Diabetics Rejoice!: Chocolate Chip Mousse Pie in a Jar

Sunday, June 23, 2019

Chocolate Chip Mousse Pie in a Jar

I love desserts that are already portioned out. They’re easy to grab out of the fridge and enjoy without worrying about overindulging. These little desserts are so satisfying and delicious. The creamy mousse and the dark chocolate cookie crust...you get it all, and without the hassle of baking!

Chocolate Chip Mousse Pie in a Jar

Makes 6 servings

Chocolate Cookie Crust:

3/4 cup almond flour

2 tablespoons unsweetened special dark cocoa powder

1 tablespoon powdered erythritol

A pinch of salt

1 teaspoon vanilla extract

1 tablespoon + 1 teaspoon refined coconut oil, melted

Chocolate Chip Mousse:

4 ounces cream cheese, room temperature

2 tablespoons salted butter, room temperature

1/4 cup creamy peanut butter (no sugar added), or other nut butter of choice

1 tablespoon powdered erythritol

12 drops monkfruit extract or stevia to taste (or add another tablespoon of erythritol)

1-1/2 teaspoons vanilla extract

1/2 cup heavy cream (or canned full-fat coconut milk)

3 tablespoons sugar free chocolate chips, chopped (such as Lily’s)

Optional Garnishes:

3 teaspoons sugar free chocolate chips

3 teaspoons chopped peanuts or other nut of choice

1. To make the Chocolate Cookie Crust: With a fork, mix together the almond flour, cocoa powder, erythritol and salt in a medium bowl until no lumps remain (you may pulse this mixture in a food processor, if desired). Add the vanilla extract and melted coconut oil and stir until the mixture is coated and resembles coarse crumbs. Divide equally between six small jelly jars or serving dishes (about 2 TB in each jar). Gently press down to create an even layer; set aside.

2. To make the Chocolate Chip Mousse: Add the room temperature cream cheese, butter and peanut butter to a mixing bowl. With a hand-held or standing mixer, whip on high until the mixture is well combined. Add the erythritol, monkfruit drops, vanilla extract and heavy cream. Beat until the mousse is quite fluffy and smooth. Taste and adjust sweetening, if needed. Fold in the sugar free chocolate chips.

3. Divide the mousse equally between the six jars or serving dishes. If desired, top each dessert with a few sugar free chocolate chips and 1/2 teaspoon of chopped nuts. Place lids on jars and refrigerate until ready to serve.

Nutritional Information per serving: 351 calories, 8.5 g carbohydrate (3.8 g dietary fiber, 1.4 g sugars), 33.2 g total fat (14.8 g saturated fat, 0 g trans fat), 60 mg cholesterol, 168 mg sodium, 51.5 mg calcium, 106 mg potassium, 584 mg Vit A, 1 mg iron, 7.5 g protein. Net carbs per serving: 4.7 grams

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More about my experience with Type 2 diabetes:

After experiencing gestational diabetes while pregnant in 1988, it wasn't long before a diagnosis of Type 2 diabetes was made, and then, much later, I was correctly diagnosed with autoimmune Type 1.5 (Latent Autoimmune Diabetes in Adults, also known as LADA).

Like many people newly diagnosed, I had to read and learn what diabetes was all about. I did everything my doctor told me to do, took my medication exactly as prescribed, began to exercise more, I consulted with a diabetic nutritionist, I changed my carb-loving lifestyle to within the dietary guideline of my nutritionist and lost some weight. For many years, following the advice of the experts, I managed the disease fairly well. Yet, it concerned me that my need for medication continued to rise steadily, but I was told by my doctor that diabetes is a progressive disease and that what I was experiencing was normal. In a few years of trying diet change, exercise and oral medication alone, I was prescribed insulin to go along with the oral meds. My blood sugars stabilized, but my need for more and more insulin over time to manage good control continued to go slowly and steadily upward, along with my weight. With the larger and larger amounts of insulin (the fat storage hormone), it didn’t take long for me to become obese! I was not pleased because at the rate my need for meds was growing, it appeared that it wouldn't be long before my condition would be too difficult to control.

Finally, I said "enough!" Something had to change! I read The Diet Cure by Julia Ross and began a diet overhaul unlike anything ever suggested by my diabetic team. Two other books I highly recommend are The Blood Sugar Solution by Dr. Mark Hyman for a T2 diabetic and Dr. Bernstein’s Diabetes Solution by Dr. Richard Bernstein for a T1 or any diabetic on insulin. I cut out all white starches and grains from my diet and went 100% sugar free. (No expert had ever suggested I look at the sugar grams in the foods I ate before and I was shocked to discover large amounts hidden in most processed foods, even items not meant to be sweet!) I began to eat mainly fresh vegetables, very small amounts of fruit and only when it's in season (I love summer berries!), plenty of healthy fats and a moderate amount of high-quality protein. I now follow a Ketogenic diet which allows about 20-30 grams of good carbs per day, mainly in the form of non-starchy vegetables. I don't go out often but, when I do, I go to a restaurant where I know I can eat within my diet. By living this lifestyle, I lost over 65 pounds but, more than that, my need for medication grew less and less. I now need only very small amounts of insulin at meals and 4 units of long-acting insulin at bedtime (down from over 25 units when I was eating higher carb). The best part is that I’ve been able to stop all other oral prescription medications, as well! My blood glucose is always steady, in a normal range and hardly ever goes above 100 mg/dl. My A1c is consistently 4.9 or lower. These excellent health outcomes keep me motivated to stick with a keto lifestyle, plus I really enjoy the food!

I am now at my ideal weight and have kept it steady for over six years. My cravings for carbohydrates and my voracious "sweet tooth" are well controlled. I am motivated to cook and have made cooking healthy my #1 hobby. I'm excited about incorporating the alternative flours into my baking so I can occasionally still enjoy a dessert or bread product in my diet. The outlook of managing my diabetes and the future of my health is extremely positive.

If you're reading this and dealing with similar issues, take heart! You can make the necessary changes to your diet and lifestyle to share in this positive outlook, too. Just take it one day at a time, be good to yourself, and do not depend solely on medication. I had to face the fact: There is no "magic pill" out there! Instead, I needed to commit to eating well to heal myself from within. Remember, it's your future and your health; no one can do this for you! You owe it to yourself and your loved ones!

Sunday, June 23, 2019

Chocolate Chip Mousse Pie in a Jar

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Diabetics Rejoice!