Today we present seven low–carb baking substitutes just in case you've got a sweet tooth but want to take a healthier route.
Low–carb baking doesn't mean less flavour, you just have to get a little more creative in the kitchen. Here are some ingredients that will make low–carb baking easier:
This gluten–free flour naturally lends itself to baking. High in fibre and protein, coconut flour is made from coconut meat that has been dried and ground. It is low in sugar and is said to aid in metabolism because of its healthy fat. It gives baked goods a dense texture so you may want to use it in combination with other flours, such as almond flour, for a lighter crumb.
Great for thickening smoothies and sprinkling over yogurt bowls, chia seeds are powerhouses when it comes to baking. These tiny ancient seeds come from a plant called salvia hispanica, which is native to Mexico. They are packed with omega-3 acids, fibre and protein. Most importantly, they soak up liquids, which helps keep baked goods moist.
Unlike other sugar substitutes, stevia is not a chemical sweetener. Instead, it is derived from the leaves of a plant called stevia rebaudiana. It's very sweet so a little goes a long way. Another plus? It has zero carbs, thus not altering the glycemic index.