About my blog


Diabetes and cakes doesn’t sound like a great combination. Well not to me J I have always loved baking and after diagnosis with diabetes type 1 in 2011 I had to find some way of combining these two. It is quite challenging and anyone who knows a little bit about baking will agree with me. How to bake without using flour or sugar?! After long research and checking hundreds of recipes I came across some great ideas. There are sugar substitutes that work quite well in most recipes and there are many different low carb flours and flour substitutes. I’m still learning and discovering new products and recipes but with every cake I make I know more and more. Now I’m convinced that low carb cakes can be delicious and we don’t need to feel sorry for not having regular cakes. Cakes from my blog are equally good (if not better) and you can eat them without worrying too much about your sugar levels.

Please feel free to leave any comments or send me a message. I’m very happy to hear from you as it motivates me to work even harder on my blog. It would be great if you could share your recipes with me. I’m always happy to learn and discover new recipes that you tested before.

Happy baking to everyone J

Ewelina  

Important information: All the carbohydrates are net values. I know that in some countries (US for example) you need to subtract dietary fibre from total carbohydrates. There is no need to do it here.
For nutritional information I use http://nutritiondata.self.com/ or information provided on packages. Using this information I manage to control my diabetes quite well but I need to stress that I’m not food expert and I can’t guarantee that the information on the website or packages are accurate.
Recipes on my blog are my own recipes or recipes from other sources that I adapted to diabetic needs. I always provide the source of each recipe. 

39 comments:

  1. elviira11 September 2013 at 05:09

    Hi Ewelina! I just found your blog and got totally thrilled as I also develop low-carb recipes myself. You have fantastic recipes and beautiful photos! Keep up the great work! :)

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    1. Unknown14 September 2013 at 16:26

      Thanks Elvira :) I really like your blog and some of your recipes

      Delete
  2. Anonymous10 November 2013 at 13:50

    This is diabetic heaven!! Thank you so much, cant wait to get started! Many thanks.

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    1. Unknown11 November 2013 at 09:51

      Thanks :) Its great to know that we can have piece of cake without spikes. Hope you will like the recipes

      Delete
  3. Anonymous15 December 2013 at 04:07

    Hi Ewelina,
    I've just been diagnosed with type 1 diabetes and am missing cake. I love the look of your recipes but I am allergic to nuts and would like to know if there are any good substitutes for almonds that you can think of?

    Thanks for making me want to bake again.

    Melissa

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    1. Unknown15 December 2013 at 12:33

      Im sure you could find some good substitute you just need to experiment a bit. I have heard about chickpea flour (havent tried it yet) or coconut flour. There are recipes for chocolate brownie with black beans (im going to post one soon). There are also recipes with mashed chick peas. Google it and Im sure you will find a lot. Good luck :)

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  4. Unknown30 December 2013 at 13:23

    hi im baking tomm for new years eve .. the blueberry muffins, the bounty bars, the cheese crackers. and the lemon cake .. cant wait so excited to get to taste somthing good :) im newbie type 2 and love your posts its easy and not complicated plz keep up the good work xxx

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  5. Unknown30 December 2013 at 14:52

    Thanks Cath :) Its nice to know there are people who bake my cakes. Have a great party tomorrow and all the best in New Year! xxx

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  6. Anonymous25 March 2014 at 06:17

    Hi just followed your link from the Diabetes forum. Must say everything looks yummy. Great Blog.
    Regards June aka Opalshards.x

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  7. Anonymous26 April 2015 at 00:07

    Hi Ewelina
    I have always loved baking especially for other people but when I was recently diagnosed with diabetes I thought that would be the extent of my baking from now on. I was so thrilled to come across your blog with all its fantastic ideas.I've just tried your lemon cake and am looking forward to sitting down later with a cup of tea and a slice of it.
    Thanks so much for the inspiration, I hope to try out more of your recipes soon.

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    1. Unknown27 April 2015 at 14:21

      Thank you for your nice words. Hope you enjoyed the lemon cake :)

      Delete
  8. Unknown27 April 2015 at 14:20

    This comment has been removed by the author.

