The Best Keto Sweetener Baking Blend! By Victoria's Keto Kitchen

Рет қаралды 31,584

9 ай бұрын

My New Standard Keto Flour 2.0 Video
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Egg White Protein Powder Option 1-2 ⬇️
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Baking Powder Option 1-2 ⬇️
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Allulose Option 1-2 ⬇️
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2- Non Gmo Organic ALLULOSE amzn.to/44pYnRb
Lakanto Erythritol amzn.to/43Pwp0a
⬇ GOOD NEWS! ⬇
For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.
If we confess our sins, he is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.
That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.
For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.
John 3:16 KJV - 1 John 1:9 KJV - Romans 10:9-10 KJV
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Пікірлер: 307

@sheryltomlinson8382 13 күн бұрын

I have just learned to cover everything i bake with foil until the last 15 minutes, that way nothing burns!

@jerrigregory2514 9 ай бұрын

$18 per pound for Bocha Sweet! Yikes! I'll keep using the new Swerve. Between the Bamboo fiber and this.. can't justify it. Love your channel and you! Cost is the #1 complaint I hear from people when I talk about my lifestyle. I pray the manufacturers bring these down to affordable so everyone can benefit.

@carolsmith9120 5 ай бұрын

@@YeshuaKingMessiah Just as another perspective: I belong to King Jesus too, He is my Lord and Savior. I don't eat any junk food at all -- and haven't for years. It's not healthy and I don't like it or want it. I've been a vegetarian for 50+ years, so meat is no-go for me! (healthy fats, yes!) I am 70 years old and living on a tiny social security income, so budget is super tight. And these healthy keto ingredients are very very expensive. That's just true.

@DeannaBrookhouse 5 ай бұрын

Try $48 US here in Australia😮

@anagggrth65hryycontreras73 2 ай бұрын

La bueno cuesta y eso son buenísimos ahí que pagar el precio para estar saludables no crees

@barbarajaneward 5 ай бұрын

Heavens! do not apologize for talking too much! we are here for the education. So many viable with baking keto and you have done the frustrating work for us. Thank you Thank you

@vickieshilling9394 19 күн бұрын

I use Splenda for all my baking and everything comes out great and I prefer the taste.

@bonnieviolette3766 11 күн бұрын

I have only recently become aware of your channel and maybe I have watched a handful of videos. I must say, you are really an inspiration for listening to the Lord for answers to problems. He has blessed you with knowledge that not only allows you freedom in your diet, but you are successful in sharing this with others to enhance their lives. The final blessing, and the one least important, is the financial blessing that comes as we are following His ways. Oh, and btw, I am not on Keto or low carb. I just like you, and love your story.

@victoriasketokitchen 11 күн бұрын

Wow you are so kind! Thank you for such a sweet comment it’s was a blessing to read! And yes God has definitely answered prayers and helped me each step of the way. I most definitely did not do it on my own!

@coraclarke-johnson2819 9 ай бұрын

Victoria, thank you for the sweetener blend update ❤. I don’t care how long you talk, I love learning from you and your research. You are a complete blessing to me and my family. You are definitely an inspiration in all you do. Continue to follow HIS call. Congratulations to you and your family on the transition and you and your family are in my and my family’s prayers ❤

@nanasturtlejustme9758 9 ай бұрын

I would love for you to show more of your original recipes converted using the new flour blend....

@dcazador7401 8 ай бұрын

agree I cannot bake anything with allulose (unless very little). However, it is great in ice cream as it helps a bit with the hardness. when I tried using a stevia-sweetened collagen in my ice cream, it got hard again, and will need an alcohol addition to make it scoopable. You are becoming a hero in the keto community by sharing the fruit of your hard work with us. really appreciate it! God bless, sister.

@ByGGiPaint 9 ай бұрын

This sounds wonderful, but I have a much loved dog and xylitol is deadly, no cure, so I just can’t take the chance that my dog might find a crum on the floor. Suggestion, if you make goodies to give away, make sure they know it contains xylitol so they or their children will not accidentally give their precious dog a nibble. But I’m happy this works for you. 😃

@dillydanny-o8807 2 ай бұрын

It’s not that deadly-it just gives hypoglycemia, which is treatable. Unless they ingest more than half a gram per 2.2lbs body weight it can be treated, you just have to know that they got into it. Obviously harder on little dogs though.

