15 Diabetic Dessert Recipes Without Artificial Sweeteners: No Sugar Spike

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Diabetic Dessert Recipes Without Artificial Sweeteners

Life with diabetes sometimes seems like giving up your favorite delicacies. Traditional desserts, frequently high in sugar, can increase your blood sugar and disastrously affect your health.

But there’s good news! Desserts that are suitable for diabetics let you enjoy sweets without sacrificing your health.

This guide opens up an array of flavor options. We’ll look at some creative sugar substitutes, examine several dessert recipes suitable for diabetics, and offer resources to assist you in selecting the ideal sweet treat. So let go of your restrictive mentality and explore the delicious world of desserts suitable for diabetics. With a little creativity and this guide, you can satisfy your sweet tooth without sacrificing your health.

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2. Healthy Sweetness Without Artificial Sweeteners

sugar cubes with stop cone, board and stop sign, toys

It seems like artificial sweeteners are the standard choice for diabetic treats. Recent studies, however, indicate that the situation might be more complex. Although the Mayo Clinic states that diabetics can safely consume artificial sweeteners in moderation, there may be subtle differences in how these sweeteners affect blood sugar regulation. Research has indicated that certain people may respond differently to artificial sweeteners when it comes to insulin, which could result in changes in blood sugar levels.

So how can we manage our diabetes while yet indulging in our sweet tooths? Making delicious desserts without the use of artificial sweeteners is the solution. With an emphasis on natural ingredients and creative replacements, we can make tasty delights that are enjoyable and also low in blood sugar. This strategy permits indulgence without sacrificing your health objectives. Let’s investigate different methods for obtaining this lovely balance.

3. 15 Diabetic Dessert Recipes Without Artificial Sweeteners:

3.1 Summer Berry Crush

Berry crush in a glass bowl


A lovely dessert that’s refreshing to serve at dinner parties or gatherings with the family.

Serves: 2

Preparation Time: 10 minutes

Nutritional Information (per 212g serving, excludes serving suggestion):

Calories: 137

Carbohydrates: 16.0g

Fiber: 3.1g

Protein: 10.1g

Fat: 3.0g

Saturates: 0.5g

Sugars: 9.9g

Salt: 0.1g

Fruit/Veg Portion: 1


  • 200g frozen mixed summer berries, defrosted
  • 200g carton virtually fat-free fromage frais
  • Sugar-free sweetener, to taste
  • 25g amaretti biscuits, lightly crushed


  1. Gently fold together all the ingredients in a mixing bowl until well combined.
  2. Spoon the mixture into serving glasses or bowls.

Recipe Tips:

If you don’t have amaretti biscuits, you could substitute them with shortbread or ginger biscuits.

For a vegan-friendly version, replace the fromage frais with a soy-based yogurt.

3.2 Rustic Cocoa Cinnamon Meringues

Rustic Cocoa Cinnamon Meringues Dessert on a table outdoor

Serves: 10

Prep time: 10–15 mins

Cooking time: 1 hour

Nutritional information per 33g serving:

Energy 373 kJ (89 kcal) | Protein 1.6g | Fat Total 0.1g (Sat Fat 0.1g) | Carbohydrate 20.1g (Sugars 19.8g) | Sodium 25mg

Description: Delightful, somewhat spicy, light, and fluffy meringues with a flavor of cocoa and cinnamon.


  • 2 egg whites
  • 95g caster sugar
  • 3/4 tsp vinegar
  • 3/4 tsp artificial vanilla essence
  • 3/4 tsp cornflour
  • 35g brown sugar
  • 1/2 tsp ground cinnamon
  • 2 tsp cocoa powder


  1. Beat sugar and egg whites together until glossy and thick.
  2. Stir in cornflour, vinegar, and vanilla.
  3. After adding the dissolved brown sugar, mix in the chocolate and cinnamon.
  4. Press the meringues into shape on a baking tray, then bake.

Tip: For a well-balanced dessert, pair it with berries and Greek yogurt.

