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Low carb sweeteners: There are a lot of options out there. But it can be hard to know which ones are best and they can get really expensive! So today I’m sharing how to make a blend at home that tastes great and is also cheaper than buying it ready made.
The Best Low Carb Sweetener
I’m going to be completely honest with you. I’ve never been a fan of low calorie sweeteners. Ever. I’ve always been able to taste them in any product they’re in and I think they’re gross. So when I first went keto, I avoided them altogether.
After a while, I wanted to do some experimenting. I tried erythritol, xylitol, stevia, monk fruit, and Swerve. I wasn’t a fan of any of them, honestly. Erythritol and xylitol have a cooling effect and it bothered me. Stevia is bitter. Monk fruit is downright gross to me. And while everyone claims that Swerve (a blend of erythritol and ogliosaccharides that measures 1:1 like sugar) tastes better than plain erythritol, I still found the flavor to be unpleasant to my taste buds.
Then I found allulose, which is by far the best tasting. It tastes just like sugar (but slightly less sweet) and acts like sugar in baked goods. It’s perfect for ice cream and caramel sauce for this reason. But it’s significantly more expensive, so I don’t like using it for everything.
Then, I heard about Sukrin. Sukrin in a blend of erythritol and stevia and people claimed it was the best blend out there. It’s cheaper than allulose, but still a bit expensive. I got myself a bag and tried it out.
I was skeptical, since I don’t like erythritol or stevia by themselves and hadn’t had great luck with other sweeteners. But I was pleasantly surprised to find that somehow the unpleasant aftertastes of both of these ingredients when combined are canceled out.
And while I was really excited to finally find another option for sweetening low carb treats, Sukrin is still more expensive than I’d like.
But if it’s just erythritol and stevia, shouldn’t I be able to make it myself?
Making My Own Blend
I started out with a bag of Anthony’s Erythritol and Trader Joe’s pure stevia powder. Make sure when you’re buying stevia, you get PURE powder. Stevia is often cut with things like dextrose or maltodextrin and those are straight carbs. And if you want to get the ratio just right for this recipe, you’ll need the pure stuff.
It took me a few tries of different amounts of each before I found one that works well for me consistently.
This recipe is for a powdered sweetener. I think you could probably keep this granulated, but you’d need to be sure to mix it really really well.
Erythritol doesn’t dissolve as easily as sugar, so I prefer using it powdered because I find it blends a lot better into recipes.
I use 400 grams of erythritol, measured into the jar of my Blendtec blender.
I highly recommend Blendtec blenders, you guys. We use ours all the time and it never disappoints. We got a refurbished one and the warranty is still amazing.
I really recommend using a kitchen scale to measure this, but if you don’t have one, this comes to about 2 cups.
Next I add 1/2 a tsp of stevia extract. This comes out to about a gram, but I find that if I just try to measure it by weight I end up with a little too much.
Start the blender slowly, then increase the speed until the whole mixture is moving consistently through the blades. On my Blendtec I go up to speed 5.
Once the mixture has been thoroughly powdered, stop the blender and let it sit for a couple of minutes so you don’t inhale a lung-full of sweetener.
That’s it! Now it’s ready to use.
You’ll notice that once it’s powdered, it’s significantly increased in volume. So just know that if you’re measuring by volume and using this for a recipe that calls for a granulated sweetener, this will be less sweet cup for cup. If you’re measuring by weight, it’ll be the same.
I use this in place of most every sweetener in a recipe. Make note, though, that if the recipe specifies that it really needs a certain sweetener, you may not get the same results if you substitute this one. But for most recipes that call for erythritol, Swerve, or “your favorite low carb sweetener,” this one is perfect.
And what about cost comparison?
At the time of this writing, Sukrin Icing is $15.99 for 400 grams. A 2.5 lb bag of Anthony’s erythritol is $13.89. I picked up the stevia at Trader Joe’s for $10 for 1 oz. So for the 400 grams of powdered sweetener I made, it cost $5.25. $5.25 versus $15.99? Yes, please!
- Place ingredients in a high powered blender, like a Blendtec.
- Process until the mixture has been completely turned to powder. Allow to settle for a few minutes before opening the blender and transferring to an airtight container. Can be used cup for cup like powdered sugar.