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Discussion in 'Diabetes Discussions' started by Prem51, Oct 12, 2018.
7.0 this morning...
Been a bit complacent last couple of days
5.9 last night
6.4 this morning
8.2 last night
7.9 this morning
7.9 last night.
5.2 this morning.
16.5 at 2350 yesterday (That was after going out and forgetting to take my insulin with me, so just watched everyone else eating. Insulin and a bowl of lentil soup when i got home.)
5.6 at 0545 today.
5.78 last evening after a mega snack of nuts before bed= 5.78 m moles/l
FBG very very early this morning was 5.56 ie 100mg/dl
6.3 and 6.3... meter stuck or body metabolism stuck
5.0 last night
5.6 this morning
No cheesecake yesterday
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.
15.1 at 0020 this morning
7.2 at 0700 today
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?
Low carb chocolate digestive
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
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
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/
Last evening 90 mg/dl or 5.0 m moles/l
FBG very very early this morning 84 mg/dl or 4.67 m moles/l
6.6 last night and 6.3 early this morning and around 6.6 again after breakfast.... not too unhappy after yesterday’s high numbers...
5.9 last night
6.2 this morning
great to see the reduced figures,brava.
Thank you, it is
5.1 last night.
4.4 this morning.
9.3 at 2300 yesterday (and that's after no carbs since a slightly carby breakfast at 0700).
8.7 at 0630 today (no carby breakfast for me today).