3.3 Yoghurt Berry Bark

Yoghurt Berry Bark on outdoor table

Serves: 4

Prep time: 5 mins

Freezing time: 2 hours minimum

Nutritional information per 150g serving:

Energy 430 kJ (103 kcal) | Protein 9.0g | Fat, total 2.1g (Sat Fat 0.4g) | Carbohydrate 9.6g (Sugars 9.5g) | Sodium 107mg


A refreshing and customizable frozen treat made with Greek yogurt and topped with fresh berries and nuts.


  • 2 cups plain Greek yogurt (no more than 2% fat)
  • 1 tsp vanilla-flavored essence
  • 1/4 tsp sugar substitute
  • 35g raspberries
  • 35g blueberries
  • 1 Tbsp walnut pieces


  1. Blend yogurt, vanilla extract, and sweetener.
  2. Transfer the mixture onto a sprayed tray and garnish with nuts and berries.
  3. Before serving, freeze it until firm and then chop it into shards. 

Tip: Try a variety of seasonal fruit combinations to create unique flavor combinations.

3.4 Kawakawa, Banana, and Ginger Sorbet

Kawakawa, Banana, and Ginger Sorbet in a glass outdoor

Serves: 4

Prep time: 1 hour (including 30 minutes freezing)

Nutritional Information per serving (approx 122 grams):

Energy 507 kJ (121 kcal) | Protein 2.1g | Fat total 2.9g (Sat Fat 1.8g) | Carbohydrate 20.2g (Sugars 16.8g) | Sodium 33mg


This is a special sorbet that combines ginger, bananas, and kawakawa tea to create a cool and satisfying dessert choice.


  • 2 large ripe bananas
  • 1/2 tsp ginger
  • 1/2 tsp honey
  • 1/2 cup kawakawa tea
  • 1/2 cup natural unsweetened yogurt


  1. First freeze bananas, then blend bananas with ginger, honey, and kawakawa tea.
  2. Add yogurt and Blend it until smooth.
  3. Refrigerate again and serve when it becomes creamy.

Tip: For the best texture, eat within five hours.

3.5 Strawberry-Chocolate Greek Yogurt Bark

Serves: 4
Prep time: 1 hour (including 30 minutes freezing)
Nutritional Information per serving (approx 122 grams): Energy 507 kJ (121 kcal) | Protein 2.1g | Fat total 2.9g (Sat Fat 1.8g) | Carbohydrate 20.2g (Sugars 16.8g) | Sodium 33mg
Description: This is a special sorbet that combines ginger, bananas, and kawakawa tea to create a cool and satisfying dessert choice.
2 large ripe bananas
1/2 tsp ginger
1/2 tsp honey
1/2 cup kawakawa tea
1/2 cup natural unsweetened yogurt
1.	First freeze bananas, then blend bananas with ginger, honey, and kawakawa tea. 
2.	Add yogurt and Blend it until smooth. 
3.	Refrigerate again and serve when it becomes creamy. 
Tip: For the best texture, eat within five hours.

3.5 Strawberry-Chocolate Greek Yogurt Bark in a pizza style

Savour the delicious blend of chocolate chips and fresh strawberries in this creamy Greek yogurt-based frozen dessert. It’s a healthier substitute for conventional chocolate bark that will definitely satiate your sweet cravings.


  • 3 cups whole-milk plain Greek yogurt
  • ¼ cup pure maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 ½ cups sliced strawberries
  • ¼ cup mini chocolate chips


  1. Spread parchment paper over a large baking sheet with a rim.
  2. In a medium-sized bowl, thoroughly mix yogurt, vanilla, and maple syrup (or honey).
  3. Using the prepared baking sheet, spread the yogurt mixture into a 10-by-15-inch rectangle.
  4. Add chocolate chips and cut strawberries on the top.
  5. Freeze for at least three hours until extremely firm.
  6. To serve, cut or break into 32 pieces.

3.6 Apple-Oatmeal Cookies

4 Apple-Oatmeal Cookies stack on one another

Brown sugar, chopped almonds, and oats combine to make these nutritious apple cookies, which make a tasty snack that everyone will enjoy.


