Sweetener recommendations for holiday baking?

(Full Metal KETO AF) #21

I have experimented with stevia, erythritol and allulose and find the all have good uses. Combining stevia with the sugar alcohols in small amounts gives them a boost in the sweetness that the sugar alcohols are missing compared to sugar without the bitter aftertaste. This is why many commercial alternative sweeteners are combinations of 2 or 3 sources. Also allulose and erythritol react quite differently in the same situation. Erythritol has a max absorbsion capacity in water so making simple syrup is not an option with erythritol. It recrystalizes when it cools if you try to put more than 1/2 c into 1 cup of water. Found this out the hard way making a big batch of cowboy candy last month. (Candied Jalapeños). They have crunchy crystals in them instead of syrup. Also it will not dissolve well into some other liquids like vinegar. As someone else said allulose will caramelize like sugar so good for candy and browning purposes. I have had no dissolving issues using it with soy sauce or vinegar in Chinese style stir frys. I got a 2# bag for $18 on Amazon. Since I don’t really do the keto treat thing much it lasts me a long time and I found it worth buying.

https://www.amazon.com/gp/aw/d/B07HJGHLXT?psc=1&ref=yo_pop_mb_pd_title

(Nancy Gibson) #22

So, as far as flavor is concerned, I like allulose best. It tastes the most like real sugar. However, it browns too much and too fast so even though I’ve tried over and over, it doesn’t work for cookies, quick bread or meringues. But candy, ice cream, gelatin/bavarian, I’ve had excellent results. Good luck!

(Cristian Lopez) #23

Bro this is such a good edit!! XD all creds man

(Bill C) #24

I use sucralose instead. I have found sucralose is awesome for cold things or drinks, but the sweetness seems to diminish when baking things. Also, you need to bake items longer or they will not be fully cooked.