15 Chocolate Diabetic Friendly Desserts

Dark Chocolate Avocado Mousse

Ingredients:

• 2 ripe avocados
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar substitute (e.g., erythritol or stevia, adjust to taste)
• 1 tsp vanilla extract
• A pinch of salt
• Optional: Fresh berries or nuts for topping

Instructions:

1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
2. Add unsweetened cocoa powder, sugar substitute, vanilla extract, and a pinch of salt.
3. Blend until smooth and creamy. Taste and adjust sweetness if necessary.
4. Spoon the mousse into serving dishes.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Top with fresh berries or nuts if desired.

Chocolate Chia Pudding

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 2 tbsp unsweetened cocoa powder
• 2 tbsp sugar substitute (e.g., stevia or monk fruit)
• 1/2 tsp vanilla extract
• Optional: Fresh berries or sliced almonds for topping

Instructions:

1. In a mixing bowl, combine chia seeds, almond milk, cocoa powder, sugar substitute, and vanilla extract.
2. Whisk thoroughly to combine, ensuring there are no cocoa powder lumps.
3. Let it sit for 5 minutes and whisk again to prevent clumping.
4. Cover and refrigerate for at least 2 hours or overnight.
5. Stir before serving and top with fresh berries or almonds if desired.

Keto Chocolate Fat Bombs

Ingredients:

• 1/2 cup coconut oil
• 1/4 cup unsweetened cocoa powder
• 2 tbsp sugar substitute (e.g., stevia or erythritol)
• 1 tsp vanilla extract
• A pinch of salt
• Optional: Shredded unsweetened coconut or chopped nuts for topping

Instructions:

1. In a saucepan over low heat, melt the coconut oil.
2. Stir in unsweetened cocoa powder, sugar substitute, vanilla extract, and a pinch of salt until smooth.
3. Remove from heat and let it cool slightly.
4. Pour the mixture into silicone molds or ice cube trays.
5. Sprinkle shredded coconut or chopped nuts on top if desired.
6. Freeze for at least 30 minutes until solid.
7. Pop out of molds and store in an airtight container in the freezer.

Sugar-Free Chocolate Brownies

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar substitute (e.g., erythritol)
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup melted coconut oil or butter
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped nuts

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. In a large bowl, mix almond flour, unsweetened cocoa powder, sugar substitute, baking powder, and salt.
3. In another bowl, whisk together eggs, melted coconut oil or butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Fold in chopped nuts if using.
6. Spread the batter evenly into the prepared pan.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool before cutting into squares.

Chocolate Ricotta Dessert

Ingredients:

• 1 cup ricotta cheese (preferably whole milk)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp sugar substitute (e.g., stevia)
• 1/2 tsp vanilla extract
• Optional: Fresh berries or a sprinkle of cinnamon for topping

Instructions:

1. In a mixing bowl, combine ricotta cheese, unsweetened cocoa powder, sugar substitute, and vanilla extract.
2. Mix until smooth and creamy. You can use a hand mixer for a fluffier texture.
3. Taste and adjust sweetness if necessary.
4. Spoon into serving dishes.
5. Chill in the refrigerator for at least 30 minutes.
6. Top with fresh berries or a sprinkle of cinnamon before serving.

Chocolate-Covered Strawberries

Ingredients:

• 12 fresh strawberries
• 1/2 cup sugar-free dark chocolate chips or chopped sugar-free dark chocolate
• 1 tsp coconut oil

Instructions:

1. Wash and thoroughly dry the strawberries, leaving the stems on.
2. In a microwave-safe bowl, combine sugar-free dark chocolate and coconut oil.
3. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
4. Line a baking sheet with parchment paper.
5. Hold each strawberry by the stem and dip it into the melted chocolate, allowing excess to drip off.
6. Place the dipped strawberries on the prepared baking sheet.
7. Refrigerate until the chocolate sets, about 15-20 minutes.

Flaxseed Chocolate Bars

Ingredients:

• 1 cup ground flaxseed
• 1/2 cup chopped nuts (e.g., almonds, walnuts)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar substitute (e.g., erythritol)
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a mixing bowl, combine ground flaxseed, chopped nuts, unsweetened cocoa powder, sugar substitute, and salt.
2. Stir in melted coconut oil and vanilla extract until the mixture holds together.
3. Line a small baking dish with parchment paper.
4. Press the mixture firmly into the dish to form an even layer.
5. Refrigerate for at least 1 hour until firm.
6. Cut into bars and store in the refrigerator.

Chocolate Almond Butter Cups

Ingredients:

For the Chocolate Layer:

• 1/2 cup sugar-free dark chocolate chips
• 1 tsp coconut oil

For the Filling:

• 1/4 cup almond butter (no added sugar)
• 1 tbsp coconut oil
• 1 tbsp sugar substitute (e.g., stevia)

Instructions:

1. Line a mini muffin tin with paper liners.
2. In a microwave-safe bowl, melt the sugar-free dark chocolate chips and coconut oil in 30-second intervals until smooth.
3. Spoon about 1 teaspoon of melted chocolate into each liner, spreading it slightly up the sides.
4. Place the muffin tin in the freezer for 10 minutes to set.
5. Meanwhile, mix almond butter, coconut oil, and sugar substitute until smooth.
6. Remove the muffin tin from the freezer and add about 1 teaspoon of the almond butter mixture to each cup.
7. Cover the almond butter filling with another teaspoon of melted chocolate.
8. Return to the freezer for 20 minutes until completely set.
9. Store in the refrigerator.

