Pink Champagne Cake Truffles Recipe by Diabetic Pastry Chef

Wellness with a Wow

Pink Champagne Cake Truffles Recipe by Diabetic Pastry Chef

This year Divabetic is working with teams of experts to show you how to embrace the holidays without compromising your diabetes self-care.

If you find it difficult to celebrate the holidays because you’re constantly feeling deprived of the foods you love then check out the Diabetic Pastry Chef”, Stacey Harris’s wonderful recipes.

Stacey, who is living with type 2 diabetes, wants to help everyone living with diabetes to have their cake and eat it, too, without feeling guilt or unhealthy.

Stacey has created recipes for making breads, cakes and other desserts diabetic-friendly by swapping out the sugar, blending the flour and cutting the milk carbohydrates. Here’s one of our favorite Diabetic Pastry Chef recipes:

Pink Champagne Cake Truffles Recipe by Diabetic Pastry Chef


3 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons King Arthur cake enhancer, optional

5 large egg whites, room temp

1 cup pink champagne, room temp

2 teaspoon pure vanilla extract

2 teaspoons vegetable oil

1 1/2 cups Whey Low D Granular, or equivalent dry sugar substitute

1 cup unsalted butter, room temp

a few drops of pink or red food coloring

1 15-oz tub sugar-free vanilla frosting or handmade frosting

bag of dessicated unsweetened coconut

Directions: Sift together the first 4 dry ingredients and set aside. In mixer bowl,  beat the butter on medium speed until light and fluffy. In separate bowl combine the wet ingredients with the Whey Low or other sugar substitute, and food coloring. Mix well by hand until sugar substitute is dissolved. Alternately add the flour mixture and wet ingredients to the mixing bowl beating just until well combined, starting and ending with the dry ingredients. Add to greased and floured 11 x 17″ baking pan and bake until cake pulls from the side of the pan, and toothpick inserted in center comes out clean. Let cake cool to room temperature.

By hand, break the cake into pieces and add to clean mixing bowl. Turn mixer to medium speed and beat until cake is crumbled about 1 or 2 minutes. Add about 2 large Tbsps of sugar-free vanilla frosting to the bowl and beat until combined. Turn off mixer and gather the dough pressing it together with your hands until a dough forms. You may need to add a little more frosting. With a small cookie scoop, scoop the dough and roll into balls with your hands. Cover and refrigerate the balls for several hours.

Heat the remaining frosting in the microwave just until melted and add a small amount of champagne a teaspoon at a time just to flavor the frosting. Do not let the frosting become too liquid. Remove the cake balls from the refrigerator, roll the balls in the melted frosting and then in the coconut. The truffles are best kept refrigerated. Yield: Approximately 50 cake truffles.

Stacey Harris has been baking and collecting recipes since she was a teenager. Her cookbook “The Diabetic Pastry Chef” offers a healthier approach to baking for diVabetic.

Don’t miss the “The Diabetic Pastry Chef” on March’s Diabetes Late Nite podcast with music by Gladys Knight & The Pips on Tuesday, March 7, 2017, 6-7 PM, EST. Click on this link to TUNE IN

LISTEN: Diabetes Late Nite inspired by George Michael featuring our first-ever Valentine’s Day Party with Chef Ward Alper aka ‘The Decadent Diabetic’, ‘Rich In Love’ fashion blogger Doris Hobbs, the Charlie’s Angels of Outreach, Poet Lorraine Brooks and Laura Laria.

Learning to accept yourself for who you are is the most important step to self-love. Stop comparing yourself to others and learn to embrace the person you are.

Leave a Reply