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3 Diabetes-Friendly Recipes for Every Palate

3 minutes to read

When it comes to managing diabetes, choosing the right recipes is crucial for maintaining stable blood sugar levels. Optimal recipes for diabetics focus on whole, nutrient-dense ingredients, portion control, and balanced macronutrients. Think of recipes incorporating lean proteins, high-fiber grains, and abundant colorful vegetables.

Below are three recipes sure to satisfy your taste buds without spiking your blood sugar levels. By substituting healthy ingredients and using low-carb options, these meals are perfect for those with diabetes. Don’t let your condition stop you from enjoying delicious and nutritious meals. Try these recipes and see how delightful eating with diabetes can be.

Baked Lemon Herb Salmon with Asparagus


• 4 salmon fillets

• 2 lemons, sliced

• 2 tablespoons fresh dill, chopped

• 2 tablespoons fresh parsley, chopped

• 2 cloves garlic, minced

• Salt and pepper to taste

• 1 tablespoon olive oil

• 1 pound asparagus spears

• 1 tablespoon balsamic vinegar


1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Place the salmon fillets on the prepared baking sheet. Season them with salt, pepper, minced garlic, and a squeeze of lemon juice.

3. In a small bowl, mix chopped dill, parsley, and olive oil. Spread this herb mixture evenly over the salmon fillets.

4. Arrange lemon slices on top of the salmon.

5. In a separate bowl, toss the mixed vegetables with olive oil, balsamic vinegar, salt, and pepper. Spread asparagus around the salmon on the baking sheet.

6. Bake for 15-20 minutes or until the salmon is cooked through and the asparagus is tender.

7. Serve the baked lemon herb salmon with asparagus and garnish with fresh herbs. Enjoy!


Serves 4 | Per Serving: 319 calories, 2.6g fat, cholesterol, 78mg, 4.4g carbohydrates, 2.2g sugar, 2.4g fiber, 37g protein

Eggroll in a Bowl

Inspired by The Girl Who Ate Everything Keto Eggroll in a Bowl


• 1 pound lean ground protein (beef, pork, chicken or turkey)

• 1 teaspoon minced garlic

• 14 ounces shredded cabbage or coleslaw mix

• 8 ounces of broccoli slaw

• 1/4 cup low-sodium soy sauce or liquid aminos

• 1 teaspoon ground ginger

• 2 teaspoons sriracha

• 1 whole egg

• 1 tablespoon sesame oil

• 2 tablespoons sliced green onions


1. In a large skillet, brown the pork or beef until no longer pink. Add the garlic and sauté for 30 seconds. Add the cabbage and slaws, soy sauce, ginger, and sauté until desired tenderness. You can add a little water if you need more liquid to sauté the coleslaw down.

2. Make a well in the center of the skillet and add the egg. Scramble until done over low heat.

3. Stir in Sriracha. Drizzle with sesame oil and sprinkle with green onions. Add additional soy sauce and sriracha if desired.


Serves 4 | Per Serving: 219 calories, 6.3g fat, cholesterol 124mg, 7.1g carbohydrates, 3.8g sugar, 2.9g fiber, 33g protein

Strawberry Lemonade Cupcakes

Inspired by All Day I Dream About Food Strawberry Lemonade Cupcakes

This recipe is made with Swerve – a fantastic choice for people with diabetes seeking a sugar alternative. Made from erythritol, it offers zero net carbs and a low glycemic index, making it ideal for maintaining stable blood sugar levels.  

Cupcake Ingredients:

• 2 ½ cups almond flour

• ¾ cup Swerve Sweetener

• 1/3 cup unflavored whey protein powder (or egg white protein powder)

• 2 teaspoon baking powder

• ½ teaspoon salt

• 3 large eggs

• ½ cup melted butter

• Zest of 1 lemon

• ¼ cup fresh lemon juice

• 1 teaspoon lemon extract

• ¼ cup water

Frosting Ingredients:

• 6 ounces frozen strawberries thawed

• 2 tablespoons fresh lemon juice

• ½ cup softened butter

• 4 ounces cream cheese softened

• ½ cup and 2 tablespoons Swerve Sweetener divided

• ½ cup whipping cream

Cupcakes Instructions:

1. Preheat the oven to 350F and line a muffin tin with parchment or silicone liners.

2. Whisk together the almond flour, sweetener, protein powder, baking powder, and salt in a large bowl. Add the eggs, melted butter, lemon zest, lemon juice, lemon extract, and water and stir until well combined. Add more water if the batter is very thick.

3. Divide among the prepared muffin cups and smooth the tops. Bake 25 to 30 minutes, until light brown. Remove from oven and let cool.

Frosting Instructions:

1. In a blender or food processor, pulse the strawberries and lemon juice together. Set aside.

2. Beat the cream cheese and butter together until smooth. Beat in ½ cup of the powdered sweetener, then beat in the strawberry puree until smooth.

3. In another bowl, beat the whipping cream with the remaining two tablespoons of powdered sweetener until it holds stiff peaks.

4. Gently fold the cream cheese mixture and the whipped cream together until no streaks remain. Top the cooled cupcakes and refrigerate for at least one hour to set.


Serves 12 | Per Serving: 274 calories, 24g fat, cholesterol 82mg, 6.2g carbohydrates, 2.6g sugar, 2.6g fiber, 8.8g protein

As a diabetic, it can be challenging to find recipes that are both delicious and safe for you to eat. Many recipes are loaded with carbs, sugar, and unhealthy fats that can wreak havoc on your blood sugar levels. However, you don’t have to settle for bland, unappetizing meals. With a little creativity, you can enjoy tasty and nutritious dishes that won’t send your blood sugar skyrocketing.

* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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