No sugar. What then?

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No sugar. What then?

Since April, I no longer have granulated sugar, which forced me to be more creative when baking. I used sugar in pies, cakes and cookies and in recent months I have used sugar substitutes.

I prefer to use natural sweeteners because they are healthier than artificial sweeteners. This also applies that you should not use much of it.

Sugar substitutes

The choice of sugar substitutes is huge. Some examples.

Artificial sweeteners:
maltitol, sorbitol, xylitol, aspartame, acesulfame-K, saccharin

Natural sweeteners:
agave syrup, maple syrup, honey, fruit, coconut blossom sugar, stevia

My experience with sweeteners

I have tried various products from the health food store. You can find my experience of using these natural sweeteners below.

I used honey as the first sugar substitute and I noticed that there are many different flavors of honey. The wild flower honey, thyme honey and acacia honey have a wonderful pronounced taste. You can keep the same units as with sugar.

Coconut blossom
sugar Special about this is that they are small grains and therefore resemble sugar the most in appearance. It is made from the sweet juice of coconut palm blossoms and has a caramel-like taste. It is striking that this made the cake completely brown.

Agave syrup
The agave is a cactus-like plant and the leaves contain the agave nectar. It is in the same bottle as honey. It has a subtle sweet taste and is also great to use in baking recipes.

Such a logical option that I would almost forget it. I found out that it is very nice to make pancakes with mango or strawberries in the batter. This makes the pancake sweet of itself and you can possibly add honey over it.
In an apple pie I use a sugar substitute in the dough, such as coconut blossom sugar, and in the filling I don’t add sugar, just apples and raisins. I sometimes taste apple pie where sugar has been added to the filling and then I just think it is getting too sweet.

This sugar substitute is becoming increasingly famous in our country because it is low in calories and much sweeter than sugar. First I came in contact with stevia in a pot that also contained a lot of filler. I found it difficult to calculate how much of this I needed. I just didn’t like stevia in a cake because it is very bitter. I bought stevia concentrate in a small bottle and I used this in combination with another sweetener, such as honey or agave syrup. Stevia concentrate has no bitter aftertaste and you last a long time with a bottle.

Challenged to be creative

I have used these 5 sugar substitutes so far. It often has a more subtle sweet taste than sugar and I quickly got used to that. I was challenged to try out new combinations and to be creative.

What are your favorite sugar substitutes?

By |2019-09-28T18:44:39+00:00April 4th, 2019|Diet and Nutrition, Ketos, Supplements|Comments Off on No sugar. What then?

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