At the end of this post I will give you a GREAT recipe for the ones who love sweets! I love the name....Fat Bombs! They taste like fudge, except they are actually GOOD FOR YOU!
We do eat some sweets.....just the ones we make ourselves. We use Stevia and Splenda for sweetening/baking. We only use coconut flour and almond flour for baking.....but even these need to be limited. So my "sweet" fallback is usually the fat bombs. You can also make your own ice-cream custard style with lots of eggs and heavy cream......yum!
As for your husband....that is too bad! I know my husband did not "get it" at first...but, after he went low carb and lost his BEER GUT, he began to see things differently! He still eats more refined stuff than we do...but he is very supportive of my efforts in the kitchen.
With regard to fruits, I actually checked nutritional charts.....there is so much nutritional cross-over between fruits and veggies, that you really do not need to eat fruit. I have had no fruit in over a year....my blood sugar would go through the roof if I did. I used to LOVE fruit....but I really don't miss it...and knowing that my bloodsugar is normal is worth not having it.
Here are the Fat Bombs:
¼ cup cocoa powder
6 Tablespoons canned coconut milk or heavy whipping cream
3 Tablespoons peanut butter, or any nut butter you like
1 Tablespoon finely chopped nuts, I used pecans here in Louisiana
Stevia to taste, I used 22 drops of NuNaturals liquid vanilla stevia** see note above
4 Tablespoons Virgin Coconut Oil
2 onces chopped unsweetened baking chocolate, melted with the coconut oil
½ cup coconut flakes, toasted under a broiler while watching carefully, about 30 seconds
a wire whisk or hand beater
Combine cocoa powder, coconut milk, and stevia in a small saucepan and stir. The cocoa will not mix in. Heat over medium heat, stirring constantly with a rubber spatula, until smooth. Remove from heat and add the nut butter. Whisk or beat on low speed together until combined. Whisk in coconut oil/chocolate mixture. Stir in nuts, and most of the coconut flakes. Reserve some for topping. Spoon into 5 cupcake papers evenly and top with remaining coconut. Arrange on a plate and place in freezer until hardened. Then, transfer to refrigerator. Eat straight from refrigerator, they will melt at room temperature. Makes 5; 3g effective carbs each, and 18.8g good-for-you fat if you use peanut butter and pecans, slightly less if you sub walnuts for pecans. If you use cashew butter & pecans/walnuts, 4.25 ECC/4.15 ECC respectively.