A sugar-free brown sugar recipe is not something you really ever think about until you are working on going low carb. And the holidays hit. And then it ranks right up there as a ‘need’ next to toilet paper and oxygen.
“Wait…they MAKE that already,” you might say. “There is a very tasty product called Just Like Brown Sugar that is sugar free!” I get excited…I rush over to Amazon to view said product. And I realize that there is no way that I am going to pay upwards of $20 for a little one pound pouch of the stuff. No. Way.
And then this brilliant Trim Healthy Mama named Margaret comes up with a totally simple recipe, and said I could share it all with you. And suddenly the world all makes sense again. My kitchen can smell like spice cookies and we can all go caroling together in the snow. Except for not that last part because it never snows down here in the South. But we can TOTALLY do the spice cookies now. And that nearly makes up for the no snow thing. (almost)
Today on Trim Healthy Tuesday, we’re going to make our OWN sugar free brown sugar! 
A huge, HUGE thank you to Margaret for making winter baking and goodies possible for this mostly sugar-free Trim Healthy Mama. ♥
It really couldn’t be simpler. Just add a bit of blackstrap molasses to your sugar-substitute of choice. You can use erythritol or xylitol as the base. You may also try it with Just Like Sugar, but I’ve not experimented with that one yet.
Here’s the OFFICIAL THM Sweetener Conversion Chart, if you need it.
*An Important Update*: I’ve gotten some concerned comments about the fact that blackstrap molasses IS in fact sugar, so this recipe is NOT in fact sugar free. You caught me with your scientific facts.
Yes, there’s a teensy-tinesy amount of sugar in the blackstrap molasses. If you eat the entire cup of low carb brown sugar *bless your heart* you’ll get 3 carbs from the sugar, and 12 1/2 calories.
Most of us will get far less than that per serving size when this is used in a recipe.* These are numbers I can live with. And to show my repentance, I’ve changed the name to low carb brown sugar on the photos.
It feels so good to get that all out in the open now. Carry on.
I also added a couple of drops of Frontier Butterscotch natural flavoring just to give a little more oomph to it. Then you stir and crunch it around with a fork until it looks like this and smells like heaven.
[bctt tweet=”You won’t even believe how perfect this brown sugar is! #lowcarb”] It has the right smell, the right texture, and the right taste. Margaret is my food hero. Here’s a pinnable, and your printable Sugar Free Brown Sugar Recipe
- 1 cup sugar free sweetener of your choice, like erythritol or xylitol
- ¾ teaspoon molasses, blackstrap is preferred*
- 2-4 drops extract of your choice: butterscotch, maple, or rum
- Measure your sugar sub into a small jar
- Add molasses and flavorings, and blend with a fork until evenly distributed.
- Use in your favorite recipes as a 1:1 substitute for the base sweetener you used.
Xylitol does contain calories, and is toxic to dogs. It's also slightly sweeter than erythritol and can be used 1:1 with table sugar in recipes.
You may try adding in a ¼-1/2 t. of stevia extract for a 'Truvia' brown sugar blend. This will adjust the sweetness up a bit if using erythritol.
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Lovely recipes Gwen! Thanks for sharing these! I really enjoy your blog as a new THM enthusiast!
Thanks Heather! I love Trim Healthy Tuesdays, as I get to enjoy so many other bloggers contributions as well. 🙂
You are a genius!
I just have genius friends. 😉
I always find the best recipes on here! Thank you for hosting this, Gwen!
It’s completely my pleasure, Sara! I love Tuesdays and getting to see what everyone is making and posting!
So molasses is ok? I guess I thought that was a sugar of sorts…
It is a sugar, but this is in such a teensy amount, and just really used for flavoring. And Pearl approved this one prior to me posting it. 🙂 So you’re good to go!
Where can I find the recipe sheet shown in your photos?
Nancy, that’s just my chicken scratch notes. 🙂
Have you made some and stored it for a period of time?
I have stored it for over a week, but ended up using it up.
Thanks! I want to make a big batch so I have it when I need it.
This is how I have made brown sugar for years so it is nice to see molasses is ok on the plan. I keep a gallon in my fridg so will be making some up. thank you
Umm molasses is a by product of processing white sugar and can contain anywhere between 15 to 60% raw sugar depending on the grade of molasses. That is not a teensy amount, nor is it just a “flavoring”. Anything you use this recipe in isn’t sugar free.
