocolate, nothing less than85% cocoa bars of course. Green and Blacks is a great one as it contains only 20g carb/100g you can find it here. Last option is to make your own sugar free chocolate bars using my recipe here. This sugar free chocolate lava cake recipe isreally good surprise. The texture is similar to the sugar loaded recipe I was eating before. Continue reading >>

Deliciously Diabetic German Chocolate Cake

Deliciously Diabetic German Chocolate Cake

Although not a low-calorie dessert, this Deliciously Diabetic German Chocolate Cake is a very tasty sugar-free option for those who need to be watch their sugar intake. Last week we celebrated my dad’s 74th birthday! We asked him what he’d likfor his birthday and he requested 2 things…. Lunch at Cracker Barrel German Chocolate Cake Just a couple of months ago my oldest daughter made a homemade German Chocolate Cake for her (then) fiance’s birthday. My dad, who has a serious sweet tooth, tried a bite and LOVED it! So, that’s where he got the idea to request one for his birthday. Only one problem…. my dad is diabetic and our usual German Chocolate Cake has enough sugar to send him into a diabetic coma before he could finish the first piece! So, I went on a quest for a Sugar Free cake and found this one over at Sass & Pepper. I made a couple of changes but used her basic recipe. I will admit, I don’t really cook sugar-free and many of the sugar-free desserts I’ve had aren’t very good. So honestly, I wasn’t very hopeful, but I decided to give it a shot. The cake is a little time consuming, but then again, pretty much any made-from-scratch cake is. We like our German Chocolate Cake with chocolate frosting on the outside and the coconut-pecan frosting on top and between the layer. I used canned (Pillsbury) sugar-free chocolate frosting. I found a few sugar-free recipes but couldn’t find sugar-free chocolate chips at any of my local stores. Next time, I will order them online and give it a shot. The cake’s texture is more dense than regular cake and the layers thinner. On the evening of his birthday (after a huge lunch at Cracker Barrel) we stopped by my parent’s house to share his birthday cake with him. I (and the rest of my family) fully expected t Continue reading >>

How To Bake A Chocolate Cake For A Diabetic?

How To Bake A Chocolate Cake For A Diabetic?

How to bake a chocolate cake for a diabetic? I want to make a cake for a co-worker who is diabetic. She has requested a chocolate cake. I've seen Splenda posts before. Is that something I can use to make a cake so she can have some? I'm a good baker but I have never had to make a cake for a diabetic. Help? Want to stay up to date with this post? Sign Up Now Acclaimed Chefs Joanne Chang and Karen Akunowicz meet rising-star Brian Moy for a tour of his restaurants, to trace the evolution of this iconic neighborhood. The taste of Malort has been described as baby aspirin wrapped in grapefruit peel, bound with rubber bands and soaked in well gin - so why do Chicagoans claim to love it? Read more . Speakeasies are all the rage, but few can claim to be as storied as New York Citys Back Room. Read more . Mi Tocaya Antojera is exposing Chicagoans to these ancestral Mexican ingredients. Read more . We traveled to The Varsity to find out the must-have items and how to use their famous lingo to place your order. Read more . Nicole Garrett, executive baker at SusieCakes , shares this New Year's tip for baking with champagne. Get started with this yellow cake recipe as your base. Jeff Potter, author of Cooking for Geeks , fancies up his brownies by baking them in oranges. Continue reading >>

The Best Diabetic Chocolate Cake With Chocolate Frosting

The Best Diabetic Chocolate Cake With Chocolate Frosting

The BEST Diabetic Chocolate Cake with Chocolate Frosting This Diabetic Chocolate Cake recipe is a chocolate lovers dream with it’s rich sweet delicious and moist cake loaded with a rich creamy chocolate frosting. There’s very simple ingredients and very little effort involved to make this cake more often than you plan. When it comes to desserts especially my cakes I’m all for the real deal. My principal is ‘there is nothing like the real thing’. So no low fat, no low sugar or no any low for me. I’d rather eat one good slice of dessert than a couple of low on calorie stuff. Having said that, when it comes to special dietary restrictions or physical intolerance I believe there is a valid reason to do everything possible in terms of low sugar or low fat or no flour. This recipe is based on my knowledge not approved by any medical professional. Some can eat flour while some say no sugar, no flour, because flour converts to sugar eventually. Others can eat a little bit of sugar but no flour. There are some who can have honey instead of sugar. While some say honey is a NO – with a preference to sugar substitute like sweet N low ; while some prefer nothing other than Splenda. Some prefer Agave syrup and nothing else. Anyway, this is my recipe that I use when I need a diabetic cake. I adjust it per customer request. The secret to sweetness to this cake is the diabetic chocolate which has it’s own additions so I don’t have to add much of sugar substitute. A word on Pricing The chocolate used here is not regular chocolate but one that is diabetic approved. Most super markets have a special section that’s dedicated to special diet. You will definitely find a diabetic chocolate in there. Because this is not regular chocolate the price is more, often twice than t Continue reading >>

Chocolate Cake - Gluten Free, Low Carb, Sugar Free & Delicious!

