Keto Baking School: How Keto Sweeteners Affect Your Results

[@victoriasketokitchen]

Hi Carolyn! I appreciate these videos SO MUCH. They have helped me greatly throughout my keto journey! Without you I never would have been able to create my Keto flours that’s for sure. Your so appreciated ❤️

[@tasharichard7946]

How does the world not know about you, your my absolute favorite Keto KZbinr my go to for everything. Love

[@AllDayIDreamAboutFood]

Thank you so much!

[@sallicastillo4041]

Mine too!

[@lindad100]

Just found her!

[@greeneyedmimibostian3013]

You're

[@lisaforde1641]

Because everyone sticking to fb groups asking each other questions instead of they watch videos with people actually making and experimenting with stuff. If not they should have found her everysince. I think some are scared to go on KZbin. Plus there are those who claim that they don't need sweet stuff in their life.

[@AllDayIDreamAboutFood]

Note to self: Look at the other end of the phone so you're looking into the camera next time! ;)

[@monas.6839]

Carolyn, I absolutely love this baking school show! I hope you keep doing it. I normally detest live streams but both of yours have been SO helpful and informative. 💜😃

[@AllDayIDreamAboutFood]

So glad to hear it! I have plans for several more.

[@grammydee6772]

Me Too, I so agree!

[@caroljohnson5724]

You are the one who introduced me to Allulose and it really changed a lot for me and my family. Most of them did not like the aftertaste, or cooling effect of any of the other sweeteners. Since finding Allulose, they will eat anything I bake. After years of basically no amazing sweet treats, we've found a way to love chewy cookies and amazing pecan pie again!! Thanks for doing this and helping us find our favorite.

[@cassnot3710]

As a diabetic with a severe sweet tooth you're my angel. I've been following you online for three years. I'm absolutely loving your KZbin lessons. Thank you so very much!!!!

[@AllDayIDreamAboutFood]

Glad it helps!

[@paulakelly9244]

Hello from Roseburg, Oregon! Howdy, almost neighbor! I love your channel.

[@l.j.martin]

Only a couple of months into my Keto Lifestyle and I was steadily loosing my mind watching so many Keto recipes on YT. Thank Goodness I found you! You have done all the work and I truly need you to know how much I appreciate all of your work! I will be purchasing your baking book ASAP! Much Love!

[@AllDayIDreamAboutFood]

So glad it helps!

[@marcireale]

As a former professional cook/baker, I really appreciate your attention to ingredient performance.

[@AllDayIDreamAboutFood]

Thank you. I think a lot of people assume that any keto sweetener is going to behave the same way and that it can just replace the sugar without any issues.

[@ivettesantana4319]

I am glad you are doing this video. No one else seems to tackle keto sugars and instead says they have the best this or that and is frustrating.

[@AllDayIDreamAboutFood]

I agree. No one thing is "best" for everyone so we have to talk about how they actually WORK.

[@tracyforrest2253]

Just found your KZbin channel and I love your funny and authentic personality. Down 60 pounds from keto and starting to enjoy baking recipes for my friends and family. Thank you

[@AllDayIDreamAboutFood]

Congrats!

[@lispottable]

As an avid baker turned keto I am loving your channel. Thanks so much for your wealth of knowledge and for bringing baking back into my life. I just ordered your cookbook!!

[@angelaa9948]

I love the sad cookies 😂 It’s just my bad luck (or bad genes) that I’m one of those people who get a mega cooling effect from erythritol. So I’m a bit limited by that but not too much. I ❤️ soft cookies, really. Thank you for taking the time to do these videos. And a big thank you for your “Ultimate Guide to Keto Baking”! It’s been one of the most helpful cookbooks I’ve ever owned. Baking was never my strong suit, keto baking has its own rules, and everyone in my family has a sweet tooth. Your Ultimate Guide is my go-to, and I recommend it wholeheartedly.

[@AllDayIDreamAboutFood]

Sad cookies are still cookies! ;)

[@lisasearcy5694]

Thank you. These baking school lessons are awesome. Looking forward to more.

[@AllDayIDreamAboutFood]

Thanks so much!

