Low-Carb Brown Sugar Substitute

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Low-Carb Brown Sugar Substitute

This Low-Carb Brown Sugar Substitute takes less than 5 minutes to whip up and requires only 2 ingredients! Great to prep ahead and store in the pantry!

Making your own *almost* sugar-free brown sugar is so quick and simple. You only need to mix two ingredients together for 5 minutes, and you have your own low-carb brown sugar substitute.

Since it is so fast and easy to make, you can make it whenever you need it. Alternatively, you can prepare it in advance and keep it in the pantry for whenever the need arises.

If you eat the whole recipe in one sitting, you would consume around 15 calories and 2 net carbs. Most likely, you will not be eating the whole recipe at one time. Even if you did, there is a negligible amount of carbs in this recipe.

Low-Carb Brown Sugar Substitute Ingredients

My favorite thing about this low-carb brown sugar substitute is how much less expensive it is than buying commercially prepared brown sugar substitutes. This recipe can be used in place of Swerve Brown Sugar Replacement or Lanakto Monkfruit Sweetener Golden. Save yourself some money!

Plus, I usually have to order a low-carb brown sugar substitute online. By using this recipe, I can whip up a batch whenever I need it. It is so convenient!

For this recipe, you will need your favorite low-carb granulated sweetener and blackstrap molasses.

Low-Carb Brown Sugar Substitute Ingredients

Low-Carb Sweetener

My favorite low-carb sweetener is Lakanto Monkfruit Sweetener. It is the least artificial tasting low-carb sweetener I’ve tried, and it doesn’t really have much of an aftertaste. Sometimes, I can find it at Costco, but most of the time, I order it online since my local grocery stores do not carry it.

My second favorite low-carb sweetener is Pyure Organic Stevia. My local Walmart carries this brand in the store, and the price point is great for low-carb sweetener. Sometimes, I do find Pyure has a cooling effect. So, depending on what I’m making, it’s not always my first choice of sweetener.

Either of these sweeteners is sweeter than most other low-carb sweeteners. So, in many recipes, you may not want to substitute a 1:1 ratio. Since Pyure is made from pure stevia and pure erythritol, you only need to use half of the amount you would use of refined granulated sugar.

TIP: I recommend starting with half of the amount of sugar you would normally use. Then, add additional sweetener to taste.

Although, if you have a different, favorite low-carb sweetener, feel free to modify the recipe to use that! Please let me know if the comments what your favorite low-carb sweetener is and why! I’d love to try something new I already know you love!

Blackstrap Molasses

Traditional brown sugar is made with molasses, and we are going to use molasses in this recipe too! Molasses gives brown sugar its characteristic sweet and rich taste.

I recommend using blackstrap molasses for a few reasons:

  • Due to the manufacturing process, it is lower in sugar/carbs than regular molasses.
  • Blackstrap molasses is an excellent source of calcium, magnesium, and potassium.
  • Compared to other forms of refined sugar, it can be digested more slowly which helps stabilize blood sugar.

For this recipe, I used Brer Rabbit Blackstrap Molasses; it has a deep and rich flavor. Additionally, Plantation Blackstrap Molasses has great reviews on Amazon and would be a great choice.

If you can’t find blackstrap molasses, feel free to substitute original molasses. It can usually be found near the pancake syrups or corn syrups.

Low-Carb Brown Sugar Substitute Recipe

Spoonful of Low-Carb Brown Sugar Substitute

For this recipe, simply mix the low-carb sugar substitute and blackstrap molasses in a mixing bowl with the back of a fork or a spoon until well combined. The mixture will be clumpy at first, but keep mixing, and it will incorporate.

Store prepared low-carb brown sugar in the pantry in a mason jar or another air tight, food-safe container. The low-carb brown sugar should keep for several months.

My Thoughts on Sugar

Our bodies continually produce and metabolize sugar. Carbohydrates are necessary for our bodies to function. Don’t believe me? Check out this article from Diabetes Education Online that describes the different ways our bodies can process sugar.

Sugar is not the enemy; although, eating excessive amounts of sugar can be–especially if we are eating a lot of processed sugar. In my opinion, the key to a healthy life is eating a balanced diet of carbs, protein, and fats. #balance

Every person’s body and metabolism are different. Some things will and will not work well for you and your diet. This recipe uses molasses which contains sugar, and if you do not want to eat it, feel free to search for another alternative.

Keto police who dictate what is allowed/not allowed on a low-carb diet, are not welcomed here. I do not want to debate the validity of eating certain foods on a low-carb diet.

My goal with this recipe is to provide you with a more affordable, convenient, and low-carb option for brown sugar.

Low-Carb Brown Sugar Substitute Uses and Recipes

There are so many uses for this low-carb brown sugar subsitute, and it can be used for both sweet and savory applications!

Here are some suggestions:

Looking for more low-carb recipes?

To see all of my low-carb recipes, click here.

Low-Carb Brown Sugar Substitute

Making your own *almost* sugar-free brown sugar is so quick and simple. You only need to mix two ingredients together for 5 minutes, and you have your own low-carb brown sugar substitute. Great to prep and store for future use.
Course Dessert, Snack
Cuisine American
Keyword Low Carb
Prep Time 5 minutes
Total Time 5 minutes
Servings 36
Calories 1kcal
Author Clean Fingers Laynie

Ingredients

  • 1 cup Stevia, Granulated (Lakanto Monkfruit, Pyure or other low-carb sweetener)
  • 1/2 tsp Blackstrap Molasses

Instructions

  • In a small mixing bowl, combine erythritol and black strap molasses with a back of a spoon (or fork) until thoroughly mixed and sugar is tinted light brown. The color should be similar to the color of brown sugar.
  • Start by using only half of the amount of the low-carb brown sugar substitute as you would in your recipes.
  • Store any leftover low-carb brown sugar in an air tight, food safe container (like a mason jar).

Notes

Estimated Nutrition, Per Serving (2 tsp): Fat 0 g, Carbohydrate .12 g, Dietary Fiber g, Protein 0 g, Sodium 0 mg
Brown Sugar Storage: This low-carb brown sugar will keep well for several months. I usually don’t have it that long, because I make it as I need it. 

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