||11-13-2013 09:13 PM
I do. Others don't. I think it depends entirely on how carb sensitive you are and how much sugar alcohol (and what type) you use. When making desserts, I use primarily erythritol and stevia. I don't even consider those in my carb counts because they have negligible effects on blood glucose. They are "free" in my world. When using products that are pre-made, it depends upon the sugar alcohol it contains. Some raise blood sugar more than others and shouldn't be considered "free".
For example, while erythritol has a glycemic index of 0, maltitol has a glycemic index of 36. Sugar has a glycemic index of 60. A very popular sugar alcohol in the low carb community is xylitol, which has a GI of 9. But I never use xylitol because even a small amount can be lethal to dogs--and I love my little fluffy girl too much to risk it!