Well, since it's 50 degrees here now and all you people are talking about
hot chocolate, and I only had several tins of cocoa powder with sugar from last winter, I became desperate. I mixed about
3 oz of cream with about
3 or 4 oz of water, heated that up in the microwave, stirred in about
2 T of Hersey's cocoa (the kind you can bake with, unsweetened) and part of a packet of stevia. I had to adjust the stevia and the cocoa to taste but I can tell you it made a decent mug of hot cocoa. The cocoa box says 3 g carbs for 1 T, so the mug would be approximately 6 g carbs and probably a negligible amount from the cream. It wasn't a full mug, true, but it hit the spot. I'm still going to check out sugar-free hot chocolate packages. Let's put together what we come up with, ok?
forum moderator - diabetes
"pre-diabetic" controlled so far by diet and exercise
following low/no carb diet, no meds