  • 1 cup old-fashioned oats
  • ½ cup chopped pecans or walnuts
  • 1 cup whole-wheat pastry flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 2 large egg whites
  • ½ cup coarsely shredded peeled apple
  • ½ cup packed light brown sugar
  • ¼ cup apple butter
  • 4 tablespoons granulated sugar
  • 2 tablespoons canola oil
  • ½ teaspoon vanilla extract
  • ½ cup diced dried apples


  1. preheat the oven to 375°F.
  2. Transfer the nuts and oats to a baking sheet, and bake for 5 to 8 minutes, until fragrant and brown. Set aside.
  3. Apply cooking spray to two baking sheets.
  4. Combine the flour, baking powder, baking soda, salt, nutmeg, and ¼ teaspoon of cinnamon in a medium-sized basin.
  5. Mix the egg whites, shredded apple, oil, vanilla, brown sugar, apple butter, and 3 tablespoons of granulated sugar in a big bowl.
  6. Add dry ingredients to the wet ones and stir until they are just moistened.
  7. Stir in the dried apples, nuts, and remaining oats.
  8. Drop dough onto prepared baking sheets by tablespoonfuls, spacing them roughly 2 inches apart.
  9. In a separate bowl, mix the remaining 1 tablespoon of granulated sugar and ¼ teaspoon of cinnamon.
  10. Use the bottom of a glass soaked in cinnamon sugar to flatten cookies.
  11. Bake for 10 to 12 minutes, until lightly browned. After two minutes of cooling on baking sheets, move them to wire racks to finish cooling.

3.7 Pineapple Nice Cream:

Pineapple Nice Cream: in a bowl

Experience the pineapple’s exotic flavors in this smooth and reviving lovely cream. Made with crispy rice cereal with natural peanut butter or sunflower seed butter, it’s a delicious treat that works well for any occasion.


  • ½ cup natural peanut butter, almond butter, or sunflower seed butter
  • ¾ cup crispy rice cereal
  • 1 teaspoon pure maple syrup
  • ½ cup dark chocolate chips, melted


  1. Use wax paper or parchment to line a baking pan.
  2. Combine the cereal, peanut butter, and maple syrup in a medium-sized bowl. Using roughly 2 tablespoons per ball, roll the mixture into 12.
  3. After the baking sheet is ready, place the balls on it and freeze for about 15 minutes, until they become hard.
  4. Coat the frozen balls with melted chocolate, then put them back in the freezer for 15 minutes or until the chocolate solidifies.

3.8 Quinoa Dessert Pudding

Quinoa in Pudding in 2 bowls

From the American Diabetes Association, this Quinoa Dessert Pudding recipe is a tasty and healthy choice. The ingredients and instructions are as follows:


  • 1 cup quinoa
  • 1 1/2 cup skim milk
  • 1 1/2 cup fat-free half-and-half
  • 1/4 cup low-calorie brown sugar blend (such as Truvia or Splenda)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup toasted pumpkin seeds


  1. In cold water rinse the quinoa for 2 minutes.
  2. In a medium saucepan over medium heat, whisk together milk, fat-free half-and-half, brown sugar blend, vanilla, cinnamon, and nutmeg. Heat through to a simmer.
  3. After the milk mixture reaches a simmer, add the quinoa and lower the heat to a gentle simmer. Cook, partially covered, stirring every ten minutes, for forty minutes.
  4. Add toasted pumpkin seeds to the cooked quinoa and serve.

3.9 Strawberry Banana ‘Ice Cream’

Strawberry Banana 'Ice Cream' in  bowl with  spoon and strawberry

Remarkably, frozen bananas are the base of this smooth and creamy ‘ice cream’. It’s vegan, low in saturated fats, dairy-free, and sugar-free without sacrificing flavor! Ideal for when the craving for sweet strikes. You can use strawberries that are frozen or fresh. Before using frozen, allow them to thaw.

