It really *IS* easy being cheesy!

A group of brilliant mamas (who have been at this a lot longer than we have) shared this recipe in a Facebook group. Mad props to them for posting these recipes for me to try and to share on this page.  


The original recipe can be found here. Flag this page! It’s my mothership for great low-carb recipes.

You need egg whites, cream of tartar, and cheddar cheese.

Here’s how I made them:

1. Freeze a bag of shredded cheddar cheese (an hour should do it)

2. Instead of using a food processor, I put the cheese in a ziplock bag and beat it silly with a rolling pin to break it into tiny pieces. (one less thing to wash, and yes, I own a rolling pin)  

3. Beat 3 egg whites and 1/8 tsp cream of tartar until stiff. (about 5 min)

4. Gently fold in cheese (I used a whole cup even though the recipe calls for a half a cup) being careful not to disrupt the fluff.

5. Load the dough in another Ziplock bag and cut a half inch hole in the corner.

6. Make squiggles or round puffs on a parchment paper lined baking sheet. Bake for about 15-20 minutes at 300 degrees, or until they have that golden cheesy appearance.

These were SO GOOD! I shared the batch with River and between the two of us, they were GONE.

The other photo I shared today is a 24 hour graph of River’s blood sugars. The low line is set at 65 and the high line is at 130. He did spike briefly before bedtime because he had his pump off while he “went to the library” and took a shower.  


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.