I don’t design recipes specifically for diabetics, but I don’t generally use much sweetener and I focus on whole plant foods that have a lot of fiber. When compared to a standard Western diet, the recipes will be much better for maintaining fairly stable blood sugar levels – but aren’t specifically designed for that.
There are some easy swaps you can make to lower the glycemic load of the recipes. Any unrefined dry sugar can be switched for coconut sugar. Maple syrup can be swapped for brown rice syrup. Bananas can be swapped for avocados in smoothies, or any lower-glycemic fruit in a snack or meal.