I have used almond flour for many things, including as a breading for fish or chicken,
cookies, pie crusts for cheese cakes. I frequently mix in wheat bran with it for breading or crusts or I've used wheat bran alone.
I have not used Swerve. This is erythritol, a kind of sugar alcohol but they say there is no after taste or bother to the stomach. It does have some trace carbs.
The bottom line no matter what you eat is the total carbs in the food and how your blood sugar
reacts to the meal. This is why it's important for you to keep a record of your blood sugar readings and the food you're eating, as I explained above.
I've been low carb for more than 10 years and I know pretty well what food will raise my blood sugar. In order to know that, I tested tested tested. If you don't test before you eat and then two hours later, then you won't know anything about
how that food affects your blood sugar.
Meats generally have no affect. Vegetables vary. All vegetables have carbs, some more than others. Corn (which is actually a grain), potatoes, carrots, yams, beets are all higher in carbs per serving than bell peppers, mushrooms, zucchini squash, tomatoes. Leafy greens like spinach, kale, lettuce, turnip greens are great nutritionally and don't have a lot of carbs unless you're eating a pound of them.
If you would like to learn more about
blood sugar, please
read that website in my signature and look into buying Diabetes Solution
by Dr. Richard Bernstein. He is a medical doctor who is also a type 1.
There is no magic pill or magic supplement that will fix blood sugar or allow us to eat food that we shouldn't. We have to know the carb content of food and drink and pick what will not raise our blood sugar.
Laniediabetes moderatordiabetes type 2 controlled by diet and exercise and
very low carb way of eating Check out the following site for more info on blood sugar:www.phlaunt.com/diabetes/