Heavens! do not apologize for talking too much! we are here for the education. So many viable with baking keto and you have done the frustrating work for us. Thank you Thank you
agree I cannot bake anything with allulose (unless very little). However, it is great in ice cream as it helps a bit with the hardness. when I tried using a stevia-sweetened collagen in my ice cream, it got hard again, and will need an alcohol addition to make it scoopable. You are becoming a hero in the keto community by sharing the fruit of your hard work with us. really appreciate it! God bless, sister.
What is BochaSweet made from? BochaSweet™ sugar replacement IS XYLITOL a proprietary extract derived from Japanese pumpkin also known as kabocha. This sugar replacement is a 5-carbon sugar molecular structure, classified as a pentose (xylitol). This form of pentose (xylitol) is unique because it is a pure extraction from 100% kabocha pumpkin, a superior raw ingredient, unlike commonly known xylitol which is extracted from waste materials derived from corn and birch wood.
Victoria, thank you for the sweetener blend update ❤. I don’t care how long you talk, I love learning from you and your research. You are a complete blessing to me and my family. You are definitely an inspiration in all you do. Continue to follow HIS call. Congratulations to you and your family on the transition and you and your family are in my and my family’s prayers ❤
You are just amazing! I absolutely love watching your videos. You could make a lot of money making different recipes for keto diets which also works for diabetic people. I just want to thank you for all of your hard work in making all of these different flour and other many recipes. My husband just became a diabetic and your keto flour with einkorn will work great. We just love you Victoria!
I agree that there's an issue with every sugar alternative. After trying all the others, I always go back to Monk Fruit. Most people don't realize that Monk Fruit comes in the form of a blend and is around 90% Erythritol. Monk fruit is something like 100 times sweeter than sugar, so there's no way there could ever be a Monk Fruit as a single ingredient sweetener. Well, there actually is, but it's not made for baking. I purchased a tiny container of 100% Monk Fruit and it came with a microscopic scoop, lol. I made my own Monk Fruit/Erythritol blend because it was cheaper at the time...I haven't looked into it recently, so I have no idea if that's still the case, but the ratio was something like 1/16 tsp MF to 1/2 cup of Erythritol. Monk Fruit comes in various strengths, so you have to pay attention and read the label. The cheaper Monk Fruit is weaker and less sweet than the more expensive one. Also, you have to watch out for retail scammers who will sell you a weak version at the higher price. All in all, I now just buy the Whole Earth brand of Monk Fruit. I actually think it tastes better than Lakanto.
So do you bake with the monk fruit blend and if so, how do your baked goods turn out? There is so much to learn with all these sweeteners. I wish I could just find a table that listed them, told me how sweet they are compared to sugar and then listed their properties. I want to bake cookies, etc, but I also want to make Ice cream and it seems that the different sugars are better for some things than others. I am kind of glad to know that you do not use too much allulose. It seems to be the latest and greatest. But I cannot get it where I live...so it is a constant source of frustration for me.
$18 per pound for Bocha Sweet! Yikes! I'll keep using the new Swerve. Between the Bamboo fiber and this.. can't justify it. Love your channel and you! Cost is the #1 complaint I hear from people when I talk about my lifestyle. I pray the manufacturers bring these down to affordable so everyone can benefit.
@@YeshuaKingMessiah Just as another perspective: I belong to King Jesus too, He is my Lord and Savior. I don't eat any junk food at all -- and haven't for years. It's not healthy and I don't like it or want it. I've been a vegetarian for 50+ years, so meat is no-go for me! (healthy fats, yes!) I am 70 years old and living on a tiny social security income, so budget is super tight. And these healthy keto ingredients are very very expensive. That's just true.
@@jerrigregory2514 I’m learning that to swim against the stream is rather expensive. The more you learn about what is in most of the food we eat, you realize the alternative healthier choices must be found and it is always a lot more expensive. I guess we either pay the price up front or later with poor health and the cost of medications.
You are so awesome. I absolutely love your determination and the time you spend on describing exactly what the results will be from certain sugar substitutes, and then combinations. This is exactly what we need to hear. So thank you, thank you, thank you ! And girl, you wave those arms and hands around as much as you like. 😊
Thanks for another great video. I have 2 things that may be helpful for everyone. First, you can buy Bocha sweet way cheaper from the company. free shipping over $150.00. 12.00 for under that. 2nd. I was going to order the bulk truvia but it was only a penny cheaper per oz from the bag and I don't think I'll need that much. Hope that helps someone. I just love everything you do Victoria. Can't wait to make those chicken n dumplins. mmm mmm!
Ok!! I ordered these sweeteners to give it a try and oh my goodness that was the best keto cupcake I have ever had! I just can’t believe it and I’m so thankful for you! I noticed a different taste while using Allulose but I wasn’t sure what it was but now that you did it the taste was burnt. So happy with the new blend! Amazing once again!! Thank you!! ❤❤❤❤❤
I’m curious, how did the texture of the cupcakes turn out? Were they moist? And if you don’t mind me asking, did you notice any difference in the moistness of the cupcakes when you used Allulose?
Carolyn @ AllDayIDreamAboutFood has done extensive testing on sweeteners as well. She has tested them in baking because some cookies will never firm up if sweetened with Allulose. Allulose is better in syrupy, sauces and the like.
Finally, someone else found and appreciates bochasweet, as someone who doesn’t like the cooling effect from erythritol this has been my go to sweetener. But I will give this mix a try and see how it tastes to me. Thank you!
