Rich low carb, grain-free gingerbread cooked in your slow cooker or crock pot. Plus other diabetes-friendly recipes for World Diabetes Day.
Today is a special day and special days deserve cake. No, it’s not anyone’s birthday or anniversary, at least not anybody I know. I am sure someone out there somewhere is celebrating a birthday or an anniversary, or possibly both. Many congratulations to them. Many happy returns of the day. However, this special day for me isn’t exactly something you celebrate. It’s more something you acknowledge and make note of and try to get other people to acknowledge and make note of. Because today is World Diabetes Day. And at the rate that diabetes is increasing in the world, this day is certainly an occasion worth noting. So I ask you to take a moment, at least, and think about it. Think about diabetes, think about why it’s increasing at such an alarming rate and think about what you can do to help. That’s all I ask of you.
All of November is actually Diabetes Awareness Month. Did you know that or did it get lost in the excitement of preparing for Thanksgiving? Even if you did not know that, I hope your Thanksgiving preparations include diabetes-friendly alternatives. What is “diabetes-friendly” is a matter of some controversy, but I stand firmly in the camp that it should be low carb and not raise anyone’s blood sugar much at all. I also stand firmly in the camp of thinking that everyone, even the non-diabetics, should be eating this food, lest they develop diabetes too.
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For the past two weeks, I have partnered with 8 great healthy food bloggers to bring you lower carb, healthier options on A Sweet Life Diabetes Magazine. And of course it culminates today with my own recipe for a delicious low carb gingerbread cake cooked in your slow cooker. Because people with diabetes deserve dessert too and I love developing low carb dessert recipes that barely register a blip on the glucometer. In case you haven’t noticed, I have become very enamoured of slow cooker cakes. They are so moist and dense, they are more like old-fashioned steamed puddings than cake. This gingerbread version was a special request by a few readers and I knew it was the perfect recipe for A Sweet Life on World Diabetes Day.
Please see my Slow Cooker Gingerbread Cake on A Sweet Life Diabetes Magazine. And stop for a moment, if you please, and acknowledge the day. Raise a little awareness if you can!
Also check out these great diabetes-friendly recipes for Diabetes Awareness Month:
White Chicken Chili by Lauren of Lauren Kelly Nutrition
Cinnamon Sugar Pumpkin Pie Muffins by Taylor of Food Faith Fitness
Turkey Sausage, Broccoli and Tomato Crustless Quiche by Brianne of Cupcakes & Kale Chips
No Bake Chocolate Pumpkin Truffles by Brenda of Sugar Free Mom
Hearty Fall Harvest Vegetable Sausage Soup by Jeanette of Jeanette’s Healthy Living
Spicy Buffalo Mixed Party Nuts by Alyssa of Everyday Maven
Roasted Garlic Beet Hummus by Gina of Running To The Kitchen
Cauliflower Tabbouleh by Mellissa of I Breathe, I’m Hungry
Alice @ Hip Foodie Mom says
Way to represent World Diabetes Day, Carolyn!! My grandmother had diabetes and I love that you guys are bringing lower carb, healthier options . . because hey, we could all benefit from these recipes! I love that you made this gorgeous gingerbread cake in a slow cooker!! heading over now for the recipe!!
Carolyn says
Thanks, Alice!
Janet says
Great recipe for Diabetes Day. My grandfather, my mother and now both my hubby and I have diabetes, so all your recipes are coming in so helpful. I love gingerbread, esp. with lemon sauce. Think I’ll try this right now. Hum, now where did I put that large crockpot? : )
Carolyn says
Lemon Sauce! I bet that’s amazing!
Destiny says
Can’t wait to try it! What are the Macro’s on this recipe. I know the numbers are slightly different on the “A Sweet Life” site 🙂
Carolyn says
The ones on the Sweet Life site are actually correct. It’s not one of the places that has to count the erythritol as a carb.
Joyce says
Thank you for educating people. My best friend died 3 years ago of diabetic complications. She was 50 and left behind her husband a 16 year old daughter (my Goddaughter). Because of her death and my own issues with obesity, I have vowed to make myself healthier. Your site (and several others) is making it a lot easier. I am a fan!
Carolyn says
Wow, I am so sorry about your friend.
Becky says
My gingerbread recipe includes a red wine sauce. It is amazing and I need to attempt making it without sugar if possible….maybe powdered Swerve and xanthan gum instead of sugar and cornstarch?
Carolyn says
Sounds delicious. What’s the recipe?
Susan says
I’ve been hoping for this. Thanks!
Carolyn says
You are welcome!
janet says
Yet again another big hit!! We both loved it. Served it as you suggested the first time, and then had a piece for breakfast with butter like you said. Yum! I think I will make a low carb lemon curd to serve with the rest of it tonight. Another fabulous dessert to have this winter season. Will be a big hit at Christmas when everyone is here!
