](https://forum.fudiabetes.org/t/quick-question-about-insulin-and-weight-gain-sigh/4353/80):
>
> Honey is in no way low carb. You may as well just use sugar, carb-wise. Same with maple syrup.
This is a good point, however I have found a number of recipes in the “Paleo” category that will use small amounts of maple syrup or honey, and they just crank out a much less sweet baked good. They seem to be easier from the carb perspective. I suppose YDMV though. 🙂
I really like Danielle Walker’s blog Against All Grain and her cookbooks. But I’ve just checked and none have nutrition information. But the recipes are tasty. 😄
---
### Author:  [@Pianoplayer7008](https://forum.fudiabetes.org/u/Pianoplayer7008)
#### Post date: [November 8, 2018, 8:32pm UTC](https://forum.fudiabetes.org/t/lower-carb-baking/5435/26 "2018-11-08T20:32:21Z")
My method is completely non-scientific…but I experiment. 🙂 For the scones, I knew that for blueberry muffins, I used something like 3T of agave (I think?), so I just started with that and adjusted accordingly. It also has to do with personal taste preference…the banana muffin recipe varies in sweetness depending on how ripe your bananas are, so sometimes (like this morning, when I was using barely overripe bananas), I’ll add a little honey or agave.
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### Author:  [@Aaron](https://forum.fudiabetes.org/u/Aaron)
#### Post date: [November 8, 2018, 8:35pm UTC](https://forum.fudiabetes.org/t/lower-carb-baking/5435/27 "2018-11-08T20:35:03Z")
> [@kpanda01](#):
>
> t a baked good made with almond flour would still likely be lower carb than one made with wheat flour,
Yes - We make almond flour cookies sweetened with sugar with 3 chocolate chips on top. I think they are about 3g a carb a piece which is pretty good. I do not have the recipe on hand.
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### Author:  [@Tapestry](https://forum.fudiabetes.org/u/Tapestry)
#### Post date: [November 9, 2018, 5:59am UTC](https://forum.fudiabetes.org/t/lower-carb-baking/5435/28 "2018-11-09T05:59:02Z")
> [@Tfischman](#):
>
> NOW… I need to figure out the nutritional info.
I’ve used a few programs to calculate my recipes. The one I use most often has a bit of a learning curve, but I found it works well, now that I more familiar with it (I’ve used it for over three years). It’s call AccuChef.
> **[Recipe Software | AccuChef v6.7](https://www.accuchef.com//)**
>
> Recipe Software Cookbook
> [@glitzabetes](#):
>
> I use My Fitness Pal’s recipe nutrition calculator for stuff like this.
I’ll have to give this a try some day; I like myfitnesspal, but didn’t realize they had a recipe calculator!
> [@Pianoplayer7008](#):
>
> … so I’ve picked up several almond flour recipes since being diagnosed with diabetes
Thanks! I’m still learning how to use almond flour; I’ve had a few successes and several failures! LOL
> [@Aaron](#):
>
> Have you tried erythritol?
Yes! We love Swerve (brand name for the erythritol we purchase). Agreed, it is pricey, but it makes a huge difference. The other day I made pumpkin pies and, using AccuChef, calculated the carb count to be 30 per slice, with regular sugar; using Swerve a slice was 11. I will say this, the taste was exactly the same. There was however one glitch, that did go away. The top of the pies had a thin white crust, looking like frost, as it cooled … but it went away as soon as I covered them with plastic wrap, which was about three hours after they came out of the oven. Most of the carbs was from the pie crust; I cheated and didn’t make my own, but the carb values are about the same. I do want to try my hand using almond flour to make a pastry crust, of sorts. That will save on carbs even more.
> [@Aaron](#):
>
> I have used other sweeteners like Swerve, and I find the “cooling effect” much more pronounced so I tend to avoid those.
I find that cooling effect (a slight mint) with my liquid sweetener, Stevia, for ice tea. I notice no difference in taste/flavor with Swerve than with regular sugar.
> [@kpanda01](#):
>
> How do you determine how much? It seems artificial sweeteners usually require such a comparatively small amount!
It measures one-to-one with regular sugar. The pumpkin pies I just made was the Libby’s recipe, with pure pack pumpkin, makes two pies … four eggs, two cans of evaporated milk,… and one and one-half cup sugar. I just used one and one-half cup of granular Swerve. Perfect.
---
### Author:  [@Tfischman](https://forum.fudiabetes.org/u/Tfischman)
#### Post date: [November 9, 2018, 6:35am UTC](https://forum.fudiabetes.org/t/lower-carb-baking/5435/29 "2018-11-09T06:35:20Z")
I think I will try 1:1 next time. According to what I read about erythritol, it is supposed to be 70% The sweetness of sugar, or 1.3 to 1. I did that on my muffins, but I might just try one:1 next round. I did like the taste though
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### Author:  [@Tapestry](https://forum.fudiabetes.org/u/Tapestry)
#### Post date: [November 9, 2018, 6:53am UTC](https://forum.fudiabetes.org/t/lower-carb-baking/5435/30 "2018-11-09T06:53:23Z")
> [@Tfischman](#):
>
> According to what I read about erythritol, it is supposed to be 70%
That might be true for erythritol, itself. I just looked at the back of my bags of Swerve and it says, “Measures like sugar.”
