1/4 cup baking cocoa (sugar free)
1/4 cup coconut flour
1/2 tsp salt
1/4 tsp baking soda. (I was out so I used baking powder. Ha! You do what you can.)
1/2 cup coconut oil
3 Tbs sugar-free maple syrup
Bake 15-18 min at 350 degrees. (I did 15. Perfectly moist.). Ew—‘moist’.
I threw a handful of Lily’s chocolate chips and some coconut oil in a microwave safe bowl and nuked them together for about 30 seconds. Then I stirred in about 5-6 drops of stevia.
Voila! My poor food-deprived dude was chowing down on (low carb) chocolate donuts WHILE maintaining healthy blood sugars.
It CAN be done!
Off to a Christmas party with my hubby. Have I mentioned how much easier it is to leave my dudes when River eats this way?
Disclaimer: I’m not a chef, I’m not a nutritionist, and I’m not a doctor. I don’t love to cook but I DO love the way the food in the recipe above allows my dude with Type 1 Diabetes to maintain stable, healthy blood sugars. I share this recipe with you because I have found it to be quick and easy to prepare. Through trial and error, I have also discovered the best way to dose insulin for this recipe so that River’s blood sugar doesn’t spike. Everyone with diabetes responds differently to certain foods, so you may find that this recipe doesn’t offer the same benefit to you. Please consult your physician for proper insulin dosing, and as always, use caution when adding a new type of food to your diet. I recommend using a continuous glucose monitor and/or frequent finger pokes to best monitor the effects of a new food on blood sugars.