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Swerve Sweetener 12oz (Granular with Spoons, 1 Pack)
|Price:||($1.34 / Ounce) + $8.98 shipping|
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What Puts the Sweet in Swerve?
The secret to Swerve’s zero-calorie sweetness is a combination of erythritol and oligosaccharides.
If you’ve ever visited a brewery, you’ve gotten a peek into how fermentation works. Erythritol is made by fermenting glucose with Moniliella pollinis, a natural microorganism. It also naturally occurs in many fruits and vegetables like melons, grapes and asparagus. Erythritol is classified by the FDA as a zero-calorie, 4-carbon sugar alcohol that does not affect blood glucose.
Oligosaccharides are sweet, non-digestible carbohydrates sourced from select fruits and starchy root vegetables. Oligosaccharides are prebiotic fibers, so they’re not only tasty, but they can help stimulate beneficial bacteria in your gut.
Swerve: Our Passion for Health and Quality
Swerve is a small, independently owned company headquartered in New Orleans, Louisiana. The Swerve team, together with co-founder Andress Blackwell, developed Swerve as a tool for blood sugar stabilization. Helping educate consumers on the dangers of excessive sugar consumption has been a passion of Andress’ for 15+ years.
Swerve is committed to sourcing only the highest quality raw materials available. All ingredients in Swerve are sourced from the United States and Europe. There are no ingredients from China. Additionally, Swerve’s packaging and packaging components are all made in the United States.
Browns & Caramelizes
One of the unique functions of Swerve is its ability to brown and caramelize like sugar. Even when making Crème Brule, you can get a crunchy, tasty torched crust. Swerve also performs extremely well in meringues, allowing you to accomplish a stiff peak. Use Swerve just like you would sugar for recipes that require caramelizing.
If you’re looking for a keto friendly sweetener, Swerve is your go-to. With zero net carbohydrates, Swerve does not impact blood sugar or insulin levels. You can use it easily in all of your low-carb baking and cooking recipes without the worry of a blood sugar spike. Just like fiber, when counting macros you can subtract any Swerve that is used in your recipe to get a true net carb count.
Measures Just Like Sugar
When it comes to baking and cooking, Swerve is the easiest and tastiest sugar replacement to use. Cup-for-cup, Swerve replaces sugar in all of your recipes. If you need a half cup of sugar; simply replace with a half cup of Swerve. And you won’t get any bitter aftertaste that is often associated with high intensity sweeteners like stevia and monkfruit.
Flavor: Granular 12oz with Spoons | Size: 1 Pak
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Erythritol, oligosaccharides and natural flavors.
Directions for use: Add to your favorite food or beverage. Measures like sugar.
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
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I attempted to make brownies with Swerve and using the same amount as sugar made them come out WAY too sweet. The sweetness overwhelmed the chocolate. They were so bad that I tossed them. This is not purely scientific because the next thing I did was go to a different recipe that has more chocolate in it. I then added HALF the Swerve. It came out great! So, that's one recipe I can use that is low sugar!
Next week, I attempted to make my cardamom coffee cake. I used half the Swerve. It tasted great, but the texture came out dry. I think I didn't notice this in the brownies because they tend to be gooey anyway and if they came out dryer, it wasn't that noticeable. Anyway, I looked it up and Erythritol (Swerve's main ingredient) sucks moisture out of baked goods. So, I made the coffee cake again and added 1/4 c water to the recipe. The coffee cake came out great! It was about the right sweetness and the texture was soft and moist. So that's another one of my favorite recipes I can use.
I have discovered that this new sweetener requires that I experiment with it a bit and figure out how it works.
So far, what I have figured out is:
-swerve is about the same as sugar to sweeten coffee and tea
-swerve can be too sweet when used in baked goods. It is also hygroscopic and makes cakes drier. My solution is to cut back how much sweetener I use and add more liquid.
To be honest, I think it is too expensive for what it does. I don't intend to purchase more. So, that's the end of my experiments with Swerve! I am going to buy Erythritol instead.
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