When you think of latkes, you don’t typically think of a healthy, low carb or diabetes-friendly recipe. Those delicious potato-and-flour pancakes served at most Hanukkah celebrations aren’t exactly kind to the waistline or the blood sugar. But there are plenty of non-traditional latke recipes that use a variety of lower carb vegetables, and many of them are gluten-free as well. Read more
There is no food more American than pizza. Okay, so it’s really Italian, but Americans have practically made pizza a national treasure. There is even dessert pizza, a brilliant take on the giant cookie. It’s typically slathered in sugary frosting and isn’t exactly a healthy, diabetes-friendly food. But swap out the flour and sugar for almond flour and low carb sweeteners and it becomes a much healthier alternative. Top with your favorite berries and a drizzle of dark chocolate and you have yourself a delicious dessert worthy of World Diabetes Day.
1 3/4 cups almond flour
1/3 cup cocoa powder
1/3 cup Swerve Sweetener or other granulated erythritol
1 tsp baking powder
1/4 tsp salt
2 tbsp butter, melted
1/2 tsp vanilla extract
Cream Cheese Frosting:
4 oz cream cheese, softened
3 tbsp powdered Swerve Sweetener or other powdered erythritol
2 tbsp heavy cream
1/2 tsp vanilla extract
5 large strawberries, sliced
1/4 cup blueberries
2 tbsp pomegranate seeds
1 oz high % cacao chocolate, chopped
1/2 tbsp butter
For the crust, preheat oven to 300F and line a large baking sheet with parchment paper.
In a large bowl, whisk together almond flour, cocoa powder, sweetener, baking powder and salt. Stir in egg, melted butter and vanilla extract until dough comes together.
Turn dough out onto prepared baking sheet and pat into a circle. Top with another piece of parchment and roll out into a circle about 11 inches in diameter. Press and crimp edges to form a nice even circle.
Bake 30 minutes. Remove from oven and let cool.
For the frosting, beat cream cheese in a medium bowl until smooth. Beat in powdered sweetener, cream and vanilla extract until well combined.
Spread frosting over cooled crust. Arrange berries and pomegranate seeds over top.
For the chocolate drizzle, combine chopped chocolate and butter in a microwave-safe bowl and heat on high for 30 second increments, stirring in between, until fully melted and smooth. Alternatively, you can combine butter and chocolate in a small saucepan over low heat, stirring until smooth.
Drizzle over cookie pizza. Chill until set, about 20 minutes.
Carolyn Ketchum has teamed up with ASweetLife and low carb food bloggers, Mellissa Sevigny and Maria Emmerich to create a perfect World Diabetes Day dinner. Join us each day this week for mouth-watering recipes. A spectacular dessert recipe will be posted on World Diabetes Day, along with the kickoff of our Le Creuset giveaway. Stay tuned!