By default, many people assume that a low-carb diet goes against any sort of baking. Since the tasty treats created are usually full of sugar and carbohydrates, the incorrect assumption is often that a low-carb diet cannot coexist with a baking habit.
However, this is not necessarily true! While it isn’t always easy to find ways to cut sugar and carbs out of baked goods, it certainly is not impossible. These two sugar substitutes can help you find ways to reduce or even come close to eliminating sugar content without ruining flavor.
Stevia
Stevia is a powerful, natural sugar substitute made with the leaves of a South American shrub which give off an intense sweetness. Closely resembling sugar’s natural flavor, this is an ideal choice for baking as it stands up well to heat and undergoes some browning and caramelization like sugar.
Monk Fruit Sweetener
A relative newcomer to the sugar substitute scene, monk fruit sweetener has gained a big following recently due to its natural composition and versatility. In baking, use about half of it compared to the amount of sugar the recipe calls for in order to achieve the desired result.
