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<blockquote data-quote="shelley262" data-source="post: 1788194" data-attributes="member: 455169"><p>Hi [USER=468168]@eggs11[/USER] re sweetners I think the best mix is to use erythritol in same weight as the sugar you are replacing but then add a few drops of stevia liquid which just brings up the sweetness without affecting the ‘balance’ of the cake as many cakes are equal dry ingredients. Another tip is to crack the eggs and separate the whites from the yolks. Then whisk the egg whites with a pinch of salt to soft peaks and fold the whites in at the end. The yolks can be added in at the time the recipe suggests you add eggs. As ground almonds are heavier than flour this lifts the cake. Truvia would work - but I think the mix of stevia and erythritol is just like sugar. Has no impact on my bg either! Enjoy your baking I love it and it’s great to produce cakes that taste as good as if not better than traditional cakes</p></blockquote><p></p>
[QUOTE="shelley262, post: 1788194, member: 455169"] Hi [USER=468168]@eggs11[/USER] re sweetners I think the best mix is to use erythritol in same weight as the sugar you are replacing but then add a few drops of stevia liquid which just brings up the sweetness without affecting the ‘balance’ of the cake as many cakes are equal dry ingredients. Another tip is to crack the eggs and separate the whites from the yolks. Then whisk the egg whites with a pinch of salt to soft peaks and fold the whites in at the end. The yolks can be added in at the time the recipe suggests you add eggs. As ground almonds are heavier than flour this lifts the cake. Truvia would work - but I think the mix of stevia and erythritol is just like sugar. Has no impact on my bg either! Enjoy your baking I love it and it’s great to produce cakes that taste as good as if not better than traditional cakes [/QUOTE]
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