Counting carbs is a fact of life for people with type 1 diabetes, though they can generally have as much as they like as long as they cover it with insulin. But for the estimated 10 percent of people with type 1 who also have celiac disease, some carb sources — like your typical bread or cake made with wheat flour — are off limits. That’s because they’re not able to digest foods that contain gluten, a protein found in wheat, rye, barley, and some other grains. So what’s a family with T1D and celiac to do when a craving for warm, cinnamon-y, carbalicious autumn baked goods strikes? Jewels Doskicz, whose daughter Emma has both T1D and celiac disease, offers three delectable answers.
Freshly grated apple and cinnamon are the perfect combination for fall baking, filling your kitchen with a beautiful aroma. Made with coconut milk, a full half-dozen eggs, and almond flour in place of grains, this is one moist, protein-rich cake — with a mere 17 carb grams a slice.
They look gourmet, but these four-ingredient chocolate truffles are so simple to make. They tally to around 5 carb grams each — and because they’re so rich and decadent, one is often plenty satisfying.
Coconut oil, quality chocolate, and coconut sugar deliver a decadent punch — without gluten, artificial sweeteners, or a ton of carbs. When the recipe works as well as this one, you won’t miss them!