Sugar Free Pound Cake
HTML-код
- Опубликовано: 2 май 2024
- Continuing our series on food storage sweets we could make if the grid were to go down long term, we share a recipe for pound cake using a sugar alternative.
Recipe link: thesugarfreediva.com/how-to-m...
RoseRed Homestead Book Store: payhip.com/roseredhomestead
Website: www.roseredhomestead.com
Amazon Store: roseredhomestead.com/amazon-s...
RoseRed Homestead Channel: / @roseredhomestead
Trail Grazers Channel: / @trailgrazers3690
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
I use Monkfruit sweetener instead of sugar. It comes from a plant and comes in white as well as brown sugar substitute.
Same here.
Don't t use it...... if you look at the ingredients it a substitute called eretheratol (not sure of the spelling) has a tiny tiny bit of monk fruit.....it is bad for you!!!!!! Period... We used it too, and were shocked. We sent away for monk fruit drops, the taste was horrible. Sorry
Monk fruit blends work well with minimal aftertaste. Allulose is good when you want things to brown and will not crystallize-good for syrups and frosting. To avoid a "cooling effect" blends work best. You can run granulated sweeteners through a blender to make a powdered version, too. I have learned invaluable information from the keto community on YT. So thankful it is a resource these last few years in learning about low carb cooking for my hubby who has T2 diabetes . With diet only, he has dropped his blood glucose A1C down to low pre-diabetes range! Baking is the biggest challenge as carbohydrates are key - making alternative flours a must as well. Still learning about long term storage options for these newer "staples". Thank you Pam and Jim. 🤗🤗🙏
Almond Flour/Cocnut flour is definitely waaaaaaaay better than wheat flour when trying to reduce your daily carb intake. Carbs from things like wheat flour/grain flours, granulated sugars, processed sugar foods (that's the short list) ARE KILLING US.. ! America... needs to drop kick all that stuff to the curb and start eating a proper human diet.. ! Watch Dr. Anthony Chaffee, Dr. Ken Berrry, Dr. Shawn Baker TAKE YOUR HEALTH BACK!
Thank you for your comments. Jim
You are Helping countless numbers !
Pam, I love the blouses you wear! I noticed that you have this blouse in 2 different colors, very pretty.
Me too! Would love to know where she shops!
You and Jim are a homesteader’s treasure, Pam! Thanks for all you share.
Our pleasure! Jim
You may want to try grinding the "sugar" crystals into a fine powder before adding it to your recipes. I've found that is the case with monkfruit sweetener with erythritol.
I also use monk. Splenda leaves an after taste
I have put splenda in the blender and made it powdered like powdered sugar and sprinkled with it. Not exactly the same but my husband says it works.
Recently, I've been looking into Monkfruit. I haven’t found an artificial sweetner I tolerate. Now I may try this one? Thanks to your community. Thank you for another very educational and interesting video!
We hope that you find one that works for you. Jim
I am always looking for sugar free recipes! I use Stevia, but will try Swerve! Thank you, this looks wonderful! BTW, love your blouse, very pretty color! ❤
Hi, Pam & Jim! Thank you for sharing! Have a wonderful weekend! 😊
Thanks! You too. Jim
If there is Allulose in the sweetener, that is what makes baked goods too dark. Use Monkfruit instead. Also, you can make a glaze using sweetener and water mixed with a little almond extract, vanilla, lemon, etc. and it would keep the cake moister.
I looked on Wal-Mart website and they have Swerve in powered sugar as well as brown sugar. Just thought I would share that.
I just put a pound cake in my oven😩 I will definitely try this recipe and get Swerve to try.Thank you❤️
Monkfruit sweetner may act differently. It leaves no after taste. Thank you for making this today. I’m diabetic, so being reminded I can still have pound cake was a real joy. Pam, you and your husband are a joy to watch!! I can tell you are both really sweet people! ♥️🙏🏼♥️
Just a reminder for diabetics…the flour in the cake is just as carb laden as sugar. IF the sugar substitute has few or no carbs, then the cake is lower in carbs than a normal pound cake. Again, it’s the carbs, not just sugar that need to be counted.
@@danbev8542 - thank you for that reminder!!
I love you! I go to your vids for everything I pressure can. You changed my life! TY both!!
Wow, thank you! Jim
You might like Whey Low, it measures like sugar but has 75% fewer calories. It’s available in white, gold (brown) and powdered. I usually order it online since my health food store is about an hour away.
