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

Keto Cookbooks



Keto and Low Carb Thickeners
Liposomal Vitamin C (+ VIDEO!)
Vanilla Hazelnut Granola
Recipe Index: Find the recipe you need here
Mushroom Tuna Melt
DNA Testing And Interpreting The Results
We Need To Talk.  Again.
Milk Cubes
Creamed Chicken and Cabbage Casserole
The Joys of Splenda.  Or not.

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
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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


    • 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