Does anyone know an Atkins approved substitute for brown sugar? I love Bourbon Chicken and I am trying to find a substitute to replace the brown sugar in it. I checked Sweet and Low and it is like 1 carb per 1/10 teaspoon.

You can use Brown Sugar Twin. I use this a lot and I think it tastes pretty good!

bourbon chicken...oh my! YUMMY!!! I want to make that..no, wait, I want to eat that!

Do you know the carb count and the serving size on Sugar Twin? The only thing I found was 27 carbs per teaspoon. The recipe uses 1/8 cup of brown sugar per serving. So, the carb count on that would be 162 carbs. For the Sweet and Low, it would be 60 carbs. I have a feeling this is going to be something I will have to eat in the Maintenance

I use splenda with a small amount of molasses. In the recipe I used today I subbed 1/3 cup splenda + 1 tsp blackstrap molasses for the 1/3 cup brown sugar it called for. It came out great too.

Jenn

This can't be right -- a teaspoon of sugar doesn't physically WEIGH 27 g! Sugar's usually measured in fluid cups, just like water. One ounce of water, which is equivalent to 28g, is two tablespoons, or 6 teaspoons, so a teaspoon of any substance that measures like water would weigh just a bit over 4g. A substance can't contain more carb grams than its actual grams of weight, so there's no way a teaspoon of anything could have more than about 4g carbs. According to the USDA database, a packed teaspoon of real brown sugar weighs 4.6g and contains 4.4g carbs. I don't know any specific figures for Brown Sugar Twin, but it's definitely going to be much lower, probably about the same as Splenda (0.5g per teaspoon).

The problem with US Sugar Twin is that it's made with aspartame, which breaks down and gets a bitter aftertaste under heat, and thus isn't well suited for baking or roasting. Canadian Brown Sugar Twin is made with saccharin, which is heat-stable, and any recipe calling for Sugar Twin probably means the Canadian stuff. However, making your recipe with 2 tbsp real brown sugar would add 27g carbs to the whole thing, so figuring it's probably 4 servings, that's still only about 6g per serving. This is doable even on OWL levels, though you might not want to do it on strict Induction or as a daily basis.

but the first ingredient is maltodextrin. Do you think it has the same amount of carbs as Splenda? I personally do not like Brown Sugar Twin. Baking with it was a disaster. It left a horrible metallic aftertaste. When I used it on my oatmeal, just sprinkled on top, I thought it was sickening too.

The one I'm using has saccharin in it, purchased in VA.

US Sugar Twin is saccharin, Canadian Sugar Twin is cyclamate.

I was wondering about the sugar twin brown sugar too. I was afraid of the taste. Cooking with it is bad but the taste uncooked is ok?

The brown sugar substitue that I use is Nature Sweet Brown crystals that I got off line..www.perfectlysweet.com. I hope this isn't wrong to do. I cook with it all the time.

I saw a neat substatute on food network (think it was calorie comands) that can work in that type of recipe. Get Atkins, Walden farms or other maple syrup that has no SA's and is splenda sweetened. You can get a really close taste to brown sugar without the fillers or saccrine.

Thank you, LadyBelle, for the great tip.

This is a great thread. I have a recipe that calls for a brown sugar and cream cheese mix. The mix always stays cold, as it is supposed to be combined with green grapes. I know, it probably sounds gross to most out there but grapes with that on it tastes like carmel apples. Really! Anyway, I'd like to stick with the granular if I could to keep the same consistancy as my kids have been used to (when I used to make it...once upon a memory!). I know it was mentioned that the SugarTwin gets a funny taste when baked with but since this is kept cold do you all think it would be ok? I've never used, or eaten, a brown sugar substitute so I'd really like all your opinions!!!

This is what we do too for teriyaki or sweet and sour sauces. It works out great! Molasses is pretty strong, and a little goes a long way.

I'm not big on the saccharin after-taste, so when we add brown Sugar Twin to a recipe it's always cut with Splenda too, which gives it a good flavor.

Splenda is the darndest stuff! It makes great teriyaki and sweet 'n sour, but in baked products it gets its own unique after-taste.

I use Splenda/Sugar Twin - I'm in Canada - with a touch of pure caramel extract. It works beautifully!

Karen