@JanineCeleste 9 ай бұрын

I agree that there's an issue with every sugar alternative. After trying all the others, I always go back to Monk Fruit. Most people don't realize that Monk Fruit comes in the form of a blend and is around 90% Erythritol. Monk fruit is something like 100 times sweeter than sugar, so there's no way there could ever be a Monk Fruit as a single ingredient sweetener. Well, there actually is, but it's not made for baking. I purchased a tiny container of 100% Monk Fruit and it came with a microscopic scoop, lol. I made my own Monk Fruit/Erythritol blend because it was cheaper at the time...I haven't looked into it recently, so I have no idea if that's still the case, but the ratio was something like 1/16 tsp MF to 1/2 cup of Erythritol. Monk Fruit comes in various strengths, so you have to pay attention and read the label. The cheaper Monk Fruit is weaker and less sweet than the more expensive one. Also, you have to watch out for retail scammers who will sell you a weak version at the higher price. All in all, I now just buy the Whole Earth brand of Monk Fruit. I actually think it tastes better than Lakanto.

@deanafinley2439 Ай бұрын

So do you bake with the monk fruit blend and if so, how do your baked goods turn out? There is so much to learn with all these sweeteners. I wish I could just find a table that listed them, told me how sweet they are compared to sugar and then listed their properties. I want to bake cookies, etc, but I also want to make Ice cream and it seems that the different sugars are better for some things than others. I am kind of glad to know that you do not use too much allulose. It seems to be the latest and greatest. But I cannot get it where I live...so it is a constant source of frustration for me.

@johnlee2692 9 ай бұрын

Bochasweet is the best sweetener for ice cream. Keeps it smooth and delish.

@sbg3189 8 ай бұрын

Good to know on the bochasweet!

@marthabeck7114 9 ай бұрын

I can’t wait to try this!

@user-bp3gy4ip4m 7 ай бұрын

You are just amazing! I absolutely love watching your videos. You could make a lot of money making different recipes for keto diets which also works for diabetic people. I just want to thank you for all of your hard work in making all of these different flour and other many recipes. My husband just became a diabetic and your keto flour with einkorn will work great. We just love you Victoria!

@victoriasketokitchen 7 ай бұрын

Thank you sweet friend!

@mjcampagna2330 9 ай бұрын

Terrific info! Thank you

@Penneypepper 9 ай бұрын

Fantastic thanks!!

@lizcarson365 9 ай бұрын

Thank you so much for all your experimentation and always striving to improve!!

@louvin5671 Ай бұрын

I use liquid organic stevia in everything. The sugar alcohols causes me gastric distress. I used to use erythritol for a long time, but then the gas started to happen. And I have a dog and am very messy so Zylotol is out for me. But I do love your recipes.

@katieirish5765 9 ай бұрын

Thank you, Victoria!!!

@alanreynoldson3913 8 ай бұрын

Thank you for all of your work. You are becoming the "go to" instructor/resource for keto diet cooking. Thank you for all of your efforts..

@waynesworld2938 7 ай бұрын

Great tip! Thanks!

@kylabutler2195 7 ай бұрын

Thank you so much!

@darla123 9 ай бұрын

Thank you for all of your research! Something to buy when I am out of what I have.

@gpinkard 7 ай бұрын

Thank you Victoria!

@lesliescully3544 9 ай бұрын

Thank you for being so tenacious. You have saved keto.

@ronip3655 9 ай бұрын

Great news! Thanks for all your experimenting!

@BirdyMccoy 9 ай бұрын

Thank you!

@sallyharris1093 8 ай бұрын

Thank you for this video and explaining the differences.

@4nikkimay 9 ай бұрын

Yay I needed a new sugar replacement thank you.

@zainahaddad1127 9 ай бұрын

I love your talking videos! They are so informative. Also just want to say thanks for all that you do. I love that you never stop experimenting and always up for the challenge of finding something better. I look forward to your videos every week!

