Hi everybody,

I want to be ready for the holidays so I'm looking to you guys expertise in this matter as I'm going to need some brown sugar for some of my Winter holiday meals. One of the meals I have in mind is Jamaican Oxtail Stew which require browning sauce and we all know browning sauce contains brown sugar. I'm also looking forward to making that sweet holiday ham.

So with that said, has anybody tried Diabeti Sweet Brown Sugar Substitute or Splenda Brown Sugar Substitute, and if so, what's your review of the product(s)?


Also, please feel free to comment if you have an alternative product or trick to give me the same results. Or a browning sauce with low or zero carbs then that is fine and dandy too.

Thanks ya'll.



Dive deeply into who you really are, and have the courage to explore your most treasured dreams. Keep yourself connected to those dreams, and they will play out upon the stage of your life. ~Ralph Marston

Live life abundantly and enjoy yourself in your “Journey To Wellness” because it is by the grace of God that we are able to do so. ~Gail~

Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

The splenda brown sugar contains sugar so you might want to avoid it.

I have the diabetisweet brand and it works fine. Lots of time I find using just splenda is fine too. Sometimes maybe splenda and just a little bit of blackstrap molasses (which is relatively low in carbs).

Yes, I use Diabetisweet Brown when I need brown sugar for a recipe. It's very good and works quite well. I've used it in desserts such as cookies and fudge, and I also add some to my homemade BBQ sauce.

I use Diabetisweet White, too, to add one more component to sweetener mixes to enhance synergy.

I use WheyLow Gold. But, it's one of those things like Dreamfields pasta--some say it's ok, others not. I've been using WheyLow for years, even when not lowcarbing. The taste is out of this world, but it's hard to believe there claims.

I use a small amount of strong mollases along with other sweeteners. I waited until maintenance to try it and keep it to very small amounts and only for special occasions to enhance flavor.
Im not a fan of dibetisweet at all, and brown sugar splenda has way to much sugar for my liking. Ive used brown sugar twin both the american type which is made from sacharin (yuck!), and the canadian sort made my cyclamates which is alright in small quantities along with other sweeteners but doesnt taste much like real brown sugar to me.

I make my own using erythritol and yacon syrup.

Pseudo brown sugar (1/2 cup) can be doubled or whatever.

1/2 cup granular erythritol
1/4 tsp splenda quick pack
1/2 tsp yacon syrup
1/2 tsp not/Sugar

Mix dry ingredients well.
Mix syrup into dry as best as you can.
Put inside a zip lock bag and massage in the bag until texture and color is uniform.
Texture will be moist like regular brown sugar and the color of light brown sugar.

I've had great results with Brown Sugar Twin - used it in a pumpkin mousse last night, in fact. I don't find a funky aftertaste or anything, either.

What is yacon syrup?

Wow, so many good responses, I'm still up in the air with which one to go with...make my own, use molasses, or Diabeti Sweet Brown Sugar Substitute?

I read the rave reviews for Whey Low at their website, but I'm scared to use the Splenda Brown Sugar and the Whey Low since they both actually have sugar in them. I'm afraid those will knock me out ketosis or stall me.

So I'm left with make my own or Diabeti Sweet Brown Sugar Substitute?

Kevinpa and LukeA, since you both suggested making my own, can you please provide a carb count so I can make an educated decision? Your efforts are much appreciated, heck all the responses are much appreciated.



Dive deeply into who you really are, and have the courage to explore your most treasured dreams. Keep yourself connected to those dreams, and they will play out upon the stage of your life. ~Ralph Marston

Live life abundantly and enjoy yourself in your “Journey To Wellness” because it is by the grace of God that we are able to do so. ~Gail~

Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

Or Brown Sugar Twin! I've never used the Diabeti Sweet one.....

Kevinpa, I'm not sure if this is a typo or what, but what is yacon syrup and since I still consider myself a LC newbie can you please tell me what not/sugar is made by or where I can get both of these products; yacon syrup and not/sugar.

Thanks again.



Dive deeply into who you really are, and have the courage to explore your most treasured dreams. Keep yourself connected to those dreams, and they will play out upon the stage of your life. ~Ralph Marston

Live life abundantly and enjoy yourself in your “Journey To Wellness” because it is by the grace of God that we are able to do so. ~Gail~

Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

Betsy, do you know if Brown Sugar Twin has sugar in it, what is the carb count, did it stall you or knock you out of ketosis?

Thanks again.



Dive deeply into who you really are, and have the courage to explore your most treasured dreams. Keep yourself connected to those dreams, and they will play out upon the stage of your life. ~Ralph Marston

Live life abundantly and enjoy yourself in your “Journey To Wellness” because it is by the grace of God that we are able to do so. ~Gail~

Delight yourself in the Lord and He will grant you the desires of you heart ~Psalms 37:4

I did a search online and came back with a link to a thread here w/Sugar Twin info:

http://forum.lowcarber.org/archive/...hp/t-18976.html

I don't check for ketosis, so I don't know about that, but I know I have never seen any significant stalling b/c of using it, but I don't use it that much. I use Sweetzfree mostly, but sometimes you have to have the brown sugar taste!

Have you ever used Kitchen Bouquet?
Its a reduced vegetable stock "browning sauce", a little goes a long way.

*boggle* What does that have to do with brown sugar? You use it in soups and stews, doubt it'd be an element one would want in sugar.

Ok, I looked up Yacon Syrup and it seems like something I wouldn't use, at least not in large quantities.

http://en.wikipedia.org/wiki/Yacon_syrup

It has a lot of fructose in it. Which won't raise your blood sugar but it is linked to lots of problems like liver disease, uric acid problems (gout, kidney stones), and possibly stuff like heart disease. It is still a carb. But it does sound like it might be delicious stuff.