[@debrahurtado5491]

I just ordered your BAKING COOKBOOK!! EXCITED TO SEE IT ARRIVE soon!!

[@AllDayIDreamAboutFood]

Thank you!

[@rubyoppenheimer3712]

I was obsessed with lotus biscoff spread (speculoos butter). seeing a keto version of it would be awesome 😍

[@ardisdurbin4702]

I just seen this live chat and didn't realize you are so up on baking. What a wonderful thing to stumble upon! Thank you for sharing your knowledge!

[@AllDayIDreamAboutFood]

Thanks.

[@jellybean-ky1ip]

Buy the book!!! Best keto book ever!!! Thank you so much for all the work you do!!!

[@ntur117]

I LOVE LOVE LOVE that you did this. I tried (with epic fail) to test out all the different sweeteners making peanut butter cookies. Some were okay but discovered blending different kinds gave me okay results. I ended up having to repurpose some by regrinding and using for a crust or crumbled toppings. THANK YOU for all your efforts and sharing your findings!

[@AllDayIDreamAboutFood]

Glad you enjoyed it.

[@elizabethking8556]

Thank you beautiful lady for sharing about the different sweetener.

[@ainashburn]

I had no clue that Allulose is the main culprit that my cookies always turn floppy. I was thought it was the formula of the recipe. I'm glad that I know now Allulose is not the best for baking. It turns my cookies too brown (almost burnt looking) and texture is just off-putting. As for cakes, it taste okay but it makes my cake look dark and burnt as well. Generally, I like Allulose for coffee sweetener etc (those that does not require baking). I'm glad I learned something on Keto baking!

[@AllDayIDreamAboutFood]

Exactly! Glad I could help!

[@grammydee6772]

Can't believe I missed your LIVE! Thanks for all of the wonderful information and helping us be educated bakers. Gonna make a batch of soft sugar cookies. Thx

[@picantesworld7723]

Carolyn this was extremely informative. Thank you! I can see and learn the difference of the results of using the different substitutions and what they will yield. ❤️🙂

[@jillhartman5650]

Totally agree about the monk fruit thing,, thank you for clarifying. I figured this out long ago, but so many people don't know.

[@AllDayIDreamAboutFood]

Yep. It's not a bad sweetener but it's a total marketing gimmick!

[@DutchAlaskagirl]

So, now that Swerve uses Allulose in most of their sweeteners, what do you use?

[@purplekat9685]

I really enjoyed your baking class and all the important sweetener info!😀👍 Have a blessed weekend, Carolyn💜 🙏 ✌ 🌞 💐 🎶

[@robstrck3314]

Well, I finally did it. I ordered your book just now. I have never been disappointed with your recipes.

[@AllDayIDreamAboutFood]

Awesome! Thank you!

[@JoniBonnette]

Oh I so love this. Thank you for doing this. I hope you do more. I have bought many of your books. For those who haven't you should. They are great cook books with lots of photos.

[@AllDayIDreamAboutFood]

Thanks so much!

[@robinthornhill2]

You are the best! Thank you. I needed this information.

[@lindad100]

This is so good to know! I had no idea how the “sugars” affects the baking. And I love to bake!

[@jillhartman5650]

Me too, I've been doing keto for close to 4 years, it's been a mostly fun cooking and baking adventure. So fun when it works

[@gaylynnpack8373]

Thank you, this was very informative and helpful. I look forward to getting your book on baking. I have several of your books and love them all.

[@AllDayIDreamAboutFood]

So glad it helps!

[@ElaineDSmith]

