• Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
  • We seem to be having technical difficulties with new user accounts. If you are trying to register please check your Spam or Junk folder for your confirmation email. If you still haven't received a confirmation email, please reach out to our support inbox: support.forum@diabetes.org.uk

Low carb muffins

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Forget the sugars bit. All carbs affect BG. At 40g for these, that is very high (if that is per muffin).
 
Wow although a Waitrose double chocolate muffin has more sugar it has only 33.4g carbs compared to your 40.6g one, 40g is really NOT considered low carb by any standards and many low carbers have less than that in a whole day, you would be much better making your own with a low carb recipe they are not that difficult to make and yes I know you don't like cleaning or doing much (and I don't mean that in a nasty way) but if you are serious about low carbing you are much better to make your own stuff I'm afraid x
 
There are easy microwave ones to make online using coconut flour & almond flour. Will have to try doing them myself one day.
 
Kaylz said:
Wow although a Waitrose double chocolate muffin has more sugar it has only 33.4g carbs compared to your 40.6g one, 40g is really NOT considered low carb by any standards and many low carbers have less than that in a whole day, you would be much better making your own with a low carb recipe they are not that difficult to make and yes I know you don't like cleaning or doing much (and I don't mean that in a nasty way) but if you are serious about low carbing you are much better to make your own stuff I'm afraid x
Click to expand...
 
Forty carbs a day 😱
 
Kaylz said:
Wow although a Waitrose double chocolate muffin has more sugar it has only 33.4g carbs compared to your 40.6g one, 40g is really NOT considered low carb by any standards and many low carbers have less than that in a whole day, you would be much better making your own with a low carb recipe they are not that difficult to make and yes I know you don't like cleaning or doing much (and I don't mean that in a nasty way) but if you are serious about low carbing you are much better to make your own stuff I'm afraid x
Click to expand...

Hi Kaylz,

I recently bought a copy of Tom Kerridge's book about low carb cooking and the Dopamine diet. He uses erythritol as a sugar replacement and makes biscuits 1 carb each using ground almonds and flaxseed. Have you ever heard of this stuff? I think it's expensive but could be worth it for seriously low carb cooking and baking.
 
Browser said:
Hi Kaylz,

I recently bought a copy of Tom Kerridge's book about low carb cooking and the Dopamine diet. He uses erythritol as a sugar replacement and makes biscuits 1 carb each using ground almonds and flaxseed. Have you ever heard of this stuff? I think it's expensive but could be worth it for seriously low carb cooking and baking.
Click to expand...
I've read about those for low carb alternatives but as I don't low carb I don't really look into it much, you can get a 200g bag of ground almonds for £2.30 and a 150g bag of flaxseed for 75p from Tesco so if you shop around you might be able to find cheaper alternatives 🙂 are you a low carber yourself then Browser, if so how are you finding it x
 
Kaylz said:
I've read about those for low carb alternatives but as I don't low carb I don't really look into it much, you can get a 200g bag of ground almonds for £2.30 and a 150g bag of flaxseed for 75p from Tesco so if you shop around you might be able to find cheaper alternatives 🙂 are you a low carber yourself then Browser, if so how are you finding it x
Click to expand...

I wouldn't call myself a low carber as I'm only over one week into my Diabetes sentence :(, but I'm keen to learn as much as I can and make things work for my own situation.
 
Almond flour is very similar to ground almonds & can be used instead. Cheapest place is Lidl. A good website for low carb ingredients is Buy Wholefoods Online. The sweetener I use is Natvia. All sweeteners you can bake with contain sugar alcohols. If eaten to excess, they can cause laxative effects, so be careful.
 
Mark Parrott said:
Almond flour is very similar to ground almonds & can be used instead. Cheapest place is Lidl. A good website for low carb ingredients is Buy Wholefoods Online. The sweetener I use is Natvia. All sweeteners you can bake with contain sugar alcohols. If eaten to excess, they can cause laxative effects, so be careful.
Click to expand...

Thanks for info and advice.
 
Almond flour in fact IS ground almonds - they just call if 'flour' in America. Aldi are usually the cheapest source - and the muffin recipe is really easy - but the one I use, you bake in a normal oven rather than nuke. Main thing using almonds instead of wheat flour is that it needs more moisture, hence you almost melt the butter rather than creaming, and use a goodly dollop of yogurt in it as well as the eggs. The baking powder is essential and err on the side of heaped spoonfuls for it!

The one I use you can make savoury versions of instead of sweet ones, and cheesy ones are delish.

http://diabetes-support.org.uk/diabetes_forum/index.php/topic,1304.0.html

If it's sweet you want take the basic recipe (yog, butter, eggs, gr almonds, baking powder) and add a heaped dessertspoon of granulated sweetener - and lob something like a few blueberries - or chopped up apple or pear - or whatever but not a huge amount - scatter rather than pack it in - in it. Just get a small handful of frozen fruit out the freezer before you start making them and by the time you get to the end and need to add them, they'll be defrosted enough.
 
trophywench said:
Almond flour in fact IS ground almonds - they just call if 'flour' in America. Aldi are usually the cheapest source - and the muffin recipe is really easy - but the one I use, you bake in a normal oven rather than nuke. Main thing using almonds instead of wheat flour is that it needs more moisture, hence you almost melt the butter rather than creaming, and use a goodly dollop of yogurt in it as well as the eggs. The baking powder is essential and err on the side of heaped spoonfuls for it!

The one I use you can make savoury versions of instead of sweet ones, and cheesy ones are delish.

http://diabetes-support.org.uk/diabetes_forum/index.php/topic,1304.0.html

If it's sweet you want take the basic recipe (yog, butter, eggs, gr almonds, baking powder) and add a heaped dessertspoon of granulated sweetener - and lob something like a few blueberries - or chopped up apple or pear - or whatever but not a huge amount - scatter rather than pack it in - in it. Just get a small handful of frozen fruit out the freezer before you start making them and by the time you get to the end and need to add them, they'll be defrosted enough.
Click to expand...
I tried to join this support group but my browser is telling me it is not secure :(
 
trophywench said:
Almond flour in fact IS ground almonds - they just call if 'flour' in America.
Click to expand...

I bought some almond flour from Holland and Barret and it appears to be different. The fibre content and carb content are both about 25% lower than the ground almonds and the fat is a tiny bit higher, but maybe that's just the variation between the brands.
 
How odd. Was it more expensive?

At any rate , the above recipe works fine with ground - and no odd 'marzipan taint' in the savoury ones (our faves are cheese and red onion)
 
trophywench said:
How odd. Was it more expensive?

At any rate , the above recipe works fine with ground - and no odd 'marzipan taint' in the savoury ones (our faves are cheese and red onion)
Click to expand...

Eye wateringly expensive, only mitigated by getting something else for half price in their offer! To be honest I suspect the differences might just be because larger, less sweet almonds were used resulting in less skin and less sugar. I love almonds and was quite disappointed that there was no discernible almond flavour in the things I've made with it!
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Back
Top