Eating sugar-free cakes is no longer a dream!
– Today, science allows us this pleasure, thanks to these magical tricks that are sugar substitutes.
– No need to worry anymore about the amount of sugar in your cake or anything like that! Today you can use these sugar-free alternatives.
– This article will help you to know which ones to use and which ones to avoid.
– With these three, you can go quietly, they do not pose a danger to your health and are suitable for light desserts:
Table of Contents
– It is a particular ‘sugar’ that you find for instance in melon or grapes.
– Another fact is that because it is consumable by diabetics and it is not caloric.
– Another tip: it does not attack your teeth! It has a volume identical to that of sugar, which makes it easier to use.
– But its sweetening power is lower, so it still requires adjusting the doses. It is perfect for cakes that swell because it supports cooking very well.
– The only Disadvantage when it comes to cakes is that it dissolves poorly in liquids.
– This particular type of sugar is quite interesting because it looks a lot like natural sugar while having a caloric intake half lower (but not zero!)
– Even if its glycemic index is very low, it is however not suitable for diabetics.
– For diets, it is very useful. Especially since it is dosed exactly like sugar and is suitable for a very large number of recipes: jams, cakes that rise or that do not rise (like cookies).
– It goes particularly well with fruit. Be careful however to always check that it comes from birch and not corn (it is bad for your health).
– It has a zero glycemic index and caloric intake.
– However, it still has some drawbacks when it comes to cooking:
– This particular type of sugar you must avoid at all costs.
– Not only it does give you diabetes, but it is allergenic and above all does not support any type of cooking there is at all.
– Especially at a too high temperature, it becomes downright harmful), which makes it unusable in baking.
– Consume this type of sugar the minimum you can.
– Occasionally, if there is no other solution or alternative, you may use it in a cake to replace the usual sugar.
– But only occasionally not regularly, because too much of it promotes obesity and it is bad for your pancreas.
– However, it has advantages:
– It is sweeter than sugar, that is why you should put less.
– Its glycemic index is low.
– With that being said, it is almost as caloric as sugar, so its usefulness is limited.
– Agave syrup is a derivative of fructose. Clearly, it has the same drawbacks as those listed above.
Directions for use:
– Pay attention to its price, because whatever substitute you choose, they are all unfortunately quite expensive compared to the usual sugar.
– But, they will certainly save you calories and guilt (in addition to the additional costs of the doctor, dietitian, slimming creams …)
– If you avoid sugar for health reasons, I really recommend erythritol and stevia which have no effect on your blood and do not represent caloric intake.
– Try, nevertheless, to gradually reduce your consumption of sugar, false or not, because it is still the best way to preserve your health.
– If your goal is to go on a diet, or occasionally enjoy a cake without having to feel guilty, I recommend that you try and mix some of these types of sugars to get something that is as close as possible to sugar.
– Try to exploit the qualities of each one according to the desired effect.
– Cooking is also a pleasure, so have fun using these sugar-free alternative!
Enjoy your Sugar-free cakes.
You can also read:
Don’t you want to clean your home without spending a fortune, then you should definitely…
Blackhead removal is not difficult when following the right methods, but first let's dig in…
Lemon has a very unique taste and many health benefits, also we can use it…
Making French pastry at home is not impossible anymore because today you will learn how…
Existing in all colors and flavors, Lollipops would certainly be the satisfying prize for children…
Hello Australia! Today's recipe is going to be an Australian Lamington cake that melts in…