[Strawberry]

Does anyone have experience using Truvia? The store where I shop just started carrying this brand. I'm wondering how the carb count is since it contains erythritol for the first ingredient? Can it be substituted for sugar successfully?

 

[moon]

Here's the thread where we were talking about erythritol. Same holds for Truvia since it's mostly erythritol w/ some Stevia to balance vs Spenda.

http://www.diabetesforum.com/diabetes-recipes/7236-great-low-carb-brownies-2.html#post62802

You won't spike w/ erythritol.

 

[Patdart]

I really like Truvia and use it all the time. Somehow Splenda bothers me in the taste, but Trivia is smoother tasting. I still haven't figured out how little to use...

 

[moon]

I find I can't go by recipe quantities for the sweet since my taste buds have changed and do everything to taste.

 

[1970clea]

No Truvia yet in the UK, although there are rumours it may be on the way in a few months. I hope so, I am really not a Splenda fan.

 

[jwags]

I use erythitol in baking and use about 1/3-1/2 the sugar a recipe calls for. But I don't like things overly sweet. I will usually throw in a few packets of stevia.

 

[WV Mom]

I use erythitol in baking and use about 1/3-1/2 the sugar a recipe calls for. But I don't like things overly sweet. I will usually throw in a few packets of stevia.

Similar. When I made a crust-less pumpkin pie, I used Truvia in place of sugar, and used 1/2 of what the recipe called for. The Truvia sort of changed the texture -- the pie was spongier somehow -- but it was still yummy.

 

[foxl]

I use Z-sweet, it is an eryth-stevia blend that is actually cheaper than eryth alone! I bake with it, no no notable observations ... it's good.