Carolyn says
Oh lovely with the lemon curd!
Amanda says
This is a great recipe, I love that it is made in a slow cooker! Genius!
Brenda says
I served your slow cooker chocolate cake to guests along with your salted caramel sauce – it was a huge success. The only problem is holding myself back from drinking the sauce ahead of time! Seriously, to those who are reading this , the sauce is amazing stuff.
I liked the cake so much, I will be making the gingerbread one for Thanksgiving. Thank you.
Julia Sweeney says
Can I cook this in an oven rather than a slow cooker? If yes, at what temp and for how long? Thanks!
Carolyn says
Probably but as I have not done it myself, I can’t say for sure. Probably 350F for 30 to 40 minutes at least. It won’t be nearly as moist in the end, though because an oven is dry heat.
Michelle Dickman says
I did the chocolate slow cooker recipe in the oven. I had a serious problem with portion control, so I used a mini loaf pan and just kept an eye on it. It was only slightly less moist than the crock pot version. I packaged them three at a time and put them in the freezer. WOWZA!
(Nudge to Carolyn: I sent an email a few weeks ago saying I’d sponsor a lower carb version of a cracker that I love – I know you are swamped, just wanted to let you know I’m interested in sponsoring….)
Carolyn says
Sorry, I don’t remember the cracker thing at all. Can you remind me or email me again? It won’t happen for a while, though.
Donna Hardin says
Sad….this did not turn out….the color was not deep like yours and I DID use dark cocoa. I used almond. Did you use the sunflower? Wondering because my texture did not have the same appearance as yours from photo. I am an experienced baker, so results are not from lack of knowledge. Disappointed for waste of time and ingredients. Usually have good luck with your recipes.
Carolyn says
I used sunflower, but I used it in the exact same quantity as some of my other slow cooker cakes that were made with almond and I have tested it out and found it to be directly substitutable. It’s pretty light in colour too (has more of a greenish-grey cast, actually). What brand of almond flour did you use?
Donna Hardin says
Hi Carolyn, I used Bob Mill…the fragrance of the cake was wonderful…not sure what went wrong…but moving forward with your other wonderful recipes.
Carolyn says
Hi Donna. I love Bob’s but their almond flour is often not quite fine enough for cakes. I do use it in muffins and things were a fine consistency is a little less important, and I’ve had some people say that they get good results when they grind the Bob’s a little up more, in a coffee grinder. So I do think that my have contributed to your issues with the cake. I use Honeyville for almond flour when I want to make a cake with a really fine crumb.
Susan Pelter says
Carolyn, this is in my (5 qt. – hope it’s big enough) slow cooker right now, making the house smell like heaven. I am making chocolate ganache to go with it. If it’s as fabulous as I think it will be, I’ll be back to crow about it 😉
Carolyn says
Oooo, chocolate ganache on the gingerbread! 🙂
Kim Alexander says
Hi Carolyn, Love your website! Anyway, twice now, I’ve tried Swerve, to have major gas & spending some time in the bathroom. However, when I eat Quest Bars, or some stevia blend, which also contain Erythritol, they don’t bother me whatsoever. Are their different kinds of Eyrthritol? Thank you!
Carolyn says
Hi Kim…Swerve contains oligosaccharides, which are a sweet-tasting fiber (kind of like inulin). So perhaps that’s what’s bothering you? We are all different, I don’t have any issues with Swerve, but sounds like you might. You might need to use a different brand like ZSweet. That’s just erythritol and stevia. The problem with ZSweet is that it does not caramelize as well and it has more of that cooling sensation.
Kim Alexander says
Thanks Carolyn! I’ll give the other brand a try. Or perhaps I’ll keep using Swerve & maybe my system will adjust, like it did with maltitol.
Mella says
Made this yesterday and it wasn’t what I expected. Cooked it on low for 3 hours and the middle would not cook. Very mushy in the middle and hard on the edges. Sad but true!
Carolyn says
Sorry to hear it but I suspect it’s your slow cooker. I’ve had several people make this already and have it work out well. But a few questions also: what brand of almond flour and what brand of sweetener did you use? Those could be the culprit too.
Mella says
It very well could be our slow cooker, since it’s really old. I used honeyville almond flour and truvia. Smelled great while it was cooking though!
Carolyn says
I don’t think it was your brand of ingredients so I have to suspect it’s your slow cooker.
Lowcarborama says
This looks so yummy. I’ll have to try it. I’ll post it to my facebook page – I think my followers would love it too. Thanks for sharing. My husband has Type 2 Diabetes and was only diagnosed in August 2014. I am on this journey with him and decide to blog about it – mainly to have a record of everything we eat and what the guidelines are, but I’ve discovered that helping others learn about this lifestyle is very worthwhile.
