I find that for me, Splenda has a cloying aftertaste. I noticed that some of the Low Carb goods sold commercially use maltitol as a sweetener.

Have any of you cooked with this before? did it produce good results?


I also read somewhere that mixing artificial sweeteners can sometimes make the resulting combination sweeter, with less aftertaste and you get to use less of each,thereby saving $ too, sounds too good to be true??

Have any of you tried this?


your low carb comrade terrigrrrl

I have never cooked with malitol. I have bought sugar free candies made with malitol, and there is a warning on the pkg. that eating too much malitol may have a laxative effect. Do you like Sugar Twin? I've baked with that before and didn't have any problems.

You might want to check out stevia--there's a thread on here with an excellent link to cooking with stevia. It's natural and doesn't have any of the harmful effects that regualr sweeteners have. The bonus is you can buy it in granular form for baking and cooking and in packets for coffee. Has no carbs whatsoever although it may be a little more expensive when you first buy it you'll find a little goes a long way.

Hope this helps!