Anybody making bbq sauce or rubs with sugar substitutes? Which one is the best ?
In a nut shell, a Erythretol/Stevia Extract blend. Both are NATURAL sweeteners with zero effect on blood glucose levels, and the erythretol provides some of that stickiness you want in a BBQ sauce.
I buy them separately and blend them myself as needed. The only thing you have to watch is using too much erythretol in liquid recipes or it will re-crystalize once it reaches it's saturation point, which is much lower than sugar. I found this out the hard way while developing my low-carb BBQ sauce recipe.
Note: I use the "Now" brand Better Stevia Extract powder.
P.S. Like the others said, you need to sign up for our sister site, Let'sTalkLowCarb.com !!!
