Diabetics Rejoice!: September 2026

Tuesday, September 29, 2026

Low Carb Pear, Ginger and Chocolate Cake

Pear and chocolate is a traditional European (particularly French and Italian) pairing valued for how the soft, juicy sweetness of pears balances the rich, bitter, dark chocolate. This recipe takes it a step further by adding ginger, which is a modern addition, but adds even more complexity and flavor. Best of all, this delicious loaf cake is low-carb! You can bake it in an 8” x 4” loaf pan or make individual mini cakes or muffins that are perfect to serve with afternoon tea.

Low Carb Pear, Ginger and Chocolate Cake

Makes 10-12 servings

96 grams coconut flour (about ¾ cup plus 2 tbsp, but weighing is best)

1/3 cup unflavored whey protein powder

1 ½ teaspoon baking powder

½ teaspoon baking soda

1/4 teaspoon xanthan gum

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon salt

½ cup unsalted butter, softened

½ cup allulose sweetener

1/4 cup brown sugar alternative sweetener, packed (I used Truvia Brown)

4 large eggs

4 large egg whites

1/4 cup low carb milk of choice

1 teaspoon vanilla extract

1 ½ tablespoons crystallized ginger, finely chopped

2/3 cup fresh Bartlett or Bosc pear, cored, peeled and chopped into small dice

½ cup dark or semi sweet sugar free chocolate chips

1. Preheat the oven to 325°F and grease an 8 x 4” loaf pan. Line the bottom and sides with parchment paper and grease the corners or any place not lined with the parchment paper sling.

2. In a medium bowl, whisk together the coconut flour, whey protein powder, baking powder, baking soda, xanthan gum, cinnamon, ginger, and salt.

3. In a separate large bowl, beat the softened butter, allulose and brown sugar sweetener together with an electric mixer until light and fluffy, about 2 to 3 minutes. Beat in the eggs and egg whites one at a time, followed by the vanilla extract and low carb milk.

4. Beat in the dry ingredients until smooth. Fold in the chopped pears, crystallized, ginger, and chocolate chips.

5. Spoon the batter into the loaf pan (or divide the batter among the cavities of a mini loaf pan or muffin tin, filling each cavity 3/4 full). Smooth the top. Bake the loaf for 50 to 55 minutes or until the internal temperature reaches between 200–206°F. (Note: If making muffins or mini breads, reduce the baking time to 18 to 25 minutes, depending on the pan size. The internal temperature is the best way to gauge when they are done.)

6. Let the bread cool in the pan on a wire rack for 15 minutes. Use the parchment paper handles to carefully lift the loaf out, and let it cool completely on the rack before slicing. (Similarily, if making mini breads or muffins, let them cool in the pan for 5 to 10 minutes before removing them to a wire rack to cool completely.)

7. Storage: Cake can be stored at room temperature for 1-2 days. Refrigerate for longer storage. Cake, mini breads or muffins can be wrapped with plastic wrap and frozen for up at to month. This cake is best if served at room temperature.

Nutritional Information per serving (1/12th of recipe): 188 calories, 11 g carbohydrates (4.5 g dietary fiber, 2.2 g sugars, 1 g sugar alcohols), 12.5 g total fat (7.9 g saturated fat, 0 g trans fat), 94 mg cholesterol, 252 mg sodium, 47.4 mg calcium, 101 mg potassium, 1 mg iron, 108 IU Vit A, 9.5 G protein. Net carbs per serving: 5.5 grams

More about my experience with Type 2 diabetes:

After experiencing gestational diabetes while pregnant in 1988, it wasn't long before a diagnosis of Type 2 diabetes was made, and then, much later, I was correctly diagnosed with autoimmune Type 1.5 (Latent Autoimmune Diabetes in Adults, also known as LADA).

Like many people newly diagnosed, I had to read and learn what diabetes was all about. I did everything my doctor told me to do, took my medication exactly as prescribed, began to exercise more, I consulted with a diabetic nutritionist, I changed my carb-loving lifestyle to within the dietary guideline of my nutritionist and lost some weight. For many years, following the advice of the experts, I managed the disease fairly well. Yet, it concerned me that my need for medication continued to rise steadily, but I was told by my doctor that diabetes is a progressive disease and that what I was experiencing was normal. In a few years of trying diet change, exercise and oral medication alone, I was prescribed insulin to go along with the oral meds. My blood sugars stabilized, but my need for more and more insulin over time to manage good control continued to go slowly and steadily upward, along with my weight. With the larger and larger amounts of insulin (the fat storage hormone), it didn’t take long for me to become obese! I was not pleased because at the rate my need for meds was growing, it appeared that it wouldn't be long before my condition would be too difficult to control.

Finally, I said "enough!" Something had to change! I read The Diet Cure by Julia Ross and began a diet overhaul unlike anything ever suggested by my diabetic team. Two other books I highly recommend are The Blood Sugar Solution by Dr. Mark Hyman for a T2 diabetic and Dr. Bernstein’s Diabetes Solution by Dr. Richard Bernstein for a T1 or any diabetic on insulin. I cut out all white starches and grains from my diet and went 100% sugar free. (No expert had ever suggested I look at the sugar grams in the foods I ate before and I was shocked to discover large amounts hidden in most processed foods, even items not meant to be sweet!) I began to eat mainly fresh vegetables, very small amounts of fruit and only when it's in season (I love summer berries!), plenty of healthy fats and a moderate amount of high-quality protein. I now follow a Ketogenic diet which allows about 20-30 grams of good carbs per day, mainly in the form of non-starchy vegetables. I don't go out often but, when I do, I go to a restaurant where I know I can eat within my diet. By living this lifestyle, I lost over 65 pounds but, more than that, my need for medication grew less and less. I now need only very small amounts of insulin at meals and 4 units of long-acting insulin at bedtime (down from over 25 units when I was eating higher carb). The best part is that I’ve been able to stop all other oral prescription medications, as well! My blood glucose is always steady, in a normal range and hardly ever goes above 100 mg/dl. My A1c is consistently 4.9 or lower. These excellent health outcomes keep me motivated to stick with a keto lifestyle, plus I really enjoy the food!

I am now at my ideal weight and have kept it steady for over six years. My cravings for carbohydrates and my voracious "sweet tooth" are well controlled. I am motivated to cook and have made cooking healthy my #1 hobby. I'm excited about incorporating the alternative flours into my baking so I can occasionally still enjoy a dessert or bread product in my diet. The outlook of managing my diabetes and the future of my health is extremely positive.

If you're reading this and dealing with similar issues, take heart! You can make the necessary changes to your diet and lifestyle to share in this positive outlook, too. Just take it one day at a time, be good to yourself, and do not depend solely on medication. I had to face the fact: There is no "magic pill" out there! Instead, I needed to commit to eating well to heal myself from within. Remember, it's your future and your health; no one can do this for you! You owe it to yourself and your loved ones!

Tuesday, September 29, 2026

Low Carb Pear, Ginger and Chocolate Cake

Diabetics Rejoice!