@cheriejohnson9445 8 ай бұрын

Ok!! I ordered these sweeteners to give it a try and oh my goodness that was the best keto cupcake I have ever had! I just can’t believe it and I’m so thankful for you! I noticed a different taste while using Allulose but I wasn’t sure what it was but now that you did it the taste was burnt. So happy with the new blend! Amazing once again!! Thank you!! ❤❤❤❤❤

@enid481 8 ай бұрын

I’m curious, how did the texture of the cupcakes turn out? Were they moist? And if you don’t mind me asking, did you notice any difference in the moistness of the cupcakes when you used Allulose?

@carolballard620 9 ай бұрын

Hang in there Victoria! Your home will be all finished soon!! Take care & may God bless you & your family. 🙏🏻 Thank you for all the hard work that you do for us plus taking care of your family!! 😊

@kathyfanchi2557 9 ай бұрын

Prayers that your new home will be ready soon! Thanks for another informative video.

@Debbie-Savings 9 ай бұрын

Victoria, I’m a new subscriber and want to thank you for sharing your baking knowledge! You’re a genius on perfecting your recipes!

@changesinlatitudebelize3432 7 ай бұрын

What is BochaSweet made from? BochaSweet™ sugar replacement IS XYLITOL a proprietary extract derived from Japanese pumpkin also known as kabocha. This sugar replacement is a 5-carbon sugar molecular structure, classified as a pentose (xylitol). This form of pentose (xylitol) is unique because it is a pure extraction from 100% kabocha pumpkin, a superior raw ingredient, unlike commonly known xylitol which is extracted from waste materials derived from corn and birch wood.

@changesinlatitudebelize3432 7 ай бұрын

ps I love your channel, your diligence, your recipes and presentation!

@angieb4631 3 ай бұрын

Thank you for explaining this! I am learning keto baking and its all so new to me.

@pennypiper5857 9 ай бұрын

Thanks for sharing:)

@AccioPadfoot12 9 ай бұрын

Thank you Victoria! I am one who is interested in the experimenting so I am thankful for your explanations!

@MoonLightOnWater1 9 ай бұрын

Victoria! Thank you so much for that flower 2.0 I tried it on a random pear cake recipe and it turned out unbelievably delicious. I have not made your keto sweetener yet but I plan on doing that next! Thank you so much!

@kmiller774 9 ай бұрын

Love you, Victoria! Keep taking & telling us all your results😊

@JM-kh1jm 9 ай бұрын

Thank you for experimenting and improving all the time and sharing such great info! It's almost time for me to restock sweetener so these 2 are what I'll purchase next and use as you do for baking. You've made me curious to try Truvia in the sweet tea I make too vs. Allulose. I look forward to Fridays for your videos!

@lydiaapollo9802 9 ай бұрын

Thank you for sharing this wonderful information! Baking with Allulose was driving me crazy! Too brown! Now, the perfect combination is an option. You are such a blessing ... enjoy your new adventure.

@genasuarez1308 9 ай бұрын

You are the smartest keto cooker.

@jodybogdanovich4333 9 ай бұрын

Victoria, you are truly a ray of sunshine! I love listening to you, watching you, and learning from you. You brighten my day! Thx for sharing your God-given gifts. Sending love to you and your family (and growing menagerie!) from a great-grandma in Washington state. 🙏❤🙏

@kathypariso6102 9 ай бұрын

Carolyn @ AllDayIDreamAboutFood has done extensive testing on sweeteners as well. She has tested them in baking because some cookies will never firm up if sweetened with Allulose. Allulose is better in syrupy, sauces and the like.

@victoriasketokitchen 9 ай бұрын

Yes I love her!

@AFringedGentian 9 ай бұрын

Thank you so much for this, precious sister Victoria, I’ve been wondering about Boca sweet but did not want to commit until I saw that someone I trust had tested it. I’ll be buying a bag now! I’m having some success with allulose for homemade candy and sauces but I’ve been hesitant to use it in baking. I’m going to try this blend. Thank you so much!

@pamdawson8598 7 ай бұрын

I've just found you. I'm trying WFPB Keto. You are such a help. God bless you heaps from Tasmania

@samanthabloggins1775 9 ай бұрын

You are just passionate about baking, not talking tooooooo much!! Good information thankyou!!

