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Old 10-04-2015, 04:50 PM   #31
smasty
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Kisses! Thank you! I'm a big believer in people's blends for things. Thanks for sharing!
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Old 10-05-2015, 02:42 PM   #32
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EngLit, I'm assuming you use the Just Like Sugar Baking, right, not the Table Top?
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Old 10-05-2015, 04:17 PM   #33
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I use whatever is cheapest. lol The only difference I see between the two is that the baking is much finer and more powdered than the table top.
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Old 10-05-2015, 04:33 PM   #34
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Good to know...I have the baking.
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Old 10-05-2015, 09:14 PM   #35
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Thks for that blend recipe EnglishLit, looks like a terrific sub for Swerve which I have yet to buy but now don't see a need for and while I haven't priced your blend out, knowing the price of xylitol and erythritol on sale, will certainly be cheaper.
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Old 10-05-2015, 09:32 PM   #36
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Ok, was cking into buying Just Like Sugar and unflavored inulin.

What is the sweetner in Just Like Sugar, can't find it.
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Old 10-06-2015, 04:59 AM   #37
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Just Like Sugar is chicory root. It isn't as sweet as xylitol or sugar (to me), but it provides bulk, no calories, fewer carbs, and it helps tame the cooling effect of erythritol, so I try to add it to all of my sweetener blends. I've wasted too much money dumping entire recipes in the trash because of bad sweetener combos, so I think the extra money for JLS is worth it.
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Old 10-06-2015, 06:19 AM   #38
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The baking type is also almost powdered. Has anyone tried it as a base sweetener for regular buttercream? I was thinking if it was mixed with powdered xylitol and a little powdered stevia extract to bring up the sweetness, it might be a good vehicle for it.
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Old 10-06-2015, 07:29 AM   #39
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Ok, so the chicory root/inulin has a sweetness all on it's own? JLS, an interesting product that I hadn't seen before. Thks for that review EnglishLit, another thing added to my next Netrition order.
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Old 10-06-2015, 07:59 AM   #40
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EnglishLit, can I assume that w/ your sugar blend, if I were using 1/4 c. Truvia or 1 c. xylitol...........your blend would sub at a equal ratio????
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Old 10-06-2015, 12:31 PM   #41
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Yes, it would be an equal ratio. The reason why it isn't sweeter is because xylitol, erythritol, or JLS is an equal match for sugar with sweetness. Xylitol is close, but still off by a bit. The added stevia boosts the overall sweetening power of the blend.

I also make my own "Truvia Baking Blend", I use it when I'm cooking for other people, or my husband who isn't low carb. Truvia Baking Blend is erythritol, sugar, and stevia. My blend is a little more carb friendly because I add JLS:

1 cup Whey Low D or regular sugar
1 cup Erythritol
1 cup JLS
1 cup Xylitol (this can be subbed for erythritol and vice versa)
1/4 tsp stevia powdered extract

Also, you can make a Domino/C&H Sugar Stevia Blend (discontinued) by combining:

1 cup sugar
1/4 tsp (or 1 cup equivalent) stevia powdered extract

This will have a sweetening power of 1/2 cup sugar/stevia blend = 1 cup sugar.
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Old 10-14-2015, 11:34 AM   #42
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EnglishLit....I just used your sweetener mix....really love it! Thanks so much for sharing. I made a simple cake and simple buttercream with it. It is super good--way better than straight erythritol. I think it should have it's own link!

Sue
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Old 10-14-2015, 08:17 PM   #43
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Quote:
Originally Posted by smasty View Post
EnglishLit....I just used your sweetener mix....really love it! Thanks so much for sharing. I made a simple cake and simple buttercream with it. It is super good--way better than straight erythritol. I think it should have it's own link!

Sue
Very happy to hear it! Synergy is the key to alternative sweeteners!
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Old 04-01-2017, 03:59 PM   #44
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So, I finally got around to trying this. I was thrilled with the results!
Like JJJ'sMom said...this will definitely be my go to buttercream for low carb cakes and cupcakes. It is silky smooth and buttery.
I am going to try it with Sukrin Gold for a brown sugar buttercream to go with Snickerdoodle cupcakes and drizzle them with salted caramel. Yummm!
Here's a pic of the finished product. The cupcake recipe from Cut the Wheat was delicious too!