Hang in there Victoria! Your home will be all finished soon!! Take care & may God bless you & your family. 🙏🏻 Thank you for all the hard work that you do for us plus taking care of your family!! 😊
Thank you again.. this has been on my mind alot i want to start trying to convert my mom and grandmother recipes with the 2.0 flour.. now sugar should be solved
Allulose gives me terrible borborygmus (bubble guts). :( For drinks, I have been making a liquid sweetener with Ace K and Sucralose. Someone will give me grief, but I don't care. It tastes the absolute best and gives me ZERO GI distress. But I have not nailed down the best option for baking. I just made a speculaas cookie recipe with just BochaSweet and they burned easily and didn't harden like I'd hoped, just like you said. Might have to stick with using Swerve products. They seem to be trying to blend sweeteners for optimal baking. So far, I do like the Swerve brown for brown sugar replacement. Thank you for all you do, Victoria. :)
Thank you for experimenting and improving all the time and sharing such great info! It's almost time for me to restock sweetener so these 2 are what I'll purchase next and use as you do for baking. You've made me curious to try Truvia in the sweet tea I make too vs. Allulose. I look forward to Fridays for your videos!
I love your talking videos! They are so informative. Also just want to say thanks for all that you do. I love that you never stop experimenting and always up for the challenge of finding something better. I look forward to your videos every week!
Is there a printable recipe card for your sweetener blend? You do a Great job! THANK YOU for all your research and hard work! May God’s strength be yours!!!❤🛐
Thanks for the tip. I love Bocha Sweet and how it is made. But it did not do well in just anything. Ditto the Truvia. However, I will do the mixture to use. So anxious to see how it works. Saw someone else explain the differences in alternative sugars and they did say which to use where and that Bocha Sweet actually a little less sweet than regular sugar and by itself will not brown as well and stays somewhat crystallized. So this blend sounds great! Thanks again!
I use liquid organic stevia in everything. The sugar alcohols causes me gastric distress. I used to use erythritol for a long time, but then the gas started to happen. And I have a dog and am very messy so Zylotol is out for me. But I do love your recipes.
I forgot to mention I started blending Splenda brown and swerve brown and the flavor is exceptional (for my tastebuds that is) in the baked goods with the 2.0 flour. ~~ my first test was on a cookie-like pecan crust for my no bake fluff cheesecake. ground and slightly chunky pecans, melted butter with vanilla, splenda brown swerve brown blend and a few tbsp of 2.0 flour.... cooked and cooled. ~~~it came out awesome
Thank you so much for every video and ALL the explanations no matter how long they are. You just keep on doing them as The Lord leads. You can't go wrong with following His lead. Looking forward to your future book:)
I have only recently become aware of your channel and maybe I have watched a handful of videos. I must say, you are really an inspiration for listening to the Lord for answers to problems. He has blessed you with knowledge that not only allows you freedom in your diet, but you are successful in sharing this with others to enhance their lives. The final blessing, and the one least important, is the financial blessing that comes as we are following His ways. Oh, and btw, I am not on Keto or low carb. I just like you, and love your story.
Wow you are so kind! Thank you for such a sweet comment it’s was a blessing to read! And yes God has definitely answered prayers and helped me each step of the way. I most definitely did not do it on my own!
I appreciate you for sharing your experience its saving me so much time and money. I have thrown away so much almond flour 😮. Thank you so very much 💕B
I have tried about 10 different sweeteners and all except allulose have a bad after taste to me. I agree that allulose is the healthiest (and best tasting to me & also browns too fast). However, I am going to try 50/50 truvia and bocha sweet because I have found that a mix of 4+ types of sweeteners doesn't taste as bad to me. I'm ordering some of each of these sweeteners today. Thanks for all of the work you do AND the information you pass along to us. I like hearing you talk because I then understand why you have chosen something.
I love that you're experimenting and sharing! We chose not to use Xylitol in our home because it's toxic to dogs and we share our tidbits with our furry ones. BUT, several friends use it. With holidays coming up, have you ever tried to use any of your sugar blends to make HoneyComb candy? It uses granulated sugar and corn syrup. I'm curious to see if the baking soda would work with these different sweetners!
Thank you so much for this, precious sister Victoria, I’ve been wondering about Boca sweet but did not want to commit until I saw that someone I trust had tested it. I’ll be buying a bag now! I’m having some success with allulose for homemade candy and sauces but I’ve been hesitant to use it in baking. I’m going to try this blend. Thank you so much!
Victoria, you are truly a ray of sunshine! I love listening to you, watching you, and learning from you. You brighten my day! Thx for sharing your God-given gifts. Sending love to you and your family (and growing menagerie!) from a great-grandma in Washington state. 🙏❤🙏
This sounds wonderful, but I have a much loved dog and xylitol is deadly, no cure, so I just can’t take the chance that my dog might find a crum on the floor. Suggestion, if you make goodies to give away, make sure they know it contains xylitol so they or their children will not accidentally give their precious dog a nibble. But I’m happy this works for you. 😃
It’s not that deadly-it just gives hypoglycemia, which is treatable. Unless they ingest more than half a gram per 2.2lbs body weight it can be treated, you just have to know that they got into it. Obviously harder on little dogs though.
I love this! I’ve tried Bocha Sweet before and loved it. Fantastic idea to use it in a blend. Allulose is fantastic stuff, and my favourite first choice for anything not-baking… but I, too, have been leaving it out of baking, for the same reason. I’m writing this before watching the whole video. New Victoria videos are an event in my world. LOL. ❤🎉👏🌟🌹
Do you have an idea for a sweetener mix that does have erythritol in it? My family is very sensitive to it - major gi issues with it. Thank you for all you do! For the first time I have been able to make things for my husband that he actually likes.
Thank you! I do have a half of bag of the BocaSweet too! I also have the two bags of Splenda allulose bags that you recommended. So what I am thinking is to utilize the allulose Splenda for like jello, icecream, cold drinks or for certain savory meals that just need a little of sweetener in it. BTW, I also like Truvia for coffee as well. I can use the Splenda allulose if other recipes call for allulose from other low carb bakers. Right now that I will experiment with your recipes...let say it calls dor 1 cup sweetener --to take the Truvia and 8 tablespoons (1/2 cups) of Splenda allulose and then split up allulose Splends and Boca Sweet for the other half (so 4 tablespoon of each which total to 8 tablespoons). Just so until the Splenda allulose runs out. Plus who knows..I might like it. LOL
Victoria! Thank you so much for that flower 2.0 I tried it on a random pear cake recipe and it turned out unbelievably delicious. I have not made your keto sweetener yet but I plan on doing that next! Thank you so much!
