Low-Carb Swaps

White sugar → Allulose

Allulose is a lower-calorie sweetener that can replace sugar in many recipes while providing only a fraction of sugar’s carbohydrate impact. Unlike some alternative sweeteners, it behaves surprisingly like regular sugar in baking: it dissolves well, adds bulk, and can brown during cooking. It isn’t identical to sugar, though. Allulose is less sweet, tends to […]

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Sugar → Erythritol (or blends)

Erythritol is a popular lower-carb sugar alternative that can provide sweetness and bulk without the same carbohydrate impact as table sugar. It works in many baked goods, beverages, frostings, and desserts, but it has a few characteristics that make it noticeably different from sugar. The biggest differences are its cooling sensation, tendency to recrystallize, and […]

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Honey or syrup → Sugar-free syrups or allulose syrup

Honey, maple syrup, and other traditional syrups provide both sweetness and liquid, which makes replacing them a little different from swapping granulated sugar. Sugar-free syrups and allulose-based syrups can provide a lower-carb alternative while preserving some of the pourable texture that a recipe needs. The best option depends on how you’re using it. A ready-made […]

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