Here are some delicious diabetic chocolate recipes.

Being diabetic shouldn't stop you from eating the occasional chocolate treat.

Home > Diabetic dessert recipes > Diabetic chocolate recipes

Serves 8

1-oz. (28g) unsweetened chocolate           
1 cup (250 mL) evaporated skim milk            
3 tablespoons (45 mL) granulated sugar replacement    
2 egg yolks
1/4 teaspoon (1 mL) salt                            
1 teaspoon (5 mL) vanilla extract                 
2 bananas (sliced)

Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar
replacement in top of double boiler. (Chill remaining milk in

Cook and stir over simmering water until chocolate melts.

Pour amount of hot chocolate mixture over egg yolks and beat well.

Pour egg mixture into chocolate mixture on top of double boiler. Stir
in salt. Cook and stir over hot water until mixture thickens.

Cool completely. Scrape cold or slightly frozen milk into mixing bowl and
beat until very stiff.

Fold chocolate mixture into stiffly beaten milk.

Fold in vanilla and banana slices.

Spoon into mould, freezer tray or individual cups and freeze until firm.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand


3oz. (90g) cream cheese (softened)     
2 tablespoons (30 mL) skim milk                   
1 1/2 teaspoon (7 mL) white vanilla extract        
1 cup (250 mL) powdered sugar replacement 
1 recipe Semisweet Dipping Chocolate 

Beat cream cheese, milk and vanilla until fluffy; stir in powdered
sugar replacement.

Form into 30 balls and dip each one in chocolate.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand


1 cup  (250 mL) nonfat dry milk powder   
1/3 cup (90 mL) cocoa                     
2 tablespoons (30 mL) food grade paraffin wax              
1/2 cup (125 mL) water                    
1 tablespoon (15 mL) liquid shortening         
1 tablespoon (15 mL) liquid sugar replacement  

Combine milk powder, cocoa and wax in food processor or blender; blend to soft powder.

Pour into top of double boiler and add water, stirring to blend.

Add liquid shortening. Place over hot (not boiling) water, and cook and stir until wax pieces are completely dissolved and mixture is thick, smooth and creamy.

Remove from heat.

Stir in sugar replacement and let cool slightly. Dip candies according to recipe. Shake off excess chocolate.

Place on very lightly greased waxed paper and allow to cool completely. (If candies do not remove easily, slightly warm the waxed paper over electric
burner or with clothes iron.)

Store in a cool place.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

I will add more diabetic chocolate recipes very soon.

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