Brown Sugar Substitute Recipe (sugar-free, low carb) (2024)

By Kim Hardesty

A brown sugar substitute recipe you can make in minutes. On a low carb keto diet? I have a sugar-free brown sugar for your favorite sugar-free recipes!

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Brown Sugar Substitute Recipe (sugar-free, low carb) (1)

THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.

Have you ever settled on a recipe only to find you were out of brown sugar? Or maybe you follow a low carb ketogenic diet like me and need a sugar-free brown sugar substitute for your low carb baking? Either way, you can make your own brown sugar or sugar-free brown sugar substitute in minutes.

I don't know about you, but I love using brown sugar in my baked goods, especially my low carb zucchini bread. The warm flavor tastes great in cookies and treats like keto maple walnut scones.

FIRST LET'S TALK ABOUT REGULAR SUGAR...

How to make brown sugar?

If you’re a baker then you probably know how to make brown sugar with molasses: mix 1-2 tablespoons of blackstrap molasses into 1 cup of white sugar. Add more or less molasses to make the brown sugar darker or lighter for your needs. Molasses is removed from natural sugar in the refining process to make it white.

Common substitutes for brown sugar are coconut sugar, turbinado sugar, muscavado sugar, or simply adding a little maple extract to your recipe.

Brown Sugar Substitute Recipe (sugar-free, low carb) (2)

Sugar-Free brown sugar substitute for low carb diets

Before I begin, I want to say that the very best low carb brown sugar alternative currently on the market is Sukrin Gold. I absolutely love it and recommend it all the time. Since some readers have it found it out of their reach budget-wise or geographically, I made my own low carb brown sugar substitute.

How to Make Your Own Brown Sugar Substitute Without Molasses

My sugar-free brown sugar substitute recipe can be made very easily and only needs three ingredients:

  1. erythritol - I buy generic from Amazon (5 pounds last me 6 months)
  2. maple extract - Mapoline from the grocery store (lasts me 2 years)
  3. stevia glycerite - I buy from Amazon (lasts me a year)

I tested this low carb brown sugar recipe with brown sugar extract, molasses extract, and a maple extract I purchased from Amazon, to see which made the best brown sugar sub.

Spoiler alert: Mapleine Imitation Maple Flavor wins!

Why? The brown sugar extract and molasses extracts smell like burned wood and chemicals. Although they both tasted very much like brown sugar, I couldn’t get past the smell. The best low carb brown sugar version resulted with regular Mapleine from the grocery store. It produced a darker color and the best flavor of the three maple extracts I tried.

Brown Sugar Substitute Recipe (sugar-free, low carb) (3)

I added Now Better Stevia Stevia Glyceriteto make the brown sugar sub equivalent to the sweetness of regular brown sugar. The stevia increases the sweetness and the glycerine in the product keeps the sugar-free brown sugar soft. It never dries out! Stevia glycerite is a very concentrated form of stevia which I do not find bitter. My 8 oz bottle lasts me a year.

[NOTE] If you are allergic to stevia I suggest buying adding a few tiny spoonfuls of Nu Naturals Monk Fruit Sweetener to make a 1:1 brown sugar equivalent. The container of pure powdered monk fruit sweetener has 571 servings, is great in coffee, and will last a year or more. Adding a small amount of vegetable glycerine will keep the sugar-free brown sugar substitute soft.

[TIP] If this recipe is still out of your budget, try adding a little maple extract to your recipe to give it a “warmer” flavor.

I tested this low carb brown sugar substitute in several baking recipes and it worked just fine. However, I have NOT tested it in my low carb caramel sauce recipes.

Brown Sugar Substitute Recipe (sugar-free, low carb) (4)

Brown Sugar Substitute (sugar-free, low carb)

A brown sugar substitute recipe you can make in minutes. On a low carb keto diet? I have a sugar-free brown sugar for your favorite sugar-free recipes!

5 from 12 votes

Print Pin Rate

Course: Basics

Cuisine: American

Keyword: sugar subsitute

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 32

Ingredients

  • 1 cup erythritol (granulated)
  • ¾ teaspoon Mapleine (or your favorite maple extract)
  • ¾ teaspoon stevia glycerite (optional but keeps the recipe soft and increases sweetness)

Instructions

  • Mix the ingredients together thoroughly with a fork or a small rubber spatula.

