Keto brown sugar

(Karla Sykes) #1

Oh my gosh I did not know that there was a keto brown sugar have you guys ever seen this

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(You've tried everything else; why not try bacon?) #2

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(Full Metal KETO AF) #3

@PaulL I heard the recent labeling law change in the US makes them list sugar alcohols as carbs instead of subtracting them like fiber from the total carb count. That accounts for it being 1% instead of 0%. Depending on your view point the carbs might be pretty negligible. I never counted sugar alcohols. Or am I reading this wrong? :cowboy_hat_face:

#4

Erythritol with some fruit juice? Sounds good but it surely not tastes like brown sugar. I would try it if it would be available here, it wouldn’t cost a lot and if I would really care about the carbs in my sweeteners (I use so little of them lately :D)
But it has negligible net carbs and that’s good.

#5

I have had good luck with it.

#6

netrition.com

(Julie) #7

This stuff is fabulous. I think it’s an excellent brown sugar replacement–both taste and texture. I don’t make many sweets, but I do lots of Hawaiian local-style cooking–teri, shoyu chicken, curry…this works perfectly and I love it.

(Central Florida Bob ) #8

I’ve kept a bag of that around for a couple of years now. Great stuff! And they really nailed the taste, too.

FWIW, I don’t particularly like the regular granulated Splenda and prefer plain erythritol to that, but the brown sugar and the confectioners sugar mix are their best.

#9

That stuff’s a game changer in my chocolate chip cookies!

(Karla Sykes) #10

I never even knew you could use brown sugar for chocolate chip cookies can you please get share the recipe with me

#11

I typically just follow a “normal” chocolate chip recipe like the duncan hines or better crocker ones and swap the real brown sugar with that stuff. For the flour I usually do a hybrid of almond/cocunut +1 egg so the coconut doesn’t dry it out.

For keto recipes I usually do this one

The swerve stuff will also allow them to have more of the real choco chip cookie color (and taste IMO).

(You've tried everything else; why not try bacon?) #12

Fibre is not subtracted from the total carbohydrate on U.S. nutrition labels. You have to subtract it yourself. In Europe, the U.K., and much of the Commonwealth (I believe Canada follows U.S. practice), the situation is the opposite, and fibre is already subtracted from the carbohydrate figure on the nutrition label.

This has implications for those who wish to count net carbs in North America, or who wish to count total carbs elsewhere.

BTW, if you look on the Swerve label I posted, under “Ingredients,” oligosaccharides, glycerin, and fruit juice concentrate are all forms of sugar. I would count them at 0.5 g/serving, given the loopholes written into the U.S. labelling laws.