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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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Chocolate Creamy Cake
Ingredients:
- 4 eggs
- 60g (2.1 oz) carob powder
- 20g (0.7 oz) cocoa powder
- 70g (2.5 oz) whole grain spelt flour
- 2 tbsp coconut blossom sugar
- 200ml (6.8 fl oz) heavy cream
- 100g (3.5 oz) dark chocolate
- Stevia, to taste
- 2 tbsp sugar-free apricot jam (or jam of choice)
Instructions:
- Preheat the oven to 170°C (338°F).
- In a mixing bowl, whisk the eggs until light and frothy.
- Sift in the flour, carob powder, cocoa, and coconut sugar, then gently mix until a smooth batter forms.
- Spread the batter evenly onto a baking tray lined with parchment paper, keeping it about ½ cm thick.
- Bake for 8 minutes, then let it cool.
- Cut the baked sponge into cubes, then chop them further into smaller pieces.
- In a saucepan, heat the cream and melt the chocolate over low heat (do not boil). Sweeten with stevia to taste.
- Pour the warm chocolate mixture over the cake pieces and mix well until fully combined.
- Transfer the mixture into a small round cake mold, press it gently to compact, and smooth out the surface.
- Spread a thin layer of jam on top.
- Refrigerate for at least two hours, preferably overnight, to allow the flavors to meld and the cake to set perfectly.
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