I guess I should say ‘almost’ sugar free. You’re right…it’s not totally sugar free. But my my calculations, it’s only 3 carbs per CUP from using the teensy amount of blackstrap molasses, so it works really well for what I’m using it for (which is more of a flavoring than a calorie source.)
Thanks for the reminder!
There’s 11 GRAMS PER TSP!!! How is that a teensy amount?!?!
Wholesome Sweetener brand is 14g per TBSP and this recipe calls for less than 1/3 of a TBSP (3/4 tsp).
The recipe calls for 3/4 of a TEASPOON which I would also consider a “teensy” amount
Gwen, I don’t have blackstrap but I have unsulphered. Can I use that or do I need to find the blackstrap?
blackstrap is the better option for the glycemic levels & minerals.
We love bacon wrapped smokies and it calls for brown sugar. I told hubby last night that I remembered pinning this recipe and now we can have it and still be on plan =). Thanks Gwen!
*high five* Sounds SO good! How do you make them?
Take a pack of bacon and a pack of lil smokies. Cook the bacon until it is half way done, then cut each slice into thirds. Take the bacon and wrap it around a smokie and secure with toothpicks. Place brown sugar on the bottom of a baking sheet, put smokies on top then put more brown sugar on top of smokies. Bake at 350 for 30 minutes or until bacon is crispy. I have heard of it being done in a crock pot but I don’t know if the bacon would get crispy enough (and the hubby and 5 kidddos love love love crispy bacon). We love to make triple batches for church events or get togethers =)
Yum! This sounds so good Christine!
I am new to THM and so I am wondering about the new THM sweeteners – if I buy the blend, can I use that for this recipe?
Hi Jeni,
You’d probably JUST want the erythritol for this recipe, since the blend has added stevia that makes it SO much sweeter. You’d end up using just a teeny amount, so you’d not get the flavor and bulk that this adds.
Good question!
Hi Gwen! Now that THM has a new sweetener (Gentle Sweet) that is not as sweet as Super Sweet, can that be used?
Nevermind!!!!
I kept reading the comments and saw you already answered the question. 😉
Blackstrap Molasses is sugar made from sugarcane.
Nutritional Value & Calories In Blackstrap Molasses
Amount: 2 tsp
Weight: 13.67 g
Nutrients
Amount
Basic Components
Calories
32.12
Water
3.92 g
Ash
1.12 g
Carbohydrates
Total Carbohydrates
8.31 g
Sugar
5.85 g
Vitamins
Riboflavin
0.01 mg
Niacin
0.15 mg
Folate
0.14 mcg
Vitamin B6
0.10 mg
Pantothenic Acid
0.12 mg
Minerals
Calcium
117.53 mg
Iron
2.39 mg
Magnesium
29.38 mg
Phosphorus
5.47 mg
Potassium
340.57 mg
Sodium
7.52 mg
Zinc
0.14 mg
Copper
0.28 mg
Manganese
0.36 mg
Selenium
2.43 mcg
How many calories in blackstrap molasses (per 100 gm)
Blackstrap molasses have about 332 calories per 100 gm of weight.
Paul, darling. Thank you for the research. I’m aware that blackstrap molasses is from sugar cane, and is a form of sugar. I think I’ve already addressed this in another comment. If the 12.05 calories from blackstrap molasses per *cup* of this brown sugar sub bothers you, then perhaps this is not the recipe for you.
The point of this post was to give a good alternative to *regular* brown sugar, which contains approximately 836 calories per cup. Give or take.
The Brown sugar recipe sounds wonderful. My question is…when measuring for a recipe do you “pack” it like you would real Brown sugar? And yes I get that there is a teeny amount of sugar 🙂 Thanks, Pam
I don’t pack it. I just measure it like normal erythritol. 🙂 It’s not as sticky as regular brown sugar.
Gwen, just made the brown sugar recipe for some thm granola bars….. was wondering how you store the left over cuz i only needed part of it. Thanks for all you help! Melodie
I keep it in a jar in the pantry at room temp. 🙂 It keeps very, very well!
