Next Saturday, on November 14th, is World Diabetes Day – to draw some attention to this special day I decided to dedicate this week to sugar-reduced and sugar-free recipes. Recipes that are suitable for diabetics but also good for everyone else. Some of you may know – I am a diabetic myself and for me, the topic is quite important. That’s why I thought I could show what you can do and how easy it is to reduce or omit the sugar in your diet. Today I’ll start with some delicious Carrot Cake Cupcakes – they are sugar-free and also gluten-free. Oh and really yummy!
If you get told by your doctor you got »diabetes«, it’s something you have to deal with and that might overwhelm you at first – that’s how I experienced it. Of course, I knew for a long time what diabetes means and what it’s all about, but when you are suddenly affected by it, it’s a lot to take in. You ask yourself »Why?« and »Why me?«, »Why now?« To be honest – it’s easy to figure out the answers if you look at your lifestyle and eating habits. In most cases, the reason you got diabetes (type 2) is your own fault because of the things you eat and how much you do sports or are active in general. I am no exception here – in the last few years I have put on a lot of weight and really haven’t paid attention to my diet for a long time… that bit me in the ass.
But the good thing is that diabetes can be controlled. IF you change your life a little bit. The right diet and exercise are essential. I can’t show you any gymnastic exercises here, but I can give you at least some recipes and some tips for your diet that can help… These Carrot Cake Cupcakes are a good example. These little fellas are made completely without white sugar – instead of the white stuff I used a sugar-free substitute called »xylitol« or also known as »birch sugar«.
Well. Sugar is not the only problem for diabetics – everything that has easy-to-digest carbohydrates is a bit tricky. That’s why I made these cupcakes here also without regular flour and used ground hazelnuts instead. Everything that is a bit harder to digest or better said »needs more time to digest«, is good for your body and the blood sugar level – which you should keep an eye on as a diabetic. So instead of regular flour, it is better to use wholemeal flour or ground almonds and hazelnuts, instead of regular pasta, wholemeal products or noodles made from chickpeas, beans or peas are better… Anything that keeps your blood sugar level at a normal level should be preferred. That’s why I can eat these cupcakes here and enjoy them without feeling bad after one piece.
If you don’t encounter any problems with sugar or carbohydrates, you can bake these cupcakes with »good old white sugar« – works just as well… I don’t want to force anybody to do something they don’t have to do. So expect more diabetic-friendly recipes this week – something for breakfast, lunch, dinner, and desserts, of course! A bit of everything – there is not much you »can’t« eat as a diabetic, but you should always be mindful about what you eat.
INGREDIENTS / ZUTATEN
(about 24 mini cupcakes)
For the batter:
3.5 oz. (100g) Greek yogurt
2 medium eggs
1 tsp. vanilla extract (sugar-free)*
5 oz. (140g) ground hazelnuts
1.8 oz (50g) xylitol*
1/2 tsp. baking powder
1/2 tsp. ground cinnamon*
1/8 tsp. ground ginger*
1/8 tsp. ground nutmeg*
1 pinch of salt
2 oz. (60g) shredded carrots
For the frosting:
2 oz. (60g) butter
1.4 oz. (40g) powdered erythritol*
3.5 oz. (100g) cream cheese
1/2 tsp. vanilla extract (sugar-free)*
For the decoration:
some chopped pistachios
(etwa 24 Mini Cupcakes)
Für den Teig:
100g griechischer Joghurt
2 Eier (M)
1 TL Vanille Extrakt (ohne Zucker)*
140g Haselnüsse, gemahlen
50g Xylit*
1/2 TL Backpulver
1/2 TL Zimt*, gemahlen
1/8 TL Ingwer*, gemahlen
1/8 TL Muskatnuss*, gemahlen
1 Prise Salz
60g Karotten, geraspelt
Für das Frosting:
60g Butter
40g Erythrit Puderzucker*
100g Frischkäse
1/2 TL Vanille Extrakt (ohne Zucker)*
Für die Dekoration:
ein paar gehackte Pistazien
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F). Line a mini cupcake tin* with mini paper liners* and set aside.
