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Nature’s Dessert Cookbook: Healthy, Delicious & Naturally Sweet Recipes Don’t want or can’t tolerate sugar alcohols and artificial sweeteners? This cookbook is for you! Every dessert is naturally sweetened with whole ingredients rich in fiber and protein, slowing sugar absorption and making them diabetic-friendly. It gathers your favorite recipes from the website—plus brand-new ones—all in one convenient place. Indulge in truly natural treats without compromise! |
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Diabetic Baked Goods: Everyday Bakes for Every Meal Diabetic cookbook designed to make healthy baking simple, accessible, and enjoyable. This collection of low-carb, high-fiber, and protein-rich recipes provides a reliable solution for those looking to enjoy diabetic bread and baked goods without blood sugar spikes. Every recipe includes a video tutorial, making it even easier to follow along and bake with confidence! |
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What Makes This Cookbook Different?
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Low-Carb Psyllium Scones
Ingredients:
- 2 cups almond flour
- 4 tablespoons psyllium husk
- 12 g (0.42 oz) baking powder
- ½ teaspoon salt
- 2 egg whites
- About ½ cup unsweetened almond milk
Instructions
Preheat the oven to 180⁰C/356⁰F.
Lightly grease a muffin pan.
Mix all dry ingredients: almond flour, psyllium husk, baking powder, and salt.
Beat egg whites until stiff peaks form.
Gradually add dry ingredients, and when the mixture is too thick, add almond milk and the rest of the dry ingredients. Mix well.
Put the mixture in the muffin pan and smooth the top and edges so that they are as rounded as possible.
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Bake for 25-30 minutes at 180⁰C/356⁰.
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