Sugar-Free Sour Cream Banana Bread Recipe by the Diabetic Pastry Chef

Stacey Harris aka The Diabetic Pastry Chef captured the hearts and the taste buds of our attendees on Divabetic’s free Baking Party in  September. She will be returning to demonstrate how to make sugar-free Linzer tarts on December’s Divabetic Baking Party on Zoom.
After being diagnosed with type 2 diabetes, Stacey Harris (The Diabetic Pastry Chef) taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbs you’d get from traditional bakery items.

Sugar-Free Sour Cream Banana Bread Recipe by The Diabetic Pastry Chef

Ingredients

1- 1/2 cup white whole wheat flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 cup butter, melted

1 cup sugar substitute, your favorite

2 eggs

1 tsp pure vanilla extract

1/2 cup sour cream or plain yogurt

2 medium ripe bananas, mashed

1/2 cup walnuts or pecans, chopped

Directions

Preheat the oven to 350 degrees and grease a 9×5-inch loaf pan.

Combine flour, baking soda, salt, cinnamon, and nutmeg together in a mixing bowl.

In a separate mixing bowl, combine melted butter, sugar substitute, eggs, and vanilla extract. Next, fold in sour cream or yogurt, nuts, and bananas.

Combine the two mixtures and stir, combining well, or use an electric mixer, mixing just until combined. Do not overmix.

Spread batter in a loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool bread in pan for 10 minutes before removing to a wire rack to cool.

Note: The sugar substitutes that The Diabetic Pastry used were a mixture of half Splenda and half Whey Low D Granular. She doubled the recipe and baked it in a large Pullman loaf pan. She also sprinkled the nuts on top of the loaf instead of mixing them into the batter.

Now people with diabetes, “Divabetics”, can have their cake and eat it too thanks to Stacey Harris aka The Diabetes Pastry Chef and her simple four-part substitution system that turns any decadent dessert into a diabetic-friendly delight. Visit: http://www.diabeticpastrychef.com/ Find out more about this book

Looking for a fun way to socialize without putting your diabetes wellness at risk? Do you need a little help staying on track with your diabetes self-care?

Back by popular demand! The happy healthcare host, Mr. Divabetic hosts this free, fun Virtual Holiday-themed Baking Party with our special guest, Stacey Harris aka The Diabetic Pastry Chef on Thursday, December 9, 7 – 8 PM, EST on Zoom.

REGISTER – FREE REGISTRATION 

 

Sugar-Free Pumpkin Spice Muffin Recipe by The Diabetic Pastry Chef

Thank you to everyone who joined the happy healthcare host, Mr. Divabetic for Divabetic’s recent Baking Party with special guest, Stacey Harris aka The Diabetic Pastry Chef on Thursday, September 23, 2021, 7 – 8 PM, EST on Zoom.

During this virtual Baking Party on Zoom, The Diabetic Pastry Chef showed how to prepare her popular Sugar-Free Pumpkin Spice Muffin recipe, shared expert baking tips for substituting sugar substitutes and flours in recipes, and answered questions. One lucky participant received a free Splenda Gift Basket featuring a variety of their products. 

Sugar-Free Pumpkin Spice Muffin Recipe  by The Diabetic Pastry Chef 

Ingredients 

1 cup white whole wheat flour

2/3 cup all-purpose flour

1 tsp cinnamon

1/2 tsp pumpkin pie spice, optional

1 tsp baking soda

1/2 tsp salt

1 cup pure pumpkin filling

1/2 cup vegetable oil

1/3 cup water

2 eggs, beaten

1 Tbsp molasses, optional

sugar substitute of your choice, equal to 1 cup sugar

pumpkin seeds, reserved for topping

Directions

Preheat oven to 350 degrees.

In a medium-sized mixing bowl, sift together all of the dry ingredients. 

In a separate medium-sized mixing bowl, combine all of the wet ingredients with a whisk.

