100 cals Caramel that really TASTES GREAT!

[@eviethevampire]

You’re so underrated, I love your channel, the editing, the work you put into your recipes!! I’m surprised you don’t have tonnes of subscribers. Sending love from the UK!🇬🇧🖤

[@LeanFoodie]

Thank you soooo much, dear! It’s a very kind of you 🤍🥲 I do enjoy working on my videos and recipes 🤍 And I am extremely happy when people love them as well 🤍 and I am happy that you are here!) ps I love the UK, I used to travel through Northern Ireland, Scotland, Yorkshire and Northumberland national parks. I love your countryside. Its so beautiful so peaceful. It was more than 10 years ago, but I still cherish those memories 🤍

[@subikksha4941]

You're so gorgeous! ❤And keep up the work, I'm truly inspired to make them!!

[@LeanFoodie]

Thank you so much dear! 🤍🤍 hope you’ll love this caramel as much as I do 🤍

[@humabibi1524]

Wow thank you !

[@LeanFoodie]

welcome dear 🤍 thanks to you for commenting!

[@Oh_thunder]

Thanks, and what about izomalt? Can it dupe the Allulose here?

[@LeanFoodie]

Wooow, tricky question. Yes and nooo))) technically you can use isomalt. But I wouldn’t recommend it. its melting point is waaaaaay higher than Allulose or even erithritol. And the caramelisation point is even higher. It’s around 200 Celsius(400 Fahrenheit). So it’s very dangerous pouring liquids into such hot isomalt. It may start splashing around and may cause severe damage and burns. Even with erithritol I had to be extra cautious while it’s melting point is only 90 degrees. You can add food colouring and artificial caramel flavours to it, to avoid the process of heating it to the point of caramelisation. But it’s still dangerous to combine it with milk. Also isomalt is more calorie consuming ingredient than allulose. And the taste - allulose tastes like real sugar. And last point - fodmap thing - you can not eat a lot of isomalt per day. It may cause bloating and diarrhea if you exceed your daily limit. Allulose doesn’t have such side effects. 🤍

[@Oh_thunder]

@@LeanFoodie thank you for the detailed answer! Now Allulose sounds like a perfect sweetener compared to all others!

[@LeanFoodie]

Yes, it's one of my favorite sweeteners. But I wouldn't say that allulose can replace everything. Each sweetener has its own nuances. I currently have three sweeteners for low-calorie desserts and sugar-free baking, and I use them all regularly. I use allulose for recipes where volume, a golden color, and a clean taste are needed. However, allulose never fully hardens like erythritol or isomalt. This can make cakes less stable-they won't hold their shape as well. In baking, I often mix allulose with erythritol to improve the properties of both sweeteners and reduce the amount of allulose used, as it's more expensive than erythritol. Both allulose and erythritol are not as sweet as sugar. So, I also have a liquid intense sweetener based on sucralose to adjust the sweetness of dishes to my taste.

[@nikemockel4795]

Where do you buy your Allulose and the skimmed milk powder? I'm from Germany and those ingredients are hard to find... Looks great btw!❤

[@LeanFoodie]

Thank you, dear! I am buying Skimmed milk powder at the German Amazon (search for bio magermilch pulver). It can also appear at some local organic healthy stores, but Amazon is just more convenient for me)) Unfortunately Allulose is not available in local EU stores, as well as monk fruit sweetener. I am ordering it to Germany from iherb) you can also find it on ebay, but with the taxes and the delivery price - iherb seems much more reasonable choice for me 🤍🙏🏻

[@carolcole570]

I would like to jump in, please. In the USA, health conscious folks don’t look at Calories. WE go by Carbs. As a diabetic, I MUST go by Carbs. That said, in the USA, health conscious folks never use milk in any form. We use ALTERNATIVE milk……like hemp milk, coconut milk, almond milk, etc., etc., etc. Your powdered milk is what is making the 20 grams of CARBS sooooo high. It OUGHT to be only 1-2 Carbs when finishing your recipe. I am sorry to say, but my family would be holding a funeral for me, if I chose to follow your recipes. No disrespect intended. But, it is my LIFE I must worry about.❤️

[@verakokeny4316]

I suggest recalculating the macros. 20+19=39, and 39 times 4 is definitely not 108, but 156. It is still very low though.

[@LeanFoodie]

Thank you dear. I’ve made a typo in the infographic wheels and didn’t notice while editing the video 🙈 macros in the description under this video and in the video where I talk about them are correct- it’s 10 protein, not 19 protein as its shown in the wheels. So the total energy info is correct for my products there will be (10,7 prot+15,5 net carbs)*4 + 0,3fats*9 = 107,5. I normally don’t put in the numbers after the decimal point cause they will surely vary depending on the exact products you’ll use, while points give me a headache while I am editing those infographics 😂 once again thank you for pointing the typo! Next time I’ll double check my numbers 🤍 P.s. 19 protein per 108 cals sounds magical btw 😂😂

[@fitfam2410]

Wow you really try your best to speak English to reach out to more viewers. Congratulations

[@LeanFoodie]

I am, but to be honest - not sure what’s worse at the moment - my English or my insecurity in front of the camera 😂 i guess they both enhance each other. It’s a magic - aa soon as the camera rolls, my English disappears) It’s actually the main and selfish reason for me to start the channel - try to beat my camera insecurity and practice English. 💪🏻🤍