Handmade With Love in Our Singapore Bakery and – Diabetic Friendly!
Blood Sugar Stable
It’s a simple rule: The higher the level of carbohydrates in a dish, the more the sugar level in your blood rises. If you eat a lot of sugar (which is pure carb) and/or other carbs, you will have a blood sugar peak. This typically happens with conventional desserts.
Diabetics should avoid these said blood sugar peaks. LOCABA low-carb cakes and desserts don’t trigger these spikes, as they don’t push your blood sugar level up.
To be more precise – our definition of “blood sugar stable” requires that two hours after consumption of a product (also called postprandial) the blood sugar level has not risen more than 20% of its initial value. Equivalent sweets usually cause a postprandial blood sugar rise of at least 50%.
According to our experience (and the experience of our customers) the blood sugar level often doesn’t rise at all after the consumption of LOCABA cakes that contain no refined sugar. In our bakery we also use almond as an important ingredient, which has even a blood sugar lowering effect!
If you want to avoid animal-derived products like eggs (please also see eggless cakes) and dairy on top of a low-carb approach, please explore the vegan cakes from our Singapore bakery, like e.g. our bestseller, the Vegan Dark Choc Raspberry Cake.
We also have a rich choice of Vegan Low-Carb Bento Cake if you want to try a smaller serving of a fully plant-based treat.
As we don’t use any animal-based gelatin at all – in contrast to many conventional dessert producers – all our cakes are vegetarian.
Health Benefits for All
Low-carb nutrition and therefore the whole product portfolio of low-carb cakes and desserts from our LOCABA Singapore bakery is also a good idea for non-diabetics. Why? Avoiding blood sugar peaks means that after a meal the blood sugar doesn’t drop which causes the classic fatigue after a meal. With LOCABA cakes and desserts out of our healthy bakery you don’t have this tiring effect.
