Kitchen Science - Keto Sweeteners and Caramelization

hey there it's steve from serious keto and in this video we're going to get into a little bit of keto kitchen science as we experiment with caramelization on three popular sweeteners [Music] if you've been keto for any length of time you know that there are a ton of different non-sugar sweeteners out there for a while i've been promising to do a little bit of a keto kitchen science series where i look at different sweeteners different thickeners and emulsifiers maybe even some different flowers to see if there are any applications for which one or more of these are the best i'm going to start with sugars and i feel that this is probably going to be about a three part series because i first want to look at caramelization which i'm going to do in this video then i'm going to look at baking and finally i'm going to look at how they hold up in liquid both in terms of suspension and how they perform in colder temperatures like ice cream or fat bombs provided on any one of these videos i determined that there's a clear winner i will follow that up the next week with a recipe or two utilizing that particular ingredient in this video i will be testing out my three probably most commonly used sweeteners bocha sweet which probably overall is my favorite it's the sweetest it tastes the most like sugar but i don't know how well it's gonna perform in caramelization alos i know from experience that this caramelizes at a fairly low temperature it's also only about 60 percent as sweet as sugar so we'll see what happens there and lastly erythritol i'm using the swerve brand there are so many different brands out there that are erythritol based so you've got pure cane you've got the lecanto sucrin um what else is there the king arthur blend all of these you look at the number one ingredient it's erythritol so we're just gonna lump all those together and call them erythritol and test them out for each of these experiments i'm doing a very scaled down recipe for english toffee so it will be the same across the board two tablespoons of sweetener two tablespoons of butter and one half tablespoon of water i'm going to heat each of these up just past 300 degrees fahrenheit or about 150 celsius then i'll pour them onto a silicone mat and see what happens we start with our one-half tablespoon of water then we'll add two tablespoons of butter and two tablespoons of bocha sweet i'm gonna whisk this continuously until we get to just over 300 degrees fahrenheit there we go and then i will pull this off the heat and pour it onto a silicone mat now you'll be able to see the difference just in how these spread out for each one of the sweeteners and the buucha suite appears to be pretty thin and we'll set this off to the side for about an hour to firm up as before one half tablespoon of water two tablespoons of butter and two tablespoons of erythritol again we'll melt our butter and continue to whisk this until we get to just over 300 degrees we'll pull it off the heat pour it onto our silicone mat and you can see that this is a little bit thicker than the buucha suite like the bochua sweet we'll set this off to the side for about an hour same thing on the olos our water our butter and i'm using the splenda brand of allulose do not get confused with splenda the stuff in the yellow packets this is olos not sucralose no maltodextrin and as before we'll melt this butter and continue to whisk until we get up to around 300 degrees now you'll notice that this is a lot foamier and it seemed to caramelize quicker so we'll get this off the heat and onto our silicone mat this also seems to be a bit thicker kind of along the same lines as the erythritol and we'll set this aside for about an hour so first off we have our boca suite and this is not firm at all i'm able to put little fingerprints in it yeah this is not really what i would call caramel let's give it a taste i do not love that the taste reminds me a little bit of the super sugar crisp cereal at least that's what it was called when i was a kid now i think it's called super honey crisp it's not like caramel though um it's not like english toffee i'm not sure what it is but i'm gonna say bochis sweet despite being my favorite keto sweetener not good for caramelization next we have our erythritol and this oh it does come right off the silicone it's uh kind of crumbly though breaks apart very easily we'll give it a taste that has good flavor very much reminds me of caramel corn it tastes good the problem is the texture is very crystalline it crumbles apart very rapidly now i think that might work well in certain types of frostings especially like something over a cinnamon roll but you're not going to get caramel out of this finally we have the olos and this also is peeling off fairly nicely now it's kind of pliable it could be that i took it off the heat just a little bit too soon i'll snip off a little chunk that's cracking a little bit and give this a taste okay winner first off the texture is right on this and the flavor is great it's somewhere between caramel and english toffee and i think if i were doing a larger batch where i could have a little bit more control over the temperature i would take this up into the maybe 315 to 330 fahrenheit range i think that might get me that hard break that i'm looking for in english toffee so in my opinion we do have a clear clear winner here for caramelization so what i'm going to do now is i'm going to spend the next week experimenting with allelos in terms of can i create something that's sort of a chewy caramel sort of a treat and also can i create some sort of english toffee sort of treat the heath bar is probably my favorite candy bar in the world so if there's a recipe you'd like to see me make along these lines let me know down in the comments below and i'll see if i can make it happen so if you enjoyed this video please tap that like button if you're not a subscriber already hit the subscribe button then tap the bell and turn on all notifications lastly if you'd like to help support the serious keto test kitchen hit that join button and see what memberships and perks are all about thanks for watching you

Channel: Serious Keto

Views: 85,986

Keywords: keto sweeteners, sugar substitutes, keto sweetener, best sugar substitute, sugar alternatives, sugar substitute, allulose keto, erythritol, bochasweet

Id: MkLCgFn6yVY

Length: 8min 1sec (481 seconds)

Published: Fri Sep 10 2021