So I just watched this for the umpteenth time and totally GET your aggravation! If you use these 2 sweeteners with the NSKF 2.0 xanthan gum recipe, the results are still cake like cookies. I’m going to make your “bisquick” out of the rest of my NSKF, and I’m going to make a new batch of the NSKF with the psyllium husk/guar gum! Then I think it’ll work. Thank you for all you do ❤ That xanthan gum is a killer!
I just started watching your videos. I love using Julian Bakery Pure Monk, Monk Fruit, sweetener in my keto baking (it is a very concentrated powder), with Swerve for bulk. Have you ever tried this before? I usually use the Monk Fruit in combination with liquid stevia, especially in my homemade salad dressings, adapted from Wholesome Yum recipes. In jams I love using Allulose, I usually add some of the Monk Fruit powder if it needs a little more sweetness. I ordered the Bocha sweet to try it with the Pure Monk, I'll let you know how it works out. I might do some combination with other keto sweeteners for bulk. BTW, I am growing Japanese Squash this year, Blue Kuri Kabocha, they haven't ripened yet, but excited to try it.
Victoria, my world has changed dramatically since I've been watching your blessed videos! Thanks to God illuminating such great recipes through you, I now have flour for baking & bisquick alternatives, milk, and sugar!!!! All of these substitutes have made my cooking seem normal and full of variety from which before Keto alternatives were awful and our scope of good food was small. How can I say thanks? Do you have that P.O. Box yet? I'll try again to donate some fun money to you (specially with your new location!!!) through this vehicle. I have the most incredible and over the top deep dish pizza recipe that has a crust that I can live with because of the bisquick recipe you have given from the latest of your researches. Will talk with you more later on that. Blessings be multiplied to you!!
Thank you for all you do. I’ve been on pre-diabetic roller coaster for the last 9 years but am now with a A1C 6.6! I’ve watched your videos before while taming my prediabetic state but back again, lol! I am accepting that keto will be a necessary way of life for me so I’ve been purchasing items that will make that necessary journey more enjoyable. Bought the bamboo fiber to make the AP flour and now purchasing this sugar. Bought the Ninja Creami and Keto Chow to have the ice cream after watching Serious Keto and bought the Stuffler too. I will pizza and ice cream myself to a lower A1C, lol!
Just want to encourage you to keep at it! I have been keto for a few years and I have never felt better (I'm 70 and at a healthy weight and take no meds). Keto gets easier as you make it a lifestyle. I'm using a knock-off Trim Healthy Mama sweetener. I found the recipe on line. THM uses inulin, and I don't. I really like this blend, though. BTW- THM offers the BEST stevia powder. It is potent and tastes just fine. I use it straight in my coffee but in the blend for everything else. Keep going!! You will thank yourself!!
I wonder if it's the inulin (Chickory fiber) in the Truvia that makes it a better blend? I'd prefer to not have the Stevia. Thinking I could blend erythritol with Inulin, Ace K, and Sucralose... 🤔
Hola victoria Dios te bendiga como dices tu cuando se hornea todo allulose sale muy tostado y muchas veces quemado gracias porque eres un referente para hacer las horneadas mucho mejor yo uso bocha para ciertas cosas truvia nunca la he usado pienso hornear este fin de semana y hare la mezcla truvia- bocha y la usare primero Dios que todo salga bien muchas gracias Dios te pague por todo y por compartir tus inventos buenos
love your youtubes and LOVE all the explaining. but on Bocha sweet .. if it is mixed with Xylitol.... it is poisonous to dogs.. so we must beware of that. and thanks for doing all you do. it is so helpful...
I'm not a big fan on Truvia but I'm pretty fond of lakonto gold ( and white) sweeter. Does the Bocha sweet work similar with lakanoto as well? I understand it might not be the same exact result get with the truvia mix, but if the baking result is closer to sugar than 100% Lakanto im down to try it out for sure.
I love everything about you😊you are funny, very informative, you're like a mad scientist 😂 I can't tell you how much I appreciate you doing so much for all of us striving to stay healthy on Keto🏆🥇👏 don't pay no attention to negative nanny's you be you always❤
A new keto person here, absolutely love your channel and appreciate all your hard work. Truly life changing information, thank you so much for sharing with us. Question for those of you who are veterans...the cooling effect of some of the sweeteners is really off-putting to me. Has anyone figured out a way to reduce that aftertaste when baking with "brown" sweetener? TIA
Love your chanel Victoria and you ❤. I am Australian and the brands you talk about sound great, but can't get most here. If I can find things from other countries the postage is a killer. Keto products are expensive anyway. Watched lady making keto puff pastry, last night, can't wait to try it.
I wish that Bocha Sweet was not so $$$ but if it's the holy grail of keto baking it sounds like it might be worth it! It appears to be the only brand of it's kind on the market so they can charge whatever they want since they have monopoly on that product. Hopefully we will see some competition soon with new brands!
Thank you for sharing this wonderful information! Baking with Allulose was driving me crazy! Too brown! Now, the perfect combination is an option. You are such a blessing ... enjoy your new adventure.
Could you show how to make this blend manually, or close to it? I have alot of regular sweeteners stand-alone but I don’t have any pre-made mixes like truvia or lakanto.
I appreciate your explanation! Thank you for all your work. I've heard Steve from Serious Keto talk about Bocha Sweet. I've been concerned about keeping xylitol around because I have doggos, though. But, if you say it's that great, I'll just have to be careful. Hang in there with the house; that can be sooooo challenging.
