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 RUclips. Plus there are those who claim that they don't need sweet stuff in their life.
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 ❤️
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.
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. 💜😃
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 RUclips lessons. Thank you so very much!!!!
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!
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.
Just found your RUclips 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
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!!
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.
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!
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!
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 !
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
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. ❤️🙂
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!
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
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!
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.
Another really helpful video! I'm relatively new to keto and haven't been happy with my own attempts to ketofy baking. So glad RUclips put your videos in my feed! I feel a purchase of the Kindle version of your book coming on . . .
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!
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.
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.
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.
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.
Looks like i need to buy some Swerve and try making some Diabetic friendly Tollhouse cookies this Christmas. Type 2 so finding sugar alts that work for baking is nice
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?
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!
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.
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
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!
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.
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?
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!
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!
I can and love to bake! About 5 years ago, my husband's doctor placed him on a very restricted diet. Swerve was one of the recommended sugar substitution. At first this was a very difficult change, especially for desserts. But I was ready for the challange... However, I then realized whenever I changed too many ingredients in a recipe (specifically desserts) to fit his diatery needs...I would get that cooling aftertaste from swerve and the results were not the best. We were completely turned off by it. However, I have been using your dessert recipes and without replacing any or just a few minor changes of the ingredients..I get much better results, even when using Swerve! I cannot thank you enough for your website and tips. Perfect time for this baking season! 😋👩🍳
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!
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?!
"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!
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
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 👏🏻👏🏻👏🏻🥰
Excellent video on the different properties of well known sweeteners. You are a great teach. I'm now more informed as to what to use for desired results. Thank you and keep the videos coming. 👏❤
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!
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.
Thank you so much for this video...I have been watching many videos regarding sweetners and you have answered some questions I have..love your videos and recipes...
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
How does the world not know about you, your my absolute favorite Keto RUclipsr my go to for everything. Love
Thank you so much!
Mine too!
Just found her!
You're
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 RUclips. Plus there are those who claim that they don't need sweet stuff in their life.
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 ❤️
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.
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. 💜😃
So glad to hear it! I have plans for several more.
Me Too, I so agree!
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 RUclips lessons. Thank you so very much!!!!
Glad it helps!
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!
So glad it helps!
As a former professional cook/baker, I really appreciate your attention to ingredient performance.
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.
Just found your RUclips 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
Congrats!
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!!
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.
I agree. No one thing is "best" for everyone so we have to talk about how they actually WORK.
Note to self: Look at the other end of the phone so you're looking into the camera next time! ;)
Thank you. These baking school lessons are awesome. Looking forward to more.
Thanks so much!
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!
Thanks.
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.
Sad cookies are still cookies! ;)
I just ordered your BAKING COOKBOOK!! EXCITED TO SEE IT ARRIVE soon!!
Thank you!
I was obsessed with lotus biscoff spread (speculoos butter). seeing a keto version of it would be awesome 😍
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!
Glad you enjoyed it.
Buy the book!!! Best keto book ever!!! Thank you so much for all the work you do!!!
Hello from Roseburg, Oregon! Howdy, almost neighbor! I love your channel.
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!
Exactly! Glad I could help!
So, now that Swerve uses Allulose in most of their sweeteners, what do you use?
Totally agree about the monk fruit thing,, thank you for clarifying. I figured this out long ago, but so many people don't know.
Yep. It's not a bad sweetener but it's a total marketing gimmick!
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 !
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
This is so good to know! I had no idea how the “sugars” affects the baking. And I love to bake!
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
Thank you beautiful lady for sharing about the different sweetener.
Well, I finally did it. I ordered your book just now.
I have never been disappointed with your recipes.
Awesome! Thank you!
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. ❤️🙂
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!
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
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!
Thank Caroline. Alluose and xylitol are the only sweeteners that I can stand the taste of, so I’ll have to have limp cookies!!
You are a fabulous teacher. You helped me transition to keto, sincere thanks. 😊🇨🇦
Thanks for explaining the difference in alternative sweeteners and how they effect the recipe. You answered questions I've had about them.
Glad it was helpful!
Thank you again for sharing your knowledge I have ordered your three cook books, baking, dinners, kitchen. I'm so so excited.
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.
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.
So glad it helps!
Another really helpful video! I'm relatively new to keto and haven't been happy with my own attempts to ketofy baking. So glad RUclips put your videos in my feed! I feel a purchase of the Kindle version of your book coming on . . .
So glad it helps!
I love these baking lessons!! Plz keep doing them, thank you so much!
Speculaas is my favorite cookie! Especially now that Sinterklaas has arrived ;) Thank you Carolyn for doing the experiments!
I will have the recipe up soon!
Thanks! This was very helpful and love all the caveats and pros/cons of each sweetener.
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!
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!
Love this time with you! Thank you so much for sharing your time, expertise and love of cooking and good food. 💜
Love all this amazing information! Very useful! Thank you so much! More of this please!
Glad it helps!
You are the best! Thank you. I needed this information.
Thank you so much for explaining about the sweetners. Explains alot about my flops in baking.
It makes a huge difference!
I love your cookie recipe the newer chocolate chip cookies I’ve made them twice already
Also, here in Portland, Natural Grocers has Almond Flour too, the finest grind I have seen. 1lb and 3lb bags in their refrigerators.
