11 Delicious Desserts Every Diabetic Can Tuck Into Today

Chocolate-Coconut Cupcakes

Ingredients:

• 6 large egg whites at room temperature
• 2/3 cup of all-purpose flour
• 1/4 cup of baking cocoa
• 1/2 teaspoon of baking powder
• 1-1/3 cups of sugar
• 1 teaspoon of almond extract
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon of salt
• 1 cup of sweetened shredded coconut
• Confectioners’ sugar, optional

Directions:

1. Preheat the oven to 350°. Line your muffin tray for 18 cups with liners.
2. Sift together the flour, cocoa, baking powder, and 1 cup sugar.
3. Put egg whites in a bigger sized bowl, and add the almond extract, cream of tartar, and salt. Beat on medium speed until soft chunks begin to form. Slowly add the remaining sugar, one tablespoon at a time, beating on high after each addition until the sugar dissolves. Continue mixing until stiff glossy chunks begin to form. Gradually fold in the flour mixture, around half a cup at a time, and gently fold in the coconut.
4. Fill the prepared cups about two-thirds. Bake until the top appears dry, 30-35 minutes.
5. Let them cool in the pans for 10 minutes before removing them to wire racks. Cool completely. If desired, dust with confectioners’ sugar.