15 Easy Sunday Diabetic Betty Crocker Recipes for Family Meals.

Betty Crocker recipes have long been a staple for easy, comforting meals.

For those managing diabetes, classic recipes can be adapted with healthier ingredients and portion control.

By using low-glycemic alternatives, sugar substitutes, and fresh produce, you can enjoy familiar flavors safely.

From breakfast to desserts, Betty Crocker-inspired recipes can be delicious and diabetic-friendly.

In this article, you’ll discover 15 Sunday diabetic Betty Crocker recipes perfect for family gatherings, weekend cooking, or special Sunday meals.

Healthy eating can still include comfort and nostalgia.

Diabetic-friendly recipes prove that flavor and tradition can coexist.

15 Easy Sunday Diabetic Betty Crocker Recipes for Family Meals.

These diabetic-friendly Betty Crocker recipes show that you can enjoy classic dishes without compromising blood sugar control.

With simple swaps and mindful preparation, beloved recipes become low-glycemic and family-friendly.

From breakfast bakes to savory dishes and desserts, these 15 recipes offer variety and convenience for Sunday meals.

You can try one recipe at a time or rotate through all fifteen to keep weekends exciting.

Healthy eating doesn’t mean giving up comfort or flavor.

These 15 Sunday diabetic Betty Crocker recipes make nostalgic meals both safe and satisfying.

Diabetic-Friendly Betty Crocker Lemon Poppy Seed Cake

This low-carb, diabetic-friendly version of Betty Crocker’s Lemon Poppy Seed Cake is moist, tangy, and perfect for a Sunday dessert.

It is sweetened with diabetic-friendly sugar alternatives and keeps carbohydrates under control.

The lemon zest and poppy seeds create a light, flavorful cake that is festive and satisfying.

Ingredients:

• 1 ½ cups almond flour.
• ¼ cup coconut flour.
• 1 tsp baking powder.
• ¼ tsp salt.
• 3 large eggs.
• ½ cup unsweetened almond milk.
• ¼ cup sugar-free sweetener (like erythritol).
• 2 tbsp melted coconut oil.
• 2 tsp lemon zest.
• 1 tsp vanilla extract.
• 2 tsp poppy seeds.

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
• In a large bowl, mix almond flour, coconut flour, baking powder, salt, and poppy seeds.
• In a separate bowl, whisk eggs, almond milk, sweetener, melted coconut oil, lemon zest, and vanilla extract.
• Combine wet and dry ingredients, stirring until smooth.
• Pour batter into the prepared pan and smooth the top with a spatula.
• Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool for 10 minutes before slicing.

This lemon poppy seed cake is low in carbs while providing fiber, protein, and flavor.

The zesty lemon and tender texture create a festive, diabetic-friendly dessert.

It is perfect for Sunday brunch, afternoon tea, or family gatherings.

Diabetic-Friendly Betty Crocker Chocolate Chip Cookies

These diabetic-friendly chocolate chip cookies replicate Betty Crocker’s classic recipe with sugar-free chocolate chips.

They are high in fiber and protein while keeping carbohydrates controlled.

The cookies are chewy, soft, and perfect for a Sunday treat without spiking blood sugar.

Ingredients:

• 1 ½ cups almond flour.
• ¼ cup coconut flour.
• ½ tsp baking soda.
• ¼ tsp salt.
• ½ cup sugar-free sweetener.
• ½ cup unsalted butter, softened.
• 1 large egg.
• 1 tsp vanilla extract.
• ½ 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, coconut flour, baking soda, and salt.
• In another bowl, cream softened butter with sweetener until smooth.
• Beat in egg and vanilla extract until combined.
• Gradually stir in dry ingredients to form cookie dough.
• Fold in sugar-free chocolate chips.
• Scoop tablespoon-sized portions onto the prepared baking sheet, spacing evenly.
• Bake for 10–12 minutes until edges are lightly golden.
• Let cookies cool for 5 minutes before transferring to a wire rack.

These chocolate chip cookies are low in carbs while offering fiber, protein, and flavor.

The soft, chewy texture makes them a satisfying, diabetic-friendly dessert.

They are perfect for Sunday afternoon snacks or family treats.

Diabetic-Friendly Betty Crocker Blueberry Muffins

These low-carb, diabetic-friendly blueberry muffins replicate Betty Crocker’s classic recipe using almond and coconut flour.

They are high in fiber, protein, and antioxidants while keeping carbohydrates low.

The fresh blueberries add a natural sweetness and juicy texture for a Sunday breakfast or snack.

