Pumpkin spice ground coffee infuses flavor into a cream cheese layer that’s blended with the classic fall combo of pumpkin and cinnamon. A crunchy streusel topping takes the cake.
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This savory cornbread from For Good Measure is denser and less cake-like than traditional cornbread, and is a nice accompaniment to soup, salad or main entree.
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Coconut flour gives extra body to these diner-style pancakes so they’re hearty, fluffy and filling. Two pancakes have seven grams of fiber to help curb blood sugar spikes.
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Cook up some aloha spirit with Michelle’s Make-Your-Own Loco Moco. Our take on this popular Hawaiian dish sneaks in some greens (just a few) and veggies (you won’t even know they’re there) while keeping the heavenly comfort food vibe intact.
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This dense, buttery pound cake is filled with sweet blueberries, sprinkled with walnuts, and lightly flavored with a hint of vanilla. A lower carb twist to a classic, it’s a delicious treat morning, noon or night.
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Thin strips of prosciutto are used to form an Italian ham basket that holds a creamy, cheesy egg filling with slivers of spinach and dots of red pepper. Add your favorite fixins for a great make-ahead meal or on-the-go snack.
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Crepes are one of those foods many people with diabetes have on their “once-in-a-blue-moon” list, but these crepes are made with almond flour, cream cheese, and eggs, so they can be enjoyed during any moon, anytime.
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This moist, decadent pumpkin bread is filled with a smooth and tangy cream cheese center. Warm pumpkin spices make it a perfect dessert for fall (plus it looks super cool when you cut into it).
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Only an endo with a creative sense of humor would shape his breakfast into a pancreatic islet cell, but thankfully the four major food groups are all still represented: bacon, eggs, potatoes and ketchup.
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Dress up your eggs with this easy frittata recipe that’s filled with lean protein and leafy greens, and topped with light, creamy parmesan. Perfect for a gathering, or for make-ahead slices to go.
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