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Old 03-14-2013, 01:34 PM   #1
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Powdered erithritol and Swerve

I have tried both Sensato powdered erithritol and Swerve. The Swerve is definitely pricier, and to me the Sensato powdered erithritol seems more like regular powdered sugar, however the Swerve flows somewhat better. Is there a reason one would be inclined to purchase one over the other? Is one more suited for certain recipes?
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Old 03-14-2013, 01:46 PM   #2
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I like to buy erythritol because it doesn't have any fillers or other ingredients. Swerve has Oligosaccharides and natural flavors.
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Old 03-14-2013, 04:50 PM   #3
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I've never seen or used Swerve. I found a site where the person substituted Swerve with Erythritol + Stevia pwd. (1 cup E + 1 tsp Stevia)
I have a question about the Swerve which I was wondering. Is the Swerve more like powdered sugar or E than granulated? I was wondering that before, and your post sounds like it is.

If it is more like powdered, then I would probably blend the 2 ingredients (above) together in a blender. I made a small batch (1/4c) yesterday, but hadn't blended it yet. Now I'm wondering if I should.

I usually try to use E + other ingredients rather than the more expensive pre-blended ingredients.
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Old 03-14-2013, 08:40 PM   #4
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The Swerve comes in either variety, granular or powdered.I like baking with it. My DH does not notice an aftertaste. He usually doesn't like sugar substitutes.
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Old 03-14-2013, 08:59 PM   #5
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It's more expensive

Maria of Maria Nutritionals uses it.

I can't see a reason to pay more for erythritol than we pay
at Netrition, add a dad of Stevia and you have Truvia.
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Old 03-14-2013, 09:33 PM   #6
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Quote:
Originally Posted by lonestarstamper View Post
The Swerve comes in either variety, granular or powdered.I like baking with it. My DH does not notice an aftertaste. He usually doesn't like sugar substitutes.
Thanks!

I can't see paying more for it either!
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Old 03-15-2013, 01:54 AM   #7
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Originally Posted by Barbo View Post
Maria of Maria Nutritionals uses it.

I can't see a reason to pay more for erythritol than we pay
at Netrition, add a dad of Stevia and you have Truvia.
Lauren of Healthy Indulgences has a recipe for that exact thing I believe.
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Old 03-15-2013, 03:46 PM   #8
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I am trying swerve in my coffee as I type this. I find it having a weird aftertaste, almost like. Trying to decide but molasses comes to mind, with a little minty-ness as well.
Of course I just spooned some into my coffee without really reading the ratio to use. And I usually drink coffee black, so it could just be that.
I don't think I'll be buying more unless I try baking with it. Might do a cheesecake this weekend and see how that goes.
*edit: I am noticing that I am having a mildly asthmatic response to it as well.
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Old 03-15-2013, 06:36 PM   #9
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Dottie, you allergic to corn? I believe E is derived from corn somehow.
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Old 03-15-2013, 06:51 PM   #10
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I have tried Swerve in making icecream. I thought the taste was a little strange.
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Old 03-15-2013, 07:23 PM   #11
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I have used Swerve in baking a lot, and have never noticed an aftertaste.
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Old 03-15-2013, 07:34 PM   #12
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Dottie, you allergic to corn? I believe E is derived from corn somehow.
Not that I'm aware of.
I do have allergy issues with some stevia products but not E as far as I've ever known.
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Old 03-15-2013, 08:00 PM   #13
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I have used swerve for some time now and absolutely LOVE it. After trying everything else, for me it was a keeper when baking. Granted, I don't make too many sweets. Personally, I have never found any aftertaste and neither have any friends who I have served foods made with Swerve.
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Old 03-15-2013, 08:43 PM   #14
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I use Swerve because I find any other erythritol is just overwhelmingly minty and wrecks the taste of baked goods for me. It does have a slight aftertaste but I always use it in combination with other sweeteners - mostly tagatose, sometimes xylitol or stevia. If I could figure out how to add fiber to it without altering it's baking properties I'd buy the cheaper stuff.
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Old 03-16-2013, 10:24 AM   #15
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Maybe it was just the icecream. I will try it again.
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Old 03-17-2013, 01:39 AM   #16
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I recently bought the Sensato powdered erythritol and I'm happy with it. I usually do combine sweeteners, and like others add stevia usually which I find blunts the cooling effect.
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Old 03-17-2013, 08:11 AM   #17
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Quote:
Originally Posted by Callieco View Post
I use Swerve because I find any other erythritol is just overwhelmingly minty and wrecks the taste of baked goods for me. It does have a slight aftertaste but I always use it in combination with other sweeteners - mostly tagatose, sometimes xylitol or stevia. If I could figure out how to add fiber to it without altering it's baking properties I'd buy the cheaper stuff.
Dear Callieco: Im going to try to make your chocolate peanut butter torte today! Excited!
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Old 03-26-2013, 01:11 PM   #18
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Originally Posted by CarenL View Post
Dear Callieco: Im going to try to make your chocolate peanut butter torte today! Excited!
Peanut Butter Chocolate Truffle Pie inspired by-Callieco

Baked the crust first.
I substituted my new fav crust - macadamia nuts, cashews & almonds.
Cleochatra's Nut Crust

1/3 cup raw macadamia nuts
1/3 cup raw cashews
1/3 cup raw almonds
1/3 cup Jennifer Eloff's splendid baking mix
2 Tbsp erythritol
¼ cup butter, melted.

Process nuts together until resembling coarse crushed graham crackers. Mix processed nuts, erythritol and bake mix. Add melted butter. Mix well. Press in bottom of a 9” springform pan. Bake at 350 until golden brown. Let cool.

Chocolate Ganache

1/2 cup cream
1 tsp vanilla
1 bar of 72% chocolate

Heat cream, add chocolate and stir until melted, add vanilla

I poured it into the cooled nut pie crust and let it cool

Peanut Butter Topping

1 cup SF crunchy peanut butter
8 oz cream cheese, softened
sweetener - I used 50 drops of clear stevia and 1/4 cup erythritol.
1 cup cream, whipped into stiff peaks

Beat peanut butter, sweeteners and cream cheese together until smooth. Fold in whipped cream until well incorporated. Pour on top of cooled ganache layer.

Cool for several hours. Like every other low carb desert, this is WAY better day 2.


Well this is a total keeper! The above represents tweaks I made to Callieco's recipe, i.e.: I doubled the filling ingredients. Whipped the cream into stiff peaks before adding it to the peanut butter & cream cheese and used my new favorite crust, the macadamia & cashews & almonds. OMG so spectacular.

My husband said it is as good any restaurant desert he has ever had! As you can see, we've already eaten half of it!


Last edited by CarenL; 03-26-2013 at 01:37 PM..
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