Sun, Feb-18-18, 20:01
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Senior Member
Posts: 4,328
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Plan: vLC/GF,CF,SF
Stats: 197/136/150
BF:
Progress: 130%
Location: Alberta
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Quote:
Originally Posted by Hallyth
Why is stevia sometimes used in recipes for induction friendly desserts? The pot I have is all carbs....doesn't make sense to me.
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Some "stevia for cooking/baking" is mixed with maltodextrin or other carbs to bulk it up so it measures like sugar. So find a brand with ~0 carbs per serving.
Induction-friendly recipes use plain stevia powder in minute amounts, or you can use Truvia (stevia +erythritol, ~1/3 the bulk of sugar). In liquids, liquid stevia is easier to work with, since you only need a few drops. No matter what non-bulked stevia brand you use, read the label to see how much equals the sweetening power of X amount of sugar. I start with half the sugar equivalent since most recipes are too sweet. Too much stevia tastes bitter, and one too many drops can turn a pleasant cup of tea into an awful one.
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