Thank you, Victoria! I bought some to try. I noticed that you added more links. Good deal. Someone wanted to buy a “pitcher” like you were using. I don’t remember a pitcher, but this person posted the comment on your Facebook page. I just thought that you might know and could possibly post a link for it! God bless you and your family!
Hi Victoria, have you ever tried Splenda Magic Baker? It contains erythritol, allulose and stevia. I’ve only tried it in the ATK biscuits and it was good (only used 2 tsp so not sure I would taste it), I have also used it in coffee and it was good. I wonder how it would be in your recipes? Also, would you be interested in sharing some of your meal ideas? Thanks for everything you do!!
Hello Victoria I’ve been watching you since you made your flour with bamboo fiber. I plan to make a batch and see how it works for me! I initially started keto because I had encephalitis with seizures as a result. I no longer have seizures but I’m staying keto. I have a lot of respect for you and all your research…I’m just curious to know what even led you to information/research on the Bocha Sweet⁉️ I find you amazing and am thankful for all the information you bring to us🤗 May God continue your healing process and I thank you for turning your struggles into triumphs for yourself and so many others💕
So BochaSweet is actually not toxic for pets apparently! Or at least according to what I’ve been able to find so far. It’s in the same family as xylitol as a pentose sugar but doesn’t have as much adverse hypoglycemic reaction in animals, apparently. So I look forward to seeing your future sugar baking blend!! I wonder if using powdered stevia/erythritol might help with the crystallization problem as long as the physical form isn’t needed for whipping air into a recipe.
I took the advice that it was safe for dogs and used the bochasweet and a crumb of my biscuit fell on the floor my dog got it though I tried to stop her and about 20 min later she was unable to walk and having a full blown seizure. I gave her real sugar to hopefully over come the hypoglycemia and it eventually helped but it was terrifying and I will not use that sweetener again. My dog is under 20lbs but it affected her greatly. I hope this helps another dog owner. Pentose is probably not good for dogs.
@@Dawn-MarieMiller good to know. But also good that you knew what was happening (hypoglycemia) vs just general poisoning and taking time to go to the vet and missing the chance to fix the underlying problem. Under 20lbs is a small dog, def a size not to mess around with those sweeteners. I’m used to living with my 120lb monstrosity so that’s a whole different story lol. However I don’t have an issue with him eating the BochaSweet since I only use sweeteners in desserts same as if it was regular sugar, stuff I don’t consume very often. Or something like ice cream as a rare treat. Anyone using alternative sweeteners on the regular definitely best to use something safe if they have pets. I’m glad it turned out ok for you!
Yes, I agree with you Ms. Victoria, keto is VERY complex. And the issues are compounded if one is doing keto 50 gms or less carbohydrates or doing keto a maximum of 20 gms of carbohydrates, which I follow. Even the sugars seem to be controversial. I accept only the 4 sweeteners... and now there is a fifth one???
I’d like to try that mix but Bochasweet is a bit pricey for me. Can you use Xylitol made from birch instead? I have also used this sweetener and surprisingly my mother liked it. She’s very picky about sweeteners but understands that nothing will taste like sugar. What I’ve used is called People’s Keto Sweetener, by Wholesome Provisions. I would love if you gave it a try and let us know your thoughts on this product. I’m curious what can be made with it and if you can make things like pudding. It’s a hard balance because using erythritol will crystallize upon cooling. Allulose and Xylitol doesn’t. Thank you for your thoughts and recipes.
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Heavens! do not apologize for talking too much! we are here for the education. So many viable with baking keto and you have done the frustrating work for us. Thank you Thank you
I have just learned to cover everything i bake with foil until the last 15 minutes, that way nothing burns!
agree I cannot bake anything with allulose (unless very little). However, it is great in ice cream as it helps a bit with the hardness. when I tried using a stevia-sweetened collagen in my ice cream, it got hard again, and will need an alcohol addition to make it scoopable. You are becoming a hero in the keto community by sharing the fruit of your hard work with us. really appreciate it! God bless, sister.
What is BochaSweet made from?
BochaSweet™ sugar replacement IS XYLITOL a proprietary extract derived from Japanese pumpkin also known as kabocha. This sugar replacement is a 5-carbon sugar molecular structure, classified as a pentose (xylitol). This form of pentose (xylitol) is unique because it is a pure extraction from 100% kabocha pumpkin, a superior raw ingredient, unlike commonly known xylitol which is extracted from waste materials derived from corn and birch wood.
ps I love your channel, your diligence, your recipes and presentation!
I would love for you to show more of your original recipes converted using the new flour blend....
Victoria, thank you for the sweetener blend update ❤. I don’t care how long you talk, I love learning from you and your research. You are a complete blessing to me and my family. You are definitely an inspiration in all you do. Continue to follow HIS call. Congratulations to you and your family on the transition and you and your family are in my and my family’s prayers ❤
You are just amazing! I absolutely love watching your videos. You could make a lot of money making different recipes for keto diets which also works for diabetic people. I just want to thank you for all of your hard work in making all of these different flour and other many recipes. My husband just became a diabetic and your keto flour with einkorn will work great. We just love you Victoria!
Thank you sweet friend!
Good News indeed!
I agree that there's an issue with every sugar alternative. After trying all the others, I always go back to Monk Fruit. Most people don't realize that Monk Fruit comes in the form of a blend and is around 90% Erythritol. Monk fruit is something like 100 times sweeter than sugar, so there's no way there could ever be a Monk Fruit as a single ingredient sweetener. Well, there actually is, but it's not made for baking. I purchased a tiny container of 100% Monk Fruit and it came with a microscopic scoop, lol. I made my own Monk Fruit/Erythritol blend because it was cheaper at the time...I haven't looked into it recently, so I have no idea if that's still the case, but the ratio was something like 1/16 tsp MF to 1/2 cup of Erythritol. Monk Fruit comes in various strengths, so you have to pay attention and read the label. The cheaper Monk Fruit is weaker and less sweet than the more expensive one. Also, you have to watch out for retail scammers who will sell you a weak version at the higher price. All in all, I now just buy the Whole Earth brand of Monk Fruit. I actually think it tastes better than Lakanto.