  • Use like you would regular brown sugar in recipes.

  • Makes 32 teaspoons with 1 tsp. (or 5 g) per serving. Zero carbs.

Notes

Erythritol is not absorbed by the body, instead it passes through the digestive tract chemically unchanged. Convention is to count erythritol (a sugar alcohol) as ZERO CALORIEs and ZERO CARBs. Erythritol is safe for diabetics.

Nutrition Facts

Brown Sugar Substitute (sugar-free, low carb)

Amount Per Serving (5 grams)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 5grams

More Low Carb and Keto Recipe Basics

  • Keto Tomato Sauce (3 easy recipes with variations)
  • Cheesy Low Carb Keto Cornbread with Jalapenos
  • Favorite Sugar Free Lemon Curd (Low Carb, Keto)
  • Low Carb Keto Graham Cracker Crust
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  1. Pam Biswas

    Can allulose be substituted for erithritol? (To make 0 calorie brown sugar)

    Reply

    • Kim Hardesty

      I don't think so, Pam. Just add a little maple flavoring to your recipe to give it that warm flavor. Go easy as some brands are stronger than others. -Kim

      Reply

    • Lydia Wilson

      I think youcould make sugar free brown sugar using sugar free pancake syrup and splenda.

      Reply

      • Kim Hardesty

        Hmm. Are you wondering to sub the glycerine with pancake syrup to keep it moist? It may work. I wouldn't use regular Splenda (sucralose) but the erythritol product they have would work as the base. You would still need a flavoring to give it that warmth of flavor. Maybe some caramel flavored extract would work. -Kim

        Reply

  2. Jenny

    Hi Kim, I loved the taste of this recipe, although I made it without the Stevia (I just increased the erythritol to compensate). I did just discover that we have vegetable glycerine in the house. Do you have a gut feel for how much I could add for that moistness you describe? If not, I'll just start with a tsp and see how it goes. Thanks again for your lovely recipes.

    Reply

    • Kim Hardesty

      Hi Jenny. I'm glad you like the recipe. I would use 1 tsp of the vegetable glycerine. It should do the trick! -Kim

      Reply

  3. Holli

    Hi, Is there any substitutions for the vegetable glycerin? Maybe something inexpensive and at the grocery store? Just wondering. If your going to use the brown sugar in this recipe right away, do you still need the glycerin? I was thinking of trying my pyure sweetener with maple extract and possibly adding just 1 tsp. of molasses to make it sweet and dark enough because I'm not sure the maple extract will be enough. One of the first things I want to use this brown sugar sub in is in trying a keto maple syrup recipe. I'm sorry I just don't want to purchase the stevia glycerin. Thanks for your recipes!! And for your advice! (:

    Reply

    • Kim Hardesty

      Hi Holli. The stevia glycerite bumps the sweetness up to measure cup for cup with regular brown sugar and also keeps it moist. You don't have to use it. I found that the Mapoline maple extract gave the strongest and best flavor for this recipe. Also, If you are using blackstrap molasses, the ratio is 1-2 tablespoons per 1 cup of sugar (or sweetener). I hope this helps. -Kim

      Reply

      • Holli

        Thank you for your recipes! Have a good Thanksgiving. (:

        Reply

        • Kim Hardesty

          You, too, Holli! -Kim

          Reply

  4. Beverly Cleaveland

    On your recipe for the Brown Sugar Substitute, for the stevia glycerite, do you actually use 3/4 tsp of that measured out or what it takes to make 3/4 tsp (like it says it only takes 5 drops to make 1 tsp, etc) Hope that makes sense.

    Reply

    • Kim Hardesty

      Hi Beverly. I measure out 3/4 teaspoons (oddly, I have a for-real 3/4 tsp. measuring spoon). -Kim

      Reply

  5. Rob Falke

    Kim, You have a gift for writing so your ideas are clear and easy to apply. Way to go, I bought everything on your list from your links and signed up for your LCM newsletter. I never do this, you must be good.

