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Sugar substitutes

Sam72

Sam72

Well-Known Member
Messages
124
Location
Stafford
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Hi all.

3 weeks into LCHF diet and feeling SO much better. I'm getting my head around main meals but really craving a dessert today. This prompted me to start looking at recipes and baking.

My question is what sugar substitutes do people recommend. I have always actively avoided artificial sweetener ( aspartame in particular) and have health reservations about it after reading some research about links to cancer.

Any advice / info/ recommendations? I am in the UK.
 
For me I bake with ...xylitiol ...Holland and Barrett or amazon ..
Stevia ...I sometimes use the 50% one both brown and white ...but you don't have to ...They are both my best alternatives for me to bake with ....

Flour I have been using coconut flour and almond flour again I sometimes use half and half to reduce carbs ...
Almond flour on it's own makes great shortbread for a treat ...

Yes have ago at baking .....sometimes I just make a Victoria sponge cake with xylitiol ....works for me and I don't eat it all ...you can make it look posh as well if you have people to share it with and serve it with berries and cream ....they will not need to know ....

I loved baking ...with trial and error although not as often I still do bake ....enjoy it ...Kat x
Can't share recepies because I always adapt ....
 
I'm using splenda for the few treats I make. I'm only a month in on lchf and wanted to cut right back on carbs to get my bg readings down and lose a little weight. My favourite is chocolate or lemon mug cake. Made in a few mins in the microwave with some cream poured over it. Just a once a week treat. Its lovely
 
You will find some good recepies for baking ...really make you feel inspired .....tell us what you make ....you may have to share ...Kat
 
Hello Kat :) Im planning a cheesecake next weekend. Perfect cake for low carbers as no flour involved. I would like to try shortbread as well. Do you make it just with almond? does it work ok?
 
ONe of my favourite bakes is shortcake, and I just use ground almonds and butter, and often add a little liquid stevia for added sweetness. I find my results a bit variable - it's sometimes very crumbly - but I think this is probably due to me not always being consistent with my butter quantities!:wideyed: In which case I just use any crumbs as a crumble topping for my fruit.

I've not yet tried xylitol, and am reluctant to do so as it's apparently very poisonous to dogs, and I own two, so prefer not to have it in the house.

Robbity

PS I just found this comparison chart for natural sweeteners, which might be useful: http://www.naturallysweet.com.au/comparison-information
 
Ive never tried shortcake. Would you mind posting a recipe Robbity?

And yes xylitol no good for dogs, actually very dangerous. Wouldn't use it if I had a dog
 
Thanks all. Was going to try the xylitol until I saw the comment about dogs? Can't trust the kids not to drop things or give food to the dog. Is it poisonous even in small quantities?

Does the stevia work ok in baking as the comparison chart suggests it's not as good as xylitol?

Just had sugar free jelly, strawberries and cream and i really enjoyed it- thanks for the suggestion :-)
 
I find xylitol brilliant. Nearly as good as sugar. Stevia will give you sweet taste but wont add any volume and it has aftertaste that I hate. in some recipes like cookies or biscuits should be ok but making a nice sponge its rather difficult.
 
I'm stopping using xylitol (cos of the dog thing) and I've just ordered some erythritol from Amazon (ouch to the cost!) and will let you know how it goes.
 
Robbity I would like the shortbread recipe too, please.

Brunneria please let me know hoe the erythritol is. I looked at it a while ago but didn't get any...as you say it is expensive!




Sent from the Diabetes Forum App
 
ewelina said:
Hello Kat :) Im planning a cheesecake next weekend. Perfect cake for low carbers as no flour involved. I would like to try shortbread as well. Do you make it just with almond? does it work ok?
Click to expand...
Hi ewelina ....I am a low and more often medium carb person I think with a bit of low GI ..
Yes with plain flour the shortbread worked I used almond flour as well , a bit of a combination and of course xylitiol ...x
Nice to see you back ....best wishes Kat x oooo errrr cheese cake yummie ...X
 
ewelina said:
I find xylitol brilliant. Nearly as good as sugar. Stevia will give you sweet taste but wont add any volume and it has aftertaste that I hate. in some recipes like cookies or biscuits should be ok but making a nice sponge its rather difficult.
Click to expand...
Xylitiol and sponge well it works for me ....x :)
 
Robbity said:
ONe of my favourite bakes is shortcake, and I just use ground almonds and butter, and often add a little liquid stevia for added sweetness. I find my results a bit variable - it's sometimes very crumbly - but I think this is probably due to me not always being consistent with my butter quantities!:wideyed: In which case I just use any crumbs as a crumble topping for my fruit.

I've not yet tried xylitol, and am reluctant to do so as it's apparently very poisonous to dogs, and I own two, so prefer not to have it in the house.

Robbity

PS I just found this comparison chart for natural sweeteners, which might be useful: http://www.naturallysweet.com.au/comparison-information
Click to expand...
Its difficult to find pure Stevia most products have many other additives
 
Re shortcake recipe - I don't really have one as such, but:

6 oz ground almonds
1 1/2 to 2 oz butter
liquid stevia to taste ( I use about 20 drops)

In a bowl add firm butter to the ground almonds, chop it small then and blend everything together until it looks like a crumble mix, then form into a ball - I sometimes add a tiny bit more of the ground almonds if it feels too greasy at this stage. On a parchment baking sheet, flatten out into a circle about 1/2" thick, then score through with a knife into 8 triangles. Cook in microwave on medium for 2 1/2 to 3 mins or until cocktail stick comes out clean. Remove and re-score to ensure pieces are all separated, and leave to cool on a rack. Be careful, as mine will sometimes overheat and brown in patches inside if I let it cook any longer.

Because it doesn't use "proper" sugar, it often turns out quite fragile, so needs care in handling, and it's softer than the wonderful melt in your mouth shortcake my mum used to bake. :(:(

The same recipe with the addition of 1 teasp baking powder, rolled into approx 1" balls, then flattened, makes lovely little softish cookies and these do always stay together nicely. You can add a beaten egg, cocoa powder, or cinnamon & nutmeg/mixed spice to this cookie mix too.

Robbity
 
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