Ingredients:

• 1 ½ cups almond flour.
• ¼ cup coconut flour.
• 1 tsp baking powder.
• ¼ tsp salt.
• 3 large eggs.
• ¼ cup unsweetened almond milk.
• ¼ cup sugar-free sweetener.
• 2 tbsp melted coconut oil.
• 1 tsp vanilla extract.
• ½ cup fresh or frozen blueberries.

Instructions:

• Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large bowl, combine almond flour, coconut flour, baking powder, and salt.
• In another bowl, whisk eggs, almond milk, sweetener, melted coconut oil, and vanilla extract.
• Combine wet and dry ingredients, stirring until smooth.
• Gently fold in blueberries.
• Spoon batter evenly into muffin cups.
• Bake for 20–25 minutes until a toothpick inserted comes out clean.
• Let muffins cool for 5–10 minutes before serving.

These blueberry muffins are low-carb while offering fiber, protein, and antioxidants.

The tender, moist texture and natural sweetness make them a delicious diabetic-friendly breakfast.

They are perfect for Sunday brunch or on-the-go family meals.

Diabetic-Friendly Betty Crocker Carrot Cake

This diabetic-friendly carrot cake uses sugar-free sweeteners and almond flour to replicate Betty Crocker’s classic recipe.

It is rich in fiber, protein, and vitamins while keeping carbohydrates low.

The grated carrots and warm spices create a moist, festive Sunday dessert.

Ingredients:

• 1 ½ cups almond flour.
• ¼ cup coconut flour.
• 1 tsp baking powder.
• ¼ tsp salt.
• 2 tsp ground cinnamon.
• ½ tsp ground nutmeg.
• 3 large eggs.
• ¼ cup unsweetened almond milk.
• ¼ cup sugar-free sweetener.
• 2 tbsp melted coconut oil.
• 1 cup grated carrots.
• ½ tsp vanilla extract.

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
• In a large bowl, combine almond flour, coconut flour, baking powder, salt, cinnamon, and nutmeg.
• In another bowl, whisk eggs, almond milk, sweetener, melted coconut oil, and vanilla extract.
• Mix wet and dry ingredients together until smooth.
• Fold in grated carrots.
• Pour batter into prepared pan and smooth the top.
• Bake for 25–30 minutes or until a toothpick inserted comes out clean.
• Allow to cool for 10 minutes before slicing.

This carrot cake is low-carb while providing fiber, vitamins, and flavor.

The warm spices and tender texture make it a comforting, diabetic-friendly dessert.

It is perfect for Sunday brunch, afternoon tea, or family gatherings.

Diabetic-Friendly Betty Crocker Banana Bread

This low-carb, diabetic-friendly banana bread replicates Betty Crocker’s recipe using sugar-free sweetener and almond flour.

It is high in fiber, protein, and natural sweetness while keeping carbohydrates under control.

The moist texture and rich banana flavor make it a satisfying Sunday breakfast or snack.

Ingredients:

• 1 ½ cups almond flour.
• ¼ cup coconut flour.
• 1 tsp baking powder.
• ¼ tsp salt.
• 2 large eggs.
• ½ cup mashed ripe banana.
• ¼ cup sugar-free sweetener.
• 2 tbsp melted coconut oil.
• 1 tsp vanilla extract.

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
• In a large bowl, combine almond flour, coconut flour, baking powder, and salt.
• In another bowl, whisk eggs, mashed banana, sweetener, melted coconut oil, and vanilla extract.
• Combine wet and dry ingredients until smooth.
• Pour batter into prepared loaf pan and smooth the top.
• Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
• Let bread cool for 10 minutes before slicing.

This banana bread is low-carb while providing fiber, protein, and natural sweetness.

The moist, tender texture makes it a delicious diabetic-friendly breakfast or snack.

It is perfect for Sunday mornings, brunch, or family meals.

Diabetic-Friendly Betty Crocker Sugar-Free Chocolate Cake

This low-carb, diabetic-friendly chocolate cake replicates Betty Crocker’s classic chocolate cake using sugar-free sweeteners.

It is moist, rich, and high in fiber and protein while keeping carbohydrates under control.

The deep chocolate flavor makes it a perfect Sunday dessert.

Ingredients:

• 1 ½ cups almond flour.
• ¼ cup unsweetened cocoa powder.
• 1 tsp baking powder.
• ¼ tsp salt.
• 3 large eggs.
• ¼ cup unsweetened almond milk.
• ¼ cup sugar-free sweetener (erythritol or monk fruit).
• 2 tbsp melted coconut oil.
• 1 tsp vanilla extract.