Chocolate Mug Cake

Ingredients:

• 3 tbsp almond flour
• 1 tbsp unsweetened cocoa powder
• 1 tbsp sugar substitute (e.g., erythritol)
• 1/4 tsp baking powder
• 1 large egg
• 1 tbsp melted butter or coconut oil
• 1/2 tsp vanilla extract
• Optional: A few sugar-free dark chocolate chips or chopped nuts

Instructions:

1. In a microwave-safe mug, combine almond flour, unsweetened cocoa powder, sugar substitute, and baking powder.
2. Add the egg, melted butter or coconut oil, and vanilla extract. Mix thoroughly until a smooth batter forms.
3. Stir in chocolate chips or nuts if using.
4. Microwave on high for 60-90 seconds, depending on your microwave’s power. The cake should rise and be set but still moist.
5. Let it cool for a minute before enjoying.

Chocolate Coconut Fat Bombs

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup coconut oil
• 2 tbsp unsweetened cocoa powder
• 2 tbsp sugar substitute (e.g., stevia)
• 1/2 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a food processor, blend the shredded coconut until it starts to become creamy.
2. Add coconut oil, unsweetened cocoa powder, sugar substitute, vanilla extract, and a pinch of salt.
3. Blend until all ingredients are well combined.
4. Scoop the mixture into small silicone molds or roll into bite-sized balls.
5. Refrigerate or freeze until firm, about 30 minutes.
6. Store in an airtight container in the refrigerator.

Chocolate Peanut Butter Smoothie

Ingredients:

• 1 cup unsweetened almond milk
• 2 tbsp natural peanut butter (no added sugar)
• 1 tbsp unsweetened cocoa powder
• 1 tbsp sugar substitute (e.g., stevia)
• 1/2 tsp vanilla extract
• A handful of ice cubes
• Optional: 1 scoop of low-carb protein powder

Instructions:

1. In a blender, combine almond milk, peanut butter, unsweetened cocoa powder, sugar substitute, vanilla extract, and ice cubes.
2. Add protein powder if using.
3. Blend until smooth and creamy.
4. Taste and adjust sweetness if necessary.
5. Pour into a glass and enjoy immediately.

Chocolate Protein Balls

Ingredients:

• 1 cup rolled oats (use gluten-free if needed)
• 1/2 cup natural peanut butter or almond butter (no added sugar)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar substitute (e.g., monk fruit)
• 1/4 cup protein powder (preferably low-carb)
• 1 tsp vanilla extract
• 2-4 tbsp unsweetened almond milk (as needed)

Instructions:

1. In a mixing bowl, combine rolled oats, peanut butter or almond butter, unsweetened cocoa powder, sugar substitute, protein powder, and vanilla extract.
2. Mix well. If the mixture is too dry, add almond milk one tablespoon at a time until it reaches a moldable consistency.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Place the balls on a baking sheet lined with parchment paper.
5. Refrigerate for at least 30 minutes to firm up.
6. Store in an airtight container in the refrigerator.

Chocolate Greek Yogurt Bark

Ingredients:

• 2 cups Greek yogurt (full-fat or low-fat, unsweetened)
• 2 tbsp unsweetened cocoa powder
• 2 tbsp sugar substitute (e.g., stevia)
• 1 tsp vanilla extract
• 1/4 cup chopped nuts (e.g., almonds, pistachios)
• Optional: Fresh berries for topping

Instructions:

1. In a mixing bowl, combine Greek yogurt, unsweetened cocoa powder, sugar substitute, and vanilla extract. Mix until smooth.
2. Line a baking sheet with parchment paper.
3. Spread the yogurt mixture evenly onto the parchment paper to about 1/4-inch thickness.
4. Sprinkle chopped nuts and fresh berries on top if using.
5. Freeze for at least 2 hours or until completely solid.
6. Break into pieces and store in an airtight container in the freezer.

Sugar-Free Chocolate Pudding

Ingredients:

• 2 cups unsweetened almond milk or dairy milk
• 1/2 cup sugar substitute (e.g., erythritol)
• 1/4 cup unsweetened cocoa powder
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a saucepan, whisk together sugar substitute, unsweetened cocoa powder, cornstarch, and salt.
2. Gradually add almond milk while whisking to prevent lumps.
3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly.
4. Cook until the pudding thickens, about 5-7 minutes.
5. Remove from heat and stir in vanilla extract.
6. Pour into serving dishes.
7. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming.
8. Chill in the refrigerator for at least 2 hours before serving.

Chocolate Avocado Brownies

Ingredients:

• 1 ripe avocado, mashed
• 1/2 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar substitute (e.g., erythritol)
• 2 large eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• A pinch of salt
• Optional: 1/4 cup sugar-free dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. In a large bowl, combine mashed avocado, eggs, melted coconut oil, and vanilla extract. Mix until smooth.
3. In a separate bowl, whisk together almond flour, unsweetened cocoa powder, sugar substitute, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients and mix until well combined.
5. Fold in sugar-free dark chocolate chips if using.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out mostly clean.
8. Allow to cool completely before cutting into squares.