If you are okay about cooking then you can make your own crisps and they won't be carby and the same for bread.
I sorted my diabetes out by changing ingredients and making all the same food I loved with them.
Celeriac is your friend.
Every day ingredient swaps.
Here are a few swaps you can make to reduce your carb intake without having to change the food choices you have become used to and enjoy.
1. Instead of potato use celeriac.
Celeriac looks a bit weird. But it has many points in its favour.
You can cook it in all the same ways you can cook potatoes. It has 2.3g carbohydrate per 100g instead of 14.9g per 100g in potatoes.
2. Instead of rice or pasta - konjac makes a great substitute.
There are a number of brands to choose from. Some are glassy types and work well for asian style cookery. Some are more like pasta in constituency and they work well in Italian and asian recipes. They have negligible carbs in a whole portion.
3. Use Pulsin pea protein powder instead of flour to make crispy batter (mix 9g with 1 egg and some almond milk to thin if needed) or to dust food instead of flour before frying. It is the best substitute for that purpose. It has zero carbs per 100g.
4. Use xanthan gum in very small amounts to thicken sauces in asian style cookery.
I use psyllium husk to thicken gravies with roasts or for stews. It can be used instead of cornflour. Psyllium husk is a fibre so adds nutritional value to the food. Psyllium husk has around 0.2g carbs per 100g and you only use a very small amount so it is a wonderful swap to reduce carbs.
5. Use unsweetened almond milk instead of dairy milk - check the brand's nutritional value because some have carbs but if you pick the right one it can be near enough zero carbs.
6. Use double cream rather than single cream. Very few carbs.
I make crisps by using a potato peeler to get very thin slices of celeriac and then shallow frying them in extra virgin olive oil. They get browner than potato crisps but they get beautifully crispy and taste like nicely caramelised potato crisps.
You can make your own very low carb bread if you have a bread machine and that bread can then be used to make stuffing, bread sauce etc etc in exactly the same way as you would have used 'normal' bread.
This is a roast dinner I made using home made bread and gravy and because there were so few carbs in the stuffing and gravy I was able to have carrots and peas and still stay within my 20g per day (day not per meal) target. My non-diabetic husband had the same as me and he can't tell it isn't the usual carby stuff.
This is fish in breadcrumbs made with my home made very low carb bread. It is crisp and crunchy and made no difference to my blood sugars.
I had this the other day when I had a craving for KFC. I mixed Pulsin pea protein (Tesco sells it - it is pricy but you only need a couple of teaspoons at a time so it lasts) with some celery salt, and garlic powder and white pepper and then dusting raw chicken thighs with the mixture and then shallow frying in olive oil and ghee until it was crispy and the internal temp was around 80C then finishing it off in a hot oven for 15 min while I mixed some mayo and dill and a bit of hot sauce for the dip. No effect on blood sugars. Pea protein is near enough zero carb. The only carbs on this plate are in the cherry tomatoes.