I love your recipes and appreciate your hard work. I'm having issues trying to get this recipe to work for me. I'm doing the Keto/Low carb/PSMF cycling days, so some LC days I do a few "dirty" goodies. ;>) CONGO BARS: 1 1/3 cup Carbquik 1 cup polydextrose--allulose 1 stick butter, room temp 1 1/2 cups Splenda granular--SWERVE Brown 1 1/2 teaspoons blackstrap molasses--omit 1 1/2 teaspoons vanilla extract 2 large eggs, room temp 3/4 cup MiniCarb Chocolate Chips, semi-sweet--Lily's chips 1/2 cup chopped pecans Preheat oven to 350. Grease a 9x13 baking pan, set aside. Blend Carbquik and polydextrose in a small bowl. Set aside. Cream butter, Splenda and vanilla until light and fluffy. Add eggs, and mix until blended. Add dry ingredients, and mix on low until almost blended. Add chocolate chips and nuts, and finish mixing by hand. Spread batter evenly in prepared 9x13 pan. Bake 25-30 minutes, until top forms a golden crust. Cool 30 minutes in pan on rack before cutting. THESE ARE WONDERFUL. I loved these as a teen BUT they had a POUND of brown sugar AND I COULD EAT THE WHOLE PAN!!!!! MY QUESTION: I need to replace the polydextrose. (bad bathroom issues for me) I think allulose will work but wonder if 1/2 monk fruit/eryititol and 1/2 allulose would be better? I'd appreciate any help as I am not a baker or a cook. I had to learn on low carb/keto or die!

[@jeanniedreemer1944]

Just found you so now I shall be a subscriber too! Thanks for sharing!

[@AllDayIDreamAboutFood]

Thanks!

[@darcelprahl1316]

You are awesome don’t let those readers that can’t get it or understand that your just trying to help all of us in many ways understand keto get you down they are just to stupid to understand there is many keto classes out there to choose from if they don’t like what your teaching they should just move on with out their comments and rudeness. You go girl your the best keto teacher out there. Measure on !

[@mlentirlentir6498]

Thank you again for sharing your knowledge I have ordered your three cook books, baking, dinners, kitchen. I'm so so excited.

[@ritarskoda787]

I love these baking lessons!! Plz keep doing them, thank you so much!

[@mimii3000]

Love all this amazing information! Very useful! Thank you so much! More of this please!

[@AllDayIDreamAboutFood]

Glad it helps!

[@irishpixierose]

Thanks for explaining the difference in alternative sweeteners and how they effect the recipe. You answered questions I've had about them.

[@AllDayIDreamAboutFood]

Glad it was helpful!

[@msjaebea]

Also, here in Portland, Natural Grocers has Almond Flour too, the finest grind I have seen. 1lb and 3lb bags in their refrigerators.

[@AllDayIDreamAboutFood]

I do like their almond flour too!

[@eddiejager]

Speculaas is my favorite cookie! Especially now that Sinterklaas has arrived ;) Thank you Carolyn for doing the experiments!

[@AllDayIDreamAboutFood]

I will have the recipe up soon!

[@hanieho]

Ordered your book from Hongkong. 🤩 Love that you really explaining how keto baking ingredients works, like a real school. Thank you soooo much 😘 🙇‍♀️

[@suzannecoffman5741]

Another really helpful video! I'm relatively new to keto and haven't been happy with my own attempts to ketofy baking. So glad KZbin put your videos in my feed! I feel a purchase of the Kindle version of your book coming on . . .

[@AllDayIDreamAboutFood]

So glad it helps!

[@marmtz3194]

I follow you on FB I didn’t know you were on TY as well 🙌🏼🙌🏼 yay!! Because I use TY more.

[@ashleighjaimaosborne3966]

You are a fabulous teacher. You helped me transition to keto, sincere thanks. 😊🇨🇦

[@maggiewatte7911]

You’ve made my up coming holiday season. My family are Belgian and speculoos cookies are a tradition. Our aunt made them as teething biscuits for my children. Thank you, thank you!

[@dianecoutu9270]

You have a fabulous way of explaining the reasons for what and why. I'm looking forward to more of your KZbin vlogs. Thank you.

[@AllDayIDreamAboutFood]

Thank you so much!

[@wildflower1335]

I only do KZbin... No Facebook! I'm grateful for you channel! Please more Coconut, also dairy recipes! Thankyou 🙏🏼🙏🏼😋😋🥰🥰

[@Paula-po9kx]

Thank Caroline. Alluose and xylitol are the only sweeteners that I can stand the taste of, so I’ll have to have limp cookies!!

[@pattisani8466]

Thanks! This was very helpful and love all the caveats and pros/cons of each sweetener.

[@AllDayIDreamAboutFood]

It can't be in as much detail as I can do on the blog or in the book, otherwise this video would be too long!