Thank you❤👏🏼🥰
I love pound cake. 😬 thank you for the video.
MONK FRUIT FOR DIABETICS WE LIKE CAKE TOO!! TY FOR THIS VIDEO
I have used allulose as a sugar substitute! It cooks great…I can’t even tell the difference!
Pam: I think what you are looking at with the browning is the ghee. A similar reaction occurs with butter, with ghee you are closer to that stage of cooked butter than using just regular butter. I have a few recipes for baked goods that actually call for brown butter and they are delicious. I have used coconut sugar as a substitute for real brown sugar as it has a higher inulin level than cane sugar which makes it less likely to spike blood sugar. As far as sugar free cakes, I am frugal and lazy, Betty Crocker has sugar free cake mix and if I needed that product that is what I would use. I am not sure how long the shelf life of that product is though.
I make powdered sugar by wizzing a sweetner in a bullet or similar for about 30-40 seconds. I have a powdered sugar shaker filled with it. Certain substitutes do cause more browning.I havent used much swerve
Is that a new blouse? I don't remember seeing it before, and it looks really nice with your hair.
Thank you very much for sugar free.
You are most welcome, Jim
Zxylitol is very good for teeth. Apparently sugar does not cause cavities its a germ or something. Xylitol distroys the germ so if you get cavities eat xylitol in deserts. ❤ Thank you for your hard work ❤
Be careful with xylitol if you have animal. If they eat it, they can die by going into hypoglycaemia.
I use Xylitol mints for my teeth, supposed to help keep them white and protect them from tartar, etc.
I seen this about this too
Please, please be careful with zxylitol around animals!!!
I use allulose in my sugar free cooking and canning. It tastes just like sugar to my tongue. Pam, I don’t know how you’re doing on your weight and diet, but I’m down over 70 pounds since September. Thanks for the inspiration!
That is Fantastic! Jim
You can grow stevia. Use your food dehydrator and grind it up into a powder. You'll have to play it by ear as far as sweetness because it's a lot sweeter than sugar. You'll have to figure out how to adjust the recipe accordingly. In a grid down situation you might not be able to get sugar or even swerve. Stevia is super easy to grow in most of the US and will give you the sweetness.
Thanks for the information. Jim
Hello from Roanoke Virginia me and my friend enjoy the videos.
Awesome! Thank you! Jim
I’m really excited that you did a sugar free recipe! I don’t use sugar but use Monk Fruit or Swerve. Splenda is not good for you. Hope you’ll do more. 😊
We will see. Jim
Read the monk fruit ingredients...it is not monk fruit, it eretheratol ( not sure of spelling) we were fooled too!!!!!!!
I like to make sugar free apple pie by mixing whatever apple pie spice you like into sugar free vanilla pudding and coating my apples with it. And dump into my pie shell and bake. It thickens as the apples cook. Giving a yummy flavor.
Are you preparing the pudding mix or adding just the powder mix with the spices?
@@Tamara_D just the powder
Looks great.. to me...
Here in Australia I get Natvia which comes in white or brown and found it the best for zero aftertaste
Wow! That sounds nice. Jim
I use monk fruit. It tastes just like sugar
Allulose is a good healthy alternative. It is a little less sweet than sugar, so you’d need a little more of it I’m sure the ratio is on their container.
I love all the blouses you wear with those unusual buttons. Where do you get them?
Yes I would love to know too!
I asked her a while ago, and she said she gets them at Macy's. 🤔 It could've been just that one I inquired about. 😊
❤
I’ve never had the that happen with brown spots but I use Monk Fruit. It’s possible you may need to reduce the temperature and bake longer. ❤
Thanks for the tip! Jim
Thanks for doing this. I use monk fruit with erythritol as a sugar substitute, but have never baked with it. I don't notice any aftertaste or unpleasant side effects as with others. If I do bake, I use regular everything and as long as I'm good 😇, my blood sugar behaves.
Yes, be safe. Jim
I didn't read all of the comments, but a fair few of them. I'm thinking it is the Swerve. I have never purchased a sugar substitute for baking, but I have noticed that some of them specifically say they are good for baking.
You have made things using ghee before, I think, and I don't recall any browning. Being scientists, I have no doubt that you and Jim can devise a test to determine if either one was the culprit. However, since it tasted fine, I might not worry about it.
