Best Milk powder option?

I'm experimenting with sugar free chocolate I make at home using cocoa butter & powder + sweetener & milk/milk powder. But I'm finding that I need powder form over milk as it prevents it from setting.

I've looked up some sugar free on google & it presents me with Coconut milk. Goats milk & so forth. But looking at the carbs, the carbs are around 50-60g per 100g & 7-7g per 100g sugars.

So, if anyone can give some advice on which ones are best to use.

Thanks

Brunneria said:

I make my hot chocolate with

cocoa powder, erythritol, hot water and a dash of double cream. Lovely.
- I gave up on milk because even small amounts affect my blood glucose, whereas cream doesn't.

You could try powdered coconut milk (about half the carb of powdered cow's milk), and see how that worked. There is a slight coconut taste, but then, coconut and chocolate is a great combo, so you may love it.

http://www.tesco.com/groceries/product/details/?id=268726658

Click to expand...

I've seen coconut milk powder & I do like coconut so might try that & let you know how it goes

azure said:

When you say chocolate, do you mean like a bar of chocolate?

How much milk/milk powder would you need to add? Can you not just bolus for the small amount of carbs?

Click to expand...

I've mastered Victoria Sponge mix using just flower, egg, milk & low sugar butter & ground up Xylitol sugar using a coffee grounder. It looks & tastes like icing sugar. It's fab stuff. I can eat the sponge without taking insulin & it basically bumps my sugars only .5-.9 so it's a good nibble with no negative. But I'm trying to make the sponge into a thinner layer to make a log using sugar free jam in the middle & coating it in chocolate with a sprinkle of my home made 0 sugar icing sugar. Just need it to set hard to it gives a crunch. I wasn't intending it to be a fudge lol

azure said:

I didn't mean fudge : D I was just trying to check you did mean chocolate as Brunneria had mentioned a hot chocolate drink which is very different

I do a reasonable amount of baking but just use less sugar as I don't like sweeteners so I have no experience with baking with the items you've mentioned. There might be pre-made sugar-free chocolate you could buy perhaps? Or else make a cream-based chocolate frosting and keep the resulting chocolate log in the fridge.

Click to expand...

If you bake. I recommend you try Xylitol. It's used in sugar free gum & in all toothpaste. It's 1/1 in sweetness to sugar so you can measure it as if it was the real thing. The only thing you can't do with it is caramelise it. No matter how hot you heat the pan. it won't caramelise! But it will dissolve just like sugar. I've made all sorts with it. Even flapjack, gingerbread & shortbread.

The only weird part about all this is the fact I'm a guy that bakes lol

As for you not liking sweeteners. I highly recommend you try Xylitol. I gave some to my mum who also hates sweeteners & she couldn't tell it wasn't sugar in her coffee or off the spoon directly.

But the only sweeteners I like for baking or drinks is Canderel Yellow. ASDA used to sell it in large tins until they stopped. Now I order online. It's the only sweetener designed to handle high temperatures other than Xylitol that is. All the other sweeteners & I've tried all the ones you can buy in the shops & they don't handle high temps. That's why when you bake or have them in your drink. You get a odd & sometimes bitter after taste. With Canerel yellow & Xylitol you don't!