[@pattisani8466]

I go back to your book all the time. It’s the best reference for sweeteners and other tips. Thanks so much for all you do and share with the rest of us!

[@shawnamorales4930]

Wow I never imagined you were so close. We're almost neighbors. Im in Mossyrock WA. Love your content and recipes. Ive been keto for several years but just really miss my mothers cherry tea ring during the holidays using maraschino cherries. Any suggestions on what to use?

[@kristinedunkleman8767]

Love you recipes. Gave 3 of your books, breakfasts, dinners, and soup and stews. Hoping to get the others for Christmas (on my list). Have only found one recipe my husband did not like, I didn't mind it. We are not lovers of cooked cauliflower. Loved your sweetener blog. Love to bake and it helped to understand what they would do to the baking. Thank you.

[@justpassinthru]

Love this time with you! Thank you so much for sharing your time, expertise and love of cooking and good food. 💜

[@BrendaGreenfield]

Hi Carolyn For myself I do use sweaters. My grandchildren have celiac disease and I find the recipes really are really good for them. They don't feel so left out of good tasting food. When I bake for them I use regular sugar and brown sugar. Does that affect the that bake goods?!

[@wilmaenmartin]

Caroline, thank you for the information, and also for your shared recipes! You asked about how to pronounce speculaas cookies…. I’m Dutch, so please do believe me if I say, it’s not spè- q- LOOs, but ( phonetically) spa- q- LAAs First a, as in only the letter a pronounced in English ( you write spe, with an E, but it sounds like you Americans and Canadian say the letter A….. and the cu sounds like a harsh ku , and laas. The double aa sounds like the a in your sad, or bad. In google translate app you can hear it. Nevertheless, to me it doesn’t matter how you say it, but because you asked. Thanks again, I love speculaas, its a spicy winter cookie.

[@pamelahowe9138]

Will you have the recipe for these cookies would love to bake for the holidays

[@AllDayIDreamAboutFood]

I will, I will! :)

[@redhatpat9387]

Are you going to put the "Baking School" recipes into a playlist? I sure hope so.

[@carolinebell1210]

Wow that was really eye opening. I can’t get a couple of those sweeteners here in Canada but someday hopefully. Great video.

[@lauriebenjamin5541]

You are the best Carolyn!

[@enjt-fran]

I have the cooling sensation with Swerve. I like Swerve variety but the cooling sensation takes away all the joy and work of baking. I love allulose for tasting purposes. But now I know why all my cookies are so soft! I knew allulose browned quicker. Very informative. I put more credit in taste so I will just have to forgo crisp for now. Thank you

[@pamelahowe9138]

I just saw where you are going to post the cookies later

[@ruthgeise1064]

Thank you so much for explaining about the sweetners. Explains alot about my flops in baking.

[@AllDayIDreamAboutFood]

It makes a huge difference!

[@Warriorsfan540]

Thank you!

[@kristengoose]

Will you do a pantry tour? I'd love to see how you organize all your sweeteners, flours, powders, etc.

[@AllDayIDreamAboutFood]

That's an interesting thought! I may have to do that. I have plans already for my next livestream at the end of the month...

[@katiecerasoli1104]

Hi, I was wondering about Splenda… I used Splenda about a five years ago while on a low carb diet and now That I am on again a new keto diet.. I am still using it. Is it okay to use it? I do like how things taste when using it. Any cons / pros to using it? Thanks Katie (I do use swerve sometimes now too) Love ❤ your videos… awesome!

[@AllDayIDreamAboutFood]

I don't use Splenda because it's a man-made sweetener, rather than being natural. I also think there are better sweeteners out there in terms of how they bake and the results they produce. Granted, the Splenda brand has expanded a lot lately and now includes sweeteners made with erythritol (like Swerve) which would definitely be different. But the original product wasn't great as it was light and fluffy, rather than being crystalline, so it didn't add bulk to recipes that need it.

[@JoaBea4]

I don't see the name of your book in the description box. Nevermind. 🤪 I went back and watched the video again. The Ultimate Guide to Keto Baking 🤗 I hope you do more live streams!!