Pound cake has been one of my favorites since I was a tiny girl. My grandmother made a lemon pound cake with a lemon glaze that was out of this world. My mom made what she called a one step pound cake using sour cream. I routinely use that recipe. It calls for margarine, but I have made it with butter with good results. I once left the sour cream on the counter instead of incorporating it into the batter. Well, it was a weird cake, but it tasted good. I didn't realize I left it out until the cake was nearly done.
I also love apricot nectar cake. I have a hard time finding the apricot nectar now, but I look for it every time I visit a grocery store. You know, I could probably make my own apricot nectar. How silly that I didn't think of that before now. Lol. Thank you. If I can't lose some weight, this cake is going to be an important add to my list. (Pre-diabetic per my doctor...but I am working hard to get rid of some extra pounds to see if that will take me back to a normal level. The thought of having to give up cake and bread...well, I don't really want to consider it. So, the pounds are going one way or another. Lol)
Yes, Swerve can be used for baking. Are you commenting on the making of ghee (browning) or the results when you cook with it? Sour cream in pound cake sounds interesting. Please follow you doc's recommendations and let her/him know about your progress as prescribed. My area of expertise is/was Psychology. Thanks for your comments. Jim
@@RoseRedHomestead I was thinking of cooking with ghee, but I've thought more about it and may have mixed up videos I've viewed of other people using ghee. I did watch Pam making ghee in a video. The ghee was beautiful when she poured it into the jars. I know butter will brown, and I know that sugar will brown. I think I was thinking about ghee having a higher smoke point and may not brown as butter would. Bear in mind that I have never used it, so I'm just using what I have learned from cooking shows. Since sugar will brown, I was thinking it might have been the Swerve. Yes, I will follow what my doctor recommends for me. And certainly, my progress, too. Thank you, and I look forward to seeing you star in another video soon. We all enjoy seeing both of you sharing important information with us.
Love how you kept your cool. I would have been upset about the outcome considering the price of the Swerve. Knowing we not only eat with our mouths, it’s generally accepted that we also enjoy food with our eyes. But I guess as long as it’s good, it would be okay. Am going to watch the comments as I would like to know the reason for the browning as well. How was the texture?
Some artificial sweeteners brown faster than others. Some Keto people use a mix of two sweeteners. Thank you for making this video.
Glad it was helpful! Jim
I'm doing Keto so I don't use flour or sugar in my baking. I have found that Splenda Allulose is a good substitute for sugar, It is 1:1 and you can use it to make candy and pickles.which are not a possibility with other sugar substitutes. I get 3 pounds at a time from Amazon. Don't remember the cost right now but I'm sure it is less expensive than the one you got. You also could have made powdered "sugar" with the Swerve by pulsing it in a food processor til a powder.
Thanks for the information. Yes, Swerve is expensive. Jim
Swerve is cheaper at Walmart, now that I am pre diabetic it’s my only sugar. I adapt recipes using almond flour and swerve.
However, now that they have allulose in there be mindful that allulose is suspected of damaging your gut flora
I am sticking with sugar. Sugar is not good but it will not kill you as fast as the artifical sweetners. It is also less expensive. And tastes better. The cake did look nice.
I tend to moderate my sugar intake. Jim
Swerve has gone up a lot since I bought it. It is actually allulose so I try to find that and sometime it is cheaper.
There is swerve icing sugar too
I did not know that. Jim
I usually use banana or dates to sweeten if I don't want to use sugar. I would use the sugar substitutes stuff but I just can't get past the chemical taste. I think using such substitute is a good idea if you don't mind the way it tastes. Also -be careful if you have pets who will eat people food - Pet owners should take precautions to prevent xylitol poisoning (some sugar free stuff has it in there)
I have recently swapped to allulose which seems to not have that awful after taste and also doesn't spike my blood sugars
@@samjones9465I believe Swerve says on package Allulose is that sugar
@@samjones9465 I like allulose, but I don't use it in baked goods, they get too dark for my taste.
Hi Pam. I just love watching you and Jim. My question for you is have you ever tried to dry the eggs whites and the egg yolk separate? How would you rehydrate it? I was just wondering.
Not yet! Jim
What😶 ok... I'm going to try it out and see if my husband can tell the difference.
Carter, from Grow and Preserve, uses Allulose for all recipes that require sugar.
