Also, specifically what type of sugar alcohol was in the sugar free syrup? Some people's bodies are more sensitive to different sugar alcohols than others. Additionally, erythritol, out of all the sugar alcohols, tends to move through the body so quickly, that the body has very little time to absorb much of the carbs/sugars contained therein which is why many people only count a portion of the carbs re sugar alcohol, and some count none at all. With regard to erythritol only, I don't count any carbs with this specific sugar alcohol, but ONLY this one. The rest I do count.

Splenda spikes my blood sugar too.

I still use it in my coffee sometimes.

I'll have to try this for myself, I have gestational diabetes so always testing my sugars anyway.

lithezebra wrote: »

Sucralose isn't a sugar alcohol.

I concur with @lithezebra. Sucralose is not a sugar alcohol. It is a sugar substitute made from sugar. I use it and like it but then, I don't seem to be particularly sensitive to it like some others are. So the main sugar substitutes that I use in no particular order are: liquid sucralose (EZ-Sweetz), liquid stevia, Erythritol (Swerve), Just Like Sugar (not a sugar alcohol), and occasionally Xylitol.

Interesting discussion - Splenda was something I had a hard time kicking for ages while trying to get used to stevia products - and until the FDA approved stevia as a sugar substitute, I had an awful time of it. Now that I'm basically 100% using stevia for everything, I notice how much Splenda tastes weird to me - and in in the past, I think it stalled my weight loss when I tried Atkins around 2005ish. I have yet to try erythritol - I see it in recipes a lot, but I'm not someone who bakes much, and just can't justify the cost of stocking a low-carb baking pantry shelf right now - all that almond flour, coconut flour, flax meal, "sugars", etc. that stuff adds up!

If I use anything, I use Swerve/Erythritol. I try to stay away from the artificial stuff. Thank goodness I drink my coffee black.

genmon00 wrote: »

How do you make me keto ice cream?? so hot where I live I've been craving some ice cream

How about this 0 net carbs:

Lemon Sherbet Servings 8
calories per serving 197

0.50 cup, Lemon juice, raw
0.66 T (6 g), Lemon Peel (Zest) Raw 6 g / 1 T
24 Tbsp, Dairy
1.50 cup(s), Dairy Free Coconut Milk Unsweetened
0.66 cup(s), Erythritol
2 tsp, Organic Stevia Extract Sweetener
10 grams / 1 scoop, Inulin Prebiotic Soluble Fiber Supplement

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 197

Total Fat 19 g 29 %
Saturated Fat 13 g 64 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 75 mg 25 %
Sodium 0 mg 0 %
Potassium 23 mg 1 %
Total Carbohydrate 17 g 6 %
Dietary Fiber 17 g 70 %
Sugars 0 g
Protein 0 g 0 %
Vitamin A 14 %
Vitamin C 11 %
Calcium 2 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

If you want Ice Cream substitute half of the coconut milk with Heavy Whipping Cream it will add a small amount of carbs per serving (less than 5)

bjwoodzy wrote: »

I love coffee with flavor in it - hence the liquid stevia. I buy these all the time. I have had several flavors. They last forever and I used to also add drops to oatmeal and baked apples before I went keto.

I agree about the liquid stevia. I didn't like the powdered but the liquid is great in my coffee and more. I use the less expensive Vitacost brand and find, like bjwoodzy, that it lasts a long time because a few drops go a long way!