Stay in Range this Easter with Diabetic Friendly Easter Treats! (Plus Delicious and Healthy Options for Kids!)

Easter is a holiday that is full of sweet treats, from chocolate to cake to gummies to candy, there is always sweet treats nearby. But how can we enjoy these snacks and still stay in our optimal range for our blood sugar levels? Check out this list of sweet treats that diabetics can enjoy (and a few healthy snacks kids will love too!)


This sugar-free lemon pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. 


  • Cooking spray
  • 2-1/2 cups reduced-fat baking mix (Bisquick)
  • 48 packets Equal sweetener*
  • 2 tablespoons cornstarch
  • 4 teaspoons grated lemon peel
  • 1 cup lite lemon flavored nonfat yogurt
  • 6 tablespoons butter, melted
  • 2 eggs
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

*Substitute 2 cups Equal Spoonful for the packets.


  1. Preheat oven to 350F.
  2. Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
  3. Combine baking mix, Equal, cornstarch and lemon peel.
  4. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
  5. Spoon mixture into prepared pan.
  6. Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
  7. Let cake cool in pan 5 minutes.
  8. Remove and cool completely on wire rack.

Nutritional Information Per Serving:

Calories: 137
Fat: 6 grams
Sodium: 258 milligrams
Cholesterol: 35 milligrams
Protein: 3 grams
Carbohydrates: 18 grams

(recipe from:




  • 1-1/3 cups sweetened shredded coconut
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 large egg whites, room temperature
  • 1/2 teaspoon vanilla extract


  1. In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.
  2. Drop by rounded teaspoonfuls onto greased baking sheets.
  3. Bake at 325° for 18-20 minutes or until golden brown.
  4. Cool on a wire rack.

Nutritional Information Per Serving:

1 cookie: 54 calories, 2g fat (2g saturated fat), 0 cholesterol, 41mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein. 

(Recipe from:



Sugar-Free Chocolate Peanut Butter Easter eggs are an easy no bake recipe that’s keto, low carb, gluten & dairy free!



  • 3/4 cup Peanut Butter (No Sugar added)
  • 2 tablespoons Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Chocolate Liquid Stevia 


  • 3.5 ounce 85% dark chocolate bar or sugar free chocolate chips
  • 1 tablespoon coconut oil


  1. In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined.
  2. Stir in vanilla extract and stevia.
  3. Taste and adjust if needed.
  4. Fill egg molds half way each and freeze for 1 hour. (You don't have to use egg molds for this, you can use any mold or pan you have!)
  5. Remove from molds and set aside on parchment paper.
  6. Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave.
  7. Stir until smooth.
  8. Pour melted chocolate into the molds, half way up the molds.
  9. Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.
  10. Spread chocolate with a spoon to completely cover if needed.
  11. Store in the refrigerator.

Nutritional Information Per Serving: (1 egg)

Calories: 173 
Calories from Fat: 135
Fat: 15g 
Saturated Fat: 7g 
Sodium: 74mg
Potassium: 104mg
Carbohydrates: 6g
Fiber: 2g
Sugar: 1g
Protein: 5g
(Recipe from:

Healthy Easter Snacks for Kids:



  • 2 ½ cups rolled oats
  • 3 tbsps. any powdered peanut butter
  • ¼ cup maple syrup
  • 1 tsp. vanilla
  • 5 tbsps. almond milk
  • 1 tbsp. peanut butter
  • ¼ cup mini chocolate chips (optional)
  • Sprinkles for decoration
  • Plastic eggs


  1. In a medium bowl, mix dry ingredients and set aside.
  2. In a large bowl add maple syrup, vanilla, milk and peanut butter. Stir until mixture has been combined, add the dry ingredient to the large bowl and mix with hands. 
  3. Once combined add chocolate chips and sprinkles.
  4. Place in plastic eggs and let set in the fridge for 1 hour.
  5. Once done, gently open them from the plastic eggs and decorate with sprinkles.

(Recipe From:




  • Wooden skewers
  • 1-2 packages of Marshmallow Peeps (more if you want a variety of color)
  • Fresh fruit of your choice (For example: seedless white grapes, cantaloupe, pineapple and strawberries)


  1. Layer fruit on a skewer with a peep in the center.
  2. Serve right after making so the sugar on the Peeps won't run. 

(recipe from:

DiabetesEaster treatsHealthy eating

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