I made Carrie Brown’s lemon curd recipe yesterday. I substituted Lakanto monkruit sweetener/erithrytol blend for the xylitol because it’s what I had on hand and my family seems to like it. Turned out fantastic, with one exception. After the curd had been refrigerated, it turned grainy–which I am assuming to be the recrystallization of the sweetener. It was smooth until it had cooled in the fridge. Is that a common thing with erithrytol and/or the monkfruit blend? Any way to avoid it? I will try again with xylitol as written when I buy some later in the week, but I am finding I don’t do well with too many of these things around!
Lakanto monkruit sweetener recrystallization?
David_Stilley
(Full Metal KETO AF)
#2
I have used several alcohol sugars and stevia and monk fruit as well. Erythritol has a maximum absorption ratio of 1:2 with distilled water. So no simple syrup capacity. It starts to recrystalize below that ratio. Dissolving it into an acid like lemon juice will be even lower. I would recommend Allulose for the purpose that you’re using it. It’s a lot more like sugar in it’s diversity. Caramelizing, syrup, deserts in general. Erythritol is more useful as a beverage sweetener.
trudieb
#3
Fantastic information! Thanks so much. Allulose has been on my list to try, but just haven’t gotten to it yet! I haven’t done much ketogenic/low carb baking, so this is all new territory for me.
David_Stilley
(Full Metal KETO AF)
#4
I don’t do much either, but I use sweetener for pickles, balancing sauce like in a stir fry, making keto bbq sauce, occasionally coconut flour pancakes and stuff like that. I only make cake and cookies once last Christmas Eve. I try not to get too into the sweet stuff because my tastes have changed and I don’t want to start back into “treats on a regular basis.
trudieb
#5
I am the same way! My husband is just restarting keto, and he likes having the treats. It’s not great for me, but I am having fun in the kitchen at least and learning how these things behave. I have some allulose in my cart on Amazon now. Sometimes you do need a little sweetness.
The way I have behaved with a grainy lemon curd is nowhere near the way I was, but I clearly still have some work to do in that department!