Sugar-Free Butter- Rum Cakelets Recipe By The Diabetic Pastry Chef

Stacey Harris, The Diabetic Pastry Chef, participated in Divabetic’s first-ever World Menopause Day program on Zoom. During the program, Stacey demonstrated how to make her Sugar-Free Butter-Rum Cakelets and answered participants’ questions.

Stacey defined ‘sugar-free baking’ as baking without any sugar. But she added that her recipes contain carbohydrates.  After you eat carbohydrates (grains, flour, etc.) your body turns those carbohydrates into glucose (sugar). Glucose gives your cells energy. The glucose moves into the bloodstream and your blood sugar level rises.

Everyone has a different carbohydrate tolerance. One person may be able to eat a carb-heavy diet with no problem, and another may get blood sugar spikes and gain weight from eating very few carbohydrates. Both people can be healthy, as long as they are eating within their personal tolerance levels. Talk to your healthcare collaborator about what plan is best for you. 
Mini bundt cakes with icing sugar on rack

Sugar-Free Butter- Rum Cakelets

Stacey says, “This cake comes together a little differently than most cakes, but is very moist with rum and delicious!”

Ingredients 

2 1/4 cups all-purpose flour

1/4 cup cornstarch

3 tsp baking powder

1/2 tsp salt

1 1/4 cups sugar substitute of your choice

1/2 cup butter, softened

1/4 cup vegetable oil

1/2 cup evaporated milk

4 large eggs

1 Tbsp pure vanilla extract

1/3 cup rum of your choice.

Directions

Add the flour, cornstarch, baking powder, salt, sugar substitute, butter, and oil in the bowl of an electric mixer. Mix on low speed for several minutes until the mixture is crumbly and sandy-looking.

Mix in the milk. Next, mix in the eggs one by one, mixing well after each, remembering to scrape the sides of the bowl well after each egg is added.

Add the rum and vanilla extract and beat until smooth.

Pour the batter and spread it into the cavities of two cakelet pans with six cavities each.

Bake in a preheated 325-degree oven for about 35 or 40 minutes, or until the cakes look golden brown and begin to loosen from the sides of the pan. Let cool in the pan for about 15 minutes before removing.

Unmold the cakelets and, with a skewer, fork, or toothpick, prick holes into the cakelets straight down to the bottoms of each.

Butter-Rum Sauce

Ingredients

1/4 cup butter

1/2 cup sugar substitute of your choice

1/4 cup water

1/2 to 3/4 cup rum of your choice

1/2 tsp vanilla extract

Directions

Add butter, sugar substitute, and water to a small saucepan. Bring to a slow boil and simmer for 7 or 8 minutes.

Remove from heat and cool completely. Add the rum and vanilla extract.

Slowly spoon the sauce over each cakelet. Cover cakelets with plastic wrap and allow to sit for several hours or overnight. The cakelets will not look glazed. They can be frozen or stored at room temperature for several days.  Yield: 12 cakelets.

 

Mr. Divabetic talks to Dr. Michael Grego, the “Keto Doc,” on this podcast with musical inspiration from legendary DJ John Loungo.

The keto diet reduces the number of carbohydrates you eat and teaches your body to burn fat for fuel instead. The keto diet is high in fat, moderate in protein, and low in carbohydrates. The standard keto diet consists of 70% to 80% fats, 10% to 20% proteins, and 5% to 10% carbohydrates.

Dr. Grego is a Naturopathic Physician and the author of 3 books, The Nutritional Ketogenic Diet, Clean Keto vs. Dirty Keto, and The InsulThin Diet.

Dr. Grego’s unique approach emphasizing insulin resistance and sugar has been foundational in creating the revolutionary insulThin Diet. We will discuss how he created his step-by-step nutrition blueprint for the popular Ketogenic diet.

Throughout the podcast, we feature music from The Essential John Luongo album courtesy of SONY Music.

Divabetic Prize Winner Allison Promotes Self-Care Saturdays

Prize Winner
Divabetic’s recent Sugar-Free Baking Party prize winner, Allison, shares her secrets to a healthier way of life in this post.
Living with multiple health issues, the doctoral student makes Self-Care Saturdays a priority. Learn more about the fascinating founder of Living Chronic Faith and how she manages the ups and downs of diabetes life. Allison was the winner of a fantastic vegan leather Arthel Neville Design Tote bag!
Prize Winner
Q: When were you diagnosed with type 2 diabetes?
Allison: I was diagnosed in 2008, but I started taking it seriously and managing it effectively in 2010. In doing so, I lost 75 pounds, and my A1c went from 14.7 to 6.9!!! It changed my life so much that I even served as an ambassador for the American Diabetes Association (Indiana chapter) for a couple of years.
Q: What other chronic conditions are you living with?
Allison: I am diagnosed with lupus SLE, fibromyalgia, PCOS, psoriasis and PsA, rheumatoid arthritis, degenerative disc disease/herniate disc, and Sjogren’s syndrome.
 
Q: What do you do to pamper yourself?
Allison: I do self-care Saturdays–that includes sleeping late, a long shower, the extended version of my skincare routine, and no work (I am self-employed, so it’s easy to work constantly). If I can, I try to get my homework done before Saturday, too (I am a doctoral student). I also engage in my favorite hobbies: writing plays, trying new recipes, and crocheting gifts for loved ones.
 
Q: And share the name of your organization and its mission.
Allison: The organization is Living Chronic Faith–we are a faith-first organization serving people living with chronic diagnoses and the people who support them. We provide support, education, and resources to help them maximize their quality of life and live toward their God-given purpose.

 

We host workshops, low-impact seated exercise sessions with a licensed physical therapist, and an annual conference.  We also have a bi-monthly members-only meeting to address personal issues candidly.  All of our programming is virtual and free of charge.
Looking for a fun way to socialize without putting your diabetes wellness at risk? Are you interested in baking tips and recipes?
During this Extra-Special Baking Party on Zoom, we invite you to bake along with The Diabetic Pastry Chef as she prepares her delicious Sugar-Free Pumpkin Spice Muffin recipe. Once you register, we will send you the recipe’s complete list of ingredients so you can prepare before our program begins.

The Diabetic Chef will also demonstrate her favorite kitchen tool and share expert tips for using sugar substitutes and alternative flours in traditional recipes.

Free Prizes! Mr. Divabetic will host a Baking Trivia Contest and Prize Drawing during the program. You must be present at our Baking Party to enter our prize drawings to win a Splenda Baking Kit, Tonya Kappes Cozy Mystery and PEAK 10 SKIN SAVE MY SOLE foot rescue cream.

REGISTER NOW – IT’S FREE