Adventures in sweetener aka give sweeteners a chance…

Got my bottle of monk fruit. A drop on its own, very sweet and bitter, not entirely different from stevia. Thought to try both those and Allulose with hot chocolate, using my raw cacao.

Made three cups, filled a third of each with milk and half a teaspoon of cacao, then couldn’t taste the cacao.

Regardless, added a tiny bit of stevia to one, a drop of monk fruit and a tiny bit of allulose to the other two.

Was able to add more allulose since it was very mild once mixed, as they all were.

So, initial test shows they can all play nice with milk and cacao. It’s a start ☺️

#food #sweetener #stevia #allulose #MonkFruit

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I've done #cocoa in my #coffee before but this time I added it in directly with my freshly ground beans in my #FrenchPress.

3 scoops of a medium roast beans (I mostly drink dark roast) ground then mixed with two scoops of #Droste cocoa, sweetener (60/40 #Allulose and #turbinado #sugar blend) with heavy #cream.

Rich, decadent, deliciousness 😋

I just made #caramel for the first time, using #allulose, and layered it on top of a mix of melted #SugarFree #ChocolateChips.

It's in the freezer now to set, but the sauce is pretty tasty.

I followed the simplest recipe I found, and it worked.

In the future, I'll probably experiment a bit and add a brown sugar substitute for a deeper color and richer taste, and nuts.

Depending on the finished texture, some tweaking may be needed.

Worst case, I have a guilt-free indulgence waiting 🤤

My current treat is cooking down #strawberries or #blueberries with #allulose and mixing them in with #Fage 0% #fat #yogurt.

I make the fruits extra sweet so when they're blended with the tart yogurt the mix is just right.

Allulose is expensive, but it's not metabolized by the body and doesn't spike #BloodSugar. It also doesn't have an aftertaste like other table #sugar alternatives (straight, I don't like it for coffee, so I use a 60/40 blend with #turbinado sugar).

@jjemcdonald I'm using #Allulose since starting on a #ketogenic diet about two months ago, and it's the closest in taste to table sugar I've found.

The downsides are it's very expensive and less sweet, but in most drinks it works and tastes great, and other than browning more quickly, it's good for baking, too.

For coffee, my cheat is a blend of about 1/3 sugar in the raw and allulose.

I'm diabetic, so less sugar is better, and allulose isn't metabolized, so no sugar spikes!