The Butternut Baking Co. is a 100% all natural, grainless, paleo-inspired bakeshop that specializes in low-carb, dairy-free and gluten-free treats. This means all their goodies are diabetic-friendly, sweetened with wholesome ingredients, mostly honey and maple.

As such, the sweets here taste indulgent but actually aren’t that bad for you. One thing to note: this is not a vegan bakery! They’re working on a vegan line, but for now look for products that are specially marked vegan, as many others contain butter and eggs.

The cute and girly bakery is part of a block that houses other similarly fun little shops like Simply Beautiful and Stag Head Barber. The space charms upon entry, pastel printed throw pillows tossed casually on a comfy bench by the window. 

Mini donuts ($1.50) check all the boxes: low carb, paleo-inspired, diabetic-friendly, they come in chocolate dip, cinnamon, or powdered. They’re dairy free, made with almond flour. The cinnamon donuts are simply dusted with cinnamon, creating a great Tiny Tom illusion.

The chocolate dip is sweetened with stevia, and the powdered sugar imitations are actually dusted with powdered monkfruit, creating a shockingly granular, sugary sweet and slightly crunchy illusion that perfectly stands in for real sugar.

Vanilla almond cupcakes ($2.25 for minis, $4.50 for full size) have a stiff cap of icing that won’t have you missing supermarket cupcakes one bit.

Ginger cookies ($2.50) are one of many cookie varieties sold here. They’re rolled in golden monkfruit and cinnamon for that sweet granular texture, and they’re super chewy.

Marshmallow brownie squares ($3.50) are perfectly palm-sized for how decadently rich and fudgy they are.

They’re drizzled with a chocolate ganache and a marshmallow creme made from a little maple, honey, egg white and vanilla, finished off with chocolate chips for more texture.

The classic chocolate chip cookie ($2.75) gets a sugar-free upgrade with a chocolate ganache drizzle and a dusting of gold leaf for an aesthetically impressive little dessert.

They also make cakes to order from smaller sizes to slabs, decorated beautifully with flowers or even gold crowns. Miniature and full size tarts and pies are also on offer, like a lemon tart ($12.50) made with an almond crust filled with gooey, sour citrus curd and topped with organic blueberries.

You can see the finishing touches being put on all goods in an open kitchen area directly behind the display cases.

For an establishment with no sugar, this is one sweet little bakery.