Low-carbohydrate baking is our game
on many Wednesdays. We try recipes
with proxy flours, sweets of quirky name
like Stevia and monkfruit. By degrees
we’re learning how to bake a better snack,
collecting psyllium, adjusting dose.
We’re old and young developing a knack
for softly substituting allulose.

My colleague is my baby’s toddler son,
a brilliant boy approaching 3 years old.
I never felt the boon of focused fun
till now, when he and I are teamed and bold.
If asked how we make cookies sweet, my small
companion grins, and chimes “erythritol!”