So do you bake with the monk fruit blend and if so, how do your baked goods turn out? There is so much to learn with all these sweeteners. I wish I could just find a table that listed them, told me how sweet they are compared to sugar and then listed their properties. I want to bake cookies, etc, but I also want to make Ice cream and it seems that the different sugars are better for some things than others. I am kind of glad to know that you do not use too much allulose. It seems to be the latest and greatest. But I cannot get it where I live...so it is a constant source of frustration for me.
Thank you for all of your work. You are becoming the "go to" instructor/resource for keto diet cooking. Thank you for all of your efforts..
$18 per pound for Bocha Sweet! Yikes! I'll keep using the new Swerve. Between the Bamboo fiber and this.. can't justify it. Love your channel and you!
Cost is the #1 complaint I hear from people when I talk about my lifestyle. I pray the manufacturers bring these down to affordable so everyone can benefit.
@@YeshuaKingMessiah Just as another perspective: I belong to King Jesus too, He is my Lord and Savior. I don't eat any junk food at all -- and haven't for years. It's not healthy and I don't like it or want it. I've been a vegetarian for 50+ years, so meat is no-go for me! (healthy fats, yes!) I am 70 years old and living on a tiny social security income, so budget is super tight. And these healthy keto ingredients are very very expensive. That's just true.
Try $48 US here in Australia😮
La bueno cuesta y eso son buenísimos ahí que pagar el precio para estar saludables no crees
@@jerrigregory2514 I’m learning that to swim against the stream is rather expensive. The more you learn about what is in most of the food we eat, you realize the alternative healthier choices must be found and it is always a lot more expensive. I guess we either pay the price up front or later with poor health and the cost of medications.
@@blueraven2345My brother in law calls it the “pay me now or pay me later” principle.
You are so awesome. I absolutely love your determination and the time you spend on describing exactly what the results will be from certain sugar substitutes, and then combinations. This is exactly what we need to hear. So thank you, thank you, thank you ! And girl, you wave those arms and hands around as much as you like. 😊
Thank you so much!
@@victoriasketokitchen 😁
Thanks for another great video. I have 2 things that may be helpful for everyone. First, you can buy Bocha sweet way cheaper from the company. free shipping over $150.00. 12.00 for under that.
2nd. I was going to order the bulk truvia but it was only a penny cheaper per oz from the bag and I don't think I'll need that much.
Hope that helps someone.
I just love everything you do Victoria. Can't wait to make those chicken n dumplins. mmm mmm!
Bochasweet is the best sweetener for ice cream. Keeps it smooth and delish.
Good to know on the bochasweet!
I use Splenda for all my baking and everything comes out great and I prefer the taste.
Allulose is great for things that need to be caramelized. I made some keto caramels with allulose and they were fantastic.
Did you make soft caramels? If so, how did you do that? Would you mind sharing?
I think backing down the allulose might be key.
You are my go to, Victoria. Thank you so much! ❤️
Ok!! I ordered these sweeteners to give it a try and oh my goodness that was the best keto cupcake I have ever had! I just can’t believe it and I’m so thankful for you! I noticed a different taste while using Allulose but I wasn’t sure what it was but now that you did it the taste was burnt. So happy with the new blend! Amazing once again!! Thank you!! ❤❤❤❤❤
I’m curious, how did the texture of the cupcakes turn out? Were they moist? And if you don’t mind me asking, did you notice any difference in the moistness of the cupcakes when you used Allulose?
Should I buy granulated or fine powder of the trivia or boca sweet
Carolyn @ AllDayIDreamAboutFood has done extensive testing on sweeteners as well. She has tested them in baking because some cookies will never firm up if sweetened with Allulose. Allulose is better in syrupy, sauces and the like.
Yes I love her!
Thank you, Victoria, for all you are doing! You're awesome! God bless. :)
Is there a recipe for cranberry sauce i can use at Thanksgiving
I've just found you.
I'm trying WFPB Keto.
You are such a help.
God bless you heaps from Tasmania
Victoria, I’m a new subscriber and want to thank you for sharing your baking knowledge! You’re a genius on perfecting your recipes!
Finally, someone else found and appreciates bochasweet, as someone who doesn’t like the cooling effect from erythritol this has been my go to sweetener. But I will give this mix a try and see how it tastes to me. Thank you!
Hang in there Victoria! Your home will be all finished soon!! Take care & may God bless you & your family. 🙏🏻 Thank you for all the hard work that you do for us plus taking care of your family!! 😊
Have you tried the new allulose blend from Swerve? It works well for me 😊
Thank you again.. this has been on my mind alot i want to start trying to convert my mom and grandmother recipes with the 2.0 flour.. now sugar should be solved
I love Bocha Sweet. I buy it in bulk because it is pricey but SOOO worth it.
may I ask where you buy it bull please
Prayers that your new home will be ready soon! Thanks for another informative video.
Allulose gives me terrible borborygmus (bubble guts). :( For drinks, I have been making a liquid sweetener with Ace K and Sucralose. Someone will give me grief, but I don't care. It tastes the absolute best and gives me ZERO GI distress. But I have not nailed down the best option for baking. I just made a speculaas cookie recipe with just BochaSweet and they burned easily and didn't harden like I'd hoped, just like you said. Might have to stick with using Swerve products. They seem to be trying to blend sweeteners for optimal baking. So far, I do like the Swerve brown for brown sugar replacement. Thank you for all you do, Victoria. :)
Thank you for explaining this! I am learning keto baking and its all so new to me.
Thank you for experimenting and improving all the time and sharing such great info! It's almost time for me to restock sweetener so these 2 are what I'll purchase next and use as you do for baking. You've made me curious to try Truvia in the sweet tea I make too vs. Allulose. I look forward to Fridays for your videos!