Instructions:

• Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
• In a bowl, mix almond flour, cocoa powder, baking powder, and salt.
• In a separate bowl, whisk eggs, almond milk, sweetener, melted coconut oil, and vanilla extract.
• Combine wet and dry ingredients until smooth.
• Pour batter into prepared pan and smooth the top.
• Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Let cake cool for 10 minutes before slicing.

This sugar-free chocolate cake is rich in protein, fiber, and flavor while keeping carbohydrates low.

The moist texture and deep chocolate taste make it a festive diabetic-friendly dessert.

It is perfect for Sunday celebrations, afternoon tea, or family gatherings.

Diabetic-Friendly Betty Crocker Pumpkin Spice Muffins

These diabetic-friendly pumpkin spice muffins replicate Betty Crocker’s classic recipe using low-carb ingredients.

They are high in fiber, protein, and vitamins while keeping carbohydrates low.

The warm pumpkin spices make them ideal for a cozy Sunday breakfast.

Ingredients:

• 1 ½ cups almond flour.
• ¼ cup coconut flour.
• 1 tsp baking powder.
• ¼ tsp salt.
• 2 tsp cinnamon.
• ½ tsp nutmeg.
• 3 large eggs.
• ½ cup pumpkin puree.
• ¼ cup sugar-free sweetener.
• 2 tbsp melted coconut oil.
• 1 tsp vanilla extract.

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, salt, cinnamon, and nutmeg.
• In another bowl, whisk eggs, pumpkin puree, sweetener, melted coconut oil, and vanilla extract.
• Mix wet and dry ingredients until smooth.
• Spoon batter evenly into muffin cups.
• Bake for 20–25 minutes or until a toothpick inserted comes out clean.
• Let muffins cool for 5–10 minutes before serving.

These pumpkin spice muffins are low in carbs while providing fiber, protein, and vitamins.

The warm spices and moist texture make them a comforting diabetic-friendly breakfast or snack.

They are perfect for Sunday brunch or family gatherings.

Diabetic-Friendly Betty Crocker Strawberry Shortcake

This diabetic-friendly strawberry shortcake replicates Betty Crocker’s classic dessert using sugar-free sweetener and almond flour.

It is high in protein and fiber while keeping carbohydrates low.

The fresh strawberries and light cake create a festive Sunday dessert.

Ingredients:

• 1 ½ cups almond flour.
• ¼ cup coconut flour.
• 1 tsp baking powder.
• ¼ tsp salt.
• 3 large eggs.
• ¼ cup sugar-free sweetener.
• 2 tbsp melted coconut oil.
• ½ tsp vanilla extract.
• 1 cup fresh strawberries, sliced.
• ½ cup sugar-free whipped cream.

Instructions:

• Preheat oven to 350°F (175°C) and grease a small baking dish.
• In a bowl, combine almond flour, coconut flour, baking powder, and salt.
• In another bowl, whisk eggs, sweetener, melted coconut oil, and vanilla extract.
• Combine wet and dry ingredients until smooth.
• Pour batter into the prepared dish and smooth the top.
• Bake for 20–25 minutes or until a toothpick inserted comes out clean.
• Let cake cool for 10 minutes before topping with sliced strawberries and sugar-free whipped cream.

This strawberry shortcake is low-carb while providing protein, fiber, and antioxidants.

The tender cake and fresh strawberries create a delightful, diabetic-friendly dessert.

It is perfect for Sunday brunch, afternoon tea, or family celebrations.

Diabetic-Friendly Betty Crocker Cinnamon Rolls

These low-carb, diabetic-friendly cinnamon rolls replicate Betty Crocker’s classic recipe using almond flour dough and sugar-free filling.

They are high in protein and fiber while keeping carbohydrates controlled.

The warm, sweet cinnamon flavor makes them perfect for a Sunday breakfast.

Ingredients:

• 1 ½ cups almond flour.
• ¼ cup coconut flour.
• 2 tsp baking powder.
• ¼ tsp salt.
• 3 large eggs.
• ¼ cup unsweetened almond milk.
• 2 tbsp melted coconut oil.

For filling:

• 2 tbsp sugar-free sweetener.
• 1 tsp cinnamon.
• 1 tbsp melted coconut oil.

