Using Xylitol in baking

I get on very well with xylitol. Actually think it tastes better than sugar, because it doesn't leave me with a slightly sour aftertaste like sugar can (saliva enzymes breaking down the sugars in the mouth.) Xylitol also (for me) has absolutely no unpleasant follow through.

I think it is roughly the equivalent in volume for sweetness as sugar, but worth checking that it weighs the same as sugar, for use in recipes.

But one thing I find myself unable to keep quiet about xylitol, is that it is POISONOUS to dogs. And I mean REALLY deadly. A surprisingly small amount of the stuff can cause hypoglycaemia and liver damage and a horrible death. A dropped biscuit hoovered up by an enthusiastic hound, and you could be saying bye bye.

No such risk to human AT ALL, so you can snaffle it with confidence.

So, providing you haven't got any dogs around, ENJOY

PenfoldAPD said:

Go for it @EdMac I actually really love cooking (even have an O Level in it) so miss it. But I wanted a while off 'substitutes' while I got to grips with LCHF. Ready to try new things now - and this Lemon cake gets good reviews. I guess you still have tom portion control but I'm eager to try the experiment on Sunday!

@Brunneria thanks for your wise words, I just wanted to ensure it wasn't on any 'nasty' list. Noted about dogs - we don't have any so ok but good to know for the future.

Excited now to bake

Click to expand...

Good luck with the baking Hope everything goes well. I'm not a big fan of artificial sweeteners but xylitol (or erythritol ) seems to be safe (at least from what I read). Cant imagine low carb baking without it!

PenfoldAPD said:

Thanks @ewelina did I see a lemon drizzle version online somewhere ... very excited to try your lemon cake recipe!

Click to expand...

Its a very good idea to add lemon drizzle. I don't know why I didn't do it !