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What was your bg reading last night and this morning?

5.7 last night.
5.9 this morning.

@Atad heavy the hug is for missing out on the cheese cake.

But here is your star for being brave about it. and the numbers you got.

Bye the bye the guy with the deli shop up the road has made a reduced sugar cheese cake to sell as his wife pointed out she could not eat the other ones he makes.
 
JohnEGreen said:
5.7 last night.
5.9 this morning.

@Atad heavy the hug is for missing out on the cheese cake.

But here is your star for being brave about it. and the numbers you got.

Bye the bye the guy with the deli shop up the road has made a reduced sugar cheese cake to sell as his wife pointed out she could not eat the other ones he makes.
Click to expand...
I used to have a very sweet tooth so it has been hard giving it all up. I am experimenting with Keto cheesecake recipes, the base is the hardest part as it needs to be a bit crunchy. My next attempt will be ground almonds, flaked almonds & just a few digestive biscuits combined with melted butter. I am also going to try a mix of soft cheese, double cream, melted 85% dark chocolate & a little vanilla extract for the top. I wonder if the deli shop guy has some good suggestions?
 
@Atad heavy

Low carb chocolate digestive

Ingredients
For the biscuits
1 cup (90g / 3oz) ground almonds
1/2 cup (60g / 2oz) ground flaxseeds
2 tbsp psyllium husks
2 tbsp Truvia or a similar granulated sweetener
1 tbsp Sukrin Gold brown sugar substitute
1 tsp baking soda
1 tsp arrowroot
1/2 tsp salt
90g (3oz) butter
if required: 1-2 tbsp of milk (dairy or coconut or almond milk)
for chocolate glazing:
90g (3oz) sugar-free baking chocolate
45g (1.5oz) cacao butter
45g (1.5oz) coconut oil
Instructions
Preheat oven to 190C/375F/Gas Mark 5
Mix all the dry ingredients for the biscuits together thoroughly
Melt the butter and add to the dry mixture
Mix everything together with your hands (works better than using a spoon)
If the mixture seems too dry, add 1 tbsp of dairy or milk (either dairy, or almond or coconut milk)
Form the dough into a cylinder shape using your hands
Wrap in clingfilm and put it in the fridge for 30 minutes or so
Take out and unwrap your dough
Using a very sharp knife, cut out biscuits about 3-5mm thick
Place biscuits on a baking tray lined with baking paper
If biscuits attempt to crumble away, reshape them with your hands
Bake for 10-15 minutes or until golden (keep checking so that they don’t overbake)
Cool completely before applying glazing
Optional – chocolate glazing
Melt the chocolate, cocoa butter and coconut oil in glass bowl over simmering water (bain-marie)
When melted, mix together thoroughly with a spoon
If desired, add a couple of drops of liquid sweetener
Leave the mix to cool to a semi-gooey state (like Nutella or peanut butter)
Dip your biscuits into the chocolate mix and leave to cool further into a solid state
If using cocoa powder, melt the butters first and then add the cacao powder to the cooled mix
Nutritional information
Serving size: 1 biscuit (assuming 16 are made from the amounts listed above)
Per biscuit: 200 calories, 3g net carbs, 20g fat, 5g protein


From here https://www.carbophobic.com/low-carb-chocolate-digestives/
 
JohnEGreen said:
@Atad heavy

Low carb chocolate digestive

The recipe sounds yummy. Unfortunately it has lots in it which my system doesn't tolerate (not exactly allergic but they make me pretty sick) things like artificial sugar, arrowroot and almond. I've tried making things with coconut flour but it doesn't seem to work without some wheat flour with it. Sadly, I have to leave the "goodies" to other people and just try to find something I can eat in the savoury line. I just made some courgetti with minced beef. It was edible and tasty because I had enough mince to smother all the courgetti, but it was distinctly unsatisfying and I'm as hungry now as I was before eating and during eating.
Click to expand...
 
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