How sweet! 3 Diabetic-Friendly Holiday Dessert Recipes

Finish the perfect diabetic-friendly holiday meal with these irresistible desserts.

1. Macadamia Butter Chocolate Chip Cookies

Original recipe here.


  • 1 cup raw macadamia nuts
  • 1 Tbsp macadamia or other oil (avocado works well)
  • 1/2 tsp liquid stevia, or to taste
  • 1/2 cup shredded coconut OR almond meal
  • 1 large egg (or vegan egg)
  • 1/2 tsp vanilla extract (or 1/8 tsp vanilla powder)
  • 1/4 tsp Himalayan salt
  • 1/3 cup diabetic-friendly dark chocolate chips


Preheat oven to 325F and line a large baking sheet with parchment paper.

In a food processor or high-powered blender, grind nuts until they resemble coarse meal. Add oil and continue to process until mixture becomes smooth.

Transfer to a bowl and add stevia, shredded coconut or almond meal, egg, vanilla and salt. Stir until dough comes together. Stir in chocolate chips.

Shape by hand into 1 inch balls and then flatten with the palm of your hand to about 1/4 inch thick. Bake 10 to 12 minutes, until just golden brown around the edges and beginning to set on top.

Remove and let cool completely before serving.

2. Perfectly Spiced Pumpkin Pie

Original recipe here.

Serves 6


  • 1 unbaked 9-inch pie crust
  • 12 tsp stevia powder (or 1/4 tsp liquid stevia)
  • 1 tsp cinnamon
  • 12 tsp ginger
  • 12 tsp nutmeg
  • 14 tsp Himalayan salt
  • 2 eggs
  • 1 34 c pumpkin puree
  • 1 c low-fat evaporated milk


In a large bowl, whisk eggs and pumpkin purée together. Add rest of the dried ingredients and whisk together while slowly pouring in the evaporated milk.

Pour mixture into pie crust.

Bake in oven for 20 minutes on 390°F (200°), then reduce oven to 350°F (180°C) and bake for another 45-60 minutes until inserted toothpick comes out clean.

Store in refrigerator overnight.

3. Cinnamon Coconut Frozen Yogurt

Original recipe here.


  • 3 cups 2% plain organic Greek yogurt (or non-dairy Greek coconut milk yogurt)
  • 1/2 tsp liquid stevia extract, or to taste
  • 2 tablespoons coconut milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coconut extract
  • 1/2 cup unsweetened shredded coconut


In a large bowl, combine the yogurt, sweetener, coconut milk, cinnamon, and coconut extract. Cover tightly with plastic wrap and let the mixture chill in the fridge for at least 1 hour or overnight.

Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions for frozen yogurt.

In the last 5 minutes of the maker's cycle, add the shredded coconut.




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