Chocolate Cake - Gluten Free, Low Carb, Sugar Free & Delicious!

Line the bottom of 2 round 8" x 2"cake pans with parchment paper. The easiest way to do this is to trace around the bottom of a cake pan with a pencil on a sheet of parchment paper large enough for 2 cake pan bottoms. Fold the paper in half so that when you cut out 1 circle, you're actually cutting out 2. Grease sides of pan and top of parchment paper with butter or coconut oil spray. May also be made as sheet cake: grease a 9"x13" baking pan. Dough may be mixed with a spoon, with a hand-held mixer, or a standing mixer. Beat eggs, in a bowl large enough to hold all of the ingredients. Add xylitol and milk and combine. Add all of the other ingredients and combine well. Divide batter evenly into prepared pans. Bake at 350 for about 25-32 minutes. Cook until cake is just set. Do not overbake. Slightly underbaking is better than overbaking. Oven temperatures and cooking times vary. The best way to test for doneness is by lightly touching the center of the cake. The cake should feel just set. The first time you do this you want to get a feel for what is jiggly and what is set. The description makes it sound more complicated than it is...but I think it will be helpful. Look at the cake after about 20 minutes, when it is clearly not yet done and the center is jiggly. Check again after 3-5 minutes and you'll notice that the center is getting more set. When the center has just completely set touch it lightly. If it feels really soft let it cook a little more. Check every few minutes, touching gently in the center, and remove from the oven when set but still a little soft. Notice how long this took. The next time you'll know exactly for how long to bake the cakes. Also you get the feel of it after the first time so it isn't so nerve-wracking. Let cake cool completely before fros Continue reading >>

Sugar Free Chocolate Cupcakes

Sugar Free Chocolate Cupcakes

Note: I'm not usually one who bakes with Splenda, but I had to make these via a special request on a wedding cupcake order. They turned out pretty good, and they were even better with the Sugar Free Chocolate Frosting ! 1 1/2 cups sifted cake flour (sift, then measure) 1 cup Splenda Granulated (see Tips below) 1. Preheat oven to 350F. Line cupcake tin with cupcake papers. 2. Combine cocoa and boiling water, whisking until blended and smooth; set aside. 3. Combine flour, splenda, baking soda and salt in a large mixing bowl. Add butter and mix w/ electric mixer until mixture is crumbly. 4. In a separate bowl, combine eggs, milk, cocoa mixture and vanilla. Add 1/3 of the wet mixture to the dry mixture. Beat on low speed w/ electric mixer until blended. Beat at medium speed for an additional 30 seconds until mixture is smooth (scrape down sides of bowl, as needed). Repeat two more times, until all egg mixture has been added. 5. Scoop batter into prepared tins. Fill 10 cupcakes for a fuller cupcake, or 12 for smaller cupcakes. 6. Bake 15 to 18 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on wire rack. *Splenda Granulated is a *no sugar* product that can be used cup for cup to replace sugar in a baking recipe. The product info can be found HERE: Continue reading >>

Splenda Sugar Blend For Baking Chocolate Cake

Splenda Sugar Blend For Baking Chocolate Cake

Splenda Sugar Blend for Baking Chocolate Cake Splenda Sugar Blend for Baking Chocolate Cake Surprise your family and friends with this lower-calorie chocolate cake! This recipe uses Splenda Sugar Blend for Baking and you'll love the great tastes in this perfect-for-entertaining or special family occasions cake. 1 1/4 cups SPLENDA Sugar Blend for Baking Frozen reduced-fat whipped topping, thawed (optional) PREHEAT oven to 350 F. Coat two 8-inch cake pans with nonfat cooking spray. Dust with flour. COMBINE flour, cocoa powder, baking soda, and baking powder in a medium bowl. Beat butter in large mixer bowl at medium speed until creamy. Gradually add SPLENDA Sugar Blend for Baking; beat well. Add eggs, one at a time, mixing well after each addition. Add vanilla extract; mix until blended. ADD 1/2 of the flour mixture and mix at low speed until well blended. Add water and milk; mix at low speed until well blended. Add remaining flour mixture and beat at medium speed of an electric mixer until smooth. Spoon batter evenly into prepared pans. BAKE for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. SPREAD reduced-fat whipped topping between layers and on top and sides of cake. Sprinkle with decorative candies, if desired. * Percentage Daily Values are based on a 2000 calorie diet. Splenda Sugar Blend for Baking Chocolate Cake is rated 3.8 out of 5 by 16. Rated 4 out of 5 by Chicken eggs from Yummy and easy This was a easy chocolate cake to make . It raised just fine and taste very good. I did add few pinches of cinnamon . Yummy! Rated 5 out of 5 by Virginia ginger from It was easy to make Will this raise my sugar levels? And it tasted good Rated 4 out of 5 by marg fro Continue reading >>