How long will it keep? Thanks
I’ve kept it for over a month with no problems…I’ve not kept it longer than that, but it’s got a long shelf life. 🙂
Gwen, I am having a terrible time trying to mix this stuff 🙂 am I missin something? It looks nothing like yours
Hi Nicole,
Hmmm…mine wasn’t super hard to mix, but I live down south where the temps are warm. You may want to warm up your ‘lasses before mixing it in. I also use a knife or forkk to mix it all up, and use a jar larger that you’d think. That way it doesn’t spill while you’re stirring. 🙂 It will start out clumpy and then suddenly become just right. Hope that helps and that you can get it to work out nicely!
Gwen, you are so very gracious to those that respond in a not-so-nice way or jump to criticize. So sad they cannot just be happy for this awesome recipe. You have a grace I could only pray to attain. Also, I am living looking at your recipes! Also, I saw someone sdyong they were having trouble mixing it. I have always made mixed mine in my Kitchenaid with the whisk.
Great idea! I just use a fork to mix, in a jar that’s a little bigger than my batch. But the whisk attachment is a great idea especially for bigger batches!
Hi….Your recipe for Sugar Free Brown Sugar mentions artificial sweeteners I’ve never heard of. I use Spenda as my artificial sweetener but the recipe suggests erythritol or xylitol. Those are not the ingredients for Splenda so I’m wondering if these are a grocery item or where do I buy one or the other?
My second question is, what is the texture of the finished product? I want a substitute for brown sugar to sprinkle on my morning oatmeal cereal. The recipe doesn’t say but I don’t see how the thick molasses will distribute evenly through a powered sugar substitute and still be able to be sprinkled. Is this recipe suitable for my use?
Hi Aubrey,
The sweeteners in the recipe are sugar alcohols. I order mine online in bulk. Erythritol is frequently used with stevia blends in store products. You may check the Truvia in the small jar and try that for this recipe instead of the Splenda. The textures are so different…Splenda is fluffier and you want more of a granular texture. 🙂 Hope that helps!
Please tell me from where you get them online in “bulk”?
Amazon! 🙂
pretty cool recipe. I haven’t tried it yet, but it is nice to know there is a solution!!
Would measurements change with sweet blend?
Disregard question–I see that you previously answered this question: )
Thanks so much for the recipe! I have been searching for a sugar free brown sugar for awhile! I follow THM and am making lots of lifestyle changes with it.
Blessings,
Aubree
Enjoy! 🙂
Wow, this could come in very handy! I’ve been avoiding chocolate chip cookies but this could inspire a recipe! Thank you!
Try carob chips to replace chocholate chips. Carob also comes in powder.
My Mom gave us carob chips when I was a kid. It tasted like disappointment and sorrow.
LOL, same!! It ruined the cookies.
What does t. mean? Teaspoons or tablespoons?
little t. is teaspoon and capital T. is tablespoon. I’ll go ahead and type them out for you. 🙂 I’ve started doing that on my newer recipes.
I am living overseas and can’t get anything close to backstrap molasses…sigh. I was using a small jar of what I thought was molasses but turns out it is corn syrup! 🙁 I do have some caramel flavoring-If I just put that in there, would it work or do I need the thickness of the molasses? Ideas? Thanks,
The molasses is really just for the flavor and a teensy bit of a sticky texture. It’s your call on whether or not you “need” the syrup added. I know when you’re making a caramel recipe it’s important, but probably not for this. You just have to make do with what you can when your options are so limited. <3
Thanks for getting back to me, Gwen. 🙂
You’re very welcome!
Gwen, I would like to make a chocolate chip recipe and it requires you brown sugar. I can’t buy those sweeteners at the moment and only have truvia. Could I just pour molasses into the batter instead? :/ thank you so much!! All your recipes are wonderful <3
Sure! You can add just a touch of molasses to the batter for a similar effect. 🙂
OK yay! 😀 thank you so much!! Here I thought I would have to forgo my precious cookie!!!! 😀
I LOVE all things Gwen!!! Just two short questions!
How do you store the brown sugar and how long does it stay good?
I store it in a glass canning jar and I’ve not yet had any go bad on me…so I’d say it keeps for months. 🙂 I’ve usually use it pretty quickly though.
Thanks Gwen. Used this today to make my low carb pecan pie muffins. Worked great. Your a life saver.
Do you think we can use this same recipe for your brown sugar with the gentle sweet blend?
Thanks for your time.
