![]()
So I'm a baker with type 2 diabetes. Ha! How funny is that? Yeah, after I was diagnosed, everyone asked me the same so-NOT-funny question. Did you get it from eating your own baked goods? Which, who am I kidding? Let's face it. I PROBABLY DID! So that question has grown from really, really funny-STUPID! to funny-ha-ha in these three years.
Anyways. I wanted to have an awesome thirtieth birthday cake. I mean, hey, you only turn thirty once! And I knew right off the bat that if I wanted something that was low-sugar but would not give me the runs from all those “sugar alcohols” (EEK!), or something I wasn’t gonna pay lots of money for; I had better dang well do it myself!
It was very yummmmmmy! But I was so bad. I can’t even say how much. I made it using splenda and sugar. And the frosting was also a low sugar combo. Some white and semi-sweet chocolate shavings and strawberries for decoration made this my greatest low sugar accomplishment EVER! I wanted to share it here. So enjoy!
Wow. This looks amazing and delicious! Hope that you enjoyed every bite!
Thanks Kristin! Every. Single. Bite!
This look so yummmy! Now I would not stop thinking about it. 
Did it work the combination of Splenda and Sugar? I wanted to bake something so Manuel birthday too… He loves Carrot cake, I have bake it with only Splenda, but it is too strange.
Few years ago, I added pineapple juice (with Splenda) and it was delicious, but the cabs hard to calculate, his numbers were not fine… so I decided to go with cheesecakes that have a lot more protein and fat than carbs… if baked with Splenda.
Yeah Adreina, Splenda and sugar work for me because I can have a little bit of sugar. So having half the sugar is all I need. I actually haven’t baked with straight Splenda yet. Mainly because I’ve been told it has a really bad after taste. But I’m sure I’ll be doing that experiment someday. I’m always baking.
