This homemade keto low-carb sweetener blend is a low-carb sugar substitute that is as sweet as sugar. You can find many sweeteners under various blends out there or you can buy a couple of ingredients and make a blend yourself.
For the majority of my first keto and low carb baking years, I used plain erythritol as a sweetener. You might have noticed if you’ve been a long-term keto fellow (right on!) that most of my early recipes call for erythritol.
Why not plain erythritol?
Eventually, I got fed up with using plain erythritol for a couple of reasons. I am not sure how many people share this problem with me, but I was fine with erythritol for a long time, then suddenly got kind of sensitive to it. No health concerns, just icy aftertaste, and increased thirst. Consequently, keto desserts became less enjoyable.
The other reason for being fed up with plain erythritol was calculating and almost fortune-telling the outcome sweetness of the recipe in the making. In the beginning, I got saved by readily made blends that were as sweet as sugar. Some were monk fruit-erythritol blends (my favorite to this day), stevia-erythritol blends, blends with sucralose, xylitol, and so on.
Avoiding xylitol for its adverse effects on pets (some of my recipes still call for it, but it’s replaceable) and sucralose, and finally having monk fruit extract powder available, I decided on making my own sweetener blends.
DIY keto-friendly sweetener
So, how does one make a keto-friendly sweetener that is as sweet as sugar? First, you need granulated erythritol. Second, get some monk fruit extract or stevia extract. Last but not least, put erythritol and a tiny amount of extract in a jar, close it, and shake it rigorously. Alternatively, make powdered sweetener, put the two in a blender, a food processor, or a grinder, and pulse for 30 seconds or so.
Now, what is the erythritol and extract ratio?
The answer might slightly differ depending on the end consumer, unfortunately. I, personally, mix or blend 1 cup erythritol with ¼ tsp monk fruit extract or stevia extract. I prefer the monk fruit just because of my taste preferences.
If you search around, you’ll find a lot of 1 cup to ½ tsp ratios out there. To me, that’s too sweet. But it might not be too sweet to you, so I encourage you to “risk” a couple of cups of erythritol and give both ratios a try. Let me know in a comment below, which one you prefer.
The outcome of sweetness might differ partly due to our preferences as well as to the brand of the extract.
Nonetheless, to repeat, in my recipes, I go for 1 cup granulated erythritol blended with ¼ tsp monk fruit extract powder.
How to make a powdered sweetener
Put 1 cup granulated erythritol and ¼ tsp monk fruit or stevia extract in a high-speed blender or grinder. Pulse for 30 seconds to 1 minute until it becomes fluffy.
How to store the sweetener blend
If you don’t intend to use the whole batch of sweetener immediately, store it in an airtight container or jar for later.
The powdered sweetener will, unfortunately, clump up in time because it contains no cornstarch. I, therefore, recommend making it prior to using it.
Do not freeze the blend, as it will spoil due to moisture.
I hope you find these tips on keto-friendly sweeteners useful! Do leave a comment below to let me know!
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