Baking doesn’t have to be off-limits for those managing diabetes.
These 15 diabetic baking recipes are designed to be lower in sugar, carbohydrate-conscious, and packed with flavor.
From muffins and breads to cookies and cakes, each recipe uses wholesome ingredients that satisfy sweet cravings without spiking blood sugar.
By incorporating natural sweeteners, whole grains, and nutrient-rich add-ins like nuts, fruits, and seeds, these recipes offer healthier alternatives to traditional baked goods.
Enjoy guilt-free treats that are both satisfying and suitable for a diabetic-friendly diet.
15 Easy Diabetic Baking Recipes You’ll Love
Diabetic-friendly baking can be delicious, nutritious, and satisfying.
These 15 recipes offer a variety of flavors, textures, and options for any occasion.
By using sugar substitutes, whole grains, and nutrient-rich ingredients, you can enjoy baked goods while keeping blood sugar stable.
From breakfast muffins to decadent desserts, there are recipes to suit every taste and dietary need.
With these diabetic baking recipes, managing your diet doesn’t mean missing out on flavor or enjoyment.
Healthy, delicious, and simple, these baked goods are perfect for every diabetic kitchen.
Almond Flour Blueberry Muffins
These moist and tender muffins are made with almond flour and fresh blueberries, making them diabetic-friendly and low in carbs.
They’re perfect for breakfast, a snack, or a guilt-free treat any time of day.
Ingredients:
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup erythritol or preferred sweetener
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries
- 2 tablespoons coconut oil, melted
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix almond flour, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, sweetener, vanilla, and melted coconut oil.
- Stir wet ingredients into dry ingredients until combined.
- Gently fold in blueberries.
- Divide batter evenly among muffin cups.
- Bake for 20–25 minutes or until a toothpick comes out clean.
Almond flour provides healthy fats and protein while blueberries add natural sweetness and antioxidants.
These muffins are light, flavorful, and ideal for a diabetic-friendly breakfast or snack.
They store well and can be enjoyed warm or at room temperature.
Cinnamon Walnut Low-Sugar Coffee Cake
A soft and aromatic coffee cake with a cinnamon-sugar walnut swirl, perfect for diabetics.
It’s lightly sweetened and pairs beautifully with coffee or tea.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup erythritol or monk fruit sweetener
- 2 teaspoons cinnamon
- ¼ cup chopped walnuts
- 2 tablespoons coconut oil, melted
Instructions:
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- Mix almond flour, coconut flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk together eggs, almond milk, sweetener, and melted coconut oil.
- Stir wet ingredients into dry ingredients until combined.
- In a small bowl, mix cinnamon and walnuts for the swirl.
- Spread half the batter into the pan, sprinkle walnut-cinnamon mixture, then cover with remaining batter.
- Bake for 25–30 minutes or until a toothpick comes out clean.
Almond and coconut flours provide a low-carb, nutrient-rich base while walnuts add crunch and healthy fats.
This cake is moist, aromatic, and perfect for a low-sugar dessert or snack.
It’s ideal for diabetics who want indulgent flavor without blood sugar spikes.
Lemon Poppy Seed Low-Carb Bread
A light and zesty bread featuring fresh lemon juice and poppy seeds, perfect for diabetic diets.
It’s moist, flavorful, and a great low-sugar breakfast option.
Ingredients:
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup erythritol or sweetener
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- 2 tablespoons coconut oil, melted
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Combine almond flour, coconut flour, baking powder, and salt in a bowl.
- In another bowl, whisk eggs, almond milk, sweetener, lemon juice, lemon zest, vanilla, and melted coconut oil.
- Stir wet ingredients into dry ingredients until smooth.
- Fold in poppy seeds gently.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick comes out clean.
Lemon juice and zest provide bright, fresh flavor while almond and coconut flours keep the bread low-carb.
This bread is tender, aromatic, and perfect for a diabetic-friendly breakfast or snack.
It pairs beautifully with tea or a small spread of sugar-free cream cheese.
Chocolate Zucchini Low-Sugar Bread
A moist, chocolatey bread made with zucchini and cocoa powder, keeping it low in sugar and carbs.
It’s perfect for dessert or a midday snack without affecting blood sugar.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup erythritol or sweetener
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 2 tablespoons coconut oil, melted
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix almond flour, cocoa powder, baking soda, and salt in a bowl.
- In another bowl, whisk together eggs, applesauce, sweetener, vanilla, and melted coconut oil.
- Stir wet ingredients into dry ingredients until smooth.
- Fold in shredded zucchini.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes or until a toothpick comes out clean.
Zucchini adds moisture and fiber while cocoa powder gives a rich chocolate flavor without added sugar.
This bread is tender, chocolatey, and perfect for diabetic-friendly baking.
It can be served plain or lightly toasted for a satisfying snack.
Apple Cinnamon Muffins (Diabetic-Friendly)
These moist muffins combine grated apples and warm cinnamon for a naturally sweet, low-sugar treat.
