• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Whatever happened to Splenda?

A

angustia

Well-Known Member
Messages
177
Location
Canada
Type of diabetes
Type 2
Treatment type
Diet only
When I first started on low carbs (Atkins), Splenda sweetener was the big thing.
Mind you, I hardly used it back then since I never really took to baking. But then, over the years and having fallen off the wagon I've lost track of low carb issues.
Now, I'm looking for a keto cheesecake recipe for Thanksgiving, I don't think I'd seen Splenda mentioned at all in any keto recipes.

What happened?


What sweetener do you use?
 
I use erythritol. Xylitol also works but is poisonous to pets.

Erythritol is 30% less sweet than sugar, whereas xylitol is 1:1
 
Splenda (granulated) has multodextrin as a bulking agent. It’s in loads of stuff btw. This agent is actually higher gi than sugar and causes bgl spikes. The liquid doesn’t have it and the actual sweetener in both is sucralose.

Many low carbers don’t like artificial sweeteners and choose stevia, monkfruit, erythritol or xylitol instead.
 
Back
Top