2. Add the yogurt, eggs, and vanilla extract to a large bowl and mix until well combined. Mix the ground hazelnuts with xylitol, baking powder, ground cinnamon, ginger, nutmeg, and salt – add to the bowl and mix until combined. Add the shredded carrots and fold them in. Divide the batter between the paper liners and bake for about 14-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Take them out of the oven, remove from the muffin pan and let cool down completely on a wire rack.
3. For the frosting, add the butter and powdered erythritol to a bowl and mix until light and fluffy. Add the cream cheese and vanilla extract and mix until well combined. Fill into a piping bag with a large round tip and decorate the mini cupcakes with the frosting and sprinkle with some chopped pistachios.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Mini Cupcake Blech* mit Mini-Papierförmchen* bestücken und zur Seite stellen.
2. Den Joghurt, die Eier und Vanille Extrakt in eine große Schüssel geben und gut verrühren. Die gemahlenen Haselnüsse mit Xylit, Backpulver, Zimt, Ingwer, Muskatnuss und Salz vermischen, dann in die große Schüssel dazugeben und alles gut verrühren. Die geraspelten Karotten dazugeben und unterheben. Den Teig auf die Papierförmchen verteilen und dann für etwa 14-15 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt, und die Cupcakes erst herausholen, wenn dieser sauber herauskommt. Aus dem Ofen holen, aus dem Muffinblech lösen und auf einem Kuchengitter abkühlen lassen.
3. Für das Frosting die Butter und den Erythrit-Puderzucker hell und luftig aufschlagen. Den Frischkäse und den Vanille Extrakt dazugeben und alles gut verrühren. Das Frosting in einen Spritzbeutel mit großer runder Tülle einfüllen, die Cupcakes damit dekorieren und mit den gehackten Pistazien bestreuen.
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Here is a version of the recipe you can print easily.
Print
Carrot Cake Cupcakes (sugar-free & gluten-free)
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 00:45
- Yield: 24 1x
- Category: Cupcakes
- Method: -
- Cuisine: United States
- Diet: Diabetic
Description
Delicious sweet treat without any sugar or gluten: Carrot Cake Cupcakes! Easy to prepare and really tasty. You won’t be able to stop.
Ingredients
For the batter:
3.5 oz. (100g) Greek yogurt
2 medium eggs
1 tsp. vanilla extract (sugar-free)*
5 oz. (140g) ground hazelnuts
1.8 oz (50g) xylitol*
1/2 tsp. baking powder
1/2 tsp. ground cinnamon*
1/8 tsp. ground ginger*
1/8 tsp. ground nutmeg*
1 pinch of salt
2 oz. (60g) shredded carrots
For the frosting:
2 oz. (60g) butter
1.4 oz. (40g) powdered erythritol*
3.5 oz. (100g) cream cheese
1/2 tsp. vanilla extract (sugar-free)*
For the decoration:
some chopped pistachios
Instructions
1. Preheat the oven to 200°C (390°F). Line a mini cupcake tin* with mini paper liners* and set aside.
2. Add the yogurt, eggs, and vanilla extract to a large bowl and mix until well combined. Mix the ground hazelnuts with xylitol, baking powder, ground cinnamon, ginger, nutmeg, and salt – add to the bowl and mix until combined. Add the shredded carrots and fold them in. Divide the batter between the paper liners and bake for about 14-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Take them out of the oven, remove from the muffin pan and let cool down completely on a wire rack.
3. For the frosting, add the butter and powdered erythritol to a bowl and mix until light and fluffy. Add the cream cheese and vanilla extract and mix until well combined. Fill into a piping bag with a large round tip and decorate the mini cupcakes with the frosting and sprinkle with some chopped pistachios.
Notes
Enjoy baking!
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