@michellejelley6312 Ай бұрын

You are my go to, Victoria. Thank you so much! ❤️

@janetkennedy9013 9 ай бұрын

Thank you, Victoria! I bought some to try. I noticed that you added more links. Good deal. Someone wanted to buy a “pitcher” like you were using. I don’t remember a pitcher, but this person posted the comment on your Facebook page. I just thought that you might know and could possibly post a link for it! God bless you and your family!

@mariajennings-bl7fl 9 ай бұрын

The truvia brown sugar is great as well

@marcusadams8697 9 ай бұрын

Thank you again.. this has been on my mind alot i want to start trying to convert my mom and grandmother recipes with the 2.0 flour.. now sugar should be solved

@rosalindolson8688 9 ай бұрын

I love Bocha Sweet. I buy it in bulk because it is pricey but SOOO worth it.

@doggie8763 9 ай бұрын

may I ask where you buy it bull please

@sandiebrown9521 3 ай бұрын

Latest studies show that allulose helps to reduce insulin levels which helps with insulin resistance and thus supports the production of ketones.

@carriekassick7311 9 ай бұрын

Finally, someone else found and appreciates bochasweet, as someone who doesn’t like the cooling effect from erythritol this has been my go to sweetener. But I will give this mix a try and see how it tastes to me. Thank you!

@ariesloveandlight5367 9 ай бұрын

For some reason, I can’t even taste allulose. Not even sweet what so ever for me.

@dillydanny-o8807 2 ай бұрын

So BochaSweet is actually not toxic for pets apparently! Or at least according to what I’ve been able to find so far. It’s in the same family as xylitol as a pentose sugar but doesn’t have as much adverse hypoglycemic reaction in animals, apparently. So I look forward to seeing your future sugar baking blend!! I wonder if using powdered stevia/erythritol might help with the crystallization problem as long as the physical form isn’t needed for whipping air into a recipe.

@toninj71 Ай бұрын

You're absolutely correct, it's very different in terms of the manufactured xylitol.

@ctap37 9 ай бұрын

Thank you, Victoria, for all you are doing! You're awesome! God bless. :)

@gma1701 9 ай бұрын

Is there a recipe for cranberry sauce i can use at Thanksgiving

@beauregardrippey5508 9 ай бұрын

Always look forward to an update. 👍🏻 gohead and talk as much as you feel necessary. 🙏🏻

@1Ggirl1959 7 ай бұрын

Thanks for another great video. I have 2 things that may be helpful for everyone. First, you can buy Bocha sweet way cheaper from the company. free shipping over $150.00. 12.00 for under that. 2nd. I was going to order the bulk truvia but it was only a penny cheaper per oz from the bag and I don't think I'll need that much. Hope that helps someone. I just love everything you do Victoria. Can't wait to make those chicken n dumplins. mmm mmm!

@sjrl6307 9 ай бұрын

You are right, there is always an issue. Add to that everyones allergies and sensitivities 🙄😂😂. You have to laugh or you would cry.

@lindaclark8955 9 ай бұрын

Monk sugar works good as well I am from Canada

@triciasutton3905 9 ай бұрын

Hello Victoria I’ve been watching you since you made your flour with bamboo fiber. I plan to make a batch and see how it works for me! I initially started keto because I had encephalitis with seizures as a result. I no longer have seizures but I’m staying keto. I have a lot of respect for you and all your research…I’m just curious to know what even led you to information/research on the Bocha Sweet⁉️ I find you amazing and am thankful for all the information you bring to us🤗 May God continue your healing process and I thank you for turning your struggles into triumphs for yourself and so many others💕

@tutuo.5640 6 ай бұрын

Love your recipes Victoria! Please experiment with using pure Monk fruit! God bless! XO

@cajunchrism 8 ай бұрын

Thanks for the tip. I love Bocha Sweet and how it is made. But it did not do well in just anything. Ditto the Truvia. However, I will do the mixture to use. So anxious to see how it works. Saw someone else explain the differences in alternative sugars and they did say which to use where and that Bocha Sweet actually a little less sweet than regular sugar and by itself will not brown as well and stays somewhat crystallized. So this blend sounds great! Thanks again!

