Ewelina, is a Type 1 Diabetic, who loves to bake. When looking for lower carb alternatives she says "there are sugar substitutes that work quite well in most recipes and there are many different low carb flours and flour substitutes."
Take this recipe suggestion Ewelina says, it's "diabetic friendly, but surely will be loved by everyone."
180g ground almond (sieved)
85g butter, softened
240 g erythritol (ground in a coffee grinder)
5 eggs, separated
3 tbsp. poppy seeds
2 tsp. baking powder
Pinch of cream of tartar
3 tbsp. orange juice
Zest from 1 orange
180g philadelphia cheese
2 tbsp. erythritol
4. In a separate bowl whip egg whites with cream of tartar (with electric mixer it takes only a few minutes).
5. Add 1/3 of whipped egg whites to the eggy mixture and using a spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
6. Add half of ground almonds and fold it in gently. Add remaining almonds and repeat folding in.
7. Pour the batter into 8 cupcakes cases and bake for about 25 min. Check with a skewer if the cupcakes are baked (the skewer should come out clean). Let them cool down.
8. Mix cream cheese with butter with erythritol. Decorate the cupcakes with frosting and sprinkle with poppy seeds and orange zest.
All the best Jan