Most healthy bakers need a brown sugar and a powdered sugar substitute. Most of us are tired of spending the money and time to gather so many substitutes. Good news!
With these two little “recipes,” you can whip up your own brown sugar and/or powdered sugar quickly without constantly buying more products!
Before you get too far into the recipes here on the blog (and I start getting messages telling me that erythritol is a bad sugar substitute or that whipping cream has too much fat or that sugar free jello is evil 🙂 ), I want to loosely define the word “healthy”—and give some caveats to the Healthy Mixes e-book series.
Every proponent of an eating plan thinks that their eating plan is the best, the healthiest, the most nutritious, the most effective. And every follower of said eating plan will tell you why the others are bad…not healthy, not good for weight loss, etc.
Dear Friend,
By now you have probably seen my printable sugar-free substitution chart and pinnable sugar-free substitution graphic. I hope those helped you see at a glance some healthy choices for your sugar-free life.
Sweetened condensed milk. Otherwise known affectionately by holiday bakers as just Eagle Brand. We all know what it means—cream, butter, and sugar. Combined to make a magic concoction that turns everything it touches into a dessert that brings tears to our eyes (especially to those of us who can’t have it anymore!).
So what is a sugar-free, low carb, healthy baker to do? Learn how to make our own, that’s what!
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These bars are magic. And they are seven layers. And they taste so much like the real thing that I am squealing with delight! Way too much testing went into this recipe, but it works now.
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