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Diabetic Chocolate Cupcake

Diabetic Chocolate Cupcake RECIPE

Ladies, I know…sometimes all you need is some chocolate cake! But cake and Prediabetes don’t usually mix. Is it possible to make a Diabetic Chocolate Cupcake Recipe? Yes!!! In this blog post I’ll tell how you can make a chocolate cupcake and eat it too…read on…

Cupcakes and desserts are great…but often they’re:

  • Packing too much sugar
  • Or full of sugar alcohols that leave you running to the lou
  • Or crammed with bitter tasting processed stevia (yuk!)
  • Or full of good-gut-microbe killers a.k.a. = fake sugars

The answer? Just eat a smaller portion of the real thing!

OK, I know it’s beyond the capabilities of some to exert self control…but when the portions are pre-made…self control becomes easy.

Why The Small Cupcake?

Forced portion control!

We all know the first few bites of dessert are always the best so why not have a 3 Bite Dessert?

If you only have one mini cupcake you’ll get less than 1 tsp of honey (4 grams carbs), a whole bunch of fiber, healthy fat and loads of protein…sounds good!

Add your vegan ice cream (maybe a teaspoon or two…) and your carbs might go up by a few grams…if that…

Diabetic Chocolate Cupcake Recipe Mini 3 Bite

Diabetic Chocolate Cupcake Recipe:


  • 7 Jumbo Eggs (1.75 cups of eggs, measure the volume to make sure you have enough)
  • ½ cup plus 3 TBSP. Coconut Oil (gently heated to liquid)
  • ½ cup plus 1 TBSP. Raw Cacao Powder (not cocoa)
  • 2/3 cups RAW Honey (don’t freak out, this puts about 1 tsp. of honey in each cupcake)
  • ½ tsp. Salt
  • ½ tsp. Raw Vanilla Powder (can be omitted)
  • 5 TBSP. Coconut Flour (Bob’s Red Mill)
  • 2 tsp. Non-Aluminum Baking Powder (Bob’s Red Mill)


  1. Preheat oven to 300 degrees.
  2. Gently melt the coconut oil on light heat.
  3. Add the wet ingredients to the blender and mix well.
  4. Add the dry ingredients to the wet and blend again.
  5. Add the oil to the mix and blend well.
  6. Let sit, for 5 minutes, and blend again.

Pour in a parchment lined mini-cupcake pan and bake for 25 minutes at 300 degrees. (24 per pan)

Regular cupcake: Bake at 300 degrees for 28 minutes (12 per pan)

Super large cupcake:  Bake at 300 degrees for 30 minutes (6 per pan)

Always use parchment paper to line the cups!

Options: add chopped walnuts for ‘brownie type’ mini cupcakes.

Serving Suggestion: Create your own ice cream sandwich with a wee bit of dairy free vanilla coconut milk frozen dessert.

This is the blender I use to make my Chocolate Cupcakes. I also use it to grind flax for my Flax Bread, make Green Smoothies, make Coconut Flour Muffins, low carb Pancakes and delicious Chocolate Smoothies! I use my Vitamix everyday! (as you can tell…lol)

Vitamix Blender

New To Buying Coconut Flour?

I always use Bob’s Red Mill Coconut Flour. It is consistent in texture and works well for baking, pancakes or waffles. All my coconut flour recipes were created with Bob’s Red Mill Coconut Flour.

Bobs Red Mill Coconut Flour

This Diabetic Chocolate Cupcake Recipe is:

G/F, D/F, Paleo, Low Carb, Veg.

3 Bite Dessert – Mini Diabetic Chocolate Cupcake:

123 calories, 2 grams fat, 9 net grams carbs [dietary fiber 1 gram], 3 grams protein

Coconut Oil & Cholesterol: Coconut oil contains a high amount of saturated fat as does palm oil, butter, dairy, cheese, lard, eggs and animal fat.

Eating coconut oil raises cholesterol in high risk people. If you have ANY blood fat issues, including high cholesterol, it's better that you don't eat coconut oil or any other saturated fats.

For the rest of you ladies you can enjoy the occasional baked good made with coconut oil. If you're eating coconut oil regularly and you notice a negative change in your blood fats, including cholesterol – stop eating coconut oil and ALL other saturated fats immediately.

Need More Food Help?

Want more help with meals, salads and snacks so you can reverse your Prediabetes, Insulin Resistance OR even Type 2 Diabetes?

(yes, it's totally possible to eat yummy, healthy food AND reverse your blood sugar problems!)

95-5 Wellness Solution

About the Author Joan Pasay

As a Nutrition & Lifestyle Therapist I felt compelled to start Power In The Group. Why? To guide and support women like you with Prediabetes or Insulin Resistance so you can regain and nourish your health...without all the confusion. Together we can enjoy the richest quality of life for ourselves, with our families, and within our society...wanna come along?

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