    Reply

  6. Brenda

    Can’t wait to star making some recipes. Starting Monday

    Reply

  7. Zion

    Can you substitute erythritol with straight-up stevia or straight-up monk fruit extract? If not, what are all the replacements you’d recommend as a replacement for erythritol?
    Thanks, Zion

    Reply

    • Kim Hardesty

      Hi Zion. No, I don't Erythritol is granular like sugar, so it measures like sugar even though it is less sweet. I usually buy a blend of erythritol and stevia which measures like sugar and is as sweet at sugar cup-for-cup thanks to the stevia. There are also erythritol blends available for purchase with monk fruit and others with sweet fiber (oligosaccharides). They all measure like sugar and come in granular and powdered forms.

      Using a powdered (or liquid) pure stevia or monk fruit is great for adding sweetness, but it does affect texture in baked goods because the bulk from the erythritol is missing. Furthermore, while you can mix a granulated erythritol blend with the maple flavoring to make your own brown sugar and omit the stevia glycerite, you can't mix the maple flavoring into pure stevia or monk fruit powder because it will melt it. Additionally, the stevia glycerite keeps the brown sugar sweetener a little moist like brown sugar because of the glycerine in the mixture.

      If you just want that warm flavor in your baked goods, add 1/4 - 1/2 teaspoon of maple flavoring to the recipe for your low carb baked good. That's what I did in the old days before products like Sukrin Gold, Besti Brown, Swerve Brown and Lakanto Golden were available.

      I hope this answers your question. Have a nice day. -Kim

      Reply

  8. Karen

    If I use regular stevia liquid instead of the gIycerite type what amount should I use? I look forward to trying the recipe for brown sugar.

    Reply

  9. .Lola

    I can't use any sugar substitutes that end in ol. My digestive system will not digest it. It causes bloating and pain. I am a new diabetic. So anything else I could use? I do plan on using monk fruit sugar.

    Reply

    • Kim Hardesty

      Hi Lola. You will probably need to use pure monk fruit, pure stevia or liquid splenda. Your recipes will come out a little different in texture since the "sugar" component will be missing, but that doesn't mean you can't enjoy some great things. Use maple extract to act as the "warm" flavor in recipes that call for brown sugar or brown sugar sub. Different brands have different strengths, so use to taste. I hope this helps. -Kim

      Reply

      • Martina

        Thank you. I will be sure to try these. I have to have my coffee sweet. I love to bake too so just finding a sugar alternative is good. I'm going to test these on my family to when I bake and see if they notice the difference.

        Reply

    • Martina

      Thanks for asking this. I knew I couldn't be the only one. Certain diet drinks or sweaters do the same thing to me.

      Reply

  10. Denise Baxter

    I am looking forward to following you. You obviously have done a lot of work testing recipes with different sugar free sweetners and have identified which work the best in different cooking and baking techniques. I have recently, over the past six months, lost 25 pounds, and believe that the success is due to low sugar/low carb choices as well as intermittent fasting 16:8. While I have no medical conditions and take no prescription drugs, at age 65, I feel that it is now more important than ever to live a healthy life style that includes a chocolate chip cookie every now and then!!!! Thank you for all your hard work and I appreciate receiving your Newsletter.

    Reply

  11. Nicholas Veronico

    Hello! I was looking into a brown sugar recipe for future vegan Christmas baking! I was wondering if the maple extract is needed to make the recipe similar to brown sugar? or could I go without the extract?

    Reply

    • Kim Hardesty

      Hi Nicholas. The maple extract gives the low carb sugar substitute a warm flavor similar brown sugar. It's the perfect option for those who can't have the sugar and carbs in molasses. If you or a family member aren't watching carbs and sugar, then use molasses in the ratio mentioned in the post. Happy baking. -Kim

      Reply

  12. Susanne Boling

    Worked really well!

    Reply

  13. Renecha

    Kim, I was excited to see your recipe; I’m trying to replace brown sugar for something low carb. I’ve tried Erythritol golden and it crystallized. Can I replace the Erythritol with Allulose and get similar results? I know it’s not as sweet and can adjust for that. Any advice is appreciated.

