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Cake

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Carlos56

New Member
Relationship to Diabetes
Type 2
I have been living with diabetes type 2 now for about 5 years now, but still unsure how to treat cakes, are those made to diabetic recipes with sweetner, fruit and nuts etc judged to be ok in moderation? And what about shortcrust pastry also? I would appreciate any tips
 
If you are making your own then your can find recipes which use alternatives to normal flour which is the high carb component in cakes, pastry as well as dried fruit. Low carb or Keto recipes.
But as with all these thing the best is to test with a blood glucose monitor to see what you can tolerate. It of course all depends on how much you eat.
 
Nothing with flour or dried fruit in it, is ever going to be precisely 'low' carbohydrate but might be a bit 'lower' - so all you can do is test test test!
 
If I fancy a cake I get Asda's chocolate eclairs 6g of carbs per eclair
its just a suggestion they are nice so control required just to eat the one
I dont have a particularly sweet tooth so this does the job for me
 
RirisR said:
If I fancy a cake I get Asda's chocolate eclairs 6g of carbs per eclair
its just a suggestion they are nice so control required just to eat the one
I dont have a particularly sweet tooth so this does the job for me
Click to expand...
When I was in hospital I selected an eclair but had to scrape off most of the chocolate top as it was just too sweet. A better option than the other pudding options, even the yoghurts were 12g carb per pot.
 
I make banana loaf and brownies from gram flour. I always thought of gram flour as ‘savoury’ but it really does work well for some sweet baking and is very versatile.
 
I just made some mini 'muffins' from Banana, ground almond, egg, carrot & walnuts (Came from a recipe book). Tasted very nice. I believe the carb content was around 10G but maybe less as I didn't add any topping which contained honey. I had it with lunch that consisted of two slices of 'luvlife' low carb bread and cottage cheese. Didn't cause me much of a spike.
 
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