Theresa
I’ve not tried the gentle sweet, but if it’s powdered then that may become clumpy if you try this recipe. But you could totally just add in a tiny bit of molasses to your final recipe. I’d love to hear how it turns out if you try it! I want to order some SB and try it out. 🙂
Hi Gwen! Could this be made and stored in an airtight jar and kept in the cupboard? How long of a shelf life would it have? Thank you.
I’ve stored it for weeks and maybe months, but usually use it up. It stores just fine in the pantry. 🙂
Nice recipe! I don’t have molasses at home! Can I replace it with honey or maple syrup?? 🙂
Hmmm…well the molasses is not to add sweetness- it has such a strong flavor, that a tiny amount lends that real brown sugar taste. I don’t think you’d get a brown sugar taste with honey or maple syrup since they have a much milder flavor, but you could try it!
So excited about this recipe. It will open up a whole new world for me. For instance Sweet Potatoes. Oatmeal…etc.
Hope you love it as much as my family has!
I did it with granulated stevia. Do NOT use it 1:1. Stevia is so stinking sweet. I cut it in half and Im really hoping these baked apples turn out. :/
They were ok. Still had that super sweet stevia after taste, but it had a good flavor besides that!
Oh yes…stevia is SUPER sweet.
The recipe for Super Sweet Blend is 1 cup of erythritol to 1 teaspoon of stevia extract, and THAT is super sweet.
If you’re using a stevia extract, what you can do is to use 1 cup of erythritol to 2 teaspoons of what you just made. Then you can “brown” that up with this recipe. If you want it closer to sugar quality sweetness, then only use 1 teaspoon of your super-dooper-way-too-sweet mix and cut in with a cup of erythritol.
blackstrap molasses have 11 gram carbs per teaspoon I can’t find sugar free molasses anywhere where did you find these? I looked the internet they all have 11 so I think this is incorrect
Hi Kayla,
There is no such thing as sugar free molasses that I’m aware of, because it’s a byproduct of refining sugar cane.
I’m thinking nutritional info varies from brand to brand, because I checked the site I like the most for nutrition info and my bottle of blackstrap molasses. On nutritiondata.net, they list regular molasses is listed as 8 sugars and 15 carbs for a Tablespoon (so a teaspoon would only be 5 carbs). On my bottle of blackstrap- which I prefer because it’s got a better mineral profile, one Tablespoon has 9 grams of sugar and 13 carbs.
The thing with blackstrap molasses is that it has an extremely strong flavor, which is a plus here-you only use a tiny amount to create a whole cup of low carb brown sugar sub. I only use a teaspoon in this recipe (one third of a Tablespoon), and it yields a whole cup of “sweet brown” with between 4 and 5 net carbs. If you use a whole cup of this to bake 2 dozen low carb cookies, that’s contributing maybe 1 carb for like 5 cookies. Which is why I consider it “teensy.” 🙂 And awesome.
Compare that with regular brown sugar, weighing in at a whopping 213 sugars and 216 carbs per cup. That’s why I consider this to be a fantastic low carb option! But your opinion may vary.
I am sure you answered this already but can I use THM sweet blend? Would I mix it the same?
Sweet Blend is SO much sweeter, so you’d use a MUCH smaller amount in recipes. So while you *can* use Sweet Blend for this, you’ll get less of a brown sugar impact because you’re using a much smaller amount in recipes. Make sense?
Finally I can’t wait to make this
Can u tell me how much gentle sweet I would use to make 1 cup of brown sugar in this recipe?
In other words, if gentle sweet or what I start with should the recipe still work? And then would that still be 1:1 with the recipe I’m working with? Or less because if the stevia in the gentle sweet? Thanks!
I think the powdered texture of the gentle sweet would be challenging with this recipe. I might just add a touch of molasses and a drop of flavoring to recipes to mimic the flavor, and order some granular erythritol if you want to make some of this to store. 🙂
Does this need to be refrigerated?
Nope! Not at all. 🙂 It stores really well at room temp for long periods.
I have been making my own brown sugar for years with molasses and evaporated cane juice. I mix it in the mixer with the whip beaters. I will try this with a sugar free sweetener!
Brilliant, Karla!