Going to try this. Appreciate you teaching us.
Latest studies show that allulose helps to reduce insulin levels which helps with insulin resistance and thus supports the production of ketones.
I love your talking videos! They are so informative. Also just want to say thanks for all that you do. I love that you never stop experimenting and always up for the challenge of finding something better. I look forward to your videos every week!
Is there a printable recipe card for your sweetener blend? You do a Great job! THANK YOU for all your research and hard work! May God’s strength be yours!!!❤🛐
Thanks for the tip. I love Bocha Sweet and how it is made. But it did not do well in just anything. Ditto the Truvia. However, I will do the mixture to use. So anxious to see how it works.
Saw someone else explain the differences in alternative sugars and they did say which to use where and that Bocha Sweet actually a little less sweet than regular sugar and by itself will not brown as well and stays somewhat crystallized. So this blend sounds great! Thanks again!
I use liquid organic stevia in everything. The sugar alcohols causes me gastric distress. I used to use erythritol for a long time, but then the gas started to happen. And I have a dog and am very messy so Zylotol is out for me. But I do love your recipes.
I forgot to mention I started blending Splenda brown and swerve brown and the flavor is exceptional (for my tastebuds that is) in the baked goods with the 2.0 flour.
~~ my first test was on a cookie-like pecan crust for my no bake fluff cheesecake.
ground and slightly chunky pecans, melted butter with vanilla, splenda brown swerve brown blend and a few tbsp of 2.0 flour.... cooked and cooled.
~~~it came out awesome
Could you break down measurements for your crust recipe? PLEASE? Miss pie/cheesecake so much TY
Thank you so much for every video and ALL the explanations no matter how long they are. You just keep on doing them as The Lord leads. You can't go wrong with following His lead. Looking forward to your future book:)
I have only recently become aware of your channel and maybe I have watched a handful of videos. I must say, you are really an inspiration for listening to the Lord for answers to problems. He has blessed you with knowledge that not only allows you freedom in your diet, but you are successful in sharing this with others to enhance their lives. The final blessing, and the one least important, is the financial blessing that comes as we are following His ways. Oh, and btw, I am not on Keto or low carb. I just like you, and love your story.
Wow you are so kind! Thank you for such a sweet comment it’s was a blessing to read! And yes God has definitely answered prayers and helped me each step of the way. I most definitely did not do it on my own!
Ps I love Bocha Sweet Powdered - It’s my go to for frosting and dusting
Love your recipes Victoria! Please experiment with using pure Monk fruit! God bless! XO
Yay I needed a new sugar replacement thank you.
I appreciate you for sharing your experience its saving me so much time and money. I have thrown away so much almond flour 😮. Thank you so very much 💕B
Glad it was helpful!
Thank you for this video and explaining the differences.
The truvia brown sugar is great as well
I have tried about 10 different sweeteners and all except allulose have a bad after taste to me. I agree that allulose is the healthiest (and best tasting to me & also browns too fast). However, I am going to try 50/50 truvia and bocha sweet because I have found that a mix of 4+ types of sweeteners doesn't taste as bad to me. I'm ordering some of each of these sweeteners today. Thanks for all of the work you do AND the information you pass along to us. I like hearing you talk because I then understand why you have chosen something.
Thank you Victoria! I am one who is interested in the experimenting so I am thankful for your explanations!
Love you, Victoria! Keep taking & telling us all your results😊
I love that you're experimenting and sharing! We chose not to use Xylitol in our home because it's toxic to dogs and we share our tidbits with our furry ones. BUT, several friends use it. With holidays coming up, have you ever tried to use any of your sugar blends to make HoneyComb candy? It uses granulated sugar and corn syrup. I'm curious to see if the baking soda would work with these different sweetners!
Thank you so much for this, precious sister Victoria, I’ve been wondering about Boca sweet but did not want to commit until I saw that someone I trust had tested it. I’ll be buying a bag now! I’m having some success with allulose for homemade candy and sauces but I’ve been hesitant to use it in baking. I’m going to try this blend. Thank you so much!
Victoria, you are truly a ray of sunshine! I love listening to you, watching you, and learning from you. You brighten my day! Thx for sharing your God-given gifts. Sending love to you and your family (and growing menagerie!) from a great-grandma in Washington state. 🙏❤🙏
You are just passionate about baking, not talking tooooooo much!! Good information thankyou!!
This sounds wonderful, but I have a much loved dog and xylitol is deadly, no cure, so I just can’t take the chance that my dog might find a crum on the floor. Suggestion, if you make goodies to give away, make sure they know it contains xylitol so they or their children will not accidentally give their precious dog a nibble. But I’m happy this works for you. 😃
It’s not that deadly-it just gives hypoglycemia, which is treatable. Unless they ingest more than half a gram per 2.2lbs body weight it can be treated, you just have to know that they got into it. Obviously harder on little dogs though.
I also have a dog that I love. Not risking it. I won’t have it in my house
Did you say you have no power?
Great news! Thanks for all your experimenting!
Have you tested Monk fruit and how that works?
I love this! I’ve tried Bocha Sweet before and loved it. Fantastic idea to use it in a blend. Allulose is fantastic stuff, and my favourite first choice for anything not-baking… but I, too, have been leaving it out of baking, for the same reason. I’m writing this before watching the whole video. New Victoria videos are an event in my world. LOL. ❤🎉👏🌟🌹
I love to read your comments 🥰
@@victoriasketokitchen What sweetener do you find best for cheesecakes? Is it different for baked versus unbaked? Thank you for your opinion.
Do you have an idea for a sweetener mix that does have erythritol in it? My family is very sensitive to it - major gi issues with it. Thank you for all you do! For the first time I have been able to make things for my husband that he actually likes.
