Wednesday, May 13, 2015

Baking Sugar & Table-Top Sugar Substitute - The preferred Sugar-Free blend for the table in our homes.

This is the sugar-free blend we use the most for sprinkling onto berries, grapefruit, for making cinnamon sugar,  sweetening herbal tea, and other typical table sugar uses.

Kitchen Cheetahs Baking & Table-Top Sugar Substitute.

You can feel good about using this healthy sugar substitute. Our formula is better than Truvia, Just Like Sugar, Sweet Perfection, and other sugar-free blends of this nature. The reason why is because the blend of low-carb sweeteners we put in this formula are synergistic, so they enhance each other and taste more like real sugar.

The xylitol has anti-cavity properties, the erythritol has next to zero carbs, and the IMO is basically all an easily digestible fiber.

Our favorite Table-Top Sugar Substitute.

The xylitol, erythritol, and IMO powders alone are not sweet enough. We add stevia, a natural plant sweetener to amp up the sweetness level. You can adjust the amount of stevia used to suite your tastes (from 3 to 5 grams stevioside). We like to make this blend sweeter than normal sugar, so that we don't have to use as much. We want to caution you however to use only a tiny amount of stevioside powder. It is very potent and too much can create off-flavors in your sweetener blend.

2 tablespoons (20 g) of this sweetener mix has only 0.3 grams of sugars from the IMO. Note that less than 0.5 grams of sugar per serving is considered "sugar-free" as far as nutritional labeling is concerned.

We will be doing much more formulating with this sugar substitute blend. We will be trying everything from baking brownies, cakes, cookies, and more. I will be doing tests with conventional tried-and-true recipes, where I only convert the regular cane sugar called for to this sugar substitute. We will see how this reacts with regular gluten containing baked goods. We are looking at texture, flavor, moisture, rise, and all the other things conventional sugar does for baked goods.

It is interesting to note that erythritol by itself has drying, firming, cooling characteristics, IMO powder on the other hand is very hydroscopic, warming and softening. Xylitol is cooling but texture wise it's pretty much in the middle. Our sweetener blend evens out all of these characteristics, making it more balanced for baking purposes.

Of course we will be testing many clean eating gluten-free recipes too, since this is our specialty! We will post many future recipes here, so keep checking back, things move fast around here!

Do you want to know why this blog is named Kitchen Cheetahs? 

I talk about my amazing mother a lot here. Iv'e shared with you the fact that she is a very successful professional food formulator. Well, one day, after I could hardly keep up with her and all her advancements on our Jiffy Cakes (she came up with almost 10 jiffy cake and muffin recipes in about 2 days), I exclaimed, " Mom. you move so fast! You are a Kitchen Cheetah!" We laughed and the name stuck.

I want to let you know that we are working on compiling healthy cook books. Our blog, Kitchen Cheetahs is picking up speed. It is fun seeing the growth and support we are gaining. Thank you for being a part of this growth. We aim to make the world a better place through our efforts. I know it's just good food, but... Who doesn't need to eat?

Please feel free to leave us comments on what kind of cook books you would like.

We are thinking about cook book collections like:

Muffins (Gluten-Free & Low Carb)
Cakes (Gluten-Free & Low Carb)
Sugar-Free Candy Making
Meal Replacement Drinks
Low Carb Breakfasts
Salad Dressings
Herbal Teas
and more...

At this point, we are seeing how things naturally evolve.

Here is a yummy recipe using this sweetener: Crazy Good Low-Carb Pancakes.

Mom's Baking Sugar & Table-Top Sugar Substitute Formula:

Yield: 455.00 grams total, about 3 1/2 cups.

150.00 grams  xylitol (1x) *
150.00 grams  erythritol (1x) *
150.00 grams  IMO powder (not Inulin)
5.00 grams  white stevioside powder (80 to 90% strength) (stevioside intense sweetener)


Stir and sift everything together several times to totally blend so that there are no pockets of stevia in the mix.

Store air-tight. We like to store in a glass canning jar with the metal screw on lid. IMO loves to absorb moisture!

* (1x) - This means that the sweetener has been ground one time in a VitaMix blender (preferably the sweetener was frozen first, allowing it to be ground finer before heating up).


An alternate method of blending the sweeteners is to:

Mix the xylitol, erythritol, and IMO powder together in a VitaMix blender on low speed.

Add the white stevioside powder to the sweeteners in the VitaMix and put the lid on tight.

Start blending on low speed, turning up to grind to a finer texture. Do not let the sugars heat up in the blender. Let the dust settle before removing the lid.


You may use Lakanto's white sugar substitute instead of plain erythritol if you want to. It has a very nice taste and contains erythritol enhanced with their sweet monk fruit extract, so it is sweeter than erythritol alone. Adjust the stevia extract you add to the syrup to suit your tastes.

German Pancakes sprinkled with our homemade sugar-free Powdered Sugar.
To make this Powdered Sugar yourself - See THIS Post.


Leila & Nancy.