[@clbudd]

Go to her website. Same name as this KZbin channel.

[@JoaBea4]

@@clbudd Thank you Charlie. Got it!

[@AllDayIDreamAboutFood]

Sorry about that. It should have come over from the livestream but it didn't so I added it now!

[@dgbaecker]

I got some serve sweetener and am going to try your granola bars but I love the Dutch cookies

[@AllDayIDreamAboutFood]

Coming soon!

[@patriciabeetschen1329]

Love the content! You are an excellent teacher! I do have some if your cookbooks but couldn’t find this cookie recipe. I’d like a spicy crispy cookie!

[@AllDayIDreamAboutFood]

Not published yet!

[@ericandrews4861]

Some of us LOVE soft cookies :) how did the allulose cookies taste?

[@AllDayIDreamAboutFood]

Soft cookies can be great.. but not in a recipe that's supposed to produce crisp ones. ;) It tastes fine, just floppy.

[@lindahedelund7047]

following your keto baking school with anticipation. thanks for posting again.

[@AllDayIDreamAboutFood]

You are so welcome!

[@annyoung1092]

I’m learning so much from you, Carolyn! Thanks for this. Please do more videos like this! When to use granular vs. powdered? I think I know but would love to hear your answer! Also, I used less granular (1/2 heaping cup vs 3/4) in your chewy fudge brownie recipe and they turned out fine still. Increased the Dutch cocoa powder. So does reducing the amount of sweetener in a recipe like brownies affect the outcome in your opinion?

[@AllDayIDreamAboutFood]

I use granular in places I'd normally use granular sugar, and same with powdered/confectioners. The trouble is that sweeteners are very much a matter of taste so it's hard to know what people will want/like. When a recipe doesn't rely on sweetener for structure (like brownies), it's fine to reduce. When it's something like frosting which needs the bulk sweetener for proper consistency, reducing can get you in trouble!

[@annyoung1092]

@@AllDayIDreamAboutFood great, thanks!

[@quiltstamper5432]

I love to bake and bought your book. Can’t wait to try the recipes

[@AllDayIDreamAboutFood]

Thanks so much!

[@carolballard620]

After many years of baking with regular brown sugar, most recipes had you pack the brown sugar. I am wondering do I pack the brown swerve in keto recipes? Also, have you tried PureCane sweetener? I am curious about how it will work in recipes??

[@AllDayIDreamAboutFood]

Lightly pack the swerve because you can't help but back it anyway, the way it sticks together. But don't really press down too hard or you end up with too much. Not a fan of the PureCane, I made some cookies with it that were very tough. They weren't supposed to be crisp, they were meant to be tender but I found them tough and hard.

[@pnwRC.]

I wasn't looking for another Keto KZbin channel to follow. When I heard you're from the Pacific NorthWest, I have to sub, to help support my fellow PNW KZbinr!

[@mildredlindsey3144]

JUST FOUND YOUR VIDEO ON THE SWEETENERS, I DRINK ICE TEA, WHAT SWEENER WOULD BE BETTER IN IT??

[@cjcj6945]

"Pyure" it is in a purple & white box, I have found it at Walmart for the best price, it is an Organic Stevia & Organic Erythritol Blend... it is delicious, with no bitterness, nor cooling!👍 Enjoy!

[@wyokat1335]

I just found your channel. Very informative, thanks.

[@AllDayIDreamAboutFood]

Glad it helps!

[@msjaebea]

Very informative!!! I love Allulose for icecream and the fact that it doesn't get rock-hard! BUT the most important revelation that came with your teaching is about my bread. I have a fabulouse bread machine recipe that uses VWG. Been making it for several years now. I got a new machine and noticed I couldn't control the crust color....waaaay too dark. Thinking it was defective, I bought another one. Same thing. Never EVEN thought that with the new machine, I had started using Allulose instead of Lakanto (3 T). I isn't crunchy hard, it is dark and chewy. I'll be switching back to Lakanto in my bread!

[@AllDayIDreamAboutFood]

Yep, I guarantee it was the allulose. I wish I could warn folks about things like this from the start... before they buy 2 new bread machines!

[@keylanoslokj1806]

Like keto ingredients bread?