    Reply

    • Kim Hardesty

      Hi Renecha. I've sat on your question for a while as I awaited a shipment for Allulose. I don't think it will be suitable for this recipe. My favorite brown sugar substitute is Sukrin Gold (found on Amazon and SukrinUSA.com), Swerve Brown and then Lakanto Golden. -Kim

      Reply

  14. Mikayla

    Is this safe for diabetics? I have a family member that’s been recently diagnosed so I am trying to do some research. Still new at this! Thanks :)

    Reply

    • Kim Hardesty

      Yes, Mikayla. This recipe is absolutely safe for diabetics as long as you use a granulated erythritol based sweetener like: Swerve, Sukrin :1, Lakanto, Besti or Truvia. -Kim

      Reply

    • Daniela Budjanovcanin

      Hi As a type one diabetic I can say this is DEFINATELY not okay for diabetics - Molasses is still a form of sugar - so no, certainly not suitable for diabetics I wish I knew a decent sugar free substitute as so many receipes on this site look fantastic.

      Reply

      • Kim Hardesty

        Hi Daniela. This Brown Sugar Substitute recipe has NO MOLASSES. It is erythritol, maple flavoring and stevia glycerite. All are diabetic friendly. Yay! -Kim

        Reply

  15. Jean

    Hello, great recipe and so easy to follow. If I make this in bulk, how long do you think it will keep? And how should I store it? Thank you!

    Reply

    • Kim Hardesty

      If you make it with the ingredients called for in the recipe, it will stay moist for many months, Jean. -Kim

      Reply

      • Jean

        Thanks Kim! If it does get hard over time, is the brown sugar garbage or are there methods to rehydrate it?

        Reply

        • Kim Hardesty

          It doesn't get hard like real brown sugar, it just becomes more like white sugar in texture and can still be used. -Kim

          Reply

  16. Jaime

    Best brown sugar substitute ever! I have periodic paralysis and cannot have sugar or anything high in carbohydrates or paralysis or weakness will occur. This recipe has been a life changer for me! Thank you.

    Reply

    • Kim Hardesty

      I'm so glad, Jaime! -Kim

      Reply

  17. Atalanta

    I have a jug (yes, jug) of vegetable glycerine. Could that be used instead of the stevia? I have it on hand, which is why I ask. Otherwise, I LOVE stevia and have been using it since before it was "legal" (it grows in my zone).

    Reply

    • Kim Hardesty

      Hi Atlanta. The glycerite will keep it soft, but won't sweeten it enough to equal the sweetness of sugar. -Kim

      Reply

  18. Zelma Nixon

    Came out great! Experimenter on ginger snap cookies. Came out soft and chewy. Used generic monk fruit sweetener and everything else on list. So happy I can whip up my own brown sugar now for less money. Thank you!

    Reply

  19. Louis

    I mixed the ingredients exactly like you said and the color is off white. It doesn’t look anything like your picture. Why?

    Reply

    • Kim Hardesty

      Hi Louis, first make sure that the Mapleine is mixed thoroughly into the erythritol and that no tiny globules of maple extract remain. Second, if you used Swerve, it is mixed with a fiber powder which may affect the color of the mixture - I used 100% erythritol. The third reason there may be a color difference is because of different lighting conditions and the fact that I can tweak colors a little in my photo editing software. Does your mixture taste similar to brown sugar (but with a maple flavor?). -Kim

      Reply

  20. Helga Bluestone

    The monkfruit substitution is for the Stevie and erythritol? I can't eat sugar alcohols and Stevie tastes terrible. I'd love a brown sugar recipe.

    Reply

    • Kim Hardesty

      If you can't have sugar alcohols, then use your favorite sweetener and use a little maple extract. It won't taste exactly like brown sugar, but will have the same "warm" flavor. -Kim

      Reply

  21. Betty Shoemaker

    I love your brown sugar and I would like to try other recipes with it I appreciate the fact that you're doing this for us better diabetics and want to lose weight I would like to know where you buy the ingredients I live in a small town of Cambridge Ohio thank you I'm looking forward to your reply and the recipes

    Reply

    • Kim Hardesty

      Hi Betty. I buy erythritol from Amazon - Hoosier Hill Farm is a fairly priced product. I used the stevia glycerite because it has glycerine which keeps the brown sugar substitute moist but also brings the sweetness up to be the same as regular brown sugar.