Servings: 4

Serving Size: 1/2 cup

Nutrition Facts (per serving):

Calories: 80

Total Fat: 0g

Saturated Fat: 0.2g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Total Carbohydrate: 19g

Dietary Fiber: 3g

Totl Sugars: 10g

Added Sugars: 0g

Protein: 0g

Potassium: 310mg

Phosphorus: 25mg

Choices/Exchanges: 1 Fruit


  • 2 bananas
  • 1 cup sliced strawberries
  • 2 tbsp coconut milk


  1. Peel the bananas and slice them into 1/4-inch rounds. Place them in a bowl and freeze for at least 2 hours.
  2. After the bananas are frozen, combine them with the coconut milk, strawberries, and blender or food processor. Blend for thirty seconds at a high speed. After cleaning the blender’s sides, mix for an additional thirty seconds on high speed. Continue doing this until the mixture is smooth and resembles soft serve ice cream.
  3. It can be eaten right away or frozen for thirty minutes for a firmer texture.

3.10 Apple Crisp

Apple Crisp dessert in a plate with apple around

Prep time: 15 min

Servings: 7

Serving size: 1/2 cup

Nutrition Facts (per serving):

Calories: 130

Total Fat: 3g

Saturated Fat: 0.6g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 30mg

Total Carbohydrate: 25g

Dietary Fiber: 2g

Total Sugars: 16g

Added Sugars: 8g

Protein: 1g

Potassium: 110mg

Phosphorus: 35mg


  • Nonstick cooking spray
  • 1/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats (not quick cooking)
  • 2 tbsp margarine (softened)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 5 cups red apples (peeled, sliced, about 5 apples)


  1. Preheat the oven to 375°F. Put cooking spray on a 13 x 9-inch pan.
  2. Combine the brown sugar, flour, oats, margarine, vanilla, nutmeg, and cinnamon in a small basin. Using a fork, blend until the mixture becomes moist mixture should be crumbly.
  3. Arrange the apples on a pan and equally distribute the brown sugar mixture over top.
  4. Bake for 30 minutes.

3.11  Sugar-free Dessert Recipe! just 3 ingredients! no gelatin! no cornstarch! no eggs!

many cups filled with sugar free dessert

This recipe creates a silky and delectable fig custard that is ideal for diabetics seeking a nutritious and filling dessert.


  • 250g dried figs (about 20-23 figs)
  • 4 cups milk (1 liter)
  • 3 tablespoons milk powder (25g)
  • 4-5 dates (optional)
  • Chopped nuts or fruits (for garnish)
  • Cocoa powder (optional, for garnish)


1. Wash and Soak the Figs: Give the dried figs a good cleaning. After putting them in a dish, fill it with boiling water. Give them 10 to 15 minutes to soak.

2. Heat the Milk: In a separate pot heat the milk until it reaches the boiling point. Once boiling, skim off any cream that rises to the surface using a spoon.

3. Prepare the Figs: Drain the soaking figs after 15 minutes. Chop the figs into small pieces.

4. Mix Milk and Figs: Transfer the chopped figs and add approximately 1 cup of boiling milk into a large bowl. Mix well to form a paste of figs.

5. Temper the Remaining Milk: Allow the heated milk to cool down a little bit. It should be warm but not scorching. Use your finger to check the temperature; it should be warm but not uncomfortable.

6. The remaining amount Ingredients: Whisk the milk powder into the cooled milk one tablespoon at a time until well combined. After that, stir in the combination of fig paste.

7. Optional Sweetness: To add even more sweetness, feel free to stir in 4–5 chopped dates. Mix everything thoroughly.

8. Ferment: Put the bowl in a warm place, such as an oven that has been turned off, and cover it. Give the custard four to six hours to ferment.

9. Serve and Enjoy: The custard should be thick and smooth after fermentation. You can serve it cold or at room temperature. Add chopped fruits, nuts, or (optionally) a sprinkling of cocoa powder as garnish.


  • Dried figs and dates naturally sweeten this recipe. You can change the number of dates to suit your preferred sweetness level.
  • To prevent curdling, make sure the milk cools slightly before adding it to the fig mixture.
  • Feel free to try different kinds of nuts and fruits as garnish.

3.12 Vegan Raw Chocolate Cheesecake Recipe

black Vegan Raw Chocolate Cheesecake in a bowl

This recipe is perfect for vegans and diabetics who are looking for a delicious and healthy dessert. It is made with just natural ingredients and is dairy-free.


