The World’s Best Sugar Substitute

Sugar probably isn’t evil. But it is inconvenient
if you’re “livin’ La Vida low carb!”

Sugar gets blamed for so many evils, it’s kind of hard to keep up. While it’s not evil, it can be a bit of a problem for those of us trying to eat a Paleo, Ketogenic or otherwise low carb or low sugar lifestyle.

But I’ve got good news!

Have you tried sugar substitutes and simply found them lacking? Virtually all artificial sweeteners have an aftertaste akin to Yak butt. Okay, I have no idea what Yak butt tastes like, but I can’t imagine that it’s good.

And in spite of what the sweetener industry “research” tells us, artificial sweeteners are just not good for you. In fact, real research tells us they’re toxic to our gut bacteria (check it out right here.) Other research indicates they are connected to such wide ranging problems as headaches, seizures, dementia and even cancer.

There’s always Stevia and the commercial versions like Truvia. Truvia cooks and bakes almost like real sugar. Almost.

I can say without reservation that the single best sugar replacement I have used is a product called Swerve. Swerve is a combination of erythritol and oligosaccharides.

Did you just ask “what’s erythritol and what the heck are oligosaccharides?” Most people do. Neither is exactly a household word. But when combined to make Swerve, they work. Really, really well.

Erythritol is a zero-calorie, 4-carbon sugar alcohol that does not affect blood glucose. It’s made by fermenting glucose with Monoliella pollinis, a natural microorganism. Erythritol also occurs naturally in some fruits and vegetables, including grapes, melons and asparagus.

Oligosaccharides are sweet but non-digestible carbohydrates. They occur in certain fruits and root vegetables. Since they are prebiotic fibers, they are thought to enhance gut health by stimulating the growth of beneficial bacteria in your gut. Oh yeah, did I mention that they’re sweet and tasty?

There are 3 key things to remember about Swerve.

  1. It browns and caramelizes РThis means you can use it to make dishes like Cr̬me Brule, because you can get a crunchy, tasty torched crust. Swerve also performs extremely well in meringues, allowing you to accomplish a stiff peak. Use Swerve just like you would sugar for recipes that require caramelizing.
  2. It’s Ketogenic, Atkins and low-carb diet friendly – If you’re looking for a keto friendly sweetener, Swerve is your go-to. With zero net carbohydrates, Swerve does not impact blood sugar or insulin levels. You can use it easily in all of your low-carb baking and cooking recipes without the worry of a blood sugar spike. Just like fiber, when counting macros you can subtract any Swerve that is used in your recipe to get a true net carb count.
  3. It measures just like sugar – When it comes to baking and cooking, Swerve is the easiest and tastiest sugar replacement to use. Cup-for-cup, Swerve replaces sugar in all of your recipes. If you need a half cup of sugar; simply replace with a half cup of Swerve. And you won’t get any bitter aftertaste that is often associated with high intensity sweeteners like stevia and monkfruit.

Swerve comes in 3 basic varieties:

Swerve Granular is the ultimate replacement for table sugar. Use it to sweeten drinks and anywhere regular sugar might be used, including baking and cooking. Just click on the picture to try it for yourself!

Use Confectioners Swerve in place of powdered sugar. It has a
super-fine texture that also works great for glazes, puddings and curds.
Swerve Brown Sugar Replacement is perfect for
recipes that call for brown sugar.

The Swerve family of sugar replacements are perfect for you if you are eating a low-carb (Keto, Paleo or even Whole30) diet. They’re also a Godsend for people with Diabetes (Type 1 or 2,) since they have zero impact on blood sugar.

Because I believe in this product so thoroughly, I’m going to give you a recipe to try it in. These Flourless Keto Brownies are flat-out AWESOME! Here’s the recipe:


Delicious, chocolatey treats without the sugar!

Keto baking can be tough when a recipe calls for ingredients that you may or may not have access to. Sure, if you’ve been keto for a little while you may have a stockpile of approved flours and additives but what do you do when you run out or if you don’t have quite enough almond flour and you are craving a fudgy brownie? You pull out this simple and satisfying recipe for keto brownies that uses only basic ingredients!

The key to making these brownies come together is the process in which you prepare the ingredients. Beating the eggs until they turn pale and begin to thicken is important because it incorporates air and begins to form an intricate structure between the egg and granulated sweetener that will give you a better crumb, while the butter and chocolate mixture which is added later amps up the fudgy texture. Baking in a small pan (8×8) at a higher heat (375°F) verses a larger pan at lower heat produces a thicker brownie with a crustier edge and a softer center. If you prefer a firmer texture I recommend baking at 350°F for an extra 5 to 10 minutes.

Like a cake brownie, these have a decent crumb and stay together without falling apart but with a thick and fudgy texture. Bake a batch of these brownies and cut them into individual servings and store in the fridge or wrap them in cellophane and freeze for a quick keto treat. That’s planning ahead and portion control!

The Ingredients:

  • 5 ounces low-carb milk chocolate
  • 4 tablespoons butter
  • 3 large eggs
  • ½ cup Swerve
  • ¼ cup mascarpone cheese
  • ¼ cup unsweetened cocoa powder, divided
  • ½ teaspoon salt

The Execution:

  1. Heat oven to 375°F and line a baking sheet with parchment. Melt 5 ounces chocolate in a glass bowl on medium heat for 30 intervals, stirring each time until smooth.
  2. Add butter and microwave the bowl for ten seconds. Stir. Repeat until smooth. Set aside to allow to slightly cool while you prepare the batter.
  3. In a large bowl, beat three eggs and ½ cup granulated sweetener on high until the mixture becomes frothy and the eggs become pale. This should take about 3-5 minutes.
  4. Add the mascarpone cheese and beat until smooth.
  5. Sift in half of the cocoa powder (2 tablespoons) and ½ tsp salt and gently mix. The power will resist mixing with the egg so go slow and keep at it.
  6. Sift in the rest of the coco powder (another 2 tablespoons) and stir until all of the mixture is dissolved and the batter forms.
  7. Make sure you chocolate is still melted. If not, heat for 10 seconds and stir. Fold the melted chocolate into the batter and mix well until it is creamy and there are no lumps.
  8. Pour batter in prepared 8×8 pan and bake at 375°F for 25 minutes or until the center no longer jiggles.
  9. Remove from pan and cool completely before cutting!

So I’ve given you the skinny on a really fantastic sugar replacement. Swerve is the real deal, with no aftertaste and all the best qualities of sugar, minus the calories and insulin spikes!

I’ve also given you a reason to get some! Try those brownies, they are delicious!

As always, if you have questions, reach out! I’m here to help! Now go get some Swerve and start enjoying some sweet treats again!

Keep the faith and keep after it!

Recipe source –

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