Chelsea says
I successfully made this in the oven only because my slow-cooker was occupied with the evening’s dinner- it turned out very moist and very tasty!
I mixed the recipe as directed but added 3 squares of unsweetened baking chocolate, melted. Baked in the oven at 350, for 45 minutes, in a 9×13 glass pan (greased) and covered *tightly* with aluminum foil. Probably don’t need the extra baking chocolate, but I didn’t quite have enough cocoa.
Carolyn says
Sounds delicious!
Alyssa (Everyday Maven) says
This cake looks amazing Carolyn – you are the queen of slow cooker cakes for sure! Thanks for including me in such an important campaign!!
Carolyn says
Thanks, Alyssa!
Amy W says
I made this last weekend and it was wonderful! I plan to make this again for my work Christmas party, so there is at least one thing I can eat! Thanks for the recipe.
Carolyn says
So glad you liked it!
Precious says
Loving this recipe!!! This and a mud cake ( http://hub.me/aiZvd ) are my faves!!!! 🙂
Laura (Greene) Carr says
So excited to try this, thanks for the superb recipe!
Sara says
So yummy! I was at Peet’s Coffee this morning and was tempted by their gingerbread loaf but held strong. I came home and made this and it is a perfect replacement. I topped it with LC cream cheese frosting with a little orange zest to mimic the Peet’s version. With this around I don’t miss the real gingerbread at all!
Carolyn says
That makes me SO happy to hear! Love it when someone feels like one of my recipes replace a high carb fave at a restaurant or coffee shop.
Beth says
Hi,
I wanted to try this recipe, but can’t find Swerve anywhere. I live in Toronto, and have tried a major supermarket and three specialty/health food stores. Do you have any ideas where I might look? Thanks!
Beth
Carolyn says
What brand of erythtritol can you get easily? Truvia? You can order Swerve online from Low Carb Canada.
Michelle says
Amazon, I am prime so I don’t pay shipping charges and I buy a bunch at a time.
Beth says
OK, I’ll give it a try. Thanks!
Hanim says
Hi,
I quite liked this recipe although as I’m from Australia, I was expecting it to be more gingery (like our ginger snap cookies). I completely missed the “bread” in gingerbread and it did taste like gingerbread. All good, my bad!
Next time I think I’ll halve the cinnamon and triple the ginger (I had already doubled)… so if you’re Aussie, and want it strong ginger do this!!
Carolyn says
My dad (Canadian, not Australian) said it needed more ginger too. I love lots of ginger but wanted my kids to like it so had to go a bit light.
Hanim says
fair enough I completely understand 🙂 It was all eaten and everyone enjoyed it 🙂
Ann says
Would I be able to make this in my relic? It’s the round one from the 70’s ?
Carolyn says
I honestly can’t say. Some of the old ones are better than the new ones, but who knows!
patti says
This recipe looks great! After the cake is cooked, how do you recommend getting it out of the slow cooker? Do you take it out to before cutting the servings,or do you serve directly from slow cooker?
patti says
Very good! Esp like the dark chocolate touch to the flavor. A little hard to serve, a little crumbly – kinda what I expect from a low carb cake, but one of our better cake baking attempts low carb style. If you like gingerbread, this meets a need!
diana says
I spent some time searching for a good low carb gingerbread recipe, and after reading a dozen or so that have been posted by various bloggers over the years, I decide to make this one. Oh, my goodness, this is one of the best cake recipes of any kind I’ve ever made! It’s rich, tender, moist, and redolent with spices. We ate it hot right out of the crock pot with a little whipped cream (although it didn’t really need any dressing up). DH and I both thought this was one of the best low carb desserts—no, actually one of the best any kind of desserts, low or high carb—that we’ve ever had.
I did do a couple of tweaks (don’t we have to if we love to bake?). I used ½ cup of lupin flour to replace ½ cup of the almond flour, and I increased the ginger and cinnamon and baking powder a little bit, because: spice and rise. Probably didn’t make the recipe any better, but I love a lot of spice and I love the lightness that lupin flour brings to cakes.
Thank you, Carolyn, for another magnificent recipe!
Carolyn says
Hey, if you are a baker, I EXPECT you to make tweaks! 😉
Karena says
Hi Carolyn,
Your recipes are so outstanding–thank you for all of your hard work creating them! I am jones ing for some good gingerbread and this looks perfect. However, when I click the sweet life link above, the Pin it takes me to is frozen and won’t open. Help?!
Carolyn says
Hmmmm, weird. Let me try to get the direct link for you.