Thank you! I do have a half of bag of the BocaSweet too! I also have the two bags of Splenda allulose bags that you recommended. So what I am thinking is to utilize the allulose Splenda for like jello, icecream, cold drinks or for certain savory meals that just need a little of sweetener in it. BTW, I also like Truvia for coffee as well. I can use the Splenda allulose if other recipes call for allulose from other low carb bakers. Right now that I will experiment with your recipes...let say it calls dor 1 cup sweetener --to take the Truvia and 8 tablespoons (1/2 cups) of Splenda allulose and then split up allulose Splends and Boca Sweet for the other half (so 4 tablespoon of each which total to 8 tablespoons). Just so until the Splenda allulose runs out. Plus who knows..I might like it. LOL
The bag sweetners contain maltrodextrin and sometimes dextrose
Allulose makes awesome caramel sauce.
Victoria! Thank you so much for that flower 2.0 I tried it on a random pear cake recipe and it turned out unbelievably delicious. I have not made your keto sweetener yet but I plan on doing that next! Thank you so much!
Great tip! Thanks!
So I just watched this for the umpteenth time and totally GET your aggravation! If you use these 2 sweeteners with the NSKF 2.0 xanthan gum recipe, the results are still cake like cookies. I’m going to make your “bisquick” out of the rest of my NSKF, and I’m going to make a new batch of the NSKF with the psyllium husk/guar gum! Then I think it’ll work. Thank you for all you do ❤ That xanthan gum is a killer!
It’s really miraculous just have to use it in the right way :) I’m still learning!
@@victoriasketokitchen Hey you’re doing great! Everything you do really helps a lot!
I just started watching your videos. I love using Julian Bakery Pure Monk, Monk Fruit, sweetener in my keto baking (it is a very concentrated powder), with Swerve for bulk. Have you ever tried this before? I usually use the Monk Fruit in combination with liquid stevia, especially in my homemade salad dressings, adapted from Wholesome Yum recipes. In jams I love using Allulose, I usually add some of the Monk Fruit powder if it needs a little more sweetness. I ordered the Bocha sweet to try it with the Pure Monk, I'll let you know how it works out. I might do some combination with other keto sweeteners for bulk. BTW, I am growing Japanese Squash this year, Blue Kuri Kabocha, they haven't ripened yet, but excited to try it.
Victoria, my world has changed dramatically since I've been watching your blessed videos! Thanks to God illuminating such great recipes through you, I now have flour for baking & bisquick alternatives, milk, and sugar!!!! All of these substitutes have made my cooking seem normal and full of variety from which before Keto alternatives were awful and our scope of good food was small. How can I say thanks? Do you have that P.O. Box yet? I'll try again to donate some fun money to you (specially with your new location!!!) through this vehicle. I have the most incredible and over the top deep dish pizza recipe that has a crust that I can live with because of the bisquick recipe you have given from the latest of your researches. Will talk with you more later on that. Blessings be multiplied to you!!
You are the smartest keto cooker.
Thank you for being so tenacious. You have saved keto.
Thank you for all you do. I’ve been on pre-diabetic roller coaster for the last 9 years but am now with a A1C 6.6! I’ve watched your videos before while taming my prediabetic state but back again, lol! I am accepting that keto will be a necessary way of life for me so I’ve been purchasing items that will make that necessary journey more enjoyable. Bought the bamboo fiber to make the AP flour and now purchasing this sugar. Bought the Ninja Creami and Keto Chow to have the ice cream after watching Serious Keto and bought the Stuffler too. I will pizza and ice cream myself to a lower A1C, lol!
Just want to encourage you to keep at it! I have been keto for a few years and I have never felt better (I'm 70 and at a healthy weight and take no meds). Keto gets easier as you make it a lifestyle. I'm using a knock-off Trim Healthy Mama sweetener. I found the recipe on line. THM uses inulin, and I don't. I really like this blend, though. BTW- THM offers the BEST stevia powder. It is potent and tastes just fine. I use it straight in my coffee but in the blend for everything else. Keep going!! You will thank yourself!!
@@jbc0831 Thank you for your advice!
Has anyone had any success baking with Monk Fruit?
You are right on track! Lol I love all of it, especially the Ninja Creami!! I made a KC sticky pecan stuffler...omg....
@@sbg3189 I’ll have to try that. Thanks!
Thank you for sharing all your knowledge with us! I don't have allulose over here in Europe. But, I do have Zusto, have you ever tried that?
I wonder if it's the inulin (Chickory fiber) in the Truvia that makes it a better blend? I'd prefer to not have the Stevia. Thinking I could blend erythritol with Inulin, Ace K, and Sucralose... 🤔
Hola victoria Dios te bendiga como dices tu cuando se hornea todo allulose sale muy tostado y muchas veces quemado gracias porque eres un referente para hacer las horneadas mucho mejor yo uso bocha para ciertas cosas truvia nunca la he usado pienso hornear este fin de semana y hare la mezcla truvia- bocha y la usare primero Dios que todo salga bien muchas gracias Dios te pague por todo y por compartir tus inventos buenos
love your youtubes and LOVE all the explaining.
but on Bocha sweet .. if it is mixed with Xylitol.... it is poisonous to dogs.. so we must beware of that.
and thanks for doing all you do. it is so helpful...
Thank you for all of your research! Something to buy when I am out of what I have.
Thank you Victoria!
I'm not a big fan on Truvia but I'm pretty fond of lakonto gold ( and white) sweeter. Does the Bocha sweet work similar with lakanoto as well? I understand it might not be the same exact result get with the truvia mix, but if the baking result is closer to sugar than 100% Lakanto im down to try it out for sure.
Always look forward to an update. 👍🏻 gohead and talk as much as you feel necessary. 🙏🏻
I love everything about you😊you are funny, very informative, you're like a mad scientist 😂 I can't tell you how much I appreciate you doing so much for all of us striving to stay healthy on Keto🏆🥇👏 don't pay no attention to negative nanny's you be you always❤
Thank you!