20170401_145930_1491084542575.jpg

20170401_145920_1491084543635.jpg

The sugar pearls are the real thing. I was going to color some xylitol and sprinkle it on top, but I was in too much of a hurry to try one!
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Old 04-01-2017, 03:59 PM   #45
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My pics are upside down! Now, why is that?
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Old 04-01-2017, 04:12 PM   #46
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Upside down, right side up - those are beautiful!
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Old 04-01-2017, 04:21 PM   #47
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Thanks Charski!
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Old 04-01-2017, 07:11 PM   #48
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Snickerdoodle Cupcakes with Bourbon Salted Caramel Buttercream

Okay, so I just HAD to make the Snickerdoodle cupcakes with the Bourbon Salted Caramel Swiss Meringue buttercream!
These are da bomb! I know the recipe looks long and complicated, but it really isn't and you can make the caramel sauce ahead of time.
I also filled them with the caramel sauce because there's nothin better than stuffed cupcakes! Am I right?

Snickerdoodle Cupcakes with Bourbon Salted Caramel Buttercream

Ingredients:

• 2/3 cup almond flour
• 1 tablespoon coconut flour
• ผ cup arrowroot starch
• 1 rounded teaspoon baking powder
• ฝ tablespoon cinnamon
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla
• ผ teaspoon salt
• 2 tablespoons Sukrin Gold
• 1 tablespoon Truvia brown
• 2 ฝ tablespoons granulated white sweetener
• 2 eggs
• 1/3 cup almond milk
Bourbon Salted Caramel Sauce:
• 1/4 cup xylitol
• 2 tablespoons tagatose
• 2 tablespoons Sukrin Gold
• 1/2 tsp salt
• 3 to 4 tablespoons water (enough so that the consistency when mixed with the sugar and salt is like wet sand)
• 1 tablespoon VitaFiber syrup
• 1/3 cup heavy cream
• 3 tablespoon butter, cut into 1/2-inch pieces
• 1 to 2 tablespoons bourbon
• 1/4 tsp salt, or more to taste
Buttercream:
• 4 large egg whites or the equivalent in liquid egg whites (mine says ผ cup for each large egg white)
• ฝ cup Sukrin Gold (not packed)
• 2 tablespoons Truvia brown (not packed)
• 2 tablespoons xylitol
• 2 ฝ sticks butter, room temp, cut into tablespoons
• ผ teaspoon salt
• ฝ teaspoon vanilla
• ผ cup Bourbon Salted Caramel Sauce

Directions:

For the cupcakes:
1. Preheat the oven to 350 degrees and line 10 cupcake wells in a cupcake pan with paper liners. Set aside.
2. In a small bowl, whisk together almond flour, coconut flour, arrowroot starch, baking powder, and cinnamon to combine and break up lumps.
3. In a large bowl, combine coconut oil, vanilla extract, salt and sweeteners and mix on medium speed until combined.
4. Add in eggs and mix on medium speed until just blended.
5. Add in dry ingredients and mix on medium-high until a nice batter forms--about one minute. Scrape the sides of the bowl and add in the almond milk to thin out the batter slightly, mixing it on medium speed until it all comes together--less than 30 seconds.
6. Spoon batter into paper-lined muffin tins until each well is 2/3 to พ full.
Bake cupcakes on middle rack for approximately 15 to 16 minutes or until the edges are just beginning to turn golden. Remove from oven and allow cupcakes to cool completely.
For the salted caramel:
1. Combine sweeteners, salt, water, and Vitafiber in a heavy saucepan over med-low heat. Cook, stirring frequently, until it turns a dark amber color (be careful not to burn it).
2. Take off the heat and slowly and carefully stir in the cream (it will bubble vigorously).
3. Whisk in the butter until melted and sauce is smooth.
4. Stir in bourbon and salt.
5. Pour into a jar and let cool.
For the buttercream:
1. In the metal bowl of a stand mixer set over (not in) a pan of simmering water, whisk together egg whites, sweeteners, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
2. Transfer to the mixer and with the whisk attachment, beat on medium speed until fluffy and cooled, about 15 minutes. Raise speed to high; beat until stiff peaks form.
3. Reduce speed to medium-low; add butter, 1 to 2 tablespoons at a time, until fully incorporated. If the mixture looks curdled or separated after all the butter is incorporated, beat on medium high until smooth.
4. Add vanilla and caramel sauce and continue to beat until combined.

