Most diabetics I know budget for some sugar calories on travel or party days, ahead of time, and simply trade it off for fresh fruit they would normally consume. Let people cut their own portion size and serve with some fresh fruit as an alternative-- and then don't sweat it.

If you make the flour whole wheat as much as possible and still get good texture... and leave out more than half of the sugar but set out "add your own" honey or other sweeteners... you will be doing them the favor of letting them manage their own disease which they do really and truly do (I am married to a diabetic and we have many friends and parishioners managing sugars as well).

What they need is INFO about what is IN the food, and then from there they can manage their own portion size in light of what else they ate that day or plan to eat later.

(People who need to REALLY worry will also tend to carry their own insulin to correct whatever errors they commit.)

~S~