Sugar Free Oatmeal Raisin Cookies by The Diabetic Pastry Chef

The Sugar Substitutes I Primarily Use in My Baking

I use a number of different sugar substitutes in my baking. Among them are Whey Low D Granular, Erythritol (Swerve Granular and Swerve Confectioners), Stevia in the Raw, agave nectar, and on occasion Splenda. I often use these in combination with one another to get the right taste and consistency.

Sugar Free Oatmeal Raisin Cookies by The Diabetic Pastry Chef

Featured pic is of my Sugar-Free Oatmeal Apple Raisin Cookies

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