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"Tracie" had this to say:

These sound delicious.  I am new to low carbing and have a question about sweetener.  The recipe calls for Swerve, but can I use Xylitol or Erythritol in it's place?  Are the amounts the same?  I ask because I found the Xylitol and Erythritol at my local Farmers Market, but not Swerve.


---Reply posted by DJ on 1/21/2015
Hi Tracie, I'd suggest the xylitol. Normally, I'd suggest the erythritol, but it's not quite sweet enough. In order for you to get this sweet enough, you'd need more and too much erythritol will never dissolve, no matter what you do. As a result, you'll wind up with something like "sand" in your dessert. For this, I suggest xylitol. In the future, I'd suggest picking up a nice tasting concentrated stevia blend. Then, use the erythritol, but add a small amount of the stevia, to help make up for the lost sweetening power. Erythritol is about 70% as sweet as sugar, so you need something to pick up that extra 30%. I suggest going to the top of this page and clicking search and then search for the "Sweet Spot". I've got a 7 part series explaining how these sweeteners work, with specific mentions of both of those sugar alcohols, as well as stevia and other reviews and interesting pieces of information. A solid read! I hope this helps! :)