Question

Morning everyone!  I need some suggestions.Morning everyone! I need some suggestions. I am a baker and make cakes and sweets on the side. I have to make a keto dessert for my daughters school instructors for Friday and the recipe calls for xylitol, allulose or erythritol. I know xylitol is dangerous to pets, I know it can cause digestive issues for some but I don’t know jack about the other two. I have never purchased any artificial sweeteners so I need some advise. what sweetener do you recommend, why and what has been your experience with these? The recipe specifically says to NOT use stevia because of the aftertaste. The cupcakes will have about 12 grams of sweetener each when it’s all said and done. I don’t want my daughters instructors to be gassy all day!  

Answer 1

I have had really good luck with the swerve both powdered and granular.  

Comments

@harvell in baking? With no aftertaste?  

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@guyot yes with baking. I feel like it leaves a slight mouth feel if that makes any sense, but still the best out of the options.  

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@harvell cool thanks. I bought xylitol but I might take it back!  

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@guyot let us know how you make out!  

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I have had success with swerve as well

Answer 2

Monkfruit and erythritol. They are not artificial sweeteners, they are natural. Artificial sweeteners are made in a lab.  

Answer 3

Lakanto! No aftertaste in baked goods!  

Answer 4

Allulose is a type of sugar that resembles fructose, which is the sugar that occurs naturally in fruit. It is available in a granulated form and looks like everyday sugar. The scientific name for sugar is sucrose. Allulose is a low calorie sweetener that has 70% of the sweetness of sucrose. According to the Food and Drug Administration (FDA), allulose provides about 0. 4 calories per gram (g), which is significantly lower than the 4 calories per g in sugar. In addition, the body absorbs allulose but does not metabolize it into glucose, so it is virtually calorie free. According to the FDA, allulose has little to no effect on blood glucose or insulin levels. I use it when I make keto ice cream because it helps keep the ice cream from getting so darn hard. I have type 2 diabetes and have had no problems at all with it. I also use Lakanto for some things.  

Comments

@counterforce62 Thank you for all that information. I took a screenshot.  

Answer 5

The Lancanto monk fruit sweetener is a mix of mini fruit and erythritol and it doesn’t leave the after taste

Comments

@tyre That’s the exact brand I use.  

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@tyre I read the reviews on the recipe and several said to use the this blend.  

Answer 6

I use Erythritol.  

Answer 7

I use monk fruit and have no aftertaste. I also like swerve.  

Answer 8

Thanks everyone!  

Answer 9

Monk fruit

Answer 10

I own Keto Signature Confections bakery and lakanto monkfruit is the best for all baking

Answer 11

Monkfruit  

Answer 12

I use lakanto monk fruit

Answer 13

Lankanto is awesome! It comes in classic, brown and powdered sugar form! I've baked with it and couldn't tell the difference honestly. No aftertaste whatsoever! Give it a try. Amazon, Sprouts, Costco carries it.  

Answer 14

Nearly every successful recipe for keto uses erythritol. I also use Sukrin Gold for brown sugar.  

Answer 15

I was surprised to learn that the reason many of these sweeteners have an aftertaste is that they are much sweeter than sugar. It takes less of it to make food sweet which can be hard to adjust in baking. Pinterest has a lot of write ups on which sugars to use and how to use/combine them.  

Comments

@sipper52013 I’ve read several articles about the different sweeteners and I know we are all sensitive in different ways. I just don’t want anyone to have an upset tummy or aftertaste. I want them to be perfect and delicious! I was planning on just adding some and tasting as I go. I originally bought xylitol but ordered a monk fruit blend instead.