If you want to satisfy your sweet tooth without consuming excessive amounts of carbs or spending a fortune, this DIY “Truvia” Copycat / Sugar Substitute is the ideal thing for all your low-carb baking, beverages, and more.
I have been using low-carb sweeteners ever since I was diagnosed with candida I was an absolute sugar addict, but I had to kick the habit and switch to low-carb sugar substitutes like stevia.
However, some sugar substitutes, including Truvia® and others, may contain additives and be expensive.
I’ve created recipes for a variety of things to replace the more expensive store-bought options because I’m constantly looking for ways to make a healthy diet more affordable.
Today I’m going to show you how to make homemade Truvia® and bake with low carbohydrate ingredients without spending a lot of money.
The truth is, I would much rather be writing about how to sweeten food with things like honey and maple syrup.
I love natural sweeteners, but they just dont love me. Since there are so many people who have candida, we should all exercise caution when it comes to eating too many sweeteners. I will be posting more about this later.
For myself and anyone else out there with issues with candida or sugar metabolism, you understand what I’m talking about.
Because of this, I now need to find alternative sweeteners for beverages and baked goods.
Pure stevia extract is what I use for many non-baked treats and dishes that only need a tiny bit of sweetener, such as Sugar-Free Lemonade and Rich and Delicious Coffee Substitute.
However, stevia extract simply cannot substitute for a recipe that calls for a significant amount of a granulated or liquid sweetener due to its composition.
You could go out and buy Truvia or other sugar substitutes, but that would cost between $10 and $ 16 per pound, which is a lot, and there are other problems as well.
Making your own sugar substitute now has the advantage of not increasing your glycemic index or feeding candida
A Guide to Buying, Using, and Storing Truvia
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The primary ingredient in the sugar substitute Truvia, which has no calories, comes from the stevia leaf. It is a common sugar substitute that is offered in grocery stores. Truvia can also be used in baking, and it tastes great sprinkled over a grapefruit or used as a coffee sweetener. The drawback is that, depending on which Truvia sweetener you use, it might necessitate a little bit of calculation on your part.
What Is Truvia?
Three ingredients make up the sugar substitute Truvia: erythritol, a sugar alcohol food additive, stevia leaf extract, and natural flavors. The sweet leaves of the stevia plant, a member of the chrysanthemum family, are what make up stevia leaf extract. The plant is primarily grown in China, but it is native to South America.
The leaves are harvested and dried to release the plant’s natural sweetness. Once dried, the leaves steep in hot water. The steeping liquid is filtered, purified, and then dried. This process ends with a crystallized form of stevia leaf extract. Truvia is over 200 times sweeter than sugar, even though it is a calorie-free sugar substitute.
Granulated, powdered, and liquid alternative sugar products are produced by Truvia.
Truvia can be used wherever sugar is used, though in some cases you might need to use less. Coffee, yogurt, fruit, and other similar foods that you want to sweeten are perfect for using the original Truvia sweeteners. Since you don’t have to worry about the crystals dissolving, liquid forms are ideal for beverages and are good for cold drinks. The all-purpose “Sweet Complete” sweeteners from Truvia can be used for baking and as a general sweetener. Truvia also sells versions specifically for use in cooking.
Reasons to Make Your Own Sugar Substitute
Have you ever noticed that the label for those pre-made sugar substitute baking blends frequently lists “Natural Flavors”? This term is a catch-all that can include things that are essentially MSG or other toxins. It’s not something I want to regularly consume or feed my family.
A lot of additional fiber is frequently added to the packaged baking mixes. I’ve read about people who ate them having a lot of, um, not so great side effects. Although erythritol is not as naturally occurring as honey, it is:
– 0 calories, 0 glycemic index, and minimal to no digestive problems
UPDATE: A reader asked in the comments about erythritol. I confirmed that my source uses all non-GMO sources.
You can use clean stevia extracts. A lot of stevia extracts on the market are produced using chemicals. Not so with NuNaturals or Wisdom Naturals. Those extracts are extracted with only water. Thats why I use them (and they also taste better!)