With the Keto Diet being the low carb diet, we don’t want to sweeten our food with sugar! Luckily there are alternatives out there. Here are four great options to sugar- Stevia, Erythritol, Monk Fruit, and Xylitol.

Stevia

Stevia comes from the Stevia rebaudiana plant. Available in both powdered form and liquid. It is generally 200 to 300 times sweeter than sugar. It can be used to sweeten everything from drinks to desserts. Because of its sweetness much less is required to achieve the same flavor. Stevia contains no carbs and has no calories. It also has a glycemic index of zero.

This liquid Stevia Extract requires only a few drops to replace they sugar in a cup of coffee. The only ingredients in this product are De-ionized water, organic stevia leaf extract, and 11% organic alcohol.

This powder Stevia has no GMO’s, no calories, no additives, no preservatives, no fillers, and no artificial colors. 1 teaspoon of it is similar to a whole cup of sugar.

Erythritol

Erythritol is a sugar alcohol, which is found naturally in fruits and vegetables. It’s up to 80% as sweet as regular sugar, but only has 0.2 calories per gram or 5% of the calories. Erythritol is used in both cooking and baking and can be substituted for sugar in a wide variety of recipes. It does not mix as well as sugar and may give a slightly gritty texture. You will need about 1 and ⅓ cups per 1 cup of sugar.

This product comes in a 5 lbs bag that will be great for all your cooking and baking needs.

Monk Fruit

Monk Fruit sweetener is made from the fruit. It contains natural sugars and compounds called mogrosides, which are antioxidants that account for much of the sweetness of the fruit. Monk fruit is 100 to 250 times sweeter than sugar. This sweetener contains no calories or carbs. You can use half as much Monk Fruit as sugar.

Xylitol

Xylitol is another sugar alcohol. Usually found in sugar-free gum, mints and candies. Xylitol is produced either from trees or corncobs. It is just as sweet as sugar but has 3 calories per gram and 4 grams of carbs per teaspoon. You may need to add some extra liquid in a recipe, as it tends to absorb moisture leading to dryness. Use it as you would sugar.