A Dessert a Diabetic can Love! – Chocolate Cake for diabetics
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In this video Dennis Pollock shares a recipe for a great tasting dessert which is quick, easy, and best of all, low in carbs. Who ever thought that chocolate cake could be back on the menu? Amazingly, for many type 2 diabetics, it can! If you thought being diabetic meant you could never taste anything sweet again in your lifetime, think again!
Recipe for Chocolate Cake in-a-mug:
In a bowl mix the following ingredients:
– 1 egg
– 1 Tbsp almond flour
– 1 Tbsp coconut flour
– 1 Tbsp cocoa (non-sweetened)
– 1.5 Tbsp Olive Oil
– 2 shakes of salt
– 1 Tbsp stevia
– 1 heaping tsp of sour cream
– 1/2 tsp of baking powder
Stir thoroughly until smooth
Add a handful of almonds and stir some more
Transfer the mixture into a large mug sprayed with cooking spray
Bake in microwave for 90 seconds
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Thanks for another sweet desert recipe! Please do more low carb recipes! Thank you. God bless.
I’d never have thought that a “sugar free” chocolate would make such a difference. Underscores how important it is to use your glucose meter.
Thank you
Great video as always. When one is on a low carb diet, it is crucial to able to make stuff like this, thanks for the recipe!
Let me share two additional thoughts. First, the stevia I used was not pure stevia. If you use pure stevia, you will not need nearly so much. Second, I gave the impression that you can put the whipped cream on the cake immediately after cutting. You cannot. I always give it a few minutes in the refrigerator or freezer to cool off. If you put your whipped cream on the cake immediately after bringing it out of the microwave, it will melt in a hurry.
You’re welcome!
You’re welcome. And that SF chocolate effect really surprised me too!
Dennis has some really good ideas. They are often the starting point for my own experiments.
Please do a lot more cooking videos. They extremely come in handy. Especially if they are simple. God bless you.
I battle with insulin resistance so it’s imperative that I watch my carb intake closely. You’ve helped me so much with these videos.Testing different foods and watching out for landmines along the way has been a real blessing. God bless you for making these videos. I hope more people find your channel and watch all of them. 🙂
I appreciate the encouragement!
Great Video! Always looking forward to your great diabetic meals/treats! I made this with 2 changes and it was delicious! I swapped the stevia for Splenda and swapped the olive oil for coconut oil, which kept the carb count the same and gave it a chocolate coconut cake taste, and definitely topped with the whipped cream. Looking forward to the next food tip!
I LOVE the cake recipe! Thank you! And yeah without something that tastes naughty but isn’t, I could never stay on track so that makes this recipe even more than yummy, it makes it easier to stay on the right path.
I just made this for me and my husband. I did not have coconut flour, so I just used the almond flour, 4 little packs of stevia, coconut oil instead of olive oil, in the batter and inside the mug. 90 seconds, wonderful treat! Came out perfect and moist. We’ll be testing in one hour.
1 hour, my reading was 104. Husband 102. No real change or uptick.
Appreciate the dessert tip Dennis. I’m “young” though cardiovascular disease runs like a curse in my family. It would interest many to know diabetes and heart disease are inseparable, for the mechanisms which elevate blood sugars and force insulin response equally in tandem over time destroy the valves of the heart. This is because these types of foods are inflammatory, and worse they cause blood LDL to oxidize, allowing them to enter into the valves adjacent of the heart.
The other misconception there is its not fat, saturated fat or cholesterol responsible for this, fat is not the boogeyman the AMA, “heart and stroke foundation” makes it out to be. Blood cholesterol is tightly regulated by the body and is there for very good reason. Rather as mentioned the consumption of carbohydrates, sugar, carb rich foods causes the damage by oxidizing our LDL, which is harmful. Fat is a wonderful dietary staple, and quite a delicious staple of any good food.
You’ve been doing your research!
Thank you so much.
A friend of mine has diabetes 2, but is very bad with it and I wanted to make a treat for her, as it must be awful watching others around the table, enjoying their deserts and not being able to join in and thus, thanks to you, she can join in this evening.
I tried this recipe and it comes out perfect each time! Now I can have my own chocoate cake when I want but Not everyday. I top with strawberries and sugarfree Whipped cream
and my sweet tooth is taken care of! Yes, please do more ultra low card recipes. Is there one for a bread like recipe?
Romans 14:20-21
20 Do not, for the sake of food, destroy the work of God. Everything is indeed clean, but it is wrong for anyone to make another stumble by what he eats.
21 It is good not to eat meat or drink wine or do anything that causes your brother to stumble.
I post this Scripture, because it is wrong to eat something in front of someone, that they cannot eat, because they have Diabetes. Whomever does this to her, is wrong!
