Every time we make baked goods with Erythritol it is absolutely perfect and melty for the first few hours but after taking it out the fridge (brownies, chocolate chip cookies etc.) the food is crystallized almost. You can almost feel the crystals while you chew and while it is livable with, I was wondering if any of you had any solutions for it? Should we somehow grind it down some more or perhaps dissolve it first?
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· 3y · Stickied comment
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· 3y
Blend it first, the finer the better. Plus use a mix of sweeteners, I use 70% Erthritol, 16% stevia, 15% sucralose (varying by recipe, if it need bulk / etc will also use Xylitol, sukrin fibre syrup)
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· 3y · edited 3y
FYI, Sukrin fiber syrups are primarily comprised of IMO (isomaltooligosaccharide, sometimes listed vaguely as “vegetable fiber” or “vegetable fiber syrup”) which doesn't actually function like real fiber when ingested, and which most people metabolize as/like sugar. Ditto for ChocZero's “Honest Syrup,” ironically.
I've said this here before, but it bears repeating: It'll take one good lawsuit to fix the outrageous misrepresentations of IMO-based products' sugar content on food nutrition labels, but until that lawsuit comes around, read the ingredients list and understand that anywhere you see IMOs listed, you should just insert “sugar.”
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Op · 3y
Thank you, I will try the blender for foods that I cannot warm-up like cheesecake.
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· 3y · edited 3y
Everyone will tell you to use powdered erythritol or to powder your own. That won't help. In the absence of enough liquid or heat to keep it dissolved, erythritol reforms crystals, even if you blast it to powder before using it in your recipe. This is because crystals reform.
I bake a lot, and I'm sorry to say that I have not yet encountered a functional solution to this problem, but I compromise in two ways:
Warming desserts up before eating if they have been sitting for a while and are appropriate for rewarming (brownies, pie, cookies to some extent.)
Only making high-moisture chilled desserts, like cheesecake (though even cheesecake crystallizes sometimes, depending on the final moisture content.)
Whatever food scientist finally discovers a mitigating additive (the sugar-free equivalent of fructose stopping recrystallization of sucrose) will be my hero, but in the meantime it's just an annoying feature of keto baking.
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Op · 3y
Thanks, I'll try ad least blending the sugar for foods that are eaten cold.
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· 3y
Yes, run it through a coffee or spice grinder to powder it.
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· 3y
I made a carrot cake with Erythritol a while back and froze half of it. I had the same issue with the half I kept in the fridge, where it would have crunchy bits throughout. For some reason, the frozen half (after defrosting and being kept in the fridge) did not have that issue.
I'm sure there's some scientific reason (similar to why bananas get really mushy when you freeze and thaw them).
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· 3y
I tend to just microwave the brownie. Seems to get rid of the crystals.
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· 3y
Maybe anticoagulant like xanathan gum?
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· 3y
I made keto cheesecake yesterday and I used a bit xantham gum and a little sour cream to add some extra moisture.
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The cheesecake cracked pretty bad which I usually take to mean it will be dry and not great but it is still the creamiest smoothest keto cheesecake I’ve ever made. Amazing texture.
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