Has anybody tried the Duncan Hines Keto Friendly mixes? There is yellow cake, chocolate chip cookies, and brownie mix. I picked up the cake and cookie mixes. Going to try making blueberry muffins with the cake mix, maybe, since it is blueberry season.
Duncan Hines Mixes?
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I haven't tried those. I picked up one that was supposed to be a microwave keto cake in a mug, but didn't like it. I'm not sure if it was Duncan Hines or not. Please come back and let us know how you liked it.
Oh, man. Just made the yellow cake mix. Added fresh blueberries to make it a blueberry muffin. Substituted canola oil for melted coconut oil. It is delicious! Makes one dozen, or one layer. Sweetened with allulose and stevia. Almond and coconut flours. Will get weirdly gummy in a few days due to xanthan gum, but I plan to freeze and nuke them. No wheat flour/gluten means no nasty chewiness from microwave warming. This is a winner!
I will post here when I do!
Which did you try? What were your before and after blood sugar readings?
Note that these are keto-friendly, not keto. My experience with keto is that it made me insanely intolerant of carbs-any amount would spike me. I had a very rough 3 months when I quit keto. I am back to my normal carb tolerance now, thank goodness.
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cathyy, curious about your "normal carb tolerance". Is that what you could handle while eating keto or are you eating more carbs now with fewer high readings?
I am eating more carbs now without spiking. My keto was 16 grams a day. Now I eat 10-20 per meal, plus a fruit snack of about 15-20. It varies, obviously. If I have 22 grams of carbs for breakfast (Jimmy Dean breakfast bowl!) then I am likely to have a sandwich (10 grams for the carb smart bread) for lunch, and meat plus veggie ( broccoli, Brussels sprouts, cucumber, or carrots) for dinner. I try to stay under 50 grams a day most days, which is where I was before I tried keto.
Keto works; I lost weight and my blood sugars were good. My lipid profile wasn’t.
And keto was not an eating style that was sustainable for me. When sweet corn is in season, I am going to eat an ear, and freeze some for later. Two or three times in summer, I will get a pineapple sundae from DQ. (I can, when starting with a blood sugar of 80, at about 3PM, eat a piece of cheesecake, or a small chocolate malt, like 150 carbs, and not spike over 150. I can somehow handle carbs better in early afternoon.) I can eat 2 or sometimes 3 slices of thin crust pizza for supper. Hungry Howie’s is the best locally. But not every day, too many carbs even with the thin crust.
Keto works; I lost weight and my blood sugars were good. My lipid profile wasn’t.
And keto was not an eating style that was sustainable for me. When sweet corn is in season, I am going to eat an ear, and freeze some for later. Two or three times in summer, I will get a pineapple sundae from DQ. (I can, when starting with a blood sugar of 80, at about 3PM, eat a piece of cheesecake, or a small chocolate malt, like 150 carbs, and not spike over 150. I can somehow handle carbs better in early afternoon.) I can eat 2 or sometimes 3 slices of thin crust pizza for supper. Hungry Howie’s is the best locally. But not every day, too many carbs even with the thin crust.
Sorry I don't remember the brand now. It was several months ago that I tried it. It just said Keto on the box so I tried it. I don't remember my reading beforehand either, sorry. I just remember it spiked me like a real piece of cake pretty much. Same with so-called "keto" friendly breads. They spike me the same as regular bread. Net carbs mean nothing to my body I guess! I know everyone is different and some people can eat these things and it won't spike them, but sadly they do for me. We all have to just know our own bodies and test and not just count on the label saying it is keto friendly.
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Very true. I remember when Dreamfields brand pasta was first introduced and how they advertised how it was good for diabetics -- only to be followed a little while later by posts from diabetics showing that eating it may not have shown up on their meter an hour after eating it but it sure showed up 2-3 hours later. I've also learned I can eat 1/2 cup or so of watermelon or cantaloupe and not suffer a spike. But it's all hard-won knowledge brought on by measuring, eating, and measuring again. We're all different.
I remember that pasta! Made me slowly but but surely rise for HOURS. I can’t do watermelon at all, or grapes. I can do 1/3 cup of brown rice with curry or stir fry, but I usually use cauliflower florets instead. Not that nasty riced cauliflower! And radishes, of all things, are a great potato substitute in pot roast, stew, and soup.
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I would never have thought so, but, yes, they're quite good in long-cook dishes like that. They don't do much of a job thickening like potatoes do, but everything has a price, amiright? 🙂
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