Diabetic Recipes: Low-Carb Desserts If y


Diabetic Recipes: Low-Carb Desserts
If you thought desserts were out of your meals forever, think again! From cheesecake to cookies and ice cream to cakes, is a delicious diabetic dessert recipe that has 15 grams of carbohydrate or less per serving.

Whole wheat flour, rolled oats, barley flour, oat bran, and wheat bran pack these yummy chocolate chip cookies with grainy goodness. And they’re only 11 grams of carb per cookie!

Here is the recipe I love

2 eggs or 1/2 cup refrigerated or frozen egg product, thawed
1 cup sugar or sugar substitute blend* equivalent to 1 cup sugar
3/4 cup cooking oil
1 teaspoon vanilla
1 cup whole wheat flour
1 cup regular rolled oats
1/2 cup barley flour
1/2 cup oat bran
1/4 cup wheat bran
3 tablespoons nonfat dry milk powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup miniature semisweet chocolate pieces
1/2 cup chopped walnuts
1/4 cup unsweetened shredded coconut (optional)


Preheat oven to 375 degrees F. Line cookie sheet with parchment paper. In a medium bowl, beat eggs lightly with a fork; stir in sugar, oil, and vanilla. Set aside.
In a large bowl, stir together whole wheat flour, oats, barley flour, oat bran, wheat bran, dry milk powder, baking powder, and baking soda.
Add egg mixture to flour mixture; stir with a wooden spoon until combined. Stir in chocolate pieces, walnuts, and, if desired, coconut.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 8 to 10 minutes or until edges are set and bottoms are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.


*Sugar Substitute: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 1 cup sugar.

same as above, except 87 cal., 9 g carbo. Exchanges: 0.5 other carbo. Carb choices: 0.5
Nutrition Facts Per Serving:
PER SERVING: 94 cal., 5 g total fat (1 g sat. fat), 9 mg chol., 19 mg sodium, 11 g carb. (1 g fiber) http://ow.ly/i/qJlsv


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