Low carb desserts are the ones I am least likely to do—because of their use of the fake sugar stuff.
I’m type 2 diabetic. My go to dessert, whipped cream no carbs. Get a chocolate and a vanilla and half a bowl each. i have seen adds for Reese’s PB whipped cream. Looking forward to that.
Well, there’s fake sugar, and then there are sugar substitutes. Erythritol, for instance, is a sugar alcohol, whose carbs pass through the body, without causing increased blood sugar or energy use/storage. Isomalt is also the same class. It is used by cake artists to make glass- like looking decorations. I use it to make mock corn syrup, or increase the complexity of sweetness in desserts. I like to mix different sugar substitutes, because alone, they do not have the complex taste of regular sugar. I also use plain powdered monk fruit, which is a berry used in Asia, which is 400 times as sweet as sugar. It is not artificial. Some people use stevia, which is an herb. Nothing artificial about any of them. I don’t use Equal, because it’s been chemically altered, was rushed through the FDA approval system, despite warnings it could cause neurological problems. Some people refuse to use splenda, because though it’s made from sugar, a chloride molecule is added to it, or some such thing, and so it’s been chemically altered. Also, the splenda made for baking, has maltodextrose mixed with it, which has carbs. It works good in baking, if you need a sugar substitute that has bulk, for structure.