Product Review: Magic Spoon Cocoa Cereal


One of the many challenges of having diabetes is what to eat for breakfast[1]. Among people who eat breakfast, cereal tops the list, according to a survey conducted by polling agency OnePoll. Cereal is quick, easy and tasty, but it tends to be high in carbohydrate — and refined carbs, at that — making it hard for some people to keep blood sugars within target[2].

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That’s all about to change, thanks to Magic Spoon Cocoa Cereal. This isn’t your children’s cereal! Magic Spoon Cocoa Cereal is a lower-carb, grain-free cereal containing just 8 grams of carb per serving, with zero grams of cane sugar, corn syrup or sugar alcohols to contend with. Magic Spoon Cocoa Cereal gets its sweetness from allulose, a tasty natural sugar found in raisins, figs and maple syrup, as well as monk fruit and stevia extracts. And each serving of this chocolaty cereal packs 12 grams of protein to help keep you full. Oh, did we mention this cereal is gluten free[4] and non-GMO? So go ahead and enjoy yourself some cereal for breakfast — zero sugar, zero guilt.

Learn more about Magic Spoon cereal here[5].

Want to learn more about healthy eating with diabetes? Read “Top Tips for Healthier Eating,”[6] “Improving Your Recipes: One Step at a Time”[7] and “Carbohydrate Restriction: An Option for Diabetes Management,”[8] then watch “Healthy Eating With Diabetes.”[9]

Amy Campbell[10]Amy Campbell, MS, RD, LDN, CDE

A Registered Dietitian and Certified Diabetes Educator at Good Measures, LLC, where she is a CDE manager for a virtual diabetes program. Campbell is the author of Staying Healthy with Diabetes: Nutrition & Meal Planning, a co-author of 16 Myths of a Diabetic Diet, and has written for  publications including Diabetes Self-Management, Diabetes Spectrum, Clinical Diabetes, the Diabetes Research & Wellness Foundation’s newsletter,, and

Disclosure: Tate & Lyle sent this product for review. Views/opinions are solely my own.


  1. what to eat for breakfast:
  2. blood sugars within target:
  3. sign up for our free newsletter:
  4. gluten free:
  5. Magic Spoon cereal here:
  6. “Top Tips for Healthier Eating,”:
  7. “Improving Your Recipes: One Step at a Time”:
  8. “Carbohydrate Restriction: An Option for Diabetes Management,”:
  9. “Healthy Eating With Diabetes.”:
  10. [Image]: //

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Amy Campbell: Amy Campbell is the author of Staying Healthy with Diabetes: Nutrition and Meal Planning and a frequent contributor to Diabetes Self-Management and Diabetes & You. She has co-authored several books, including the The Joslin Guide to Diabetes and the American Diabetes Association’s 16 Myths of a “Diabetic Diet,” for which she received a Will Solimene Award of Excellence in Medical Communication and a National Health Information Award in 2000. Amy also developed menus for Fit Not Fat at Forty Plus and co-authored Eat Carbs, Lose Weight with fitness expert Denise Austin. Amy earned a bachelor’s degree in nutrition from Simmons College and a master’s degree in nutrition education from Boston University. In addition to being a Registered Dietitian, she is a Certified Diabetes Educator and a member of the American Dietetic Association, the American Diabetes Association, and the American Association of Diabetes Educators. Amy was formerly a Diabetes and Nutrition Educator at Joslin Diabetes Center, where she was responsible for the development, implementation, and evaluation of disease management programs, including clinical guideline and educational material development, and the development, testing, and implementation of disease management applications. She is currently the Director of Clinical Education Content Development and Training at Good Measures. Amy has developed and conducted training sessions for various disease and case management programs and is a frequent presenter at disease management events.

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