(with 2 varitions)
There are some brown sugar imitations on the market, but maybe you are like me and want the convenience of being able to quickly make your own. Making your own saves you money too, always a good thing. Most Of the "brown sugar" replacements on the market use artificial sweeteners in them too. I don't know about you but I avoid artificial chemical sweeteners. I think sugar is better for me than those, but that's my own opinion...
Anyway, erythritol is the base I have chosen for this healthy, low carb brown sugar replacement. You could also use part xylitol if you want to. Xylitol is a lot sweeter that erythritol (about 90% as sweet as sugar) but isn't quite as low carb as erythritol. Another thing to note is that when you combine sweeteners, they are synergistic with each other, enhancing each others sweetness. SWEET!
You may also want to put in the tiniest amount of a high quality white stevioside powder (a high intensity natural sweetener) to up the sweetness of your blend. Just add the stevia very slowly and mix it together VERY well. Write down your formula so you can easily remake more.
LOW CARB BROWN SUGAR Recipe:
Difficulty level: Easy Peasy
1 to 2 c. Erythritol, granular
1 t. Blackstrap molasses
In a bowl of a food processor, thoroughly mix the blackstrap molasses into the granular erythritol.
Use immediately or store in an airtight container in your pantry for future use.
If you want a lighter brown sugar, just mix in more erythritol.
Remember to write down your proportions for future reference.
Lower Carb Variation:
2 c. Erythritol
2 t. Yacon syrup
A pinch stevioside powder, to taste
Traditional brown sugar has 276 calories per 1/2 cup (71.1 g carbs).
The Lower Carb Variation with yakon syrup has only 7 calories per 1/2 cup (2.8g carbs).
Blackstrap molasses is darker and more flavorful than regular molasses, so you need only half as much, which lowers the carb count of this sweetening blend even more.
Use a natural high intensity sweetener, or a blend of two (like stevia and luo han guo) to increase the sweetness level, if desired.
Erythritol has only 6% of the calories of regular sugar.
Erythritol has about 60 to 70% of the sweetness of regular sugar.
Erythritol is best used as a bulk sweetener in part of a sweetening blend.
Erythritol is not quite as soluble as sugar, it takes a little more heat to dissolve it.
Erythritol has a much higher gastric tolerance than any other sugar alcohol, up to 3.5% is safely used in beverages, for example.
Erythritol will not activate yeast in baking applications. Use a little additional fructose to activate and feed the yeast, and then your dough will rise normally.
Note: You could use Lakanto's golden granular zero-calorie sweetener instead of the plain erythritol for best flavor.
Future Project: I want to make a brown sugar blend that is as sweet as regular brown sugar using a combination of:
erythritol (bulking sugar)
oligosaccharides (inulin chicory root fiber) (bulking fiber)
stevia extract (high intensity sweetener)
luo han guo (monk fruit) (high intensity sweetener)
natural color (carob or cocoa powder)
I'm thinking about 70% erythritol, 20% inulin, and just a kiss of everything else.
I'm just thinking out loud... on paper, er, computer screen.
Have a great day,