Thank you thank you thank you for all your work! I just read through 60 Ways to Lower Your Blood Sugar, what a great book! My mom has type II diabetes and she’s recently made the commitment to try and get her sugar under control. It hasn’t been easy and there’s so much bad information out there! But your book was extremely helpful and I feel we’re on the right path now with the lower carbs and tracking. I’m not diabetic or even pre-diabetic but I’m going to make some changes anyway to my own diet. Thanks again and God bless!
I’m looking for Cake recipies that are both Diabetic & Keto friendly, thank you for posting your personal views, it helps me understand this subject better. I wish you good health.
But how is this Desert when it comes to Cholesterol?
@Beat Diabetes
That chocolate cake looks yummy! Do you know how many calories are in it? I have to lose weight.
You are truly amazing!!! Thank you for all your recipes and idea.
I am back to following the “normal carb” consumption of foods this past year. Dennis, I am absolutely loving the extremely informative videos that you and your wife, Benedicta, post. (My husband’s name is Dennis, too.) I have made many different low-carb muffin-in-a-minute recipes but I have learned and tried a couple of things. You can actually bake these items in the oven as you would any other baked good. I will double/triple, etc., a recipe, then grease a loaf pan or an 8 x 8 pan and bake in a 350 degree oven and test it at about 20 minutes by inserting a toothpick and like any Betty Crocker cake, if it comes out clean, it is done. If not, I just give it more time in the oven until it is. I find the texture far more appealing than the somewhat steamed and rubbery texture the microwave gives these mug-in-a-minute recipes. Also I typically add a bit more of whatever the leavening ingredient might be–baking soda or power–if calling for 1 tsp, I’ll add 1 1/2 tsp so it rises more in the oven. Also, these batters can be cooked on a hot griddle as pancakes! I’ve tried it with several different low-carb mug recipes and they all work just fine as a pancake. I am not a diabetic, but I am insulin resistant and easily become re-addicted to sugar with the subsequent weight gain soon following. What began with our generation over 50 years ago with our food becoming sugared, sugared, and even more sugared is extremely sad. The results of it are showing quite clearly in our children and grandchildren with the obesity and metabolic syndrome. I wish I knew then about sugar what I know now. God bless you and your wife with this wonderful ministry of health!
Amazing well done to Dennis
I came up with this which would be awesome on top of this cake! Chocolate Mousse: 1C heavy whipping cream, 2T cocoa powder, 1.5T erythritol. Blend with a mixer for a few minutes until it gets thick. I stopped twice to scrape the sides of the bowl. Delicious!!!!!!!!!
Sounds great!
How are you now .
@Mangala Pk Still doing well. It’s easy after a while. Becomes a good habit. Hope you’re doing well, too. 🙂
@Drifter yes very fine
@Lee Boudreaux AMEN, Lee Bourdreaux! God bless Donald J. Trump when he wins in 2024!! And then we can get back to making America great again. President Trump loves the United States of America and he loves God’s chosen people, the Jewish nation of Israel. He was a magnificent president and he will be again. The only fruitcake on this thread is stmounts – but I guess we can’t avoid all of them.
Thank you so much for this. I saw this video and went out and got the stuff to make this and it was just as you said. Great coco flavor and the whipped topping adds just enough sweetness to make it very satisfying. Next I’m going to make the pancakes and see how I handle that.
I tested 105 before eating this and 107 an hour later. That’s amazing. There is a 90 second Keto bread recipe very similar to this I’m going to start making as well. I like to have one piece of toast with my eggs in the morning.
Thank You so much Dennis for posting all your videos with the ups and downs of Diabetes. You are the answer to my prayers ! ! I needed someone to show me how to.. All the recipe videos have made a big difference in my life ! I thought that I would have to eat just veggies for the rest of my life. And Nothing more. You are truly a “GIFT from God ” to the people who like me needing help and not knowing where to find it.. I see you as a healer with your words, because you sure did help me ! ! Thank You so much again, ( with tears running down my face ) I give thanks to God for me finding you ! ! !
I appreciate your kind words. God bless you, my friend.
Awe.. Ya i think diabetic can have sweeta as long as the portion is small..
@Luciana Borinato Both yogurt and buttermilk are good substitutes for eggs. You might even try to just increase the sour cream if you don’t mind the calories.
From Google: “Can i use yogurt instead of an egg? Both yogurt and buttermilk are good substitutes for eggs. It’s best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use one-fourth cup (60 grams) of yogurt or buttermilk for each egg that needs to be replaced.”
i just asked that question
I love this! gonna try this.