I do like their almond flour too!
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.
Thanks so much!
I got some serve sweetener and am going to try your granola bars but I love the Dutch cookies
Coming soon!
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.
Hi Nicci... I already do have other books devoted to dinners, etc. Check out all of my books on Amazon... amzn.to/3AYrJsQ
@@AllDayIDreamAboutFood Thank you so much! I didn't know that. I really enjoy the book I have so far.
You have a fabulous way of explaining the reasons for what and why. I'm looking forward to more of your RUclips vlogs. Thank you.
Thank you so much!
following your keto baking school with anticipation. thanks for posting again.
You are so welcome!
Greetings from North Africa Algeria..🌷🌷
Thank you so much for sharing all these precious tips & info about keto sweeteners 🙏🌟
Just saw this video and ran to Amazon and purchased the cookbook, I got the last copy of the paper back 😮
I just saw where you are going to post the cookies later
Wow that was really eye opening. I can’t get a couple of those sweeteners here in Canada but someday hopefully. Great video.
I really enjoyed your baking class and all the important sweetener info!😀👍 Have a blessed weekend, Carolyn💜 🙏 ✌ 🌞 💐 🎶
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.
Ordered your book from Hongkong. 🤩 Love that you really explaining how keto baking ingredients works, like a real school. Thank you soooo much 😘 🙇♀️
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.
As long as you know what works for you and what the outcome is!
How about Monk fruit sweetener have you tried it? I going to buy some because I cannot find Allulose in my store.
Looks like i need to buy some Swerve and try making some Diabetic friendly Tollhouse cookies this Christmas. Type 2 so finding sugar alts that work for baking is nice
I love to bake and bought your book. Can’t wait to try the recipes
Thanks so much!
You are the best Carolyn!
I bought the keto dessert book haven’t tried a recipie yet I’m still gathering the recommended pantry items
I like to mix my monk fruit concentrate with the bulk sweetener for an extra sweet recipe!! 😋😋
Will you do a pantry tour? I'd love to see how you organize all your sweeteners, flours, powders, etc.
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...
Thanks for the information Carolyn. Thanks Jennifer 🤩
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?
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!
@@AllDayIDreamAboutFood great, thanks!
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!
Not published yet!
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.
Will you have the recipe for these cookies would love to bake for the holidays
I will, I will! :)
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
Xylitol spikes many people's blood sugar a bit so it's not the best option.
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!
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.
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?
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!
I just found your channel. Very informative, thanks.
Glad it helps!
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!
Glad it helps!
Never heard of cookie butter. Thank you for explaining the difference in sweetners!! Love your recipes and books!
👌🏼 Thank you so much dear Carolyn! 😊
Thanks Carolyn for this lesson !
this was very informative!! thank you!!❤️ im dutch and the cookies called speculaas 😊❤️
I can and love to bake! About 5 years ago, my husband's doctor placed him on a very restricted diet. Swerve was one of the recommended sugar substitution. At first this was a very difficult change, especially for desserts. But I was ready for the challange... However, I then realized whenever I changed too many ingredients in a recipe (specifically desserts) to fit his diatery needs...I would get that cooling aftertaste from swerve and the results were not the best. We were completely turned off by it. However, I have been using your dessert recipes and without replacing any or just a few minor changes of the ingredients..I get much better results, even when using Swerve! I cannot thank you enough for your website and tips. Perfect time for this baking season! 😋👩🍳
That's so fabulous to hear! I never get the cooling sensation from Swerve but I do from plain erythritol. So weird how individual it is per person!
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!
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!
Like keto ingredients bread?
Thank you!
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?!
I only do RUclips... No Facebook! I'm grateful for you channel! Please more Coconut, also dairy recipes! Thankyou 🙏🏼🙏🏼😋😋🥰🥰
JUST FOUND YOUR VIDEO ON THE SWEETENERS, I DRINK ICE TEA, WHAT SWEENER WOULD BE BETTER IN IT??
"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!
I love mixing Bocca and Swerve. I’ve had the best results doing this.
Oooh!! I use swerve, but have not tried that Bocca stuff 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
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 👏🏻👏🏻👏🏻🥰
Try half Swerve, half allulose to keep costs down. All allulose can make it a bit too goopy in my experimenting.
@@AllDayIDreamAboutFood thank you 😊
Are you going to put the "Baking School" recipes into a playlist? I sure hope so.
please, please post a recipe for speculose cookies. I love those cookies. I know you would make the best
I already have one. It's on my website, just use the search box.
Thanks Carolyn. I have already gone and checked it out.
Excellent video on the different properties of well known sweeteners. You are a great teach. I'm now more informed as to what to use for desired results. Thank you and keep the videos coming. 👏❤
Glad it was helpful!
Love your book! Not a fan of Monk Fruit. Good to know Swerve will work in those recipes as a replacement.
Glad it helps!
Thank you for all this wonderful info! Lookig forward to learning the recipe for those speculaas dutch cookies!
Please title of your books🤗
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!
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.
Great tips! Thanks for all the info😊
Loved ur baking lessons very informative thanks dear 👍💐
Thank you so much for this video...I have been watching many videos regarding sweetners and you have answered some questions I have..love your videos and recipes...
Glad it was helpful!