      If you don't want to buy products from Amazon, you may be able to find something like Truvia in your grocery store or Walmart, but make sure that it only has erythritol and stevia listed as the ingredients. In that case, just mix the maple flavoring into the Truvia and know that it may harden or clump over time. You can find Mapleine in teh grocery store in the baking aisle with the flavoring extracts. -Kim

      Reply

  22. Karen Smith

    Sukrin Gold has malt extract in it. Have you tried your recipe using malt? Since you like Sukrin the best, I am going to use your recipe and replace maple extract with malt.

    Reply

    • Kim Hardesty

      I didn't use any malt or molasses (I've used molasses when making regular brown sugar if I was out) when I tested this recipe because the low carb and keto police would have angry with me. Lol. -Kim

      Reply

  23. Rosie

    Hi! I was wondering if i could use this brown sugar in a pineapple upside down cake? would it behave the same way or would i need to find a different brown sugar substitute? Much appreciated!

    Reply

    • Kim

      HI Rosie. All erythritol based sweeteners will behave differently than real sugar. My favorite brown sugar alternative is Sukrin Gold and feel it would work better in this application than my recipe. It's better than all the rest but also more expensive. I get it online directly from Sukrin USA, but can also get it on Amazon. Swerve makes a brown sugar sub now as does Lakanto, but Sukrin is going to give you the best color and taste. I predict it will melt during baking, but recrystallize upon cooling, forming a bit of a crust. I hope this helps. -Kim

      Reply

  24. Marcia

    I can’t tolerate erythritol, would Stevia work?

    Reply

    • Kim

      Stevia isn't a granulated sweetener, Marcia. This would work with xylitol. -Kim

      Reply

  25. JJudy

    Thanks for the recipe. Do you know if this can be used for a brown sugar glaze (brown sugar, vinegar and mustard)?

    Thanks again

    Reply

    • Kim

      Yes, it can, but erythritol behaves a little differently than brown sugar. It won't coat the same way that sugar would on a ham, but it would still deliver the flavor and some crispness. Any that falls into the pan may recrystallize upon cooling. It doesn't mean that it won't be delicious, erythritol is just a little different is all. That will be true for any of the erythritol based brown sugar substitutes. I hope this helps. -Kim

      Reply

  26. Sonny McCurry

    Is this recipe considered light or dark brown sugar?

    Since many recipes differentiate between using lt & dk brown sugar, sometimes using both, do you have any ideas or variations for the other?

    Reply

    • Kim

      Great question, Sonny. I would consider it light brown sugar. You could add a tiny bit of black strap molasses to the recipe to make it "dark" brown sugar. -Kim

      Reply

  27. Suzanne McKay

    As soon as I added the maple extract, the sweetener got all clumpy. How to I get it mixed uniformly?

    Reply

    • Kim

      Are you using Swerve, Suzanne? I actually used Sukrin :1, which has powdered stevia in it instead of a sweet fiber blend. I was able to mix mine with a fork, I had to work it together, but it mixed well. -Kim

      Reply

  28. Elaine

    Would a different maple extract work for this? I have Watkins imitation maple extract.

    Reply

    • Kim

      Hi Elaine. Sure it would work. I just found the Maypoline to taste the best of the several I tried. -Kim

      Reply

  29. Tonnette

    Can you double this recipe?

    Reply

    • Kim

      Absolutely! -Kim

      Reply

  30. Karen

    Can I just leave out the stevia since I hate it.... also as someone said can I use swerve confection?

    Reply

    • Kim

      Hi Karen. The stevia glycerite has glycerine in it which makes the substitute moist like brown sugar. You can leave it out, but it may become hard. You may use Swerve Granulated, but I don't think the Confectioners would work very well. -Kim

      Reply

  31. Vicki Dyas

    In response to the "gritty" concern about erythritol - Swerve comes in a confectioner (powdered) form.

