By Julija, mama & HIgedi founder
If you’ve ever had to talk yourself out of eating a cookie while pregnant and managing gestational diabetes…
Hi. I see you.
Cravings during my GD pregnancy weren’t just physical — they were emotional, hormonal, and constant. I craved comfort, something sweet, a sense of normalcy. And while the instinct was to go into all-or-nothing mode ("No sugar until baby arrives!"), that strategy backfired quickly.
Instead, these seven shifts helped me feel more balanced — both emotionally and physically. It wasn’t about restriction. It was about finding smarter, more supportive ways to respond to what my body wanted — without spiking my blood sugar or feeling restricted 24/7.
Here’s what worked for me — from strategic snacking to my all-time favorite desserts.
First things first — I had to stop thinking that every craving was a threat.
The moment I told myself I couldn’t have something sweet, the craving tripled in intensity. But when I leaned into moderation — small portions, smart pairings, and better ingredients — I found I could enjoy sweet things without guilt or glucose spikes.
Sweet cravings didn’t go away completely, but they became something I could work with, not fight against.
One of the biggest lessons gestational diabetes taught me? Cravings don’t just vanish because you shouldn’t have something. In fact, the more I told myself "no," the louder those sweet cravings got. So instead of battling them, I found ways to work with them—and, honestly, some of those swaps ended up becoming my favorite treats even beyond pregnancy.
Here’s what genuinely worked for me (and still does):
These were my go-to. Soft, nutty, satisfying, made with almond flour (instead of white flour or whole wheat flour), and topped with a little dark chocolate or even a pinch of sea salt. They felt indulgent, but didn’t send my glucose on a rollercoaster.
Find the recipe (#8) in our Gestational Diabetes Desserts blog.
Creamy, comforting, and protein-rich. I skipped the crust entirely and sweetened the filling with monk fruit or stevia. Blending in pistachios and adding a dash of almond extract gave it that elevated, almost bakery-level flavor.
Recipe (#11) also on our Gestational Diabetes Desserts blog.
Rich, silky, and packed with healthy fats. This was my go-to when I wanted something chocolatey without the sugar crash. Sweetened with stevia or monk fruit and blended with ripe avocado and cocoa powder, it’s dessert and nutrition in one. This chocolate mousse is super easy to prepare—just use a food processor to blend all the ingredients until smooth. For extra flavor and presentation, top the mousse with dark chocolate shavings (extra carbs—be aware) or crushed nuts. Find the recipe (#1) in the Gestational Diabetes Desserts blog.
This was the surprise hit of my GD journey—those blended, no-fuss bowls that felt like dessert without the sugar crash.
My favorite blend: full-fat cottage cheese + peach + vanilla + cinnamon. Blend and freeze. It sounds odd—until you try it. SO good.
Mix or blend ricotta, Greek yogurt, or cottage cheese with a splash of heavy cream and a handful of low-GI fruit (such as fresh or frozen berries, peach, nectarine). Add warm spices like cinnamon or cardamom, or go decadent with a bit of cacao or nut butter.
Top pick? Ricotta + cream + strawberries. Minimal effort, major payoff. For extra crunch and nutrition, sprinkle with some mixed nuts.
Because cravings will hit—and when they did, I was ready. My freezer stash always included:
Greek yogurt bars (like Yasso)
Chia pudding jars
70%+ dark chocolate squares
These weren’t just backup plans—they became actual go-tos I still enjoy post-GD.
Cinnamon and cardamom weren’t just flavor upgrades—they actually became part of my blood sugar strategy. Cinnamon, in particular, is linked to better glucose control. Just a sprinkle made basic things feel dessert-y and intentional.
One of the best blood sugar strategies? Never eat sweets alone.
If I had a sweet bite or treat, I’d always pair it with protein or fat — like:
Greek yogurt (often with cinnamon and some chopped nuts on top)
Nut butter (peanut butter or almond butter)
A boiled egg
A handful of nuts
Full-fat cottage cheese
That combo slowed the glucose spike and made me feel full.
This was a game-changer.
Eating sweets right after a well-balanced meal (with protein, fiber, and fat) helped my blood sugar respond so much better than eating sweets solo. My blood sugar numbers were noticeably better this way.
If I really wanted something sweet, I’d time it for after lunch or dinner — and watch the difference on my numbers.
Some days, I craved sweets because I was genuinely low on energy or hadn’t eaten enough earlier. Other times, it was boredom, emotions, or habit.
Once I learned my own patterns, I started planning for them. A few examples:
Keeping low-carb sweet options in the fridge
Bringing a balanced treat when traveling
Prepping a chia pudding in the fridge for evening cravings
A little planning went a long way.
This might sound counterintuitive — but sometimes the craving didn’t go away until I just had the thing.
And you know what? If I really wanted a brownie or a bite of cake, I’d have it — just not the whole pan. I’d cut a small piece, eat it after a balanced meal, enjoy every bite, and move on.
The guilt spiral? Gone. And funnily enough, the more I allowed things intentionally, the less intense the cravings became over time.
Instead of freaking out over a post-treat blood sugar reading, I tried to get curious:
What was different about this treat?
Did I pair it with enough protein or fat?
Would a smaller portion work better next time?
That mindset shift — from self-criticism to gentle observation — made it easier to experiment, adjust, and not feel defeated.
Earlier in pregnancy, I’d sometimes think: “Okay, that’s it. No more of this until baby’s here.” But over time, I learned to pause, reflect, and ask: What could I do differently next time? Maybe tweak the portion, timing, or what I paired it with. That shift helped me feel more in control — and more compassionate with myself.
Managing sweet cravings with gestational diabetes isn’t about never enjoying sugar again. It’s about figuring out what satisfies you without throwing your body off-balance. Enjoying sweet treats can still be part of a balanced approach, as long as you make mindful choices. Your taste buds may even adapt over time, finding satisfaction in healthier, less sweet options that still hit the spot.
For me, it was less about restriction and more about finding creative, doable swaps that felt good and tasted good.
Cravings are human. During pregnancy, they’re superhuman. But with the right tools (and a freezer full of Greek yogurt bars or cottage cheese ice cream), you really can meet those cravings in the middle — no guilt, no crash, just sweet enough.
💛 If you’re struggling with sweet cravings during GD, know this: you’re not weak, and you’re definitely not alone. There are ways to meet your needs and manage your blood sugar, all while supporting your diabetes management plan.
I’m cheering you on.
– Julija
Founder of HIgedi & fellow GD mama
Get a Free 20-Day Shopping List