@dianneprice7380 9 ай бұрын

Love your chanel Victoria and you ❤. I am Australian and the brands you talk about sound great, but can't get most here. If I can find things from other countries the postage is a killer. Keto products are expensive anyway. Watched lady making keto puff pastry, last night, can't wait to try it.

@DrIndy-xs7qw 9 ай бұрын

Have you tried the new allulose blend from Swerve? It works well for me 😊

@dizziechef9502 9 ай бұрын

Now I have to buy Truvia. I have stevia and allulose and Boccha.

@TimeOutForLowCarb 9 ай бұрын

Thank you! I do have a half of bag of the BocaSweet too! I also have the two bags of Splenda allulose bags that you recommended. So what I am thinking is to utilize the allulose Splenda for like jello, icecream, cold drinks or for certain savory meals that just need a little of sweetener in it. BTW, I also like Truvia for coffee as well. I can use the Splenda allulose if other recipes call for allulose from other low carb bakers. Right now that I will experiment with your recipes...let say it calls dor 1 cup sweetener --to take the Truvia and 8 tablespoons (1/2 cups) of Splenda allulose and then split up allulose Splends and Boca Sweet for the other half (so 4 tablespoon of each which total to 8 tablespoons). Just so until the Splenda allulose runs out. Plus who knows..I might like it. LOL

@CherwD 5 ай бұрын

I love everything about you😊you are funny, very informative, you're like a mad scientist 😂 I can't tell you how much I appreciate you doing so much for all of us striving to stay healthy on Keto🏆🥇👏 don't pay no attention to negative nanny's you be you always❤

@mamakovi4309 9 ай бұрын

Ps I love Bocha Sweet Powdered - It’s my go to for frosting and dusting

@chaoticladyful 4 ай бұрын

Thank you for sharing all your knowledge with us! I don't have allulose over here in Europe. But, I do have Zusto, have you ever tried that?

@ScentSational35 9 ай бұрын

I love that you're experimenting and sharing! We chose not to use Xylitol in our home because it's toxic to dogs and we share our tidbits with our furry ones. BUT, several friends use it. With holidays coming up, have you ever tried to use any of your sugar blends to make HoneyComb candy? It uses granulated sugar and corn syrup. I'm curious to see if the baking soda would work with these different sweetners!

@dodiekirby2049 8 ай бұрын

Is there a printable recipe card for your sweetener blend? You do a Great job! THANK YOU for all your research and hard work! May God’s strength be yours!!!❤🛐

@glorytogloryministry 9 ай бұрын

Victoria, my world has changed dramatically since I've been watching your blessed videos! Thanks to God illuminating such great recipes through you, I now have flour for baking & bisquick alternatives, milk, and sugar!!!! All of these substitutes have made my cooking seem normal and full of variety from which before Keto alternatives were awful and our scope of good food was small. How can I say thanks? Do you have that P.O. Box yet? I'll try again to donate some fun money to you (specially with your new location!!!) through this vehicle. I have the most incredible and over the top deep dish pizza recipe that has a crust that I can live with because of the bisquick recipe you have given from the latest of your researches. Will talk with you more later on that. Blessings be multiplied to you!!

@townslec 7 ай бұрын

A new keto person here, absolutely love your channel and appreciate all your hard work. Truly life changing information, thank you so much for sharing with us. Question for those of you who are veterans...the cooling effect of some of the sweeteners is really off-putting to me. Has anyone figured out a way to reduce that aftertaste when baking with "brown" sweetener? TIA

@anagggrth65hryycontreras73 9 ай бұрын

Hola victoria Dios te bendiga como dices tu cuando se hornea todo allulose sale muy tostado y muchas veces quemado gracias porque eres un referente para hacer las horneadas mucho mejor yo uso bocha para ciertas cosas truvia nunca la he usado pienso hornear este fin de semana y hare la mezcla truvia- bocha y la usare primero Dios que todo salga bien muchas gracias Dios te pague por todo y por compartir tus inventos buenos

@dizziechef9502 9 ай бұрын

I use allulose because it’s not too sweet. It doesn’t have the cooling affect that erithrotol has.

