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Old 10-02-2012, 10:18 AM   #1
Tofulover
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Swerve versus plain Erythritol

Like so many of you, I'm experimenting with a variety of sugar replacements, especially for baking. I don't want anything containing aspartame or sugar alcohols with high GI like maltitol.

So far, I haven't had any success baking with stevia (always bitter), although I like it just fine in my soy yoghurt.

The only thing I like in baked goods so far is Erythritol, I don't mind that it's not quite as sweet as sugar (eating LC has made me more sensitive to sweetness). The only thing that bugs me is the slightly "sand-like" crystal structure Erythritol gives to certain cakes.

Now I have read a lot about Swerve, which claims to work better than pure Erythritol for baking. And here comes my question (finally... Sorry for all that babbling): Has any of you baked with Swerve? How did it go?
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Old 10-02-2012, 12:21 PM   #2
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I've bought some Swerve but have yet to use it mainly because I have read some negative comments about the ingredient oligosaccharides concerning the fructose content of it. It's also expensive and the main reason I bought it was to try the powdered sugar version in a low-carb buttercream icing recipe.

The erythritol/stevia blend I use the most is Steviva. It works good and I've only noticed a gritty texture after the baked goods have set in the fridge for awhile. This doesn't happen very often since most get consumed fairly quickly but I had made a pound cake using Steviva and liquid splenda and put it in a sealed container in the fridge and forgot about it until a few days ago. It was still good and the flavor was excellent but I did detect a little bit of crunch from where the E had recrystallized. It was still good though and made me think it would make a good biscotti. It does help to prevent the crunch if you powder it in a coffee grinder which I do sometimes but not always.
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Old 10-03-2012, 06:45 AM   #3
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I've gone through a couple of brands of erythritol at this point. I do think Swerve is my favorite right now, mostly because it works a little better when making ice cream then other brands. It's pricier then other brands and if I didn't like to make ice cream so much I would go with a cheaper brand on a regular basis. But regardless of the brand I always powder my erythritol in a coffee grinder before using it or I often have texture problems. I usually mix at least two sweeteners together when baking, a little bit of stevia or splenda with the erythritol really rounds out the sweetness and flavor for me.
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Old 10-03-2012, 06:55 AM   #4
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I know you asked about Swerve but wanted to mention "Just Like Sugar" as I have been very happy with it. There are no crystals in the baked product either. I believe it may have some of the "olio" ingredients as Swerve. I like this product a lot except for the price.

To address the cost issue, I usually use about 1/2 "Just Like Sugar" for the sweetener and the rest of the sweetening power I divide among erythritol, stevia, xylitol, EZ Sweetz, etc.

I am very sensitive to erythritol--actually causes burning on my tongue so I cannot use erythritol alone. Plus, I just learned erythritol has a low melting point so when used in cookies, scones, etc., they will be flatter.

I feel I am keeping my costs lower by not using all "Just Like Sugar" and the product adds bulk for when I am converting high carb, traditional recipes to low carb recipes. There is a powdered version and a granular version.

Last edited by TBipp; 10-03-2012 at 07:01 AM..
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Old 10-03-2012, 08:39 AM   #5
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Thank you all, that's very helpful! For me, ordering most sugar replacements mentioned in this forum is insanely expensive (I have to order from the UK or even the US), so I'm grateful for every experience you share here.
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Old 10-03-2012, 07:25 PM   #6
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Swerve vs. Erythritol???

Swerve IS erythritol only it costs twice as much.
I got fooled into purchasing it. Found I paid the same for Swerve 8oz.
as I did for a one pound bag of Now Erithritol from Netrition.

If you want to powder Eyithritol, or Xylitol, or Truvia, just throw
it into your Cuisinart blender or other blender and let it rip.
I have a nice container of powdered sugar for baking at half the price.
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Old 10-03-2012, 08:47 PM   #7
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Okay, I'll give that a try, thanks. Yesterday, I tried to melt granular Erythritol in cocoa butter without success (stirred for ages...). Next time, I'll powder first!
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Old 10-04-2012, 06:55 AM   #8
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Swerve is a blend of Erythritol and Inulin.
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Old 10-04-2012, 08:27 AM   #9
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Always powder for better results. I like reading info.
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Old 10-04-2012, 12:58 PM   #10
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is Swerve in a powdered form? I have a jar of inulin, so if that's the other ingredient, I might experiment with mixing it with erythritol and see what happens.
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Old 10-04-2012, 01:46 PM   #11
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Wonder if adding the Inulin helps tame down some of the cooling sensation? I wondered myself if you couldn't just mix some in to save on cost.
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Old 10-04-2012, 01:47 PM   #12
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BTW, for those of you who bake with swerve or the other forms of it, how do you count carbs and calories when you use 1/2 cup, or a cup, and so on? The package just lists 0-0-0 and I can't find that information. I don't want to be adding a lot of carbs and not counting them.
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Old 12-02-2013, 06:35 AM   #13
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Does powdered erythritol and granular measure the same?
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Old 12-02-2013, 07:23 AM   #14
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I use erythritol and powdered Swerve. I just can't make powdered erythritol as nice as the powdered Swerve. I use the Swerve in baking and other items where I think crystalization from the erythritol is a problem.
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Old 12-02-2013, 09:32 AM   #15
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Quote:
Originally Posted by starglazer View Post
Does powdered erythritol and granular measure the same?
I think, (for example) 1/3 cup granular E would = approx. 2/3 cup powdered E. Someone correct me if I'm wrong.
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Old 12-02-2013, 10:37 AM   #16
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Pam, I don't get quite as much difference. 1/4 cup crystals=1/3 cup powdered for me.
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Old 12-02-2013, 01:39 PM   #17
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So if a recipe just calls for say a half cup of erythritol, which would I use?
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Old 12-02-2013, 05:07 PM   #18
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Often the recipes will differentiate. If they don't, I assume they mean crystals. I always taste the dishes before I bake them, because desired level of sweetness is different for everybody.
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Old 12-06-2013, 08:47 PM   #19
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Serve has an odd ball taste to me. Not a cooling sensation but an odd taste. I do like the powered version as far as consistency better than erythritol but the taste is just too weird for me.
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