Valentine’s Day is synonymous with heart-shaped boxes brimming with chocolates, making it a tricky time for those managing diabetes. The aisles are filled with tempting treats like chocolate-covered nuts, jellies, and caramels, posing a challenge to anyone striving to keep their blood sugar levels in check.
For my husband, who has type 2 diabetes, and me, moderation is key. We savor a piece or two of antioxidant-rich dark chocolate, which typically contains less sugar, and focus on the romance that defines this special day. After all, isn’t celebrating love the best part?
A Heartfelt Start to the Day
Kick off Valentine’s Day with heart-shaped low carb pancakes. Instead of traditional maple syrup, we prefer a fresh blueberry compote drizzled over our pancakes, with real whip cream. made with an alternative sugar substitute This combination not only delights the taste buds but also keeps blood sugar levels stable.
Cozy Evenings, Romantic Meals
As the winter chill sets in, we create a warm, intimate atmosphere at home. A crackling fire, a bottle of red wine, and a home-cooked meal set the stage for a memorable evening where I can control the ingredients and carb content.
One of our favorite dishes is inspired by our first Valentine’s Day together—a Cajun-themed shrimp zucchini pasta loaded with vegetables. Featuring a”holy trinity” of New Orleans cuisine—celery, onions, and bell peppers—plus green onions and garlic, this dish bursts with flavor.
The Perfect Sweet Ending: Dark Chocolate Cake
No Valentine’s celebration is complete without dessert. This year, we’re indulging in a diabetes-friendly Dark Chocolate Cake, enhanced with a hint of instant coffee—a trick borrowed from “Iron Chef” Alex Guarnaschelli to intensify the chocolate flavor.
Dark Chocolate Cake
Ingredients:
- 6 tablespoons unsalted butter
- 4 ounces bittersweet chocolate, chopped
- 1/3 cup milk
- 1/3 cup sugar-free raspberry preserves
- 2 teaspoons instant coffee crystals
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar substitute
- 3 egg whites
- 1/8 teaspoon cream of tartar
- 1/4 cup all-purpose flour
- 1/8 teaspoon salt
For the Ganache:
- 1 ounce semi-sweet chocolate
- 1 tablespoon butter
Instructions:
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a double boiler, melt the butter, chocolate, milk, raspberry preserves, and instant coffee, whisking until smooth.
- Remove from heat and let cool slightly. Whisk in the egg yolk and vanilla, then add the sugar substitute, blending until smooth.
- In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
- Combine the flour and salt, then fold into the batter.
- Pour the mixture into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely on a wire rack, then refrigerate for 1-2 hours.
- For the ganache, melt the chocolate and butter in a double boiler, stirring until smooth.
- Remove the cake from the pan, place on a serving plate, and drizzle with ganache. Let it set for an hour.
- Slice into wedges and top with whipped topping and fresh raspberries for a delightful, guilt-free dessert.
With thoughtful choices and a focus on meaningful moments, Valentine’s Day can be both romantic and diabetes-friendly. Cheers to love, health, and delicious food!
Nutritional Ingredients:
Serving Size. 8
- Calories: 214 kcal
- Carbohydrates: 12.7 g
- Protein: 3.7 g
- Fat: 17 g
You may also be interested in seeing the menu from the Sugar Happy Kitchen Recipes.