@susancelotto122 8 ай бұрын

I have tried about 10 different sweeteners and all except allulose have a bad after taste to me. I agree that allulose is the healthiest (and best tasting to me & also browns too fast). However, I am going to try 50/50 truvia and bocha sweet because I have found that a mix of 4+ types of sweeteners doesn't taste as bad to me. I'm ordering some of each of these sweeteners today. Thanks for all of the work you do AND the information you pass along to us. I like hearing you talk because I then understand why you have chosen something.

@timkaas4463 8 ай бұрын

Have you tried it in Ice Cream, Fudge and Jams, does it crystalize! Love the new Einkorn flour, GREAT JOB!

@goofytv6612 9 ай бұрын

Has anyone tried to use stevia as a sweetener, without any additional ingredients? Thanks very much for all your hard work 👍

@tamarajans 9 ай бұрын

I love this! I’ve tried Bocha Sweet before and loved it. Fantastic idea to use it in a blend. Allulose is fantastic stuff, and my favourite first choice for anything not-baking… but I, too, have been leaving it out of baking, for the same reason. I’m writing this before watching the whole video. New Victoria videos are an event in my world. LOL. ❤🎉👏🌟🌹

@victoriasketokitchen 9 ай бұрын

I love to read your comments 🥰

@bostonjackson9384 8 ай бұрын

@@victoriasketokitchen What sweetener do you find best for cheesecakes? Is it different for baked versus unbaked? Thank you for your opinion.

@sued9160 9 ай бұрын

Hi Victoria, have you ever tried Splenda Magic Baker? It contains erythritol, allulose and stevia. I’ve only tried it in the ATK biscuits and it was good (only used 2 tsp so not sure I would taste it), I have also used it in coffee and it was good. I wonder how it would be in your recipes? Also, would you be interested in sharing some of your meal ideas? Thanks for everything you do!!

@mitsim 9 ай бұрын

Allulose is great for things that need to be caramelized. I made some keto caramels with allulose and they were fantastic.

@TassieAdams 9 ай бұрын

Did you make soft caramels? If so, how did you do that? Would you mind sharing?

@hollistandridge1117 9 ай бұрын

I think backing down the allulose might be key.

@amandamanning4147 5 ай бұрын

I wish that Bocha Sweet was not so $$$ but if it's the holy grail of keto baking it sounds like it might be worth it! It appears to be the only brand of it's kind on the market so they can charge whatever they want since they have monopoly on that product. Hopefully we will see some competition soon with new brands!

@dizziechef9502 9 ай бұрын

I have Boccha . I haven’t used it yet.

@monnablack7263 9 ай бұрын

love your youtubes and LOVE all the explaining. but on Bocha sweet .. if it is mixed with Xylitol.... it is poisonous to dogs.. so we must beware of that. and thanks for doing all you do. it is so helpful...

@stephaniewillson9383 9 ай бұрын

The bag sweetners contain maltrodextrin and sometimes dextrose

@truthinthefaceoftyranny 9 ай бұрын

😂 4:23 I concur ..... there are so many issues or nuances..... when using the different keto products etc. frustrating at times.... from taste, to texture....I guess that is why it is said that "baking is a science". I made white chocolate macadamia cookies and was allulose forward to hopefully mimic that taste.....the taste was great...but appearance was too brown and cakey. We will get it right eventually by God's grace. ie: I found that when I made my spiced rum fruit cake, I needed to add an extra egg....but the allulose gave it that great dark Christmas cake appearance.

@Mrsteachspeech 9 ай бұрын

I appreciate your explanation! Thank you for all your work. I've heard Steve from Serious Keto talk about Bocha Sweet. I've been concerned about keeping xylitol around because I have doggos, though. But, if you say it's that great, I'll just have to be careful. Hang in there with the house; that can be sooooo challenging.

@patriciariddle2997 9 ай бұрын

I'm the same. We have a dog and I hesitate to have it in the house. Dogs are great beggars and not everyone knows they shouldn't eat it.

@Fouralifetime 9 ай бұрын

I've always preferred xylitol. I have a pup and I'm just extra careful. We've never had an issue.

@pjt718 9 ай бұрын

This is great to hear. i hated it when my baked goods would crystalize within a few days. Only thing is I am going to have to google Truvia. Do you have a recipe for like a Cinnamon swirl bread?

