Unlike many other sweeteners, Allulose also browns/caramelizes on its own. The keto caramel corn sounds awesome!
Allulose N=1 turned into Caramel Sauce
Bellyman
(Brian)
#22
Do you mean for blood sugar? Or their sweetness?
I always thought Swerve was basically erythritol but maybe there’s more to it?
Anyway, as far as baking stuff, Swerve always seems to lose it’s sweetness in the baking process, at least for me. I would mix up whatever, taste a bit of the batter, say, “this is gonna be good”, bake it, and when I taste it, it tastes like I left out most of the sweetener. I don’t get that so much in stuff that doesn’t get baked, like a keto icing or similar. (Not sure if that’s what you were talking about.)
cw2001
(Cindy)
#23
I couldn’t do this. I think it’s great that you have another motivation for it (as a baker). I think, even if I found a good keto friendly sweetner, for me, eating anything sweet would just lead to wanting more sweet things. 