Instructions:

• Preheat oven to 350°F (175°C) and grease a small baking dish.
• In a bowl, combine almond flour, coconut flour, baking powder, and salt.
• In another bowl, whisk eggs, almond milk, and melted coconut oil.
• Mix wet and dry ingredients until a dough forms.
• Roll dough into a rectangle and spread sugar-free sweetener, cinnamon, and melted coconut oil over it.
• Roll dough tightly into a log and cut into 6–8 rolls.
• Place rolls in the baking dish and bake for 20–25 minutes until golden.
• Let cool slightly before serving.

These cinnamon rolls are low-carb while providing fiber, protein, and flavor.

The tender, warm rolls with sweet cinnamon make a comforting diabetic-friendly breakfast.

They are perfect for Sunday mornings or family brunches.

Diabetic-Friendly Betty Crocker Apple Crisp

This diabetic-friendly apple crisp uses almond flour topping and sugar-free sweetener to replicate Betty Crocker’s classic recipe.

It is high in fiber, vitamins, and protein while keeping carbohydrates low.

The tender baked apples with crumbly topping make a festive Sunday dessert.

Ingredients:

• 4 cups peeled, sliced apples.
• 1 tbsp lemon juice.
• ¼ cup sugar-free sweetener.
• 1 tsp cinnamon.

Topping:

• 1 cup almond flour.
• 2 tbsp sugar-free sweetener.
• 2 tbsp melted coconut oil.
• ½ tsp cinnamon.

Instructions:

• Preheat oven to 350°F (175°C) and grease a baking dish.
• Toss sliced apples with lemon juice, sugar-free sweetener, and cinnamon.
• Spread apples evenly in the baking dish.
• In a bowl, mix almond flour, sweetener, melted coconut oil, and cinnamon to form crumbly topping.
• Sprinkle topping evenly over apples.
• Bake for 25–30 minutes until apples are tender and topping is golden.
• Let cool slightly before serving.

This apple crisp is low-carb while providing fiber, vitamins, and flavor.

The tender apples and crunchy topping create a comforting, diabetic-friendly dessert.

It is perfect for Sunday afternoon treats or family gatherings.

Diabetic-Friendly Betty Crocker Peanut Butter Chocolate Bars

This diabetic-friendly version of Betty Crocker’s peanut butter chocolate bars is rich, fudgy, and low in carbohydrates.

It is high in protein, healthy fats, and flavor, perfect for a Sunday dessert or snack.

The combination of creamy peanut butter and sugar-free chocolate creates a decadent treat.

Ingredients:

• 1 cup natural peanut butter, unsweetened.
• ¼ cup coconut flour.
• ¼ cup sugar-free sweetener.
• 2 large eggs.
• ½ tsp vanilla extract.
• ½ cup sugar-free dark chocolate chips.

Instructions:

• Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
• In a bowl, mix peanut butter, coconut flour, sweetener, eggs, and vanilla extract until smooth.
• Pour the batter evenly into the prepared pan and smooth the top.
• Sprinkle sugar-free chocolate chips evenly over the top.
• Bake for 18–22 minutes until edges are slightly golden and a toothpick comes out mostly clean.
• Let cool completely before cutting into squares.

These peanut butter chocolate bars are low in carbs while providing protein, healthy fats, and flavor.

The fudgy texture with rich peanut butter and chocolate makes a satisfying diabetic-friendly treat.

They are perfect for Sunday desserts, snacks, or sharing with family.

Diabetic-Friendly Betty Crocker Almond Joy Cookies

These diabetic-friendly cookies replicate the classic Almond Joy candy flavor using almond flour and sugar-free ingredients.

They are high in protein, fiber, and healthy fats while keeping carbohydrates low.

The combination of coconut, almonds, and sugar-free chocolate makes a perfect Sunday treat.

Ingredients:

• 1 ½ cups almond flour.
• ¼ cup unsweetened shredded coconut.
• ¼ cup sugar-free sweetener.
• 1 large egg.
• 2 tbsp melted coconut oil.
• ½ tsp vanilla extract.
• ½ cup sugar-free chocolate chips.
• ¼ cup chopped almonds.

Instructions:

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a bowl, combine almond flour, shredded coconut, and sugar-free sweetener.
• In another bowl, whisk the egg, melted coconut oil, and vanilla extract.
• Mix wet and dry ingredients until a dough forms.
• Fold in chocolate chips and chopped almonds.
• Scoop tablespoon-sized portions onto the prepared baking sheet.
• Flatten slightly and bake for 12–15 minutes until edges are golden.
• Let cool for 5 minutes before transferring to a wire rack.

These Almond Joy cookies are low-carb while providing protein, fiber, and healthy fats.

