With Thanksgiving right around the corner, it's time to start the last minute preparations for a diabetic-friendly Thanksgiving meal. Make this year the year you serve it all up without the side of guilt that often accompanies the holiday.

All of the recipes listed here are between 10-20 grams of carbohydrate per generous serving. Being in the culinary challenged group of diabetics, all are borrowed from other gourmands (links provided), but have been taste tested and recreated by one of the most kitchen-challenged diabetics I know:  ME!

Trust me--if I can make these dishes come out tasting delicious, anyone can! Scroll down for five of the tastiest diabetic comfort foods you'll ever taste.

P.S. Break the rules this year and try the chocolate cloud cake in lieu of pie--it's the best! I promise you won't be disappointed!

1.) CHOCOLATE CLOUD CAKE (15g/carbs per big ol' slice!)

Before you strike down the idea of cake for Thanksgiving, read this! If you like chocolate even a little bit, I'm about to introduce you to the most wonderful cake ever. Really. Why, you ask? Let me explain:

• This cake uses normal sugar, no sweeteners and STILL has only 120 grams of carbohydrates per BIG WHOLE CAKE!!!
• Let me repeat:   120 g/carbs PER CAKE!! You can get a good 8 big slices out of this cake which means it's only about 15 carbs of carbs PER SLICE!!

The cake is called Chocolate Cloud Cake that has been modified by a fellow diabetic to make it diabetic-friendly and low carb! The original recipe (by the immensely talented Nigella can be found here).

This dessert is essentially a flourless (score!) fallen chocolate souffle. It takes a bit of effort, but if you are willing to put forth the effort, you will be rewarded with an incredible, rich, dark chocolatey, warm, light-as-air miracle of a desert. All you looking for something you can actually eat on Thanksgivings, birthdays, anniversaries, etc., here’s your answer.

Cake Ingredients:

• 9 ounces of dark chocolate (Lindt Excellence 70% Cocoa Dark Chocolate. Comes in bars, usually in the dessert or baking aisle. 9 ounces is 2.25 bars.)
• 1/2 cup butter
• 6 eggs (these get separated, etc, so read through the recipe before making)
• 1/4 cup superfine or baker’s sugar

Topping Ingredients:

• 2 cups whipping cream
• 2 tablespoons sugar or equivalent substitute
• 1 teaspoon vanilla extract

DIRECTIONS:

• Melt the chocolate in a microwave. When it is beginning to melt, add the stick of butter and melt until completely melted.
• Get out two bowls for the eggs. In one bowl, put two whole eggs, and four egg yolks. In another bowl, put four egg whites. Make sure there is no yolk in the whites bowl, or it will not beat properly.
• Beat the egg whites with an electric mixer on high. Add the sugar after a minute or so, and continue beating until the egg whites form dairy-queen-ice-cream like peaks when you insert and remove a spoon.
• Stir the chocolate / butter into the egg yolks bowl.
• Add a glob of egg whites to the chocolate / butter / egg yolk bowl, and mix it up.
• Fold in the rest of the egg whites carefully, until well mixed.
• Pour into a greased 12″ round pan or a square casserole or something of similar volume, and bake at 350 degrees for 30 + minutes. The cake is done when you jiggle the pan and the center does not jiggle. The top will be cracked, and the cake will have risen a bunch. It will mostly fall again when you take it out of the oven.
• Whip the cream, add the sugar and vanilla and serve big, fluffy heaps of cake (it’s easiest to scoop it out, rather than worry about slices) topped with cool vanilla whipped cream.

YUM. Seriously.