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  9. irunbecauseilovefood28 May 2015 at 02:06

    Hi Ewelina, I'm delighted to have found your site as my brother has just been diagnosed with diabetes. I do a lot of baking for the family and I'm keen not to leave him out! Just scanning a few recipes, I notice you use a few different sugar substitutes - what's the best all-rounder for a beginner in your view? I've read good things about xylitol so I'm wondering if that's the best one to start with. Jo

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    1. Unknown28 May 2015 at 23:43

      Hi Jo :) Yes I like xylitol the most, looks like sugar, tastes similarly and its natural. The only downside is that its toxic to pets, so be careful if you have one around the house. Another good one is erythritol, but its a bit more expensive than xylitol (its not toxic to pets though). I think these two works the best in most recipes.
      For frosting, fillings and no bake cakes you can use something like Splenda if you don't mind artificial sweeteners.
      Happy baking and all the best to you and your brother :)

      Delete
  10. Anonymous31 December 2015 at 10:27

    hi...Ewelina,its going to be 8 years since i was diagnosed with type 1 diabetes...just found your blog and fell in love with it..just what i need after 8 years of not having cake ....but i was just hoping to know if you have a plain cake recipe so that i can try it...

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  11. Unknown31 December 2015 at 18:54

    Hey :) Yes there are few recipes for plain cakes on my blog. Lemon cake is very nice http://www.diabeticgoodbaking.com/2013/05/thislemon-cake-is-based-on-my-vanilla.html
    or carrot cake my favourite http://www.diabeticgoodbaking.com/2013/08/carrot-cake.html
    brownie is quite simple too http://www.diabeticgoodbaking.com/2013/06/chocolate-brownie.html
    Hope you will like it :)

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  12. Anonymous4 January 2016 at 21:31

    What a wonderful blog! Thank you so much for sharing these wonderful recipes...I look forward to trying them out. I learned from you to combine almond flour and soy flour which I never thought about doing. Often the almond flour cakes are heavy and the calorie counts can be crazy high. Always a learning experience.

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  13. Bloggs12324 January 2016 at 02:53

    Hi ewelina,
    I love your lemon cookirs. Will be trying cream cheese pancakes mmmm.
    Was wondering whether you have any recipes for american waffles? Or whether the pancake mix could double up as it?
    Thanks

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  14. Unknown24 January 2016 at 04:23

    Thanks :) Ive never made American waffles but I think pancake mix should work. I found this on one of the low carb forum http://beautyandthefoodie.com/low-carb-buttermilk-waffles/. Maybe worth trying :)

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  15. Bloggs12324 January 2016 at 09:58

    OMG thank you

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  16. Unknown13 February 2016 at 03:11

    You and your recipes are an inspiration. I despaired of ever finding low carb diabetic-friendly cake recipes. Then I found this blog. Thank you so much. Keep the recipes coming please.

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    1. Unknown14 February 2016 at 00:59

      Thank you Peter. I do love baking and I have hundreds of ideas for low carb cakes. The problem is time though. I wish it was my full time job :)

      Delete
  17. Unknown15 February 2016 at 06:32

    Hi Ewelina, yes your recipes are really lovely thank you, but I am more of a savoury tooth person and was wondering if you have found/ created the perfect pizza crust...? I have tried the 'cauliflower and cheese' on that is on the internet but it just didnt hold up like a proper crust. Any ideas? I am going to try your pastry, sounds amazing, and it might be tasty as a pizza base?

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    1. Unknown15 February 2016 at 09:59

      I'm working on it Atima :) Ive tried cauliflower too, which was alright but you're right, it didn't hold together. I will try to use a mix of mozzarella and almond flour next

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  18. Unknown17 March 2016 at 18:01

    Hi Ewelina, your recipe are fantastic. I am a type 2 diabetic and your recipe's are wonderful. I have always used Splenda but now I am going to try the one's you mentioned. Are they good to bake with and how is the taste? Keep up the wonderful work. God bless

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  19. Unknown19 March 2016 at 15:57

    Hi Ewelina, I used your basic blueberry muffin recipe and made two amazing different flavours:
    1. Apple muffins: Substituted the xylitol with a handful of sweetened cranberries + added three small grated apples+a handful of ground sunflower seeds+pumpkin+flax (and subtracted that handful from the almonds. Also randomly added 1tsp five spice, 1 tsp cinnamon. OMG so good!! Not all that sweet but it works for me.
    2. Courgette: Added a grated courgette and a handful of cheddar+the seed flour mixture+ paprika. OMG so good.

    They taste so good I can't believe they are ok to eat!!? :))) I've tried a number of "breakfast" muffins on the net w coconut flour etc but they just taste too eggy to me. I figure that the blueberry basic muffin recipe is good in terms of carbs and cals...and so I'm guessing my substitutions should keep things along the same numbers. Probably lower because I dont use any sugar substitute, altho i did add the cranberries.

    What do you think? I literally can't believe these lovely muffins are good for me:))

    I've frozen them and now look forward to easy breakfasts! I have your cheese toasts as well ofcourse.

    I'm not a huge baker, so I'm very grateful to have got these "master" recipes from your blog and I'm enjoying modifying them too. Thanks Ewelina.