@deozeo4442 8 ай бұрын

Yes, I agree with you Ms. Victoria, keto is VERY complex. And the issues are compounded if one is doing keto 50 gms or less carbohydrates or doing keto a maximum of 20 gms of carbohydrates, which I follow. Even the sugars seem to be controversial. I accept only the 4 sweeteners... and now there is a fifth one???

@truthinthefaceoftyranny 9 ай бұрын

I forgot to mention I started blending Splenda brown and swerve brown and the flavor is exceptional (for my tastebuds that is) in the baked goods with the 2.0 flour. ~~ my first test was on a cookie-like pecan crust for my no bake fluff cheesecake. ground and slightly chunky pecans, melted butter with vanilla, splenda brown swerve brown blend and a few tbsp of 2.0 flour.... cooked and cooled. ~~~it came out awesome

@digimom82 9 ай бұрын

Could you break down measurements for your crust recipe? PLEASE? Miss pie/cheesecake so much TY

@sGodiva-sp7oc 9 ай бұрын

You are wonderful. Keep up the Lord's work.

@shawnvines2514 9 ай бұрын

God Bless Y'all Keto people. It doesn't help me lose weight but it is perfect to control my diabetes through diet alone and using a CGM. I finally got my Bamboo Fiber in today so I hoping for good cooking results. Thanks for the explanation of the keto "sugars" I had no idea why I could never make a cookie right :)

@timkaas4463 8 ай бұрын

Check out Dr. Ken Berry and his wife who is a RN (Neisha), they are big in the Carnivore, Ketovore world as well as many more great Carnivore personalities, they are a great place to get started for your diiabetes!

@TracysJourneys 6 ай бұрын

I would love to see you do a plain chocolate cake, no applesauce, no apple cider vinegar, just eggs, milk, sugar, flour, vanilla, cocoa super simple please take this into consideration

@karenwinkler3069 9 ай бұрын

I'm really enjoying your videos and all the hard work that you're putting in there. On your keto flower can you deep fry?

@victoriasketokitchen 9 ай бұрын

Yes, absolutely

@karenwinkler3069 9 ай бұрын

What are your experiences with Monkfruit?

@mlrodenbaugh 9 ай бұрын

Do you have an idea for a sweetener mix that does have erythritol in it? My family is very sensitive to it - major gi issues with it. Thank you for all you do! For the first time I have been able to make things for my husband that he actually likes.

@ZannaTaylor 9 ай бұрын

So sxcited to try this. Especially if it doesn't recrystalize. Please let us know where you get that container for your sugar. love it.

@victoriasketokitchen 9 ай бұрын

It’s in the description box :)

@cocacolafiesta 9 ай бұрын

Thank you for all you do. I’ve been on pre-diabetic roller coaster for the last 9 years but am now with a A1C 6.6! I’ve watched your videos before while taming my prediabetic state but back again, lol! I am accepting that keto will be a necessary way of life for me so I’ve been purchasing items that will make that necessary journey more enjoyable. Bought the bamboo fiber to make the AP flour and now purchasing this sugar. Bought the Ninja Creami and Keto Chow to have the ice cream after watching Serious Keto and bought the Stuffler too. I will pizza and ice cream myself to a lower A1C, lol!

@JaneCleveland 9 ай бұрын

Just want to encourage you to keep at it! I have been keto for a few years and I have never felt better (I'm 70 and at a healthy weight and take no meds). Keto gets easier as you make it a lifestyle. I'm using a knock-off Trim Healthy Mama sweetener. I found the recipe on line. THM uses inulin, and I don't. I really like this blend, though. BTW- THM offers the BEST stevia powder. It is potent and tastes just fine. I use it straight in my coffee but in the blend for everything else. Keep going!! You will thank yourself!!

@cocacolafiesta 9 ай бұрын

@@JaneCleveland Thank you for your advice!

@Lynn-Callahan 8 ай бұрын

Has anyone had any success baking with Monk Fruit?

@sbg3189 8 ай бұрын

You are right on track! Lol I love all of it, especially the Ninja Creami!! I made a KC sticky pecan stuffler...omg....

@cocacolafiesta 8 ай бұрын

@@sbg3189 I’ll have to try that. Thanks!