    Reply

  32. Lindsey

    THANK YOU, THANK YOU, THANK YOU! I have some stand by recipes that call for a TBL or two of brown sugar and I have been trying to find a replacement. This will be a huge help. .

    Reply

  33. LilBabe002

    I read comments from this site and got excited. Unfortunately, I was unable to get the recipe for the Zucchini and Walnut Bread. So Sad. I have everything that the recipe requires. I’m going to get my tech savvy caregiver to help me get the website to work for me. I was able to pin it to Pinterest! I certainly look forward to getting your emails!

    A very grateful diabetic and Keto Eater, LilBabe002

    Reply

    • Kim

      Hi LilBabe. If you can't get he recipe, send me an email and I will send it to you. -Kim

      Reply

  34. Melody

    I was able to find the Mapleine at Walmart lonline for $2.01! I was able to pick up at my local store for free. So, don't pay those ridiculous prices on Amazon, etc.local

    Reply

  35. Janice

    Is there anyway to keep cheesecake, fruit preserves, etc. made with erythritol from taking on a grainular texture once they are chilled?

    Reply

    • Kim

      Hi Janice, great question. No, not really. You can use less sweetener and that helps some. Also make sure to powder it really fine if you are using it in a frosting. I try to use the bare minimum in my recipes and make up the sweetness with something like stevia glycerite. -Kim

      Reply

    • Stacia

      Janice, you can pulse the erythritol in a coffee grinder to make it like confectioner's sugar (powdered sugar) and use it that way. It blends better and doesn't turn grainy. Hope this helps!!

      Reply

    • CookinAmigo

      Before baking with erythritol, I always measure the amount required for the recipe first and throw it in a blender to make it a powdered form. Not only does this prevent the gritty texture, it helps to eliminate some of the crystals that are responsible for that "cool" taste that erythritol can have. It really makes the recipes pop and you won't miss the sugar at all!

      Reply

      • Kim

        I agree, this is true. Powdering the erythritol can help, but the amount used in a recipe and whether or not the recipe is more moist will determine if the sweetener will recrystallize. -Kim

        Reply

    • Jana

      Use confection Swerve. I use it almost exclusively for desserts and it turns out great

      Reply

  36. Kathy

    This post is much appreciated as I am looking for a Keto substitute for brown sugar. But want you and your readers to know that Phosphoric Acid is a listed ingredient and none of the maple flavorings or extracts list this as an ingredient. For anyone wanting to eat clean choose an alternative product.

    Reply

    • Kim

      Thanks, Kathy. The reading I did talked about sources high in phosphoric acid like sodas - which are often consumed in high quantities. I that that a tiny amount of flavoring in a sweetener that is used occasionally in a treat is well within safe limits when compared to consumption of sodas. For a more "clean" alternative, molasses or yacon syrup can be used instead. -Kim

      Reply

  37. Lori Walla

    THANK YOU for the brown sugar sub! I read your whole blog entry (which I never tend to read - not just yours... blogs in general... not because I don't want to but - never mind, long story). ANYWAY, your tip about the cost of this and that, especially the Stevia Glycerite - WELL, since you said that it was for extra sweetening AND keeping it soft I did some extra investigating. You can purchase Glycerin - ANY glycerin. Here is the link to the article I read. I really don't know what it has to do with vaping, mind you, but it did confirm my suspicions about the glycerin and was it food grade... turns out ALL glycerin USP is food grade. Long story short (too late), if you just get stevia and glycerin instead of stevia glycerite, you may save yourself a few more dineros! Oh, the link... duh. https://www.reddit.com/r/electronic_cigarette/comments/2ddyqr/psa_glycerine_is_glycerine_you_are_being_scammed/
    Thank you again SOSOSOSOSOSOSO much for the recipe for making substitute brown sugar! I purchased the Sukringold but if I have to do that on any kind of a frequency I would go bankrupt...

