Would a tiny tiny bit of sugar in a recipe be that bad?

(Eli) #1

So I just made some keto chocolate chips cookies! Amazing btw. I used the recommended 90% lindt chocolate because my local store didn’t have sugar free chocolate chips. I checked the nutrition label and it did have added sugar but was very low.

I usually don’t buy or eat anything that has even a hint of something I can’t have but thought f¥€k it cos its a small part of a small part of the overall final product.

So the question is is there any big negative on keto from eating these kind of foods that have even a little bit of sugar. Have I possibly messed with my body a bit and slowed weight loss?

Im prob being super paranoid but would just like your guys thoughts. Thanks

(Brian) #2

I wouldn’t worry about a tiny bit of sugar any more than I would worry about the carbs in my broccoli.

That said, one of the things I’d like to try is making my own chocolate chips. I haven’t done it yet but it’s not that hard. (There are nifty silicone molds.) And you can sweeten with a keto-friendly sweetener of your choice if you want.

#3

I tried making these last night with 90% Lindt and a bit of Xylitol. I don’t know where I went wrong but they came out like crumbly mini cakes rather than cookies and tasted quite bitter :face_vomiting: They’re in the bin now!

(Brian) #4

Craig, something that my wife and I will do with a cookie that’s got a bitterish chocolate thing going on is to add a topping that has some sweetness and some acid. Something like a raspberry drizzle or even a small dollop of Greek yogurt with the raspberry drizzle can make a so-so cookie into something pretty incredible.

Just a thought.

:slight_smile:

(Eli) #5

My recipe used Erythritol and suggested Xanthan gum. Maybe try with those next time. I used this recipe here without Xanthan gum and turned out great!

#6

That sounds like a good idea. I could’ve added HWC and half a strawberry on the top. Maybe next time.

#7

I kinda went with that recipe Eli but used a couple of teaspoons of xylitol as the sweetner as that’s what I had in the cupboard. Looking at that recipe again, I see that I used too much baking powder (which may explain the cakeiness) and too much salt.

I may have to have another go :grinning:

(You've tried everything else; why not try bacon?) #8

@CrumbleUnderPressure Here’s how to figure it: Take the total amount of sugar and divide by the number of cookies in the batch. Multiply that number by the number of cookies you ate. That is the total amount of sugar you ate. If your total carbs for the day were under 20 g—or whatever your personal limit is—then don’t sweat it.

Let me caution you, however, that table sugar—sucrose—is two linked molecules, one of glucose and one of fructose. Once the sucrose molecule is cleaved, the glucose enters the bloodstream and does what glucose does in the blood. The fructose is sent to the liver to be metabolized, and the liver can handle fructose only up to a certain rate, beyond which it becomes fat-laden and insulin-resistant and starts to get sick. Fructose also has an addictive effect on the brain.

This means that sugar acts in a different manner from that of most carbohydrates, which are just long strings of glucose molecules. To my mind, the potential for liver damage from too much fructose is why sugar, of all the carbohydrates, is especially to be avoided.