[@stuartpierce121]

Thanks for the information Carolyn. Thanks Jennifer 🤩

[@Michelle-lu1gi]

What are your thoughts on EZ Sweetz or other liquid sucralose?

[@nadakodsia2635]

Greetings from North Africa Algeria..🌷🌷 Thank you so much for sharing all these precious tips & info about keto sweeteners 🙏🌟

[@paulajeannespantry7946]

I was so happy when I discovered you! I have your baking cookbook and love it. Allulose is the only sweetener that doest leave a bad taste in my mouth 😪 I don't even frost my cakes using powdered Swerve because of it or if I do I end up scraping the frosting off.

[@AllDayIDreamAboutFood]

As long as you know what works for you and what the outcome is!

[@miac2382]

How about Monk fruit sweetener have you tried it? I going to buy some because I cannot find Allulose in my store.

[@marianne9934]

this was very informative!! thank you!!❤️ im dutch and the cookies called speculaas 😊❤️

[@cbradyorganize]

Glad to have the comparison. I can't use much, if any, erythritol because it creates inflammation for me. Thankfully monkfruit and allulose works for me and I like soft cookies and extra moist cakes.

[@Metqa]

I've been following you for so long and your handle is so easy to remember because it is so relatable! You've always been so informative and up front. I was just complaining that some food influencers are so caught up in their sponsors that they don't offer substitutions for the sweetners for folks who don't have same access or want alternatives or what to know WHY and HOW this ingredient affects the recipe outcomes. Thank you for being so open and helpful as always!

[@AllDayIDreamAboutFood]

Glad it helps!

[@janicewinsor4793]

Have you done any baking with chayote squash? I made a pancake with just chayote and eggs. The hard part was getting as much liquid out of the fruit as possible.

[@cake3020]

do you have an eclair recipe and also meringue recipe in your book?

[@evabryan9439]

Just saw this video and ran to Amazon and purchased the cookbook, I got the last copy of the paper back 😮

[@GrandmaBed]

I am one of those people who can use erythritol without digestive issues, BUT the cooling sensation is very strong no matter what blend I use when I bake with it. I notice that the stevia powder baking mixtures on the market use dextrose or inulin as a filler. Have you ever experimented with adding inulin to powdered stevia to give it bulk? I want to be able make crispy cookies or the other cookies that are baked in your cookbook for which you use Swerve. Thanks!

[@AllDayIDreamAboutFood]

Sorry, no, I have not tried that. Like many people, I get a strong aftertaste with stevia.

[@awildagarcia9673]

What about xylitol? I’ve really only been baking with allulose but now I know why some goods come out so soft would mixing erythritol and allulose fix this? thank u for the lessons

[@AllDayIDreamAboutFood]

Xylitol spikes many people's blood sugar a bit so it's not the best option.

[@keylanoslokj1806]

Very thorough presentation. You did a great job. The keto baking world is a tough one, so we are constantly learning. I did an applepie the other day and it mildly upset my stomach/gut. Not badly, bad noticeably.

[@sandymiller9471]

Great video, thank you.

[@nintendogal9143]

What about regular allulose vs liquid? Are there any cases one is superior over the other for certain recipes such as ice cream?

[@AllDayIDreamAboutFood]

Honestly, I rarely use liquid allulose. Most recipes are best with granular or powdered sweeteners. I want to try it as a corn syrup replacement but haven't had as much time to do that.

[@sharonmetzner1798]

I love you!!! Can I use only Bocha Sweet in cookies, cakes, canned jams?? Or if I need to use with another sweetener, which one and what ratio?? Thank you so much!!

[@AllDayIDreamAboutFood]

Well, as you can see in this video, BochaSweet isn't going to give you crisp cookies. It's great for jams, though!

[@sharonmetzner1798]

@@AllDayIDreamAboutFood yes I meant for a softer cookie . What about in cakes? Thank you!!

[@AllDayIDreamAboutFood]

@@sharonmetzner1798 Should be fine in cakes and muffins.

[@agolfiend]

Thank you for this information. I have been trying to figure these things out and it is a long process! Just ordered your book which will save me some time!!! So grateful for your effort!

