Sweets used to be off-limits to diabetics. Now-a-days, diabetes friendly desserts are widely available for diabetic diets. Since recipes for diabetes friendly desserts contain sugar-substitutes people can enjoy an after-dinner dessert without worrying much about their blood sugar levels. In fact, many diabetes friendly desserts are made with artificial sweeteners that contain no carbohydrates or calories. So, you don’t even need to count them in your meal plan, according to WebMD.com. Even if you wanted to eat a dessert which contains sugar, you can usually eat a small piece if you remove a starchy carb from your meal like a piece of white bread or a small potato.


Recipes for Diabetic Friendly Desserts


The following are some recipes for diabetic friendly desserts that you, your family, and your friends are sure to enjoy:


Maple Walnut Truffles 


  • 1 cup confectioners’ sugar
  • 11/2 cups of semisweet chocolate chips
  • 1 cup walnuts, chopped
  • 1 pkg. softened cream cheese (4 oz.)
  • ¾ tsp. maple flavoring



Begin by microwaving the chocolate chips in a microwave-safe bowl for 1 minute to melt. If they do not melt after 1 minute, microwave again, checking often so that the chocolate is not scorched. Using another bowl beat the cream cheese and the confectioners’ sugar until the mixture is smooth. Then, add the maple flavoring and the melted chocolate. Blend well, and then chill for 15 minutes. Meanwhile, lay out 1 ft. of wax paper or a baking pan, and spread out the walnuts. When the chocolate mixture is firm enough to handle, shape it into 1 in. balls and roll it in the walnuts to coat. Serve immediately or store in an airtight container in the refrigerator.


Diabetic New York Style Cheesecake

Ingredients for the Crust:

  • ¼ cup of granulated No Calorie Sweetener (of your choice)
  • ¼ cup of melted butter
  • 1 ¼ cups of graham cracker, crumbled


Ingredients for the Filling:

  • 2 ½ lbs. of regular cream cheese
  • ¼ cup of heavy cream
  • 1 ½ cups of granulated No Calorie Sweetener (of your choice)
  • 1 ½ tsp. vanilla
  • 3 tbsp. flour
  • 5 large eggs
  • 2 egg yolks


Preheat the oven to 475 degrees F and begin making the crust by mixing all of the ingredients together and pressing the mixture into a 10 in. pan. To make the filling, beat cream cheese, sweetener, and flour in a medium bowl until well blended. Add the eggs and eggs yolks, and then beat the mixture again until smooth. Add the vanilla and then scrape the sides of the bowl. Mix in the heavy cream, blend well, and pour the filling over the crust. Bake this for 10 minutes, keeping the temperature the same; then turn the temperature down to 200 degrees and allow it to bake for 1 hour. Afterward, turn the oven off and leave the cheesecake in the oven for 1 more hour. When done, the cheesecake should be slightly firm. Allow it to cool for 20 minutes, and then place it in the refrigerator. It should be refrigerated for at least 6 hours before serving.