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  20. Sally15 April 2016 at 15:56

    Hi Ewelina
    I am a newly diagnosed Type 2 diabetic and still learning about how to adjust my diet. So far it hasn't been too bad, but as the weeks go on, I can see myself really missing desserts and sweet things. Thank goodness for your blog! :)
    One question - some recipes (like the Orange and Poppy seed cupcakes) you use Erythritol, but in others you use Xylitol. Is there a reason, or is it OK if I just stick to one sweetener (having just bought a big bag of Erythritol online) - and does the amount you use vary depending on which sweetener it is? Sorry if it's a silly question! Thanks

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    1. Unknown16 April 2016 at 03:23

      Hi Sally :) I just use few different sugar substitutes but erythritol and xylitol are my favourite. They are very similar but xylitol much easier to buy in health stores or even supermarkets now. Erythritol only online so that's why I use xylitol quite a lot. Erythritol is a bit better I think as it has no effect on your glucose levels (xylitol a little bit but still no much) and its safe to use around animals. Xylitol is toxic for dogs/cats so I wouldn't use it if I had a pet. Erythritol is a bit less sweeter than xylitol so you need to use a bit extra (about 20%)
      Here is a link for good article comparing both http://www.differencebetween.net/object/comparisons-of-food-items/processed-foods/difference-between-xylitol-and-erythritol/

      Delete
  21. Del24 April 2016 at 08:41

    Hi Ewelina,

    I'm planning to start a business here in the Philippines using your recipes (if that's okay with you). I wonder if you have any suggestions on substitutes of xylitol, erythritol and xantham gum? It's too hard to find it here in the Philippines.

    Hope to hear from you soon

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  22. Unknown24 April 2016 at 12:59

    Hi Del :) No I don't you use my recipes. Is it a bakery business? Sorry but I don't know any replacement for those ingredients. There are many sweeteners but I don't think they are as good as xylitol/erythritol is. Good luck with your business :)

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  23. Unknown13 May 2016 at 06:56

    Hi Ewelina,
    I've so far only experimented with Splenda, a lot of your recipe use xylitol/erythriol though. Do you know if they can easily be swapped?
    Thanks! :)

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    1. Unknown13 May 2016 at 07:32

      Hi Becky:) it really depends on recipe. In some cakes splenda works fine but for some xylitol/erythritol is much better. If you need a volume in your cake (like victoria sponge) I would use xylitol. Splenda is ok for brownies, mousses or cheescakes. Hope that helps :)

      Delete
    2. Unknown20 November 2016 at 16:13

      Hi Ewelina
      What an inspiration you are. I love baking and have recently been diagnosed with type 2. I was mote upset about having to give up baking than actually being told I had the illness. But ten found your blog. I cant wait to try some of these lively recipes. I see they use soy or almond flours, the guy in my local health food shop looked at me a bit weird when I asked if he stocked them, am I missing something? Where can you buy them and are they expensive? Keep up the good work and look forward to seeing some more treats soon, any Christmas ideas?

      Delete
    3. Unknown22 November 2016 at 09:18

      Hi Sam :) Thank you for your nice words about my blog. Almond flour (you can use ground almond which is a bit cheaper) is easily available online. Go to amazon and check for the cheapest option. Ground almonds should be available in any supermarket (at least here in UK). I always buy soy flour in health food store, I have no idea why you have trouble with finding one. Where do you live? If you cant find anything locally , buy online. That's probably the easiest.

      Delete
  24. Unknown9 February 2017 at 04:08

    Hi Ewelina - I came to your website via T1D London meet ups. Your recipes are great. i notice that you are using nutritionselfdata for your nutritional info. I am also a keen cook and I have a son with type 1 diabetes. I wonder if you have seen the app that we have launched - Cook&Count - the nutritional app that is designed for home cooking and allows you to build your own digital recipe book. It is on iOS and Android, with a brand new, much improved version just launched. I would love you to know what you think. Our website is www.cookandcount.com. Kind regards, Deborah

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  25. Unknown9 February 2017 at 14:38

    Thank you Deborah :) I will definately have a look at your app. i need something easy and reliable to use. I noticed that fitness pal is not always accurate when it comes to carbs, nutritional info is but much more difficult to use in terms of calculations

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  26. Unknown4 March 2017 at 23:36

    Hi

    Is your oven temperature for conventional or fan assisted please

    I am newish newish to baking so apologies to the silly question.

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    1. Unknown6 March 2017 at 10:40

      Hi Dave :) Its not a silly question at all. I should give info for both,conventional and fan assisted. All here on my blog is for conventional.

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    2. Unknown7 March 2017 at 07:18

      Many thanks. 😀

      Delete

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