I’m just lazy and don’t want to wash a mixing bowl, so I use a fork. 🙂
Hi, This is wonderful and thanks for sharing. After I started investigating Surkin Gold Brown Sugar $11.99 on Netrition site and seen the ingredients is basically Erythritol I thought why buy this when I can buy that and make my own. seconds later I came across you and this wonderful recipe and yes I can also live with that small amount of sugar. My question is I can just use Stevia and Blackstrap Molasses? Will any molasses work or is that the lowest in sugar (I have not investigated Molasses)?Thanks again
Hi Brenda!
Stevia is SO super concentrated, and it dissolves so easily that I don’t think it would make a suitable sub for this…but you could possibly use a blend of stevia & erythritol or xyltitol (similar to Truvia) and “brown sugar” it. 🙂
Any molasses will work. I prefer the blackstrap because it’s higher in minerals, but I’ve used regular in a pinch. 🙂 Enjoy!
Hi Gwen! I was missing brown sugar and butterscotch on THM. Thank you for posting this! I can’t find Frontier Butterscotch Extract anywhere. 🙁 Do you know of another good kind to use? Or a website to shop for good extracts? Some of the butterscotch “flavor” I find has ingredients I’m not sure I want to eat. Thanks again!
Sure! I use the Frontier brand that I find on Amazon. The Butterscotch is here. Or I have also used Olive Nation– their extracts are natural, and tasty. 🙂
Can you please help me decide which sweetener to use in the brown sugar recipe? I have Gentle Sweet, Super Sweet and Stevia. Thank you for your great website!
Gentle Sweet is powdered, so that wont’ work as well. Stevia is a super concentrated powder, so that one is out. That leaves Super Sweet Blend…which you can use for this recipe, but be SURE to label it as SUPER Sweet Brown…in recipes where I call for it, I use amounts that work for my recipe here. With the addition of the stevia to the Super Sweet, your end product will be at least twice as sweet *if not more*. So use less in recipes where I call for it. 🙂
I would like to know if you use the granules or powdered. I have read so many forums that say powdered erythritol, in particular, doesn’t cause as much cooling effect as the granules. I am interested in purchasing the xylitol, but would like to know if you recommend powdered or granules. Thanks!
Hi Kim,
I recommend buying granulated. I prefer it for cooking and baking purposes, as it measures and blends like sugar. If I want to make a smoother product, I’ll blend it to make it powdered. I don’t really think that the granulation size affects cooling a lot. Powdered erythritol is still pretty cool. Blending with other types of sweeteners does help this IME. 🙂
Hi Gwen! Can you give me the info on where you but your bulk products, like Erythritol?
Hi Crystal,
I have bought through different places, but often off of Amazon. 🙂
Can you use Pyure? That is granular and plan approved. If so, how much?
You *can* use a stevia blend like Pyure in the same amounts given here. 🙂 I just prefer to use straight erythritol or xylitol, since I use less of the stevia blend sweeteners to get a good sweetness level in recipes, and thus the brown sugar effect is less noticeable.
Yes!!!! I can have oatmeal once more! Thank you for this recipe!
Hi there, Gwen! I’m only a couple months into a keto diet, and just recently venturing into trying a few treat-like recipes. I bit the bullet and purchased some Just Like Sugar Brown and was so excited at the prospect of an allowed brown sugar substitute… but I found I really don’t care for the flavoring they use in it (orange peel is one) and also its fine texture. So I’m really excited to discover your recipe! Question: do you have an opinion as to which flavoring (butterscotch or maple, e.g.) makes it MOST like good ol’ C&H Dark Brown? Thanks!!
I am partial to butterscotch myself. 🙂 But you can definitely play with the flavorings to find what you like best. 🙂
So excited to come across this as I love baking chocolate chip cookies and I wasn’t sure how I’d do it without using brown sugar! My only confusion is the ratios… the recipe I use calls for 3/4 C. brown sugar, so would I measure this out the same as that or would it be different? 🙂 I’m really new to this so I appreciate the help!
If you use straight erythritol or xylitol, you’d use 3/4 cup. If you use a blend that contains stevia, it’s super-potent with sweetness, so you’d want to use a conversion chart found here to decide your measurements. 🙂
I found out I can’t handle Xylitol or Erthynol. They make me sick. I can tolerate Stevia fairly well with minimal allergy reaction. Do you have any suggestions so I can make the brown sugar? Currently I’m using mostly stevia and some coconut sugar to sweeten.
