After being diagnosed with type 2 diabetes, Stacey Harris (‘The Diabetic Pastry Chef’) taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbs you’d get from a traditional bakery item.

“I started experimenting by using almond milk or whole milk mixed with water to cut down on carbs, then tried different flours, incorporating white whole wheat flour, soy flour, oat flour, black bean flour, and other alternatives into my brownies, cakes, and cookies,” she said in an How 2 Type 2 article.

She adds,”To cut back on sugar, I started using all-natural substitutes, like agave nectar, and trying erythritol. I also bake with a store-bought blend of sugars that tastes delicious.”

All of The Diabetic Pastry Chef‘s recipes are adapted to her preferences and dietary needs; we encourage you to adapt them to yours!

Sugar-Free Pink Champagne Cakelets Recipe by The Diabetic Pastry Chef 

Ingredients 

3 cups cake flour

1 Tbsp baking powder

1/2 Tsp salt

3 Tbsp cake enhancer, optional

5 large egg whites, room temperature

1 cup pink Champagne, room temperature

2 Tsps pure vanilla extract

2 Tsps vegetable oil

2 cups erythritol sweetener or other preferred sugar-free sweetener equal to 2 cups

2 sticks unsalted butter, room temperature

1-4 drops red food coloring depending on how pink you prefer the cake

Directions 

Preheat oven to 350 degrees F.  

In a medium bowl, sift together the flour, baking powder, salt, and cake enhancer if using. set aside.

In another medium bowl, whisk together by hand the egg whites, Champagne, vanilla and oil until well blended.

In the bowl of an electric mixer, on medium speed beat together the softened butter and erythritol for 3 to 4 minutes until light and creamy. Add the flour mixture and egg mixture alternately, beginning and ending with the flour mixture. Add and stir in the red food coloring.

Divide the mixture into 12 greased and floured cakelet cavities (2- 6 cavity cakelet pans). Bake until the cakes are slightly brown around the edges and cakes just pull away from the pans, about 30 mins. Remove from oven and after 10 minutes invert onto wire racks to cool completely. Once cool, prick the tops of the cakelets with a fork and drizzle a bit of champagne over each cakelet to soak in. I would suggest 1/2 to 1 tsp Champagne per each cakelet. Dust with sugar-free confectioners sugar or decorate as desired.

Diabetes Pastry Chef

Stacey Harris aka The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”

Divabetic’s Diabetes Late Nite Podcast Inspired by Gladys Knight

Stacey Harris, The Diabetic Pastry Chef, guests on Divabetic’s Diabetes Late Nite podcast with music from Gladys Knight & The Pips. Our musical inspiration, Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. The five time Grammy Award winner never misses an opportunity to use her voice to encourage early detection and treatment of diabetes.