Diet & Nutrition
American Diabetes Month – Diabetic-friendly Thanksgiving desserts
People with diabetes always are on the lookout for diabetic-friendly recipes. For American Diabetes Month in November, let’s focus on some Thanksgiving desserts. After all, who doesn’t want something sweet to finish off that turkey dinner? Here are three recipes that will satisfy your sweet tooth without sending your blood sugar through the roof.
KETO BROWN BUTTER PRALINES
- 2 Sticks Salted butter
- ⅔ Cup Heavy Cream
- ⅔ Cup Granular Sweetener (Click here to see my favorite on Amazon)
- ½ teaspoon xanthan gum (click here to see my favorite brand on Amazon)
- 2 Cups Chopped pecans
- Maldon sea salt
Step 1: Prepare a cookie sheet with parchment paper or a silicone baking mat.
Step 2: Brown the butter in a saucepan over medium high heat, stirring often. This should take less than 5 minutes. Stir in the heavy cream, xanthan gum, and sweetener. Remove from the heat.
Step 3: Stir in the nuts and place in the refrigerator to firm up for 1 hour, stirring occasionally. The mixture will get really thick. Scoop into 10 cookie shapes onto the prepared baking sheet and sprinkle with the maldon salt, if desired. Let refrigerate on the baking sheet until hardened.
Step 4: Store in an air-tight container and keep refrigerated until serving.
BLACK BEAN CHOCOLATE BROWNIES
- 1 can (15 oz.) black beans, rinsed and drained
- 1/2 cup semisweet chocolate chips, divided
- 3 tablespoons canola oil
- 3 large eggs, room temperature
- 2/3 cup packed brown sugar
- 1/2 cup baking cocoa
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Step 1: Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended.
Step 2: Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
Step 3: Transfer to a parchment-lined 8-inch square baking pan. Sprinkle with remaining chocolate chips. Bake at 350 for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.
LOW-CARB BLUEBERRY CRISPS
- 1 cup Blueberries fresh or frozen
- ¼ cup Pecan halves
- ⅛ cup Almond Meal/flour
- 2 tbsp Butter
- 2 tbsp Granular Sweetener (Click here to see my favorite on Amazon) divided
- 1 tbsp Ground flax
- ½ tsp Cinnamon
- ½ tsp Vanilla extract
- ¼ tsp Kosher salt
- 2 tbsp heavy cream
Step 1: Pre-heat the oven to 400.
Step 2: In two one-cup ramekins, add ½ cup blueberries and ½ tbsp swerve sweetener. Mix to combine.
Step 3: In a food processor, add pecans, almond flour, butter, 1 tbsp swerve sweetener, ground flax, cinnamon, vanilla, and kosher salt. Pulse until ingredients are combined.
Step 4: Spread the mixture on top of the blueberries. Place the ramekins on a baking sheet and bake in the center of the oven for 15-20 minutes or until the topping becomes toasty brown. Serve with 1 tbsp heavy cream drizzled over top of each.