I created some unique keto cupcakes to celebrate the diabetes community. These delightful strawberry lemonade cupcakes are a tangy and sweet treat, perfect for your low-carb gatherings. This post is proudly sponsored by Bob’s Red Mill.
Recently, I’ve found myself unexpectedly becoming a spokesperson for the keto diabetes community. It’s fascinating to see how this has evolved and expanded. As many of you know, I’ve never pursued the keto diet for weight loss.
Instead, I adopted a low-carb lifestyle because it seemed like the most effective way to manage my blood sugar and avoid insulin dependence. Although my official diagnosis is pre-diabetes, I view myself as a Type 2 diabetes.
After all, isn’t pre-diabetes just another point on the diabetes spectrum? Fortunately, I detected my condition early enough to take preventative measures and prevent further progression. I’m grateful for that.
I truly feel fortunate. Discovering this incredible and tasty lifestyle has been a blessing. I’m grateful for the opportunity to improve my health, to find a creative outlet in cooking and baking, and to share this journey with others.
It’s rewarding to demonstrate that it’s not as difficult as it appears and can actually be quite enjoyable. Moreover, I’m passionate about showing that the most effective, if not the only, way to manage diabetes is through a low-carb diet.
Read Also: Oats and Diabetes Management
With over 300 attendees expected, my friends at Bob’s Red Mill have generously donated the almond flour for these treats. Bob’s Red Mill is dedicated to promoting better nutrition and offers some of the finest low-carb products, making diabetes management much simpler.
Additionally, Swerve Sweetener has provided all the sweeteners for the desserts. I am honored to collaborate with both of these outstanding companies.
Let Me Be 83 is an organization focused on supporting individuals with type 1 and type 2 diabetes. We respectfully challenge the ADA guidelines that advise newly diagnosed families to count unlimited carbohydrates and adjust their insulin dosage accordingly.
Our core belief is that for individuals unable to properly metabolize carbohydrates, the most sensible approach to managing the disease is to significantly reduce carbohydrate intake.
Insulin is not a predictable drug. With less insulin in their systems, diabetics are safer and less prone to have dangerously low blood sugar.
Reducing the amount of carbs consumed also lessens the frequency and severity of high blood sugar, which can cause problems that last a lifetime. A diabetic can return to normal blood sugar levels by following a low-carb diet and using the recommended insulins.
The Blue Ball is a vital fundraiser dedicated to supporting Let Me Be 83 through advocacy and awareness. The proceeds from tonight’s event will be allocated towards assembling Patient Success Kits.
These all-inclusive kits will feature “Diabetes Solution” by Dr. Richard K. Bernstein, a low-carb keto cookbook by Carolyn Ketchum, a shopping list, a blood sugar journal, an educational booklet, and a convenient fanny pack for carrying diabetes supplies.
Our mission is to ensure that families with newly diagnosed members leave the hospital equipped with everything necessary to effectively manage their condition.
Bethany McKenzie, the founder of Let Me Be 83, and her husband Matt have a 10-year-old son named River who has type 1 diabetes.
For three and a half years, they diligently adhered to the ADA guidelines, carefully counting carbohydrates and administering insulin. Despite their meticulous efforts, River’s blood sugar levels remained erratic, and his health was subpar.
One evening, after a particularly challenging day of unpredictable blood sugars, they decided to overhaul their son’s diet, extending the changes to the entire family. The joy and relief they experienced from achieving stable blood sugar levels inspired them to establish a foundation.
Their goal was to help other families attain the same level of health and happiness. Now, River is flourishing both academically and athletically, serving as an inspiration to other families managing diabetes.
STRAWBERRY LEMONADE CUPCAKES
Ingredients
- Two-thirds cup almond flour
- One-half cup Swerve Sweetener
- One-third cup of plain whey protein powder (or powdered egg white)
- two tsp baking powder
- Half a teaspoon of salt
- Three big eggs
- Half a cup of melted butter
- one lemon's zest
- Half a cup of newly squeezed lemon juice
- One tsp lemon extract
- ¼ cup more water, if necessary
Frosting:
- Six ounces of thawed frozen strawberries
- two tsp of freshly squeezed lemon juice
- ½ cup softened butter
- Four ounces of softened cream cheese
- Split ½ cup and 2 tablespoons of powdered Swerve Sweetener.
- ½ cup of heavy cream
Instructions
Cupcakes
- Preheat the oven to 350°F. Line a muffin tin with parchment paper or silicone liners.
- In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Add the eggs, melted butter, lemon zest, lemon juice, lemon extract, and water. Stir until the mixture is well combined. If the batter is too thick, add more water until the desired consistency is achieved.
- Divide the batter evenly among the prepared muffin cups, smoothing the tops. Bake for 25 to 30 minutes, or until they are light golden brown and set to the touch. Remove from the oven and let cool completely.
Frosting:
- In a blender or food processor, blend the strawberries and lemon juice until smooth. Set aside.
- Beat the cream cheese and butter together until creamy and smooth. Gradually mix in ½ cup of the powdered sweetener, then incorporate the strawberry puree until the mixture is well blended.
- In a separate bowl, whip the cream with the remaining 2 tablespoons of powdered sweetener until stiff peaks form.
- Gently fold the cream cheese mixture into the whipped cream until the mixture is smooth and streak-free. Pipe the combined mixture onto the cooled cupcakes and refrigerate for at least 1 hour to set.
Notes
Nutrition Facts
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