I was a happy girl the day our local grocery store carried Swerve. I had been purchasing it online. First it was just granular Swerve, then I learned about the confectioner Swerve. Then my day was made complete when Swerve brown sugar appear on the grocery stores shelf! Happy days. 🙂
> **[Products: Sugar Alternatives & Baking Mixes - Swerve… | Swerve](https://swervesweet.com/products)**
>
> Swerve takes pride in offering delicously healthy sugar replacement products, gluten free cake mixes, cookie and pancake mix, and foodservice options for everyone!
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### Author:  [@TravelingOn](https://forum.fudiabetes.org/u/TravelingOn)
#### Post date: [November 9, 2018, 8:46am UTC](https://forum.fudiabetes.org/t/lower-carb-baking/5435/31 "2018-11-09T08:46:28Z")
> [@Tapestry](#):
>
> I do want to try my hand using almond flour to make a pastry crust, of sorts.
My all-time favorite, reliable, but frequently quite a bit of work gluten free baking website is Bojon Gourmet. While you would have to run the nutrition facts on your own, many of the deserts are not overly sweet which is quite nice. And I’m assuming with some, you could sub in your sugar alternatives. I’m not sure how low carb they are, but the crust situation is going to be lower carb than store-bought I would assume - because they aren’t very sweet. 🙂
There are a number of crust options presented there if you do some digging, and I’ve made the following a number of times with great success. Using either oat or chestnut flour, and it turns out amazing.
> **[Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}](https://bojongourmet.com/ginger-fig-tart-chestnut-almond-crust-vegan-gluten-free//)**
>
> With luscious vanilla ginger cashew cream, layers of fresh figs, and a crumbly crust laced with earthy chestnut flour, this vegan and gluten-free ginger fig tart makes a glorious fall dessert for all.
Truthfully, having made a number of recipes from this website over the years, they generally turn out amazing. She has a couple gluten-free cornbread’s which are really tasty, and I’ve made a number of fancy desserts. And really, I could just look at the pictures. 🙂
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### Author:  [@kpanda01](https://forum.fudiabetes.org/u/kpanda01)
#### Post date: [November 9, 2018, 1:51pm UTC](https://forum.fudiabetes.org/t/lower-carb-baking/5435/32 "2018-11-09T13:51:24Z")
> [@Tapestry](#):
>
> We love Swerve
You guys have me sold. Adding this to the grocery list and am ready to do some baking!
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### Author:  [@Tapestry](https://forum.fudiabetes.org/u/Tapestry)
#### Post date: [November 9, 2018, 2:44pm UTC](https://forum.fudiabetes.org/t/lower-carb-baking/5435/33 "2018-11-09T14:44:41Z")
> [@TravelingOn](#):
>
> My all-time favorite, reliable, but frequently quite a bit of work gluten free baking website is Bojon Gourmet.
Thank you! I’m looking forward to trying some of the recipes!
> [@TravelingOn](#):
>
> And really, I could just look at the pictures. 🙂
LOL I hear ya!
@kpanda01 If they don’t have it in your grocery store, you can get it online.
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### Author:  [@Aaron](https://forum.fudiabetes.org/u/Aaron)
#### Post date: [November 9, 2018, 10:35pm UTC](https://forum.fudiabetes.org/t/lower-carb-baking/5435/34 "2018-11-09T22:35:30Z")
> [@kpanda01](#):
>
> You guys have me sold.
Let me know how it turns out.
As I mentioned I have used both swerve and just plain erythritol and like plain erythritol better, but your taste may vary 🙂 I would still recommend swerve though.
> [@Tapestry](#):
>
> en my day was made complete when Swerve brown sugar appear on the grocery stores shelf!
I will need to try this out!
I have used “Sukrin Gold- Brown Sugar Substitute” in the past and it is really good. My mom baked my favorite cookies with plain brown sugar and then with Sukrin Gold and I could not tell the difference.
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### Author:  [@Tapestry](https://forum.fudiabetes.org/u/Tapestry)
#### Post date: [November 10, 2018, 5:16am UTC](https://forum.fudiabetes.org/t/lower-carb-baking/5435/35 "2018-11-10T05:16:07Z")
> [@Aaron](#):
>
> I will need to try this out!
>
> I have used “Sukrin Gold- Brown Sugar Substitute” in the past and it is really good. My mom baked my favorite cookies with plain brown sugar and then with Sukrin Gold and I could not tell the difference.
Wonderful! I hope it works/tastes as good as the Sukrin Gold brand. Soon I’ll find myself baking some chocolate chip cookies with granular and brown sugar Swerve!
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