Make a well in the center of the dry ingredients and add the wet ingredients. Whisk just until combined; do not overmix.

Scoop into 12 paper-lined muffin wells. Sprinkle tops with pumpkin seeds. Bake for 20 to 24 minutes.

Note: The Diabetic Pastry Chef does not recommend using Splenda sugar substitute in this recipe unless mixing half with another sugar substitute such as Whey Low or erythritol. 

Looking for a fun way to socialize without putting your diabetes wellness at risk? Do you need a little help staying on track with your diabetes self-care?

Register now for Divabetic’s next Baking Party with special guest, Stacey Harris aka The Diabetic Pastry Chef on Thursday, December 9, 7 – 8 PM, EST on Zoom.

REGISTER NOW

Now people with diabetes, “Divabetics”, can have their cake and eat it too thanks to Stacey Harris aka ‘The Diabetes Pastry Chef’ and her simple four-part substitution system that turns any decadent dessert into a diabetic-friendly delight. Visit: http://www.diabeticpastrychef.com/ Find out more about this book 

Sugar-Free Pink Champagne Cakelets Recipe by The Diabetic Pastry Chef

After being diagnosed with type 2 diabetes, Stacey Harris (‘The Diabetic Pastry Chef’) taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbs you’d get from a traditional bakery item.

“I started experimenting by using almond milk or whole milk mixed with water to cut down on carbs, then tried different flours, incorporating white whole wheat flour, soy flour, oat flour, black bean flour, and other alternatives into my brownies, cakes, and cookies,” she said in an How 2 Type 2 article.

She adds,”To cut back on sugar, I started using all-natural substitutes, like agave nectar, and trying erythritol. I also bake with a store-bought blend of sugars that tastes delicious.”

All of The Diabetic Pastry Chef‘s recipes are adapted to her preferences and dietary needs; we encourage you to adapt them to yours!

Sugar-Free Pink Champagne Cakelets Recipe by The Diabetic Pastry Chef 

Ingredients 

3 cups cake flour

1 Tbsp baking powder

1/2 Tsp salt

3 Tbsp cake enhancer, optional

5 large egg whites, room temperature

1 cup pink Champagne, room temperature

2 Tsps pure vanilla extract

2 Tsps vegetable oil

2 cups erythritol sweetener or other preferred sugar-free sweetener equal to 2 cups

2 sticks unsalted butter, room temperature

1-4 drops red food coloring depending on how pink you prefer the cake

Directions 

Preheat oven to 350 degrees F.  

In a medium bowl, sift together the flour, baking powder, salt, and cake enhancer if using. set aside.

In another medium bowl, whisk together by hand the egg whites, Champagne, vanilla and oil until well blended.

In the bowl of an electric mixer, on medium speed beat together the softened butter and erythritol for 3 to 4 minutes until light and creamy. Add the flour mixture and egg mixture alternately, beginning and ending with the flour mixture. Add and stir in the red food coloring.

Divide the mixture into 12 greased and floured cakelet cavities (2- 6 cavity cakelet pans). Bake until the cakes are slightly brown around the edges and cakes just pull away from the pans, about 30 mins. Remove from oven and after 10 minutes invert onto wire racks to cool completely. Once cool, prick the tops of the cakelets with a fork and drizzle a bit of champagne over each cakelet to soak in. I would suggest 1/2 to 1 tsp Champagne per each cakelet. Dust with sugar-free confectioners sugar or decorate as desired.

Diabetes Pastry Chef

Stacey Harris aka The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”

Divabetic’s Diabetes Late Nite Podcast Inspired by Gladys Knight

Stacey Harris, The Diabetic Pastry Chef, guests on Divabetic’s Diabetes Late Nite podcast with music from Gladys Knight & The Pips. Our musical inspiration, Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. The five time Grammy Award winner never misses an opportunity to use her voice to encourage early detection and treatment of diabetes.