    Reply

    • Kim

      Thanks Lori. Yes, you can buy glycerine on Amazon very cheaply. I have a bottle, that I have rarely used. Thank you for going the extra mile to provide additional information. You're awesome! Saving money is always a good thing. Have a great weekend. -Kim

      Reply

      • Missy

        Kim,can't wait to try this. I need some brown sugar sub for a BBQ rub & granola recipe. I have the mapeline, regular glycerine & regular stevie from TJs & Vanilla Stevia. How much of the stevia drops & then how much Glycerine?
        TIA

        Reply

        • Kim

          Hi Missy. That's a great question. I haven't made it with my glycerine and stevia drops. I don't have stevia drops because I find them bitter. I would use the same amount of glycerine as the stevia glycerite and then add stevia drops to taste. I'm sorry I can get more precise than that. -Kim

          Reply

  38. Greg

    Dumb question but couldn't I switch sugar free maple syrup for brown sugar or this recipe. I'm making an applecrisp.

    Reply

    • Kim

      Hi Greg. Are you using the syrup with the apples or the topping? -Kim

      Reply

  39. Angela

    I'm a "bread-aholic", grew up on white homemade bread and butter, margarine too, ate meat and potatoes every day. This gives me a good feeling on getting control over eating healthier at my more mature stage of life.
    I have not seen anything regarding this subject, however, I have problems with my teeth (crunchy, hard salads and crunchy meat bits can cause a tremendous amount of intense pain in a nano-second) having the ability to make a bread treat is exciting!

    Reply

    • Kim

      Angela, I am sorry to hear about your teeth hurting you. Luckily, there are many great mug cake, muffin, cake, bagel, and bread recipes available on-line nowadays with just a quick Google search. I hope you find some you enjoy. -Kim

      Reply

  40. Sharon

    I am heartbroken to learn that erythritol destroys healthy gut bacteria....

    Reply

    • Kim

      Sharon, I saw a few blogs reporting this, but I have not found any studies reporting this claim. -Kim

      Reply

  41. Len

    I've been looking for a sub to use in BBQ rub, will your Recipy work

    Reply

    • Kim

      Absolutely, Len. I just made some BBQ sauce last week with this. It came out great! -Kim

      Reply

  42. Kate

    I just got some Mapleine from Walmart.com so made this. I used Lakanto Classic so did not have to add any stevia. I added about half a teaspoon of molasses to finish it off and I think that helped the flavor while only adding 2.5 carbs to the whole cup. I have Sukrin Gold and I like this just as much at half the price. Ive gotten Lakanto on Amazon for $24 for three pounds so that's $8 per pound. THe Sukrin cost me $15.99/lb. Oh,, and the Mapleine cost $1.81 when you have it delivered to the store for pickup.

    Reply

  43. Julie Mann

    Thank you so much for this recipe. I can't tolerate the brown sugar Splenda as it still has sugar, and I'm allergic. I can't tolerate sf maple syrup as it has sorbitol which gives me digestive issues. I will try this in my sf cookies I make. Is erythritol Truvia? Thank you again.

    Reply

    • Kim

      Great, I hope this one works out for you. You can tweak it per your tastes. I googled the ingredients in Truvia and it says erythritol and stevia with natural flavors. Enjoy. -Kim

      Reply

  44. Ally

    Can I use this recipe as a 1:1 replacement for real brown sugar? I'm trying to make a keto version of a cinnamon roll pound cake recipe I found online and it calls for 2/3 cup of brown sugar to make the cinnamon swirl part. Can I just 2/3 cup of your recipe instead in the cake?

    Reply

    • Kim

      Yes, Ally. It should work. I have used it in cakes and muffins just fine. However, I wouldn’t use it in my caramel recipe. -Kim

      Reply

      • Holli

        Hi Kim, I use Pyure sf sweetener and sometimes sucralose drops if I need more sweetener. I don't have stevia glycerite, will my brown sugar work in my recipe for cookies, with just the Pyure and McCormick maple extract alone? Thank you! (:

        Reply

        • Kim Hardesty

          Hi Holli. The stevia glycerite helps keep the mixture moist as well as boosts the sweetness in the regular erythritol, which is 65-70% the sweetness of sugar. I believe that the Pure is already mixed with something to give it a 1:1 sweetness level equal to sugar, so the stevia glycerite is not necessary. -Kim

          Reply

  45. Nancy

    I have always avoided artificial food ingredients.What is Sukrin Gold. Does it have an after taste ? I would never consider using an artificial sweetner before now. Are these new products natural?.