[@amyhartman3527]

Thank you soooooo much! I made a wonderful lemon curd with swerve & it did not workout. 😬 but now I think I may try it with allulose 😊 Actually I am getting your cook book today 👏🏻👏🏻👏🏻🥰

[@AllDayIDreamAboutFood]

Try half Swerve, half allulose to keep costs down. All allulose can make it a bit too goopy in my experimenting.

[@amyhartman3527]

@@AllDayIDreamAboutFood thank you 😊

[@msdrob30]

Great tips! Thanks for all the info😊

[@cindymeyer838]

Thank you for your knowledge and expertise. You have incredible delicious recipes. Have spent 1 week reading all of your u-tube recipes and will order the keto baking book from Amazon. Can't wait to bake🤗❤️

[@zizia9060]

I love you so much Carolyn and appreciate everything you do for us. Quick question: I used to make glaze for donuts with powdered sugar and milk/cream sometimes lemon juice, pre keto. I used to get a lovely hard frosting. Over the weekend, I made some keto donuts for my nephew and made the glaze using erythritol. Unfortunately, the erythritol frosting was gloopy & didn't set. What can I use for keto hard frosting? I want to make Krispy Kreme kind of frosting. I want the kind of hard glaze/frosting that can be used in sugar cookies, donuts and cupcakes please. Thank you.❤️

[@AllDayIDreamAboutFood]

Hmmm, interesting. Erythritol is the one that usually does set. What brand were you using? If it was a good brand like Swerve, you may just have had proportions that were off (since it's not sugar,). I think I know the sort of glaze you mean, where you dip the whole donut and it ends up kind of thin and whitish. I did that with these: swervesweet.com/recipes/glazed-chocolate-donuts

[@zizia9060]

Your glazed chocolate donuts look amazing @@AllDayIDreamAboutFood 😋!! I used NKDLiving Powdered Erythritol. I realise now it's probably the proportions and I didn't wait 1 hour for the icing to set as instructed in your recipe. My nephew isn't allowed sugar and his dad has refused him donuts everytime they're out, once I iced the donuts, he couldn't wait for them to set. I'll follow the exact recipe and see what I can achieve. I'll even use water to see if it will make a difference. Thank you so much again.

[@karenn993]

@@zizia9060 I do find that using water instead of milk results in a firmer glaze.

[@zizia9060]

Thanks@@karenn993 🌼❤️🌼. I'm gonna make Carolyn's gingerbread cookies and glazed chocolate donuts tomorrow for my nieces. And I'll definitely try out the frosting using erythritol and water. But I also think, I have to give them time for the glaze to set too. Serving up the desserts straight away is a mistake I definetily made too.

[@niccidee782]

I bought your book (kindle) last night. Really excellent information. Love all your explanations of the ingredients and how they interact with the new "flours" we have to use. This was the kind of knowledge I was looking for. To anyone trying to make their own recipes or just understanding what the He** you are doing, this book is a must. Oh, and the tasty recipes don't disappoint either. :) TY. I hope you write another one with some of the more savory recipes. It's hard to find good lunch and dinner choices, at least in my experience. I'm dying to taste and feel the texture of "rice" and "potatoes" once again. With your knowledge that could hopefully be overcome.

[@AllDayIDreamAboutFood]

Hi Nicci... I already do have other books devoted to dinners, etc. Check out all of my books on Amazon... amzn.to/3AYrJsQ

[@niccidee782]

@@AllDayIDreamAboutFood Thank you so much! I didn't know that. I really enjoy the book I have so far.

[@kendramccabe1054]

Thank you! I am a crisp cookie lover! I love speculoos cookies! Also the Ranger or Cowboy cookie - coconut, rice crispies, and oatmeal...would love you to use your keto baking expertise (magic) to make a crispy version!

[@angelarush8605]

I love mixing Bocca and Swerve. I’ve had the best results doing this.

[@debrahurtado5491]

Oooh!! I use swerve, but have not tried that Bocca stuff yet

[@RV-there-Yet]

Do you have a favorite ratio Angela? I'm also working on using different sweeteners together, in various amounts, so I welcome any input =) Thanks~ Samantha