They’re perfect for breakfast, snacks, or dessert without spiking blood sugar.
Ingredients:
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- ½ cup unsweetened applesauce
- 2 tablespoons erythritol or preferred sweetener
- 1 teaspoon vanilla extract
- 1 cup grated apple
- 2 tablespoons coconut oil, melted
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix almond flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- In another bowl, combine eggs, applesauce, sweetener, vanilla, and melted coconut oil.
- Stir wet ingredients into dry ingredients until combined.
- Gently fold in grated apple.
- Divide batter evenly among muffin cups.
- Bake for 20–25 minutes or until a toothpick comes out clean.
Apples add natural sweetness and moisture while cinnamon gives warmth and aroma.
These muffins are soft, flavorful, and perfect for a diabetic-friendly breakfast or snack.
They store well and can be enjoyed warm or at room temperature.
Pumpkin Spice Diabetic-Friendly Muffins
These soft and flavorful muffins use pumpkin puree and warm spices to create a naturally sweet, low-sugar treat.
They’re perfect for breakfast, snacks, or a guilt-free dessert.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup pumpkin puree
- ¼ cup unsweetened applesauce
- 2 large eggs
- 2 tablespoons erythritol or preferred sweetener
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine pumpkin puree, applesauce, eggs, sweetener, and vanilla.
- Stir wet ingredients into dry ingredients until fully combined.
- Divide batter evenly among muffin cups.
- Bake for 22–25 minutes or until a toothpick comes out clean.
Pumpkin and spices provide natural sweetness, moisture, and warm flavors.
These muffins are tender, low in sugar, and ideal for diabetic-friendly breakfasts or snacks.
They can be enjoyed plain or lightly toasted with a sugar-free spread.
Chocolate Avocado Diabetic Cake
This rich and moist chocolate cake uses avocado as a healthy fat substitute, keeping it low in sugar and suitable for diabetics.
It’s decadent, flavorful, and guilt-free.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 ripe avocados, mashed
- 3 large eggs
- ¼ cup erythritol or sweetener
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened almond milk
Instructions:
- Preheat oven to 350°F (175°C) and grease an 8-inch cake pan.
- Mix almond flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In another bowl, combine mashed avocado, eggs, sweetener, vanilla, and almond milk.
- Stir wet ingredients into dry ingredients until smooth.
- Pour batter into prepared pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick comes out clean.
Avocado adds healthy fats and moisture while cocoa provides rich chocolate flavor without excess sugar.
This cake is tender, decadent, and perfect for a diabetic-friendly dessert.
It can be served plain or with a sugar-free frosting.
Lemon Almond Low-Sugar Cake
A light and refreshing cake with almond flour and fresh lemon juice, perfect for diabetic diets.
It’s moist, tangy, and easy to make.
Ingredients:
- 2 cups almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup erythritol or sweetener
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix almond flour, baking powder, and salt in a bowl.
- In another bowl, combine eggs, almond milk, sweetener, lemon juice, lemon zest, vanilla, and coconut oil.
- Stir wet ingredients into dry ingredients until smooth.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick comes out clean.
Lemon juice and zest provide bright, fresh flavor while almond flour keeps the cake low-carb.
This cake is moist, flavorful, and ideal for a diabetic-friendly snack or dessert.
It pairs well with sugar-free whipped cream or a light glaze.
Carrot Walnut Diabetic Muffins
These muffins are packed with grated carrots, warm spices, and walnuts, keeping them naturally sweet and low in sugar.
They’re perfect for breakfast or a healthy snack.
Ingredients:
- 2 cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup grated carrots
- ½ cup unsweetened applesauce
- 2 large eggs
- 2 tablespoons erythritol or sweetener
- ¼ cup chopped walnuts
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix grated carrots, applesauce, eggs, and sweetener.
- Stir wet ingredients into dry ingredients until combined.
- Fold in chopped walnuts.
- Divide batter evenly among muffin cups.
- Bake for 22–25 minutes or until a toothpick comes out clean.
Carrots provide natural sweetness and moisture while walnuts add crunch and healthy fats.
These muffins are soft, flavorful, and perfect for diabetic-friendly breakfasts or snacks.
They can be enjoyed warm or at room temperature.
Chocolate Chip Almond Diabetic Cookies
These soft and chewy cookies use almond flour and sugar substitutes for a low-carb, diabetic-friendly treat.
They’re perfect for satisfying sweet cravings without spiking blood sugar.
Ingredients:
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup erythritol or sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- ¼ cup sugar-free chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, baking soda, salt, and sweetener.
- In another bowl, combine egg, vanilla, and melted coconut oil.
- Stir wet ingredients into dry ingredients until smooth.
- Fold in chocolate chips.
- Scoop tablespoon-sized portions onto the baking sheet.
- Bake for 10–12 minutes or until lightly golden.
Almond flour provides protein and healthy fats while chocolate chips offer guilt-free indulgence.