Hi Mary Lou,
You can simply add a quarter teaspoon of molasses to your recipe to get a flavor punch similar to brown sugar. Now, it is a sugar, so you may not want to use both coconut palm and molasses, as that may take your sugar count too high. I’d only add molasses when you’re making something with straight stevia. 🙂 HTH!
Where is the brown sugar recipe?
Hi there… Would this work with the THM Gentle Sweet or Super Sweet blends? They are my fave.
Gentle Sweet is so finely ground, I don’t think it would work as well. Super sweet blend is used in such tiny quantities, that it wouldn’t give you as much flavor punch as using just regular erythritol or xylitol. But it would definitely work. 🙂
WOOO HOOO! Thank you so much for sharing this!! Quick question….will it work with Truvia or Pyure?
Definitely, but you just adjust the amount with the conversion chart, because they’ll be sweeter than what I make. 🙂
Thank you Gwen and Margaret, my baking life is complete!!!! I’ve often thought about doing that but I’m a huge chicken when it comes to experimentation….thank you, thank you, thank you…this Mama is 31 pounds down and continuing on….I have never experienced a program that is so effective for me and so much fun. I love to cook and I’m just dabbling in converting recipes. I feel so good on this program, nothing has ever worked for me like this. I will be 70 years old in June and feel like my life is starting over. People like you and Margaret and Briana Thomas are truly so helpful in this endeavor. Blessings to you all and Happy New Year!
What is the carb count in this?
I love this stuff! I add it to my morning oatmeal all the time. Thanks for sharing Gwen!
You’re so welcome!
You just saved me over $20! Thank you SO much!! 🙂
YES!!! 🙂
Dear Folks: Being an insulin diabetic, glad to hear of sugar free brown suhgar. Can 1 Cup Splenda plus the molasses, etc make this brown sugar? Thanks
Splenda texture is not going to work as well. You really need a granulated, not a powdered texture.
Could you use stevia in the raw as your sugar substitute?
I haven’t tried it. Does that have maltodextrin in it?
Hello! I still a newbie at THM and still slowly stocking up on special ingredients. Where do you find cocoa butter and backstrap molasses? I googled cocoa butter but not sure which one is best for baking. Thanks!!
Hi Jennifer,
You should be able to find black-strap molasses in most grocery stores next to the regular molasses. “Backstrap” molasses might take you a while to find ;-).
Although you might also find cocoa butter in some higher end grocery/specialty stores, it is usually very expensive stuff (easily upwards of a dollar an ounce or more). My go to place now days for cocoa butter and other expensive oils (EV coco-nut oil, EV Olive Oil) is soaperschoice.com I can get a 10 pound block of very high quality EV cocoa butter for just over $5 a pound (that’s $0.0.3125 an ounce vs over $1 per ounce, or $5 per LB vs $16+ per LB), and it is also much better quality that most stuff I’ve found on store shelves (because the stuff in the stores has typically sat there for a few years).
Their Extra virgin Olive oil (EVOO) is some of the best I’ve ever tasted, and I’ve tasted $40 a pint stuff in a high end specialty olive oil store once. According the the person I talked to there, most of their EVOO comes from south America, and each batch is tested and certified (i.e., it is not all “mobbed up” adulterated EVOO and/or rancid like most of the EVOO in your local grocery). The first bottle I ever got from them was so good, I almost thought they’d put some cayenne pepper in it, because the polyphenols in it really burned the back of my throat when I first tested a spoonful of it. BTW, that’s how you tell how fresh it is, and how high the polyphenol content is (or you can request that info by calling them and giving them the lot # off of your bottle). Last I ordered (recently) their EVOO was about $22 for a 7 pound bottle, which is about 1.25 cups shy of a gallon, which is a pretty darned good price for such high quality EVOO.
Although their EV coconut oil is pretty good at a very reasonable price, they package it in the same kind of bottles they use for the EVOO (large but has a relatively small pour spout), so you’ll have to heat it up in a hot water bath to pour it out. I just melted it completely, and poured some into my old empty large mouth half jar of expensive Carrington Farms EVCO that I’d initially bought. Come to think of it, that near gallon (112 oz) of EVCO from soaperschoice.com was about the same price as the large 54fl oz of that Carrington farms stuff I got off of amazon or jet.
Before I forget,they also have some very reasonably priced MCT oil too. About half the cost I’ve found it anywhere else.
Shipping will cost you a bit, but I think that the over all lower prices and the high quality of their stuff is worth it. Shipping is cheaper overall if you get more than just one or two items.
