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Make your own Keto and Low Carb ‘Sugar-Free’ Brown Sugar!

Make your own Keto and Low Carb ‘Sugar-Free’ Brown Sugar!
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Brown sugar is such a key sweetener in so many recipes, it’s much missed when you go low carb / keto. In baking, it adds a caramel flavor and depth to recipes. It also has a unique texture that gives additional moisture to baked goods. There are low carb / keto brown sugar alternatives but every time I’m reaching for them in my pantry, I’ve run out.  However, you can make your own Keto and Low Carb ‘Sugar-Free’ Brown Sugar! Yippee!

Admittedly, I don’t buy pre-made keto brown sugars too often because they are more specialized and thus more expensive. Being on a budget, I turn to resourcefulness. Truly, turning low-carb is so much more expensive. Isn’t it maddening that eating healthy can cost so much more?

But making your own Keto and Low Carb ‘Sugar-Free’ Brown Sugar is easy and quick!

I have 2 different recipes for brown sugar. One is completely sugar-free and totally Keto! Exciting right!?!

Make your own Keto Brown Sugar

The other is closer to the original recipe, but because it does have molasses in it — it will have more carbs than the other recipe. If you are low-carb or have been on Keto for a while it would be fine. However, I don’t recommend it if you are new to Keto. However, it doesn’t have a lot more net carbs, so if you are low-carb or have been on Keto for more than two months, this is a great option! I like this option for when I have ‘treats’ as it allows me some flexibility without a true cheat. I’m a natural rebel and keeping low-carb as a lifestyle can be challenging for me if I can’t have my small indulgences.

Check out both recipes here:

Homemade Keto ‘Sugar-Free’ Light Maple Brown ‘Sugar’

Homemade Low Carb ‘Sugar-Free’ Brown ‘Sugar’

You can play around with either or both recipes yourself. Each is fantastic.  I’ve tested both on all the recipes on my blog and they remain awesome. Most importantly, each one has that caramel taste and the texture of brown sugar. Additionally, each one packs down and has the additional moisture that brown sugar does. It’s so simple, yet exciting.

Homemade Low Carb Brown Sugar

In each recipe, I’m using either Erythritol or Allulose. Both work great. Erythritol can be a more economical option as well, so important when some of the Keto ingredients on a budget can present challenges. Both these sweeteners are only 70% as sweet as sugar, so if you are using it in a recipe that calls for brown sugar, you’d have to add more.

However, if you are using another type of sweetener to make your brown sugar, like Swerve Granular or a Sweetener with Monkfruit, like Lakanto Classic, these sweeteners are 1:1 with sugar. In my recipes, unless it specifically calls for Lakanto or Swerve, you can assume that the recipe has been adjusted for use with either Erythritol or Allulose.

On that note, If you are using Swerve Granular or a Sweetener with Monkfruit, like Lakanto Classic in my recipes, you are going to want to reduce the amount of sweetener by 25 to 30%. What can I say? I love the 1:1 sweetener options but being a natural coupon clipper, I often go with the economical options.

Homemade Keto Brown Sugar

Looking for recipes with using homemade brown sugar? Check out these recipes below:

All Canadian Low Carb Maple Butter Tarts

Pumpkin Pie Recipe

To note, you have to store your homemade brown sugar just like the real thing, in an air-tight container & then it will last for months. Even the sugar free kind has the tendency to clump together. Is it not the worst than when you reach for the brown ‘sugar-free’ sugar and it is completely rock hard because it was not stored air-tight?

The last thing I want to do is to take a chisel to try to release the ‘sugar’ in order to make my ‘cure-all chocolate chip cookies[coming soon]. Sadness would over take me, only leaving me closer to making bad choices! If you are like me, prevent this, and make sure your container seals well. Even add a ceramic brown sugar softener. Hey, if you can stand the temptation, a slice of white bread or marshmallow in the container will also keep the sugar from clumping.

Best part about this recipe? You’ll never run out of sugarless brown-sugar again! How about that? You’re welcome ☺

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ABOUT NIKKEY

Nikkey Elizabeth | La Femme Nikketo

Welcome! I'm Nikkey Elizabeth.

Two years ago, for health reasons, I was determined to make a Low Carb, High Fat, Keto diet work for me as a lifestyle, without the exercise in deprivation with constant calls to the fun police. Hi! My name is Nikkey Elizabeth and this is totally me, in my happy place doing one of my favourite things: hiking in the Cape Breton Highlands…
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BROWSE RECIPES

Our preferred source
for resistant starch flour!

Netrition is a great source for resistant starch flour like Cabalose, which I use in my
Super Flaky No-Fail Keto Pie Pastry

Get carbalose flour here

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Recommended Products

Lakanto Maple Flavored Sugar-Free Syrup

Fancy Molasses

Hoosier Hill Farm Allulose Zero Net Carb Keto Sugar

Erythritol Natural Sugar Substitute

Brown Sugar Saver and Softener

Brown Sugar ProKeeper​, 1.5qt

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Our farm is located in Glenville, Nova Scotia. It’s a little hamlet between Mabou and Inverness on the island of Cape Breton.

 

My Jam looks separated, what do I do?

Our sugar-free jams are natural products. Because we are sugar-free and use all-natural products, from time to time ‘fruit float’ can happen to fruit like strawberry or rhubarb during the canning process leaving pulp at the top and jelly on the bottom. If this occurred with your jam, don’t worry, it’s just as delicious as all our other jams. When this happens, we encourage our customers to dig in and mix it up!!!

 

What does it mean you’re sold out for the season?

We are a farm-to-table business, where we believe strongly in growing a large proportion of what we make. Sometimes, if there are other local growers that have supplies beyond our own, we may top-up our fruit or berry inventory (this is especially true with Blueberries as our bushes are young and our neighbour has acres of stunning wild blueberries!). However, for the most part, we grow what we make and when we run out, that’s it until next year. Every year our capacity grows so we hope to run out a little later each year.

 

I just bought from you at a market, will those items be on your website?

For the most part, yes, but not yet, or soon. If you are reading this and we are still in a growing season, I usually am so busy farming, making, and selling at my local farmer’s markets that I don’t have a chance to update my website. However, once the farmers markets at the end of Thanksgiving Weekend (That’s the second weekend of October here in Canada), I usually put aside time to update the website with all the current products. If you follow me on Instagram or Facebook, I post when that happens.

 

Why don’t you use the same sweetener in all your products?

Sometimes I feel that by producing sugar-free goods, you have to be part magician, chemist, and explorer. There are so many sugar-free sweeteners out there and not one of them behaves exactly like sugar. Each of them has its positive and negative qualities depending on the application. For instance, I use a lot of allulose, not never in meringue, because it loves water too much, so you could back that meringue for hours and it would still be sticky.

 

Are there sweeteners you don’t use in your products?

Yes, there are a few. I don’t use artificial sweeteners at all. Next, I’m not a fan of stevia because of the after taste so I don’t use that either. Also, I don’t use xylitol as it’s toxic to dogs. I love dogs and have an adorable retired racing greyhound myself who is an expert at catching what falls on the floor before anyone can get to it first — he’s that fast. As such, if I wouldn’t have any food with xylitol in my house, just in case it could fall on the floor and could be consumed by my super-fast houndie, I won’t put in my products just in case for your puppies too. Finally, I don’t use products like maltitol or mannitol, as they are notorious for upsetting the stomach.

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