    Reply

    • Kim

      Nancy, all of the Sukrin sweeteners are of natural origin, non GMO and taste great. The Sukrin Gold does not have an after taste to my taste buds. You can read more about it and the other products on Sukrin USA. The ingredients and nutritional facts are listed for each product. I hope this helps. -Kim

      Reply

  46. Aimee

    Hi - thanks so much for your recipe! Can you tell me if this will "caramelize" like regular brown sugar. My husband is newly diabetic, so I am looking to make a reduced sugar version of sweet potato casserole for Thanksgiving. The topping I usually make include brown sugar, butter and flour, almost like a crumble topping for baked goods. When cooked, due to the ratios of sugar, flour and butter, it turns into a semi firm candy like topping. Do you have thoughts on if this would work to give a similar texture by using your substitute?

    Reply

    • Kim

      Aimee, you are welcome. Unfortunately, the erythritol doesn't caramelize. I really love the Sukrin Gold. It does more caramelization than erythritol alone. If you can get it or don't want to purchase it, this recipe will provide a warm flavor. The erythritol does melt, it just doesn't caramelize well. -Kim

      Reply

  47. Linda

    Thanks for this! I am looking for a low carb brown sugar sub & when I looked at Sukrin Gold, I noticed it contained malt extract. I have celiac disease, so that is a no go, since malt contains gluten.

    Reply

    • Kim

      Ahhh. I’m glad you caught that, Linda! It’s not as good as Sukrin Gold, but it’s a good sub. Happy baking. -Kim

      Reply

  48. Ginger Aldrich

    Word of caution
    Erithrytol is poisonous to dogs .....be careful not to feed
    Any food made with it to your dogs

    Reply

    • Kim

      Ginger, my vet said that it is not poisonous to dogs like xylitol is because it isn’t broken down in the body, but I would still look into it and I don’t share my food with my animals anyway. -Kim

      Reply

  49. Jkim

    This sounds terrific! Does it need to be refrigerated or can it be stored at room temperature?

    Reply

    • Kim

      It can be stored at room temperature, indefinably. Enjoy the recipe. -Kim

      Reply

  50. McDonna

    Do you know if this will work to use Pyure instead of straight erythritol? Pyure has organic stevia and erythritol. Wasn’t sure if the blend would measure the same or be storable the way erythritol alone is. I have missed the richness and flavor depth brown sugar brings to baked recipes since going low carb. Excited to find your recipe! Thank you!

    Reply

    • Kim

      Hi, McDonna. Yes, you can use Pyure. I wouldn’t add the additional Stevia glycerite but if you want it moist like brown sugar so it packs, add glycerine instead. It’s very inexpensive. I hope this helps. -Kim

      Reply

  51. Barbo Goldstein

    Thank you very much for your recipe. The fact that you took your time
    to research and develop and then give it to us all without any costs to us, is admirable.
    I have worked on LC SF GF recipes since the first Atkins book. Always
    I give my recipes to all who want or need them. Now in my mid 80's I don't have
    as much energy for R and D as I used to, so I truly appreciate all that you are
    doing for us.

    Barbo of Barbo's Low Carb Kitchen

    Reply

    • Kim

      What a nice comment, Barbara. Thank you so much for taking the time to comment. I remember seeing your name around when I started low carbing nine years ago. And you are still coming up with recipes in your 80’s. How completely amazing. Thanks again and have a wonderful day! -Kim

      Reply

  52. Debbie K

    I've heard Yacon & Erythritol make a good brown sugar sub. any thoughts?

    Reply

    • Kim

      Hi Debbie, I actually haven't tried Yacon syrup, although I remember seeing it discussed on Elana's Pantry many years ago. Maybe I should and add it to the post. Thanks for reminding me about another low carb option. I will order it now. -Kim

      Reply

Brown Sugar Substitute Recipe (sugar-free, low carb) (2024)

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