1st Xmas with Type 2.. How much sugar is ok for desserts?

[algraha]

Hi all,

I’m a newly diagnosed type 2 and wondering how much sugar I can have over Christmas Day and Boxing Day? I’ve tried to find small desserts with <20g of sugar to avoid disappointment. What’s everyone else doing?

 

[ColinUK]

Hi all,

I’m a newly diagnosed type 2 and wondering how much sugar I can have over Christmas Day and Boxing Day? I’ve tried to find small desserts with <20g of sugar to avoid disappointment. What’s everyone else doing?

Cooking everything from scratch and making low carb substitutes where possible.
But I know that it won’t be necessarily the ideal foods consumed tomorrow so I’m planning on get back on low carb probably 27th Dec.
Some will stick totally with their usual way of eating and I’m sure others will likely eat everything and not worry too much about it because it is only one day.

 

[algraha]

Cooking everything from scratch and making low carb substitutes where possible.
But I know that it won’t be necessarily the ideal foods consumed tomorrow so I’m planning on get back on low carb probably 27th Dec.
Some will stick totally with their usual way of eating and I’m sure others will likely eat everything and not worry too much about it because it is only one day.

Thanks ColinUK

 

[algraha]

You need to count total carbohydrate and ignore the 'of which sugars' information, if that's what you're looking at. Carbs turn to glucose whether they're sugars or not.

I'm not planning to have any of the usual Xmas desserts like Xmas pudding or trifle as they are all high carb, but I will have a little homemade Xmas cake and some Greek yogurt with berries & walnuts.

At the end of the day it's everyone's personal choice as to whether their usual diets are maintained through the festive period.

Martin

Thanks Martin

 

[jill-mc]

I am going to be making Keto cheesecake for my desert. (Ground walnuts with a little almond flour, cinnamon and butter for base, Topping, full fat cream cheese and whipped double cream and vanilla essence, with a few berries on top). Tried and tested several times and my levels hardly go up.

 

[algraha]

I am going to be making Keto cheesecake for my desert. (Ground walnuts with a little almond flour, cinnamon and butter for base, Topping, full fat cream cheese and whipped double cream and vanilla essence, with a few berries on top). Tried and tested several times and my levels hardly go up.

Thanks Jill-mc

 

[Inamuddle]

I make a fruit salad, using tinned pears in fruit juice, fresh berries, satsumas and apple. I only have a small portion. Also i make a cheesecake with a thin base made from biscuits and melted butter, cream cheese , lemon juice and zest, and a no added sugar lemon and lime jelly to set it. The base is the only carbs, and you can choose if you want to eat it.
Eeekk Sorry i am a bit late, i know that the shops are now closed

 

[algraha]

I make a fruit salad, using tinned pears in fruit juice, fresh berries, satsumas and apple. I only have a small portion. Also i make a cheesecake with a thin base made from biscuits and melted butter, cream cheese , lemon juice and zest, and a no added sugar lemon and lime jelly to set it. The base is the only carbs, and you can choose if you want to eat it.
Eeekk Sorry i am a bit late, i know that the shops are now closed

Thanks inamuddle.. Don’t worry I think shops were closing when I posted. Going to go easy with what I have and make some of it last until New Year. I’ll be better prepared for next year to make some homemade dessert. Looks like it will be a good idea if I learn how to make cheesecake

 

[Drummer]

You can have a low carb trifle every week if you like - It is easy to make a spongy mug muffin, using ground almonds, then squash some berries to make juice - alcohol is optional, splash onto the sponge, pour on sugar free jelly add more fruit, when set make real custard flavour and sweeten as desired, then whip some cream for the top - you can use desiccated coconut to stiffen it if necessary, and then sprinkle more on top.

 

[NotWorriedAtAll]

You can have a low carb trifle every week if you like - It is easy to make a spongy mug muffin, using ground almonds, then squash some berries to make juice - alcohol is optional, splash onto the sponge, pour on sugar free jelly add more fruit, when set make real custard flavour and sweeten as desired, then whip some cream for the top - you can use desiccated coconut to stiffen it if necessary, and then sprinkle more on top.

I make my custard from double cream and not milk and that reduces the carbs even further.
I have recipes on my Facebook page (link in my signature) on how to make easy very low carb sponge cake and some are microwave recipes and methods and some are in a tin in an oven for making a 'proper' cake.

I buy double cream and extra thick cream as they are the lowest carb ones.

I don't have sugar at all any more. Loads of pudding and dessert ideas on my Facebook page - most of them quite easy and quick because I don't have much time nor patience so I go for easy fast recipes that have minimal effect on my blood sugars.

