low carb substitues
betty van buren
This is not a recipe but some tips to make desserts Low Carb & still taste great.
When a recipe calls for granulated white sugar & packed brown sugar,use the sugar twin sugar substitutes nobody will taste the difference.
Another tip is when using white flour use 25% of wheat flour.Then work your way to 50%. It makes it taste just as good.And healthier for you.
When a recipe calls for eggs use
liquid egg whites.
Any liquid egg white brand will do. These are tips from my dietician. they will make any dessert recipe lower in carbs without tasting low carb.
- sugar substitute white
- sugar substitute brown
- all purpose flour
- wheat or unbleached white flour
- liquid egg subistute