Stevia or Splenda

[bdelatte]

Stevia has no carbs.
Stevia is often mixed with a fiber-based "filler" when it is in powder form. (this is the same problem with some brands of sucralose)
I use Sweetleaf brand stevia, which lists each packet as "0 g carb, <1 dietary fiber" I believe Truvia is also a brand of stevia, and it comes in at about 3 carb/packet.
Liquid stevia has no carbs.

ok since it says no carbs does it really mean no carbs? The reason i ask is b/c splenda says less than 1 gram on the package. but if you look it up 1 cup of splenda is 24 carbs. The less than 1 gram means there is some and its important when im cooking b/c alot of recipes may call for 1 cup or 1/2 cup or whatever so i was wondering do you know if stevia is like this? if not, i may switch to stevia for the less carbs when cooking

[Vilya]

I use EZ-Sweetz, which is a super-concentrated liquid Splenda. The granular Splenda has fillers in it, and the fillers have carbs. Liquid sucralose has no carbs.

For chocolate desserts, I find it best to use a mix of sweeteners. Lately I've been using Truvia and the EZ-Sweetz together, which gives pretty good results. I just bought some powdered erythritol, which is supposed to be the sugar alcohol with the least effect on BG.

[Determination]

I found some in a kosher grocery. It's not "jello" brand, but it's essentially the same.
Or you can just use Knox gelatin (which is what I'm guessing you used?)

Ahh yeah plain gelatin. I thought you used something that was unsweetened but was still flavored (i.e. like the concept of buying unsweetened kool-aid, assuming they still make that). Though what I really want to do is find natural flavorings (i.e. peach or something) and use that with gelatin and stevia. We'll see.

[Peggy_TX]

ok since it says no carbs does it really mean no carbs? The reason i ask is b/c splenda says less than 1 gram on the package. but if you look it up 1 cup of splenda is 24 carbs. The less than 1 gram means there is some and its important when im cooking b/c alot of recipes may call for 1 cup or 1/2 cup or whatever so i was wondering do you know if stevia is like this? if not, i may switch to stevia for the less carbs when cooking

Liquid stevia has no carbs.
Liquid sucralose has no carbs.
BOTH have carbs added to get them into a powder form.
When BAKING you're going to have a tough time substituting a few drops of any form of liquid sweetener for sugar. Sugar is a dry ingredient, and mixes that way into your batter. You pretty much need to maintain your solid/liquid ratios. So you're going to have to get really creative in lowering other liquids ('cause almost all solids have some amount of carbs)
When doing non-baking stuff (flavoring drinks or even ice cream) MOST liquids really are labeled as 0 carb ('cause they don't have the fiber carbs added)

[Penny]

Once I used Crystal Light (for the cold water part) with Knox Gelatin to make those Jello squares that you eat with your fingers...forget what they are called, but for awhile they were the rage for diets. If I remember right, they tasted pretty good to me, but my non- diabetic family did not care for them.

[Seagal]

I have no idea, sure we don't have that here. Or truvia.

So I just use splenda and deal with the aftertaste.

I buy my erythritol from either Netrition or Honeyville Grains. I don't use splenda because of the maltodextrin. I also use s.f. Torani syrups for sweetners and liquid sucralose "Sweetzfree". Over the years my sweet-tooth has decreased in that it doesn't take as much sweetner to satisfy. Most of the recipes I make (muffins, cakes, fudge, cream cheese frostings) are acceptable without the "volume" of Splenda, so the liquid sweetners work for me, but I like having the erythritol on hand.

[Determination]

Once I used Crystal Light (for the cold water part) with Knox Gelatin to make those Jello squares that you eat with your fingers...forget what they are called, but for awhile they were the rage for diets. If I remember right, they tasted pretty good to me, but my non- diabetic family did not care for them.

Thanks for reminding me - I have had some crystal light packets sitting around and nearing their expiration date (the single-serving kind that you pour into a water bottle) and I tried using one of those with 1 cup water and 1 pack unflavored gelatin and it came out flavorful, and I liked the firmness (the smell when mixing with the hot water was really weird, and I didn't think it would come out nicely, but it did). I like the flavor of crystal light products and bought these on sale on a whim, but always hesitated using these in my water cause I'm concerned with processed stuff. But now that I'm more desperate for low-carb "sweet" tasting foods to ease cravings, it'll be nice to use these up before they expire. Again, thanks for indirectly reminding me that I have these on hand.

[Seagal]

I have used unsweetened Kool-Aid in my gelatin recipes (with Knox unflavored gelatin) works good with some liquid sweenter added.

Some Jello products don't have maltodextrin....I think it is the black cherry, not sure.

Wish Crystal Lite would not put maltodextrin in their product because I found it to make a good gelatin also.

[Hooterville]

I baked low carb peanut butter cookies with Stevia once. They had an off, artificial sweetener taste. Not very yummy. I've made the same recipe every single time since with Splenda and I think they taste great. No artificial sweetener taste to me at all.

The only other time I regularly use artificial sweetener is in a bit of plain Greek yogurt. I just use the Splenda. Some day I'll give the Stevia a try in the yogurt.

[jbmacomber]

Since first post I have started baking with a blend of splenda and truvia, with is mostly erythritol and some stevia I think. Since my husband is doing lo carb with me and has a raging sweet tooth I am doing more baking, and find there is less aftertaste. I have found a killer cheesecake recipe, and cinnamon cookie recipe. I find myself modifying them and liking the taste better. Still do not like anything made with these and cocoa though. We are actualliy beginning to prefer the taste of almond flour. Thanks to woever posted about honeyville farms, it is much cheaper there than in store. Thanks also to all the help and information.

[Vilya]

Since first post I have started baking with a blend of splenda and truvia, with is mostly erythritol and some stevia I think... Still do not like anything made with these and cocoa though.

I made a batch of chocolates last night using powdered E and liquid Splenda, and they turned out the best so far. Very natural-sugar tasting, and no aftertaste. I just don't like the taste of stevia in chocolate, so my former blend of Truvia/Splenda wasn't the best. Straight erythritol/Splenda seems to work the best for chocolate, for me. I ordered the powdered E from Netrition. I believe it's Sensato brand.

[Hooterville]

Stevia tasted fine in my plain Greek yogurt this morning. Maybe it's better when not baked. Will have to keep experimenting.

[Marny]

I am in New Zealand, here I can buy a product called Xylitol (made from corn) has a GI of 7. Also available here, produced by Chelsea sugar is Logicane GI 50. Both of these products leave no after taste - cannot tell them from real sugar, although saying that Logicane IS real sugar just processed differently, still need to be sparing with this one.

[yoga]

in my family we truvia, messerments are different since it is so much sweeter.

[patricia52]

I am a stevia girl. I have issues with both aspertame (NutraSweet causes blood in my urine) and surlacrose (Splenda makes my fibromyalgia to flare up). So far I have not had any problems with stevia. I have to be very careful about processed food. I order water at a restaurant because I don't want to take a chance.