Diabetics Rejoice!: October 2026

Wednesday, October 14, 2026

Low Carb Carrot Nut Bread with Sour Cream Glaze

If you’ve never had a fresh carrot directly from the garden, you’ve really never had a good carrot! The bagged carrots are weeks or more old by the time you buy them in your grocery store. The taste difference is truly remarkable! This is the season for fresh carrots and this delicious tea bread is a great way to enjoy them. Also, this bread makes a wonderful gift for the holidays! And because it freezes well, it can be made ahead of time.

Low Carb Carrot Nut Bread with Sour Cream Glaze

Makes 1 large loaf or multiple mini loaves (12 servings)

For the Bread:

½ cup chopped walnuts (or pecans)

90 grams coconut flour (about ¾ cup)

1/3 cup unflavored whey protein powder

½ teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground mace (or nutmeg)

½ teaspoon baking soda

1 ½ teaspoon baking powder

1/4 teaspoon xanthan gum

6 large eggs, room temperature

2/3 cup brown sugar alternative sweetener, packed

½ cup avocado oil

1/4 cup sour cream

1 ½ cups grated carrots (from about 2 carrots)

For the Glaze:

6 tablespoons allulose sweetener

1/4 cup sour cream

1/4 teaspoon vanilla extract

2 teaspoons water

1. Preheat the oven to 350°F. Lightly grease an 8 1/2“ x 4 1/2“ loaf pan; line with parchment paper, leaving a 2 inch overhang on long sides. (Or grease the cavities in a mini loaf pan. This recipe makes four mini loaves or eight individual size mini bread loaves.) Spread the walnuts or pecans on a rimmed baking sheet and toast until fragrant, 5 to 7 minutes. Chop them and set aside.

2. Whisk together the coconut flour, whey protein powder, salt, cinnamon, mace or nutmeg, baking soda, baking powder, and xanthan gum in a bowl. In another bowl, or in the bowl of your standing electric mixer, whisk together the eggs, brown sugar substitute, oil, and sour cream. Add the dry ingredients to the wet ingredients and whisk to combine. Fold in the carrots and walnuts. Transfer the batter to the prepared pan(s); smooth the top.

3. Bake for 1 hour to 1 hour and 10 minutes or until the internal temperature is between 200–206°F. Cool in pan on wire rack for 10 minutes. (Adjust time if baking mini loaves, about 20 to 25 minutes depending on size. Internal temperature will determine when they are done.)

4. Make the glaze by whisking together the allulose sweetener, sour cream, vanilla, and water in a bowl until smooth. Pour over loaf and cool completely in pan. Or, if you prefer, top the cooled bread with glaze when served. (This is especially nice when serving individual size mini breads.)

5. Bread can be well wrapped and stored at room temperature for 3 days. Refrigerate for longer storage. Unglazed bread freezes beautifully. Wrap very well and freeze for up to two months. Thaw and serve at room temperature.

Nutritional Information per 1/12th of recipe with glaze: 231 calories, 8.6 g carbohydrate (3.5 g dietary fiber, 2.2 g sugars), 17.9 g total fat (4.6 g saturated fat, 0 g trans fat), 111 mg cholesterol, 186 mg sodium, 95.2 mg calcium, 110 mg potassium, 1 mg iron, 1 mg Vit C, 754 IU Vit A, 10.1 g protein. Net carbs per serving: 5.1 grams

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!

Wednesday, October 14, 2026

Low Carb Carrot Nut Bread with Sour Cream Glaze

Diabetics Rejoice!