20170401_184548.jpg

20170401_184833.jpg
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Old 04-01-2017, 07:12 PM   #49
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Yay! The pics are right side up this time!

I forgot to give credit for the cupcake recipe to Cut the Wheat (I tweaked it) and also, next time, I'm going to try replacing the arrowroot starch with resistant wheat starch to decrease the carbs.
The caramel sauce is based on one from this site which I have tweaked a bit.

Last edited by susieqrn; 04-01-2017 at 07:19 PM.. Reason: forgot to credit recipe
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Old 04-02-2017, 03:55 AM   #50
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These are gorgeous!

If you do try the resistant wheat starch sometime, please report back to let us know how it worked out.
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Old 04-04-2017, 09:26 AM   #51
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They look very Beautiful!!!
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Old 04-05-2017, 09:41 AM   #52
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Thanks! I'm trying them with resistant wheat starch later today. I'm hoping to make Strawberry Margarita and Chocolate Espresso flavors this time. Fingers crossed!
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Old 04-05-2017, 10:15 PM   #53
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So, I made a chocolate version today and used the resistant wheat starch. They turned out great!
Only 2 net carbs each, and that's WITH the frosting!

20170405_220650.jpg
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Old 04-05-2017, 10:16 PM   #54
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Darn pic! I keep forgetting to take them with the button on the right side!
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Old 04-06-2017, 03:23 AM   #55
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susieqrn, did you sub 1 for 1 the resistant wheat starch for the arrowroot?
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Old 04-06-2017, 08:18 AM   #56
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I did, but I think I would back down to 3 Tablespoons next time.

So, for the chocolate version:

2/3 cup almond flour minus 1/2 tablespoon
1 tablespoon coconut flour
3 tablespoons resistant wheat starch
2 to 3 tablespoons cocoa powder
1 teaspoon baking powder
1/3 cup melted coconut oil plus 1 tablespoon
1 teaspoon vanilla
ผ teaspoon salt
1/3 cup granulated white sweetener (I use a xylitol/erythritol mix)
2 eggs
1/3 cup almond milk (I might try replacing a tablespoon or 2 with cold brewed coffee)

For the Swiss meringue, I used Ben Israel's recipe (replacing the sugar with a xylitol/erythritol mix) and added 1/4 cup semi-sweet SF chocolate chips (Sensato), melted and a tablespoon of cocoa powder.

And sorry, I lied! The chocolate version is 2.75g net carbs with frosting. The vanilla and snickerdoodle versions are 2.05g net carbs

Play around with it until you get what you like. I know you like to tweak too!
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Old 04-06-2017, 08:39 AM   #57
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Yes, I do. Thanks.
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Old 04-14-2017, 08:42 AM   #58
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Strawberry Margarita and Chocolate Espresso cupcakes

I made some Strawberry Margarita and Chocolate Espresso cupcakes yesterday using the Swiss meringue buttercream. They turned out awesome!

The strawberry margarita has a lime flavored cupcake with a strawberry-lime tequila filling and buttercream (3 net carbs)
The chocolate espresso is a chocolate cupcake with an espresso buttercream and 2 homemade dark chocolate espresso beans on top (2.3 net carbs)

I used the resistant wheat starch in the recipe and it works beautifully and really brings down the carb count.

521.jpg
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Old 04-14-2017, 11:29 AM   #59
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That is a really wonderful tip. So many recipes use arrowroot and I have been afraid to try them because of the high carb count.
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