These cookies are soft, chewy, and perfect for diabetic-friendly desserts or snacks.
They can be stored in an airtight container for several days.
Banana Walnut Diabetic Muffins
These naturally sweet muffins combine ripe bananas and walnuts for a moist, low-sugar treat.
They’re perfect for breakfast, a snack, or a guilt-free dessert.
Ingredients:
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup unsweetened applesauce
- 2 tablespoons erythritol or sweetener
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- ¼ cup chopped walnuts
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix almond flour, baking powder, baking soda, and salt.
- In another bowl, combine eggs, applesauce, sweetener, vanilla, and mashed bananas.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in chopped walnuts.
- Divide batter evenly among muffin cups.
- Bake for 22–25 minutes or until a toothpick comes out clean.
Bananas provide natural sweetness while walnuts add texture and healthy fats.
These muffins are soft, flavorful, and perfect for a diabetic-friendly breakfast or snack.
They can be enjoyed warm or at room temperature.
Lemon Poppy Seed Diabetic Muffins
Light and tangy muffins with a subtle crunch from poppy seeds, perfect for low-sugar diets.
They’re moist, flavorful, and ideal for breakfast or an afternoon snack.
Ingredients:
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup erythritol or sweetener
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds
- 2 tablespoons coconut oil, melted
Instructions:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix almond flour, baking powder, baking soda, and salt.
- In another bowl, combine eggs, almond milk, sweetener, lemon juice, lemon zest, vanilla, and coconut oil.
- Stir wet ingredients into dry ingredients until smooth.
- Fold in poppy seeds gently.
- Divide batter evenly among muffin cups.
- Bake for 20–25 minutes or until a toothpick comes out clean.
Lemon and poppy seeds provide a fresh, bright flavor while keeping it low in sugar.
These muffins are tender, flavorful, and perfect for a diabetic-friendly breakfast or snack.
They store well and can be enjoyed plain or with sugar-free cream cheese.
Chocolate Almond Diabetic Brownies
Rich, fudgy brownies made with almond flour and sugar substitutes, ideal for diabetics.
They’re decadent, low in sugar, and perfect for satisfying a chocolate craving.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup erythritol or sweetener
- 3 large eggs
- ¼ cup unsweetened almond milk
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ¼ cup sugar-free chocolate chips (optional)
Instructions:
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a bowl, mix almond flour, cocoa powder, baking powder, salt, and sweetener.
- In another bowl, whisk eggs, almond milk, melted coconut oil, and vanilla.
- Stir wet ingredients into dry ingredients until smooth.
- Fold in chocolate chips if desired.
- Pour batter into prepared pan and smooth the top.
- Bake for 20–25 minutes or until a toothpick comes out clean.
Almond flour adds healthy fats and protein while cocoa provides rich chocolate flavor without excess sugar.
These brownies are fudgy, moist, and perfect for diabetic-friendly desserts or snacks.
They can be stored in an airtight container for several days.
Cinnamon Swirl Diabetic Coffee Cake
A soft, fragrant coffee cake with a cinnamon swirl, perfect for low-sugar diets.
It’s moist, flavorful, and ideal for breakfast or brunch.
Ingredients:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¼ cup unsweetened almond milk
- ¼ cup erythritol or sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons chopped walnuts (optional)
- 2 tablespoons coconut oil, melted
Instructions:
- Preheat oven to 350°F (175°C) and grease an 8×8-inch pan.
- Mix almond flour, coconut flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk eggs, almond milk, sweetener, vanilla, and melted coconut oil.
- Stir wet ingredients into dry ingredients until smooth.
- Mix cinnamon and walnuts in a small bowl for the swirl.
- Spread half the batter into the pan, sprinkle the cinnamon-walnut mixture, then cover with remaining batter.
- Bake for 25–30 minutes or until a toothpick comes out clean.
Cinnamon and walnuts add flavor, texture, and a touch of natural sweetness.
This cake is soft, tender, and perfect for a diabetic-friendly breakfast or snack.
It pairs well with tea or coffee.
Peanut Butter Chocolate Chip Diabetic Cookies
Soft and chewy cookies made with almond flour and natural peanut butter, perfect for diabetics.
They’re low in sugar, satisfying, and delicious for any time of day.
Ingredients:
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup erythritol or sweetener
- 1 large egg
- ¼ cup natural peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- ¼ cup sugar-free chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, baking soda, salt, and sweetener.
- In another bowl, combine egg, peanut butter, vanilla, and melted coconut oil.
- Stir wet ingredients into dry ingredients until smooth.
- Fold in chocolate chips.
- Scoop tablespoon-sized portions onto the baking sheet.
- Bake for 10–12 minutes or until lightly golden.
Peanut butter adds flavor, protein, and healthy fats while chocolate chips satisfy sweet cravings.
These cookies are soft, chewy, and perfect for a diabetic-friendly snack or dessert.
They can be stored in an airtight container for up to a week.
