A meal planning technique many diabetics use for managing their blood glucose levels is known as carb counting.
Carb counting should take into account how active you are; and what, if any, medications you are taking. Generally a diabetic should start with 45 to 60 grams of carbs per meal and adjust this to their health. Food labels and carb counters can be relied on for help in carb counting.
To further lower the carbs in my recipes, or in your own, you might choose to use a mixture of some of the lower-carb flours such as coconut flour, almond flour, flaxseed flour, soy flour or oat flour.