 

[ianf0ster]

Hi @algraha, Sorry that my reply is after Xmas day.
I think that you are asking the wrong question. Type 2 diabetes is an intolerance to excess carbohydrates in the diet, not just sugars. This is because all carbs turn into glucose when they are eaten, so starches like grains (even whole grains), root veg like potatoes and parsnips can/do cause Blood Glucose to spike and to stay high in a Type 2.
Protein takes much longer to digest and so causes lower, delayed rising curves in BG, Fats cause no increase in BG at all.
So cutting down on carbs and eating more protein and traditional fats (no need to cut saturated fat or to cut calories)keeps the T2D under control. It can even put it completely into remission (provided you stick to it).

 

[Drummer]

I made Yorkshire puddings yesterday with a cup of water and a couple of spoonfuls of the extra thick cream, a couple of eggs and a cup of bread flour.
I got the last bit of turkey in the shop - some fillets, just enough for two, so today it is pork with sage and onion stuffing

 

[algraha]

You can have a low carb trifle every week if you like - It is easy to make a spongy mug muffin, using ground almonds, then squash some berries to make juice - alcohol is optional, splash onto the sponge, pour on sugar free jelly add more fruit, when set make real custard flavour and sweeten as desired, then whip some cream for the top - you can use desiccated coconut to stiffen it if necessary, and then sprinkle more on top.

Thanks Drummer

 

[algraha]

I make my custard from double cream and not milk and that reduces the carbs even further.
I have recipes on my Facebook page (link in my signature) on how to make easy very low carb sponge cake and some are microwave recipes and methods and some are in a tin in an oven for making a 'proper' cake.

I buy double cream and extra thick cream as they are the lowest carb ones.

I don't have sugar at all any more. Loads of pudding and dessert ideas on my Facebook page - most of them quite easy and quick because I don't have much time nor patience so I go for easy fast recipes that have minimal effect on my blood sugars.

Thanks

 

[NotWorriedAtAll]

I've been craving some treat chocolates. So I made some.

These are keto compatible.
I made the zingy lemon ganache with double cream, lemon zest and a very tiny amount of lemon fruit, a sprinkling of citric acid powder and cocoa butter and a touch of stevia powder. I then rolled each truffle into desiccated coconut and put them in the fridge to set.

I then melted 100% Montezuma Black chocolate (8% carbs only) with cocoa butter, a touch of inulin, a touch of stevia, the contents of a capsule of lecithin and some cocoa butter and a knob of coconut oil - I did this in the microwave.

Then I coated the lemon ganache truffles with the dark chocolate and set them on a non stick surface to set.
Very happy with how they turned out.

I am going to try strawberry ones and ginger ones and rhubarb ones next now I've successfully made chocolate that doesn't taste yucky and actually tastes a lot like the Hotel Chocolat ones I used to buy.

Looks like the secret is to give erythritol a miss and use a very very tiny amount of stevia and inulin instead.

 

[Ditto]

What about rhubarb with cream? You can use it to make your pans shiny too. Also it works even better than prunes!

 

[rebrascora]

@NotWorriedAtAll
Mi, I am going to have to overcome my phobia of FB in order to follow your exploits...You are absolutely amazing!.... but first I have a loaf of bread to bake. Didn't want to risk doing it when my head wasn't in the right place in case I made a mess of it, but must give it a go in the next few days.

 

[Christy]

I've been craving some treat chocolates. So I made some.

Then I coated the lemon ganache truffles with the dark chocolate and set them on a non stick surface to set.
Very happy with how they turned out.

View attachment 15847

Omg, they sound and look delicious! I have to confess it's been so easy to fall off the wagon with shop bought treats...need to get my willpower charged up again and get on the straight and narrow...

 

[Maca44]

I've been craving some treat chocolates. So I made some.

These are keto compatible.
I made the zingy lemon ganache with double cream, lemon zest and a very tiny amount of lemon fruit, a sprinkling of citric acid powder and cocoa butter and a touch of stevia powder. I then rolled each truffle into desiccated coconut and put them in the fridge to set.

I then melted 100% Montezuma Black chocolate (8% carbs only) with cocoa butter, a touch of inulin, a touch of stevia, the contents of a capsule of lecithin and some cocoa butter and a knob of coconut oil - I did this in the microwave.

Then I coated the lemon ganache truffles with the dark chocolate and set them on a non stick surface to set.
Very happy with how they turned out.

I am going to try strawberry ones and ginger ones and rhubarb ones next now I've successfully made chocolate that doesn't taste yucky and actually tastes a lot like the Hotel Chocolat ones I used to buy.

Looks like the secret is to give erythritol a miss and use a very very tiny amount of stevia and inulin instead.
View attachment 15847

They look amazing your very talented.