I do not have any financial ties to soaperschoice.com, I am just a happy customer of theirs.
Sorry for the long post, I do that sometimes….
I can see using this, if you want brown sugar for a topping. But if you are using brown sugar in a recipe, just adding molasse and a drop of flavouring would have a similar effect. What do you think?
It works in recipes to add the flavor of brown sugar. Keto sugars don’t get gooey and sticky like real sugar, which means it’s never going to be a truly authentic sugar experience. But it’s a pretty dang great sub.
I tried to open the conversion chart link and it isn’t available. Do you have another chart we can use?
I updated the link for you. 🙂
THANKS FOR THIS RECIPE, CAN’T WAIT TO TRY IT!!!!
I can’t wait to try these! I’m doing low carb but sometimes you just want to have something that’s bread or cookie and this and the brown sugar recipe with the Splenda and molasses is going to be great.
Just read you story about blackstrap molasses and butterscotch favor – THANK YOU FOR SHARING.
Can hardly wait to share with my daughter – who lives on a sailboat in the South Pacific.
Thank you for this recipe!!!! I added a little molasses, a few drops each of rum and caramel extracts. The taste and consistency is PERFECT!! This will be a new staple at my house!!!
Would caramel extract work for this?
Yes! Yum!
Can I use gentle sweet? That’s the only one I have,..
Gentle sweet is powdered and would melt.
Thank you so much Gwen! Mine turned out just like your pic…looks like light brown sugar you buy at the store. Thank you for sharing!
What is the extract added for? Is it necessary?
It adds additional brown sugar flavor…I like it, but you can for sure make it without that.
Hi Gwen
This sounds amazing! Will this work well to use as a glaze on ham? I mean as far as the stickiness.
Would love to try on my Christmas Ham!
That’s a fantastic idea…how did it turn out?
I haven’t found any of the keto sugars to be sticky, but I can get to crunchy, which is an acceptable sub for some things. 🙂
Have you tried this recipe using THM Gentle Sweet?
Gentle Sweet is too finely ground…really powdery. My guess is that it would melt with the addition of the liquids. 🙂
THANK YOU Gwen! Your recipe/research is exactly what I was hoping for. We miss the taste of brown sugar sometimes – where Xylitol, Splenda, and Truvia just doesn’t hit the spot. 🙂
I’m wondering how long leftovers keep and how
to store them. Thank you for experimenting and
coming up with this recipe!
I keep it in a jar in my cabinet. I’ve not had it go bad. 🙂
Wow. Never taught of making brown sugar out of carb-free sweetener. Thanks for this great idea. It’s genius
We are using Stevia products (such as Pyure), can I use this in place of the erythritol or xylitol?
The resulting mix will be VERY concentrated due to the stevia. If you want to use a stevia blend, I’d not make a pre-mix like this, but simply add in a bit of the brown sugar ingredients into your recipe each time.
I liked to use brown sugar in my yogurt, would this have the same dissolving effect as regular brown sugar or would it remain grainy?
Thanks so much for your blog! I have tried and loved so many of your recipes, you are such a blessing!
Hmmm…it really depends on how finely ground your sugar alchohol is to start with. I like a finer ground product, because they dissolve so nicely in liquids and foods. 🙂
That’s genius. Looks exactly like brown sugar. I’ll definitely have to make it. Brown sugar without the carbs sounds terrific!
thank you for your efforts
Thanks for sharing! Gonna make cookies today since it’s been a rainy, gloomy day. I used my immersion blender to get it incorporated better. I would suggest to use the the forks first and make sure you have a deep container otherwise you’ll make a mess.
When I tried to mix mine, the molasses clumped together—did not look like yours even after stirring for quite a while.
Any tricks/comments?
Thank you for this recipe. I put it in my squash even though it wasn’t completely mixed together.
What about using Swerve? Would that work?
Would you say that this recipe is more like light brown sugar or dark brown sugar?
It depends on how dark your molasses is. If you like dark brown sugar, use blackstrap molasses. 🙂
Doesn’t molasses have sugar though? I’m making them for someone who is diabetic
Hi Sam,
It’s such a tiny, tiny amount once it’s all mixed in. I did the math in another comment. It’s negligible, and FAR better than regular brown sugar, but with all of the rich flavor. Enjoy!