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What Substitutes For Sugar Do You Think Are The Best For Baking Both Solid & Liquid? Are Some Better Than Others Health-wise And/or Taste?
I'm new to type 1 and adjusting to my new normal.
Monkfruit is really sweet, so you don't need to use as much as you would sugar. My husband made me choc chip cookies yesterday, using monk fruit, almond flour, and dark choc chips. I can only have one (20 grams of carbs), but the Glyc Index is much lower so I don't spike. YAY!
I like monkfruit when baking, and have used agave in my coffee. I don't care for the after taste of artificial sweeteners.
For baking with type 1 diabetes, the best sugar substitutes depend on your health goals and taste preferences. Solid options include stevia or monk fruit, which are natural and don’t raise blood sugar. Liquid options like sugar-free syrups or agave (used sparingly) can work too. Health-wise, artificial sweeteners like Show Full Answer
Personally, I don't like the taste of monkfruit. I use Splenda, Eurythitol, and/or Zevia. Zevia will taste bitter when added to hot drinks, like coffee, but works well in baked goods.
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