  • 2 cups of raw cashews
  • 1/2 cup of water
  • 3/4 cup of raw cocoa powder
  • 1/2 cup of blue agave nectar
  • 1/2 cup of raw coconut oil (liquid form)
  • 2 teaspoons of vanilla extract


  1. Mix all the raw cashews, water, vanilla extract, blue agave nectar, raw coconut oil (liquid), and raw cocoa powder in a blender.
  2. Process the mixture in a blender until the texture is buttery and creamy, like thick chocolate mousse.
  3. Transfer the mixture to a freezer-safe dish, such as a ceramic dish.
  4. To give the cake a cheesecake-like texture and to firm it, put the dish in the freezer for at least two hours.
  5. In a Pyrex dish, combine raw coconut oil, raw agave nectar, vanilla essence, and raw cocoa powder to make the frosting while the cake is freezing.
  6. Using a mixer, mix the frosting until it reaches a creamy, lump-free consistency.
  7. Take the cake out of the freezer after it has hardened, then evenly spread the frosting on top.
  8. To give the icing time to solidify, put the cake back in the fridge for a further twenty minutes.
  9. Serve and savor this delectable raw chocolate cheesecake that is vegan as a guilt-free treat!

3.13 Low-Carb Strawberry Cake with Vanilla Buttercream (Diabetic-Friendly)

strawberry cake with vanilla buttercream

This recipe has layers of fresh strawberries and fluffy vanilla buttercream on top of a luscious low-carb cake. It tastes best when made a day in advance and is ideal for the summer.

Yields: 12 servings Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes (plus cooling time)


  • 4 egg whites
  • ½ cup (100g) granulated erythritol
  • 1 cup (113g) almond flour
  • 3.5 oz (100g) butter, melted
  • ⅔ cup (160ml) heavy whipping cream
  • 2 tsp baking powder
  • 2 tsp ground psyllium husk powder
  • 4 drops almond extract
Vanilla Buttercream:
  • 4 egg yolks
  • ¾ cup (180ml) heavy whipping cream
  • 2 tbsp (25g) erythritol
  • 3.5 oz (100g) butter, softened
  • ½ tsp vanilla extract
Frosting and Decoration:
  • 1 ¼ cups (300ml) heavy whipping cream
  • 1 lb (454g) fresh strawberries


  1. Prepare the pan and preheat the oven: Turn the oven up to 365°F (185°C) and butter an 8-inch springform cake pan.
  2. Separate the Eggs and Whip the Whites: separate the eggs and put the whites in a big bowl and the yolks in a small saucepan. Using an electric mixer, beat the egg whites for about three minutes, or until soft peaks form.
  3. Sweeten and Blend Cake Batter: Add the erythritol to the beaten egg whites. After that add the almond flour, baking powder, psyllium husk powder, almond essence, and melted butter. Avoid overwhipping by rapidly combining everything.
  4. Bake the Cake: Evenly pour the batter into the springform pan that has been oiled. A toothpick placed in the center of the cake should come out clean after 35 minutes of baking in the preheated oven.
  5. Allow the Cake to Cool Fully: After taking the cake out of the oven, allow it to cool fully before icing. For the best flavour and texture, cover the cake with plastic wrap and chill overnight if serving the next day.
  6. Make the Vanilla Buttercream: In a saucepan over low heat, combine the egg yolks and heavy whipping cream. As you add the remaining ingredients for the buttercream (excluding butter), whisk everything well. Whisk the mixture continuously until it thickens. Steer clear of boiling the cream—it will curdle. Take off the heat.
  7. Add Butter and Chill: Chop the softened butter into small pieces and add it to the cream mixture bit by bit, stirring until all the ingredients are melted and thoroughly mixed. Let the buttercream cool completely, in the fridge if possible for the entire night.
  8. Whip the Buttercream: When the cake is ready to be frosted, scoop the cooled buttercream into a big bowl and use an electric mixer to beat it until it becomes light and fluffy.
  9. Assemble and Frost the Cake: Cut the cake in half lengthwise so that there are two equal layers. After positioning the bottom layer onto a cake stand, cover it with half of the vanilla buttercream. After carefully putting the second layer on top, cover the entire cake with the leftover buttercream.
  10. Whip the Frosting and Decorate: Beat the remaining heavy whipping cream until firm peaks form, then beat in the frosting and decorate. To create the desired design, spread the whipped cream icing over the entire cake using a spatula or piping bag.
  11. Decorate with Strawberries: Lastly, use fresh strawberries, sliced or wedged, to adorn your cake. Consider using edible flowers for an added summery touch.


