Since I've been diagnosed with prediebetes I've tried to cut cut the **** put of my diet .
But I get hoeeible sugar cravings.
Is there any snacks that are good or something i can make at home ?
85percent dark choc is something I'm loving but im having too much of it
The cravings will likely be your body crying out to try get the levels which it was used to. The cravings will get better over time as your body adapts to a new 'normal'.
a couple of things could try is soft cheese or mayodip with whatever herbs and spices you like, make some cucumber or pepper batons (~3g carbs per 100g) could try a few carrot battons (10g carbs per 100g). alternatively you could try dipping into humous (approx 14-16g carbs per 100g depending on whats in it).
i note that your loving the 85% dark chocolate, you can make it last a little longer perhaps melt/grate a little with some double cream or simular.
if you like cheesecake consistancy heres a wee recipe you can try I've listed the carbs for each ingrediant.
approx 2.3-2.7g carbs per 100g(same as ml more or less) (depends on double/whipping cream) 300ml
approx 3-4g (depends on brand) supermarket own brand cheap soft cheese tub (200g)
keto lemon jelly - made upto 150ml water. (or can use gelatin - 4 leaves. or 10-12g powder)
rind of 2 lemon's juice of 1 (5g carbs)
1.5g low cal sweetner 1 1/2 desert spoon. (~0.5g is a teaspoon)
method:
boil 75g water add jelly/gelatin. finely grate rind off 2 lemons add to jelly. add juice of 1 lemon. mix well make upto 150ml with ice cold water put in fridge allow to cool for 10 mins before proceeding.
whip cream until fairly thick and airy.
add sweetner 1 to 1.5 desert spoons to the soft cheese mix with fork
add softcheese mix to cream, mix until stiff, careful not to overmix.
very slowly fold in the jellymix try to ensure you keep as much air in it as possible hence the slowly slowly.
put in fridge overnight. the cheesecake mix average carbs is roughly (2.5x3)7.5g for the cream (2x3.5)7g soft cheese jelly <1g lemonride+juice 5g sweetner 1.5g. = 22g for the FULL mix which is enough for a 6inch cake tin
approx 6-8 servings
sometimes i would use a thin gingersnap base - theres plently of keto recipes out there. almond flour, butter, sukrin/lakanto (if like brown sugar gives that sort of flavour) ground ginger egg whites.
combine dry ingrediants add melted (browned) butter. until its a bit like crumble mix. mix well with the beaten eggwhite. put on beking paper with extra sheet ontop roll until thin as possible. freezer for 15 minutes. place into preheated oven 180degrees until browned nicely after cools shove in a blender or smash up with rolling pin. you can cut into shapes etc and just have those as some tasty treats. cant remember carbs off top of head for the gingersnaps. was around 2g or something per snap with the cookie cutter i use.
