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Using Sweetener in a recipe.

F

fiona35

Well-Known Member
Messages
227
Type of diabetes
Treatment type
Insulin
So I’ve decided to try and make some cup cakes to cheer myself up.
I’ve put all the ingredients into Nutri Check so I can work out the carbs per cake but I’m surprised to see that the 100g of Natvia that I’ve used doesn’t have any calories but has 99g of carbs!!!!
Err, should I stop making these cakes and bin the mix? I thought sweetener was okay to use?
Thanks
 
fiona35 said:
So I’ve decided to try and make some cup cakes to cheer myself up.
I’ve put all the ingredients into Nutri Check so I can work out the carbs per cake but I’m surprised to see that the 100g of Natvia that I’ve used doesn’t have any calories but has 99g of carbs!!!!
Err, should I stop making these cakes and bin the mix? I thought sweetener was okay to use?
Thanks
Click to expand...
If those carbs are polyols they shouldn't raise your BG.
 
Test yourself (finger prick before eating and 2 hours after). If your bg doesn't rise more than 2 above where you started then that recipe was OK for you.
Some of us find different sweeteners react differently, it's all very individual.

Do note as well, when baking, that different sweeteners have different sweetness levels and therefore very different amounts are needed. Also the manufacturers change the formulations and just as you get used to using one, they change it.

I find I'm OK with the original Truvia that came in a plastic jar, but not with the newer Truvias for baking that come in packets and are double the price, and which you need to use double of.
Clever money making by the manufacturers
 
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