  • The cake made from this recipe is moist but dense. Aesthetic appeal and height are enhanced by the strawberry-flavored whipped cream icing and vanilla buttercream filling.
  • For a zesty variation on the vanilla buttercream, feel free to swap out the zest of a lemon or lime. Berries that are in season can also be used as decorations.
  • To guarantee the correct cake pan size and cooking time, the recipe advises against adjusting serving sizes.

3.14 Simply the Best Low-Carb Chocolate Avocado Mousse

low carb dessert in a bowl with leaves

Making this rich and smooth chocolate avocado mousse only requires 4 ingredients and takes less than 5 minutes! Ideal for anyone on a low-carb diet and diabetics.

Why Choose This Recipe?

  • Good Fats: Avocados, also known as “butter fruit,” provide healthy monounsaturated fats that help the mousse have a smooth texture.
  • Benefits of Cacao Powder: This recipe calls for cacao powder rather than cocoa powder. Although they are both made from cacao beans, the processing of cacao powder results in the preservation of additional nutrients, such as flavonoids, which may have hypotensive effects.
  • Easy to Use and Customizable: This recipe, which calls for just a few ingredients, is simple to follow and may be customized to your personal taste.


  • 1 ripe avocado, peeled and pitted
  • ¼ cup unsweetened cocoa powder (or cacao powder for a more intense flavor and added nutrients)
  • 2 tablespoons maple syrup (or 1 teaspoon monk fruit sweetener for a lower-carb option)
  • 1 teaspoon vanilla extract


  1. In a food processor or blender, combine all ingredients.
  2. Blend until creamy and smooth.
  3. Taste and add additional cacao powder, one teaspoon at a time, until the desired level of sweetness or chocolate flavor is achieved. Transfer the mousse into separate serving bowls.
  4. Refrigerate for a minimum of half an hour before serving.


  • There is one serving per recipe. To adjust the quantity, all you have to do is multiply the ingredients accordingly.
  • For added taste and texture, top your mousse with chopped nuts, fresh berries, or a dollop of nut butter.
  • Store any leftover mousse in the fridge for up to three to four days in an airtight container.

You may use this recipe to make chocolate icing for low-carb muffins or cupcakes. Add ¼ cup of unsweetened almond milk while blending for a thicker consistency that works well for icing.

Taste this tasty and nutritious chocolate avocado mousse that is low in carbs!

3.15 Keto Cheesecake Bars with Blueberries

Diabetic friendly cheese cakes

These delightful almond flour-crusted keto cheesecake bars have a creamy interior that is filled with blueberries. Because they are made with sugar-free sweeteners, anyone on a ketogenic or diabetic diet will love them.

Yields: 16 bars

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


  • ½ cup unsalted butter, melted
  • 1.5 cups almond flour
  • 1 tablespoon granular sweetener (erythritol recommended)
  • 16 oz softened cream cheese
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sweetener (erythritol recommended)
  • ½ cup frozen blueberries


  1. Set the pan aside and preheat the oven: Set aside an 8×8-inch baking sheet and line it with baking paper. Preheat your oven to 350°F (175°C).
  2. Prepare the Crust: In a bowl, mix together the melted butter, granular sweetener, and almond flour using an electric mixer. Firmly and uniformly press the mixture into the baking pan prepared with parchment paper.
  3. Bake the Crust: Bake the crust at 350°F (175°C) for 10 minutes. Should be golden brown around the edges.
  4. Prepare the Filling: Using an electric mixer, beat together the egg, vanilla extract, powdered sweetener, and softened cream cheese in a separate dish until the mixture is smooth and creamy.
  5. Carefully Fold in Blueberries: Using a spatula, carefully fold the frozen blueberries into the cheesecake filling. To keep the blueberries from breaking, don’t overmix them.
  6. Assemble and Bake: Evenly spread the cheesecake filling over the pan’s cooked crust. Bake at 350°F/175°C for 30 minutes.
  7. Chill and Cool: Before taking the cheesecake bars out of the pan, let them cool fully. When the cheesecake is completely cool, remove it from the pan using the parchment paper and refrigerate it for several hours or overnight before slicing and serving.