A new keto person here, absolutely love your channel and appreciate all your hard work. Truly life changing information, thank you so much for sharing with us. Question for those of you who are veterans...the cooling effect of some of the sweeteners is really off-putting to me. Has anyone figured out a way to reduce that aftertaste when baking with "brown" sweetener? TIA
Maybe allulose for all things icing, since it’s not baked?
Love your chanel Victoria and you ❤. I am Australian and the brands you talk about sound great, but can't get most here. If I can find things from other countries the postage is a killer. Keto products are expensive anyway. Watched lady making keto puff pastry, last night, can't wait to try it.
Thank you, Victoria!!!
I wish that Bocha Sweet was not so $$$ but if it's the holy grail of keto baking it sounds like it might be worth it! It appears to be the only brand of it's kind on the market so they can charge whatever they want since they have monopoly on that product. Hopefully we will see some competition soon with new brands!
I use allulose because it’s not too sweet. It doesn’t have the cooling affect that erithrotol has.
Thank you for sharing this wonderful information! Baking with Allulose was driving me crazy! Too brown! Now, the perfect combination is an option. You are such a blessing ... enjoy your new adventure.
I'm really enjoying your videos and all the hard work that you're putting in there. On your keto flower can you deep fry?
Yes, absolutely
What are your experiences with Monkfruit?
Could you show how to make this blend manually, or close to it? I have alot of regular sweeteners stand-alone but I don’t have any pre-made mixes like truvia or lakanto.
Victoria, why not Monk Fruit ? I haven't read anything negative on it.
Absolutely I love monk fruit stevia mix it's the best
I appreciate your explanation! Thank you for all your work. I've heard Steve from Serious Keto talk about Bocha Sweet. I've been concerned about keeping xylitol around because I have doggos, though. But, if you say it's that great, I'll just have to be careful. Hang in there with the house; that can be sooooo challenging.
I'm the same. We have a dog and I hesitate to have it in the house. Dogs are great beggars and not everyone knows they shouldn't eat it.
I've always preferred xylitol. I have a pup and I'm just extra careful. We've never had an issue.
Thank you, Victoria! I bought some to try. I noticed that you added more links. Good deal. Someone wanted to buy a “pitcher” like you were using. I don’t remember a pitcher, but this person posted the comment on your Facebook page. I just thought that you might know and could possibly post a link for it! God bless you and your family!
Thank you so much for all your experimentation and always striving to improve!!
Hi Victoria, have you ever tried Splenda Magic Baker? It contains erythritol, allulose and stevia. I’ve only tried it in the ATK biscuits and it was good (only used 2 tsp so not sure I would taste it), I have also used it in coffee and it was good. I wonder how it would be in your recipes?
Also, would you be interested in sharing some of your meal ideas? Thanks for everything you do!!
Hello Victoria I’ve been watching you since you made your flour with bamboo fiber. I plan to make a batch and see how it works for me! I initially started keto because I had encephalitis with seizures as a result. I no longer have seizures but I’m staying keto. I have a lot of respect for you and all your research…I’m just curious to know what even led you to information/research on the Bocha Sweet⁉️ I find you amazing and am thankful for all the information you bring to us🤗 May God continue your healing process and I thank you for turning your struggles into triumphs for yourself and so many others💕
Now I have to buy Truvia. I have stevia and allulose and Boccha.
So BochaSweet is actually not toxic for pets apparently! Or at least according to what I’ve been able to find so far. It’s in the same family as xylitol as a pentose sugar but doesn’t have as much adverse hypoglycemic reaction in animals, apparently. So I look forward to seeing your future sugar baking blend!! I wonder if using powdered stevia/erythritol might help with the crystallization problem as long as the physical form isn’t needed for whipping air into a recipe.
You're absolutely correct, it's very different in terms of the manufactured xylitol.
I took the advice that it was safe for dogs and used the bochasweet and a crumb of my biscuit fell on the floor my dog got it though I tried to stop her and about 20 min later she was unable to walk and having a full blown seizure. I gave her real sugar to hopefully over come the hypoglycemia and it eventually helped but it was terrifying and I will not use that sweetener again. My dog is under 20lbs but it affected her greatly. I hope this helps another dog owner. Pentose is probably not good for dogs.
@@Dawn-MarieMiller good to know. But also good that you knew what was happening (hypoglycemia) vs just general poisoning and taking time to go to the vet and missing the chance to fix the underlying problem. Under 20lbs is a small dog, def a size not to mess around with those sweeteners. I’m used to living with my 120lb monstrosity so that’s a whole different story lol. However I don’t have an issue with him eating the BochaSweet since I only use sweeteners in desserts same as if it was regular sugar, stuff I don’t consume very often. Or something like ice cream as a rare treat. Anyone using alternative sweeteners on the regular definitely best to use something safe if they have pets. I’m glad it turned out ok for you!
Yes, I agree with you Ms. Victoria, keto is VERY complex. And the issues are compounded if one is doing keto 50 gms or less carbohydrates or doing keto a maximum of 20 gms of carbohydrates, which I follow. Even the sugars seem to be controversial. I accept only the 4 sweeteners... and now there is a fifth one???
Thank you so much!
I’d like to try that mix but Bochasweet is a bit pricey for me. Can you use Xylitol made from birch instead? I have also used this sweetener and surprisingly my mother liked it. She’s very picky about sweeteners but understands that nothing will taste like sugar. What I’ve used is called People’s Keto Sweetener, by Wholesome Provisions. I would love if you gave it a try and let us know your thoughts on this product. I’m curious what can be made with it and if you can make things like pudding. It’s a hard balance because using erythritol will crystallize upon cooling. Allulose and Xylitol doesn’t. Thank you for your thoughts and recipes.
Has anyone tried to use stevia as a sweetener, without any additional ingredients? Thanks very much for all your hard work 👍