Be watchful when using Allulose for baked goods, they get quite brown.
Swerve come also in powdered sugar and brown sugar
Did not know that. Jim
Any blend with allulose browns quickly. I reduce the oven temp and just really watch it. Allulose is said to have some health benefits so I like using it in a blend.
Did not know that! Jim
You’re having entirely too much fun in retirement! 😂
True, along with the work. Jim
Pam do you spank it to release the air bubbles?
Walmart has Swerve for $6.69. I buy it all the time
Really! Jim
I do have a question. I’ve watched your ghee video and the rendering of tallow. I wonder if you could make ghee in a low temperature oven like you did the tallow. I have made ghee in a slow cooker, but it takes several hours. With your extensive background in science and in food storage, I am curious for your insight.
No, you have to constantly stir the butter to make ghee. Jim
Ma’am, I know this may have nothing to do with the topic at hand, however, could you please show if possible how to make bread flour using all purpose flour, self rising flour using all purpose flour and cake flour using all purpose flour??
You’re astounding knowledge is greatly appreciated with my comment..
I look to you for all things cooking and baking ..
Thank you in Advance
Windy💕💕
Pam does not use self-rising flour. Jim
I have to use almond flour to cut out white flour
Ok, Jim
It looks a bit dry. I would put a slice of pineapple on top of it warm, and a brown sugar substitute if needed. A friend of mine only uses mong fruit .
I wonder if the browning was caused by the color of the pan?
That is one possibility we had not considered. Jim
Shouldn’t we take Butter- ghee conversion ratio into account. Because as far as I know butter has water content but ghee doesn’t. So 1 cup butter would probably make 1/2 cup of ghee
Some sugar substitutes are not good for baking.
Monkfruit. I heard Splenda was not the best sugar substitute. Why Splenda was not a good source I don't know why?
I am sure that there a number of sources online that would be able to tell you about Splenda. Jim
Pam, are there chemicals in this sweetener?
Yes, Jim
You have to watch eating to much swerve it is know to have a laxative affect.
Could you please do more recipes for diabetic and cancer patients? No sugar, gluten, bread, fat, etc. So hard to find.
Having just had a diabetic scare myself I went in search of recipes that would work for me if my numbers came back too high and I found dozens of sources. You might try a google search using " recipes for diabetics". I found many that would have worked for me. We will do videos like that occasionally. Hope you can find some that will work for you.
Thank you. We love your show.
You can buy sugar free powdered sugar.
Yes, we did. Jim
This has nothing to do with with Pound Cake....does anyone know of a USDA recipe for Dandelion Jelly? Anyone know where I can find a "safe" recipe? Ball does not seem to have one :( Thanks +JMJ+
I do not see anything like dandelion jelly in the USDA recipes. Jim
Looks yummy, but wow all those carbs... ouch. Not good for the waist line.Wheat Flour.. is really super carby.. 1 cup of wheat flour has about 95 carbs! Wow and there are 3 cups (285 carbs)with just the flour in that cake. Everyone should be consuming under 20 carbs TOTAL per day..Type II Diabetes is raging in America becasue people are carbaholics! The older you get the more difficult it is to correct the health issues cause by high carb intake.
Great tip on the sour cream/very good video.. and by the way.. Tillamoock Sour Cream is the very best SC
Thanks for the information. Jim
Well it is pound cake 😂
That is too much $$$ for that sugar substitute but if someone needs it, its available.
Sugar free, but carb laden.... probably should have used coconut or almond flour or some blend. Also, I would not call that cake beautiful. It's half burnt.
It's over cooked. I use sugar free all the time and have never had that problem. Better look next time 😊.
Interesting possibility. Jim
The seed oils (canola) and chemical sugar substitutes you are promoting lately are highly questionable. Very unhealthy.
We may not be here in 5 years time so why worry about processed foods. This is not a health show. Its about overcoming food crisis. Great for families to get them all through tough times.
@@janice2992 And yet Pam was shocked at the price of her bag of chemicals.
@@suntanbeach 100% when poor its cheap ingredients. When rich its the best. It would be nice to eat the best all the time but in reality its about balancing finances. 💖
If you can't eat sugar, it's nice to use sugar-free options. Don't complain unless you are willing to give up all sugar and the sweets that go along with it.
Canola oil is a good option for people who have a sensitivity to soy (vegetable oil). Sometimes, we just do the best we can.