The chewy texture with coconut, almonds, and chocolate creates a delicious diabetic-friendly dessert.

They are perfect for Sunday treats or sharing with friends.

Diabetic-Friendly Betty Crocker Cinnamon Apple Muffins

These low-carb, diabetic-friendly muffins capture the flavor of Betty Crocker’s classic apple cinnamon recipe.

They are high in fiber, protein, and vitamins while keeping carbohydrates under control.

The tender muffins with warm cinnamon and juicy apple pieces make a perfect Sunday breakfast.

Ingredients:

• 1 ½ cups almond flour.
• ¼ cup coconut flour.
• 1 tsp baking powder.
• ¼ tsp salt.
• 2 tsp cinnamon.
• 3 large eggs.
• ¼ cup unsweetened almond milk.
• ¼ cup sugar-free sweetener.
• 1 tsp vanilla extract.
• 1 cup peeled, finely chopped apples.

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, salt, and cinnamon.
• In another bowl, whisk eggs, almond milk, sweetener, and vanilla extract.
• Combine wet and dry ingredients until smooth.
• Fold in chopped apples gently.
• Spoon batter evenly into muffin cups.
• Bake for 20–25 minutes until a toothpick comes out clean.
• Let muffins cool for 5–10 minutes before serving.

These apple cinnamon muffins are low-carb while offering fiber, protein, and vitamins.

The tender texture with warm cinnamon and juicy apples makes a comforting diabetic-friendly breakfast.

They are perfect for Sunday brunch, morning treats, or family meals.

Diabetic-Friendly Betty Crocker Mocha Coffee Cake

This diabetic-friendly mocha coffee cake replicates Betty Crocker’s classic flavor using sugar-free sweetener and almond flour.

It is high in protein and fiber while keeping carbohydrates low.

The coffee-infused cake with a crumbly topping makes a perfect Sunday morning dessert or snack.

Ingredients:

• 1 ½ cups almond flour.
• ¼ cup coconut flour.
• 1 tsp baking powder.
• ¼ tsp salt.
• 2 tsp cocoa powder.
• 3 large eggs.
• ¼ cup unsweetened almond milk.
• ¼ cup sugar-free sweetener.
• 2 tbsp melted coconut oil.
• 1 tsp vanilla extract.

Topping:

• 2 tbsp almond flour.
• 1 tbsp cocoa powder.
• 1 tbsp sugar-free sweetener.
• 1 tsp melted coconut oil.

Instructions:

• Preheat oven to 350°F (175°C) and grease a small baking dish.
• In a bowl, mix almond flour, coconut flour, baking powder, salt, and cocoa powder.
• In another bowl, whisk eggs, almond milk, sweetener, melted coconut oil, and vanilla extract.
• Combine wet and dry ingredients until smooth.
• Pour batter into the prepared dish and smooth the top.
• Mix topping ingredients until crumbly and sprinkle over the batter.
• Bake for 25–30 minutes until a toothpick inserted comes out clean.
• Let cake cool slightly before serving.

This mocha coffee cake is low-carb while providing fiber, protein, and flavor.

The tender, coffee-infused cake with crumbly topping creates a delicious diabetic-friendly treat.

It is perfect for Sunday breakfast, brunch, or afternoon tea.

Diabetic-Friendly Betty Crocker Strawberry Cream Cheese Bars

These low-carb, diabetic-friendly bars replicate Betty Crocker’s classic dessert using sugar-free sweetener and almond flour.

They are high in protein, fiber, and flavor while keeping carbohydrates low.

The creamy strawberry layer on a tender almond flour crust makes a festive Sunday dessert.

Ingredients:

Crust:

• 1 ½ cups almond flour.
• ¼ cup melted coconut oil.
• 2 tbsp sugar-free sweetener.

Filling:

• 4 oz cream cheese, softened.
• ¼ cup sugar-free sweetener.
• 1 large egg.
• ½ tsp vanilla extract.
• ½ cup mashed strawberries.

Instructions:

• Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
• Mix crust ingredients and press evenly into the prepared pan.
• In a bowl, beat cream cheese, sweetener, egg, and vanilla extract until smooth.
• Fold in mashed strawberries gently.
• Pour filling over crust and spread evenly.
• Bake for 20–25 minutes until set.
• Let bars cool completely before slicing into squares.

These strawberry cream cheese bars are low-carb while providing protein, fiber, and flavor.

The creamy strawberry layer and tender crust make a delightful diabetic-friendly dessert.

They are perfect for Sunday treats, brunch, or sharing with family.