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

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

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
carriehttps://carriebrown.com/archives/category/food/sane/jams-creams-toppingsReplyCancel
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