Yummy Chocolate Cake Recipe

Yummy Chocolate Cake Recipe

Yummy Chocolate Cake Recipe photo by Taste of Home Read Reviews Be the first to add a review My husband and I are trying to eat lighter but still crave sweets. This moist, chocolate cake really helps with that. With the rich frosting, it makes a decadent treat! LaDonna Reed, Ponca City, Oklahoma 1 package chocolate cake mix (regular size) 1 package (2.1 ounces) sugar-free instant chocolate pudding mix 1 package (1.4 ounces) sugar-free instant chocolate pudding mix 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed In a large bowl, combine the cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes. Pour into a 15x10x1-in. baking pan coated with cooking spray. Bake at 350 for 12-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. For frosting, place milk and extract in a large bowl. Sprinkle with a third of the pudding mix; let stand for 1 minute. Whisk pudding into milk. Repeat twice with remaining pudding mix. Whisk pudding 2 minutes longer. Let stand for 15 minutes. Fold in whipped topping. Frost cake. Garnish with chocolate curls if desired. Yield: 16 servings. Originally published as Yummy Chocolate Cake in Light & TastyJune/July 2007, p17 1 piece: 197 calories, 5g fat (3g saturated fat), 0 cholesterol, 409mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat. 1 package chocolate cake mix (regular size) 1 package (2.1 ounces) sugar-free instant chocolate pudding mix 1 package (1.4 ounces) sugar-free instant chocolate pudding mix 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed In a large bowl, combine the cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 m Continue reading >>

Flourless Chocolate Cake

Flourless Chocolate Cake

A rich, flour-free and virtually sugar-free version of the classic. 1/3 cup SPLENDA No Calorie Sweetener, granulated Lightly coat 9-inch springform pan with butter-flavored cooking spray. Chop chocolate into 1/4 oz pieces and place in microwave-safe bowl. Microwave on medium high for 30 seconds. Remove bowl and stir chocolate. Return to microwave for 15 seconds, remove and stir. Repeat until chocolate is smooth and melted. Stir in cocoa powder, walnuts, sweetener, sour cream, egg yolks, and vanilla extract. In bowl of electric mixer, beat egg whites on high until stiff, glossy peaks form. With spatula, first stir in 1/4 of the egg whites into batter to lighten it. Then carefully fold in remaining egg whites. Pour batter into prepared springform pan, using spatula, and gently smooth top. Bake for 30 minutes and let stand until cool. Loosen edges of pan and remove cake. Cake will deflate. Serve with a scoop of low-carb vanilla ice cream, and garnish with a fresh strawberry or raspberries. Continue reading >>

Sugar-free Chocolate Cake

Sugar-free Chocolate Cake

See more recipes in Diabetic and Lower Carb Treats For anyone who wants their "chocolate fix", but can't have the sugar that is used in most cakes, here' a delicious recipe for you. Enjoy! 2 1/4 cups Splenda No Calorie Sweetener Granular 1 ounce unsweetened baking chocolate, shaved (optional) Preheat oven to 350F/180C. Grease and flour two 9-inch round cake pans or one 9 x 13-inch oblong baking pan. Combine eggs, milk, oil and vanilla in a large mixing bowl. Combine dry ingredients (Splenda through baking soda) in a large bowl and add to mixture. Beat with electric mixer at medium speed for two minutes. Stir in boiling water slowly and mix thoroughly. Add shaved chocolate. Pour into pan(s). Place in oven and bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for ten minutes then remove from pans to wire cooling rack. Cool completely before icing with No-Fuss Sugar Free Icing or Sugar Free Chocolate Icing (recipes follow). To save some calories eat plain or drizzle with melted sugar-free chocolate. 7/8 cup Splenda No Calorie Sweetener Granular Cook the milk and cornstarch until thickened, let cool. With an electric mixer beat the Splenda, shortening and vanilla until smooth. Add the milk mixture to the beaten Splenda/shortening mixture and beat very well. Makes enough icing for 1 9-inch round cake or a 9 x 13-inch oblong cake. 4 tbsp. butter or margarine, softened or shortening 3 cups Splenda No Calorie Sweetener Granular Mix flour and milk in a shaker or jar and shake until blended together. Place mixture in a small saucepan and heat on stove top until thickened, let cool. Cream the Splenda, cocoa powder, shortening and vanilla together. Add the milk mixture to the creamed mixture. Beat with an electric mixer until smooth and cre Continue reading >>

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