  • For simpler mixing, use cream cheese that is at room temperature.
  • The dish is only slightly sweetened so that the blueberries’ inherent sweetness can be appreciated. You are welcome to change the amount of sweetener to suit your tastes.
  • Chill the cheesecake bars fully before slicing them into clean slices.
  • For up to five days, keep any remaining bars refrigerated in an airtight container. For a maximum of one month, they can also be frozen.


  • Lemon Cheesecake: For a deliciously tangy touch, use the zest and juice of one lemon instead of the blueberries.
  • Cranberry Cheesecake: Although cranberries are richer in carbohydrates, you may substitute them for the blueberries to create a somewhat tangy and sweet variant.
  • Chocolate Chip Cheesecake: For a rich dessert, swap out the blueberries for sugar-free chocolate chips.


To sum up, “15 Diabetic Dessert Recipes Without Artificial Sweeteners” offers a thorough range of dessert choices designed especially for those who are taking care of their diabetes. These recipes provide tasty substitutes that put health first without compromising flavour, with an emphasis on natural ingredients and no artificial sweeteners. For individuals with dietary constraints, every recipe offers a delectable and fulfilling choice, ranging from fruity pies to creamy mousses. Through the article’s comprehensive directions, nutritional data, and helpful hints, readers may enjoy a range of dessert selections with confidence and yet keep their sugar intake under control. All things considered, this collection highlights the creativity and adaptability found in sweets suitable for people with diabetes, proving that richness may still be savoured sensuously.

FAQs-15 Diabetic Dessert Recipes Without Artificial Sweeteners

Why are these dessert recipes suitable for diabetics?

These recipes are specifically crafted to be low in sugar and free from artificial sweeteners, making them suitable for individuals managing diabetes.

Are these recipes easy to follow?

Yes, each recipe comes with detailed instructions, making them accessible for cooks of all skill levels.

Can I find nutritional information for each recipe?

Yes, nutritional information is provided for each recipe, allowing individuals to make informed choices about their dietary intake.

Are these desserts suitable for other dietary restrictions, such as gluten-free or vegan diets?

Some recipes may be suitable for other dietary restrictions, but it’s essential to review each recipe to determine if it aligns with specific dietary needs.

Can I modify these recipes to suit my taste preferences?

Absolutely! These recipes offer flexibility, and individuals can adjust ingredients or quantities to suit their taste preferences or dietary requirements.

How can I store these desserts?

Storage recommendations are provided for each recipe, ensuring that individuals can enjoy their desserts while maintaining freshness and quality.

Can I freeze these desserts for later consumption?

Yes, many of these desserts are freezer-friendly, allowing individuals to prepare them in advance for convenience.

What are some natural sweeteners suitable for diabetics?

This article highlights options like erythritol and monk fruit sweetener. These natural sweeteners have minimal impact on blood sugar levels compared to traditional sugar.

Are these recipes suitable for special occasions or gatherings?

Certainly! These desserts are not only suitable for everyday enjoyment but also make excellent options for special occasions, parties, or gatherings with friends and family.











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About Me

I am Zaid Haris, a Biology graduate passionate about medical and biological sciences. I teach Biochemistry, physiology, and other branches of Biology. My focus on endocrinology, including diabetes, comes from practicing alongside medical professionals, learning about the beauty of health and the best tools for well-being. Through my blog, HealthSolutionBlog.com, I share easy-to-understand content about medical and biological wonders, aiming to enlighten, inspire, and recommend the best tools for users' health. My mission is to bring a clear perspective to unravel the mysteries of life and help others achieve better health.

My mission? To provide clarity in unraveling the mysteries of life and empower others to achieve optimal health. Discover more about my journey and expertise at About me .

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