Yummy Baking on a Low-Glycemic Index Diet

I found out a few years ago that processed sugars bother me. They make me more fatigued, my skin breaks out more and more allergy issues. I’m not diabetic, but keeping my blood sugars on an even keel is essential to ward off major fatigue, and to keep my weight from going even higher than it already is also. So as an avid baker who loves to bake, what was a girl to do? I decided to start researching and trying out some recipes that are now my go-to’s for special occasions and holidays. Lower sugar and low-glycemic recipes that look and taste wonderful. Here are a few of my favorite recipes:

My most requested are my gluten free, low glycemic index peanut butter cookies.

Peanut Butter Cookies

1 cup natural peanut butter (no sugar added)
1 cup stevia or 1/2 cup Truvia Baking mix
1 egg
Optional: 2 cups dark chocolate chips

1. preheat oven to 350 degrees F(175 C)
2. Combine peanut butter, Stevia and egg, mix thoroughly with a wooden spoon
3. Scoop out spoonfuls of the dough, roll into balls and place on a cookie sheet.
Optional: flatten the cookies on the sheet and place one dark chocolate chip in the middle of each cookie. Bake for 6-8 minutes, do not overbake, cookies are best when barely brown on the bottom and still soft.

Second most requested are my Dark Chocolate Peanut Butter Oatmeal no bakes, with coconut oil.

Chocolate Peanut Butter No Bakes (w/Coconut Oil)

1 cup natural Peanut Butter
1/2 cup honey
1/2 cup coconut oil
2 cups dry oats (steel cut or regular not instant)
1/2 cup coconut shredded (unsweetened)
1.25 cups Dark Chocolate chips


Melt Peanut Butter, coconut oil and honey over medium low heat in saucepan. When melted, take off heat and stir in oats, shredded coconut, chocolate chips and vanilla extract. Pour into 9×13 pan, and put in refrigerator to cool (1-2 hours) When it’s set cut into bars and enjoy. I ended up needing less than 1″x1″ squares cut because these were so incredibly rich. Highest glycemic index on any ingredient is 60, so even decent for low glycemic index or diabetics if you eat small amounts.

Serving Size: Makes one 9″13″ pan, cut to 12 or more servings, very rich! Or you can drop them for individual sized cookies, about 2 dozen.

Finally my third favorite recipe to make for a special occasion, Whole Wheat Flour Chocolate Cake!

King Arthur Whole Wheat Flour Chocolate Cake

2 1/4 cups King Arthur Whole Wheat All-Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa
3/4 cups granulated sugar
1/2 cup (1 stick) unsalted butter, very soft
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup milk
1/2 cup coffee or water
4 large eggs

The butter in this recipe needs to be very soft. You can soften butter by placing the sticks, still in their wrappers, in a bowl of warm (not hot) water for 10 minutes. If you can leave a dent in the butter with a gentle touch, it’s ready to use.

To warm the milk before adding it, heat it in the microwave for 1 minute. Add the vanilla after the milk is warm, then add all of the liquid to the recipe at once.


Preheat the oven to 350°F. Lightly grease and flour your choice of pan(s): one 9″ x 13″ pan, two 9″ round pans, three 8″ round pans, or the wells of two muffin tins. You can also line the muffin tins with papers, and spray the insides of the papers.

1. Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.

2. Add the butter and mix at low speed for 1 minutes. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

3. Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.

4. Add the eggs one at a time, beating well at medium-high speed between additions.

5. Scrape the sides and bottom of the mixing bowl, and mix for 1 minute more. The batter will be thin.

Serving Size: 13″ x 9′ cake or twenty four cupcakes

Nutritional Info
  • Servings Per Recipe: 24
    Amount Per Serving
  • Calories: 64.3
  • Total Fat: 1.9 g
  • Cholesterol: 40.8 mg
  • Sodium: 169.4 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.2 g

I hope you enjoy these recipes. For more recipes that are low glycemic index, low carb, diabetic friendly or even gluten free, visit our website at http://www.warriorbutterflies.com and  click on Recipes.