recipe developer . podcast co-host . cookbook author . photographer . mental health warrior . online educator

 

food . travel . life

keto . low carb

 

gluten-free . grain-free . sugar-free

drama-free . dogma-free . mean-free

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Copyright © Carrie Brown 2010-2020, unless otherwise stated. All rights reserved.

It May Have a Fancy Name – It’s Still Sugar

  • Agave Nectar
  • Barley Malt
  • Beet Sugar
  • Brown Sugar
  • Buttered Syrup
  • Cane Crystals
  • Cane Juice Crystals
  • Cane Sugar
  • Caramel
  • Carob Syrup
  • Castor Sugar
  • Confectioner’s Sugar
  • Corn Sweetener
  • Corn Syrup
  • Corn Syrup Solids
  • Crystalline Fructose
  • Date Sugar
  • Demerara Sugar
  • Dextran
  • Dextrose
  • Diastatic Malt
  • Diatase
  • Ethyl Maltol
  • Evaporated Cane Juice
  • Fructose
  • Fruit Juice
  • Fruit Juice Concentrates
  • Galactose
  • Glucose
  • Glucose Solids
  • Golden Sugar
  • Golden Syrup
  • Granulated Sugar
  • Grape Sugar
  • High-Fructose Corn Syrup
  • Honey
  • Icing Sugar
  • Invert Sugar
  • Lactose
  • Malt Syrup
  • Maltodextrin
  • Maltose
  • Maple Syrup
  • Molasses
  • Muscovado Sugar
  • Panocha
  • Raw Sugar
  • Refiner’s Syrup
  • Rice Syrup
  • Sorbitol
  • Sorghum Syrup
  • Sucrose
  • Sugar
  • Syrup
  • Treacle
  • Turbinado Sugar
  • Yellow Sugar
14 comments
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  • SarahThanks for the list Carrie. It is very helpful.

    Could you please tell me if polydextrose would be included on that list? I have found a chocolate bar that contains this.

    Link below

    http://vitalitybrands.com/well-naturally/nutrition-facts/milk-chocolate-creamy-milk

    Thanks
    SarahReplyCancel

    • carrieSarah – polydextrose is a polymer of glucose, so I would add it to the sugar list :-(ReplyCancel

  • AlexisI did have a little giggle when I saw Sugar. It’s still Sugar.ReplyCancel

    • carrieHa ha, Alexis!!! This is what happens when you shamelessly post Bailor’s list and don’t proof-read it first ;-)ReplyCancel

  • ElaineHow about Truvia? Is that sane?

    Love all your recipes…thanksReplyCancel

    • carrieHi Elaine – thanks for the recipe love!! SOME Truvia is OK to use as a sweetener – but all their products are different to one another. The baking blend has sugar in. For all sweetener blends and brands you need to read the ingredient!! Sad but true.ReplyCancel

  • Terry SmithHello there, do you have any recipes for jam/jelly using xylitol?ReplyCancel

  • DeniseCarrie, I’ve heard you say before that you don’t like stevia. I’m curious how you feel about black licorice? Reason I ask is that I also hate stevia – because it reminds me of anise/black licorice, which I cannot stand.ReplyCancel

    • carrieHi Denise – I actually love licorice! I never thought Stevia tastes like it, but to be fair, I had Stevia once and hated it so much I haven’t had it again. I cannot imagine people using it as a sweetener!ReplyCancel

  • DominiqueHi Carrie,

    A lot of recipes I see have honey as the sweetener. Is there a ratio for replacing honey with stevia or xylitol?ReplyCancel

    • carrieDominique – Sadly no. Honey is wet, so you can’t swap out 1:1 with a dry sweetener – you would have to tweak the recipe to account for the liquid.ReplyCancel

  • NatalieSo honey is SANE? If so, how much is too much.ReplyCancel

    • carrieHi Natalie – honey is inSANE. Our body responds to it just the same as sugar. Any honey is too much. The only time I use it is when I have a cold or flu and I use raw honey to heal my throat. Hope that helps!ReplyCancel