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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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Peanut Butter Dream Cake with Chocolate & Berries
Ingredients:
- 250 g (8.82 oz) biscuits of your choice (I used oat biscuits)
- 150 g (5.29 oz) dark chocolate
- 200 g (7.05 oz) peanut butter
- Around 100 ml (3.38 fl oz) milk
- 1 tablespoon bourbon vanilla
- Around 20 drops of stevia
- 2 tablespoons sugar-free jam of your choice
- Fresh or frozen fruit of your choice (raspberries, blueberries, currants)
Instructions
Grind the biscuits and gradually add milk, mixing until you get a compact mixture that can be evenly spread on the bottom of a small pan.
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Evenly spread the sugar-free jam over the biscuit base.
For the cream, melt the chocolate and mix it with the peanut butter. Add the vanilla and sweeten with stevia.
Pour the cream over the jam layer, smooth it out, and gently shake the pan to distribute the cream evenly.
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Place the cake in the fridge for about 30 minutes to let the cream set, then spread the fruit on top.
Put the cake back in the fridge until the cream is fully set, then remove the cake ring.
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