Reddit reviews Pyure Organic Stevia Sweetener Blend, 2:1 Sugar Substitute, Granular All-Purpose, 1 Pound (16 Ounce)
We found 7 Reddit comments about Pyure Organic Stevia Sweetener Blend, 2:1 Sugar Substitute, Granular All-Purpose, 1 Pound (16 Ounce). Here are the top ones, ranked by their Reddit score.
THE #1 BEST SELLING ORGANIC STEVIA SWEETENER- Pyure offers the same versatility and ease of use as traditional sugar without the added calories or carbohydrates2:1 SUGAR REPLACEMENT- Twice the sweetness of sugar, Pyure uses a higher percentage of organic stevia with less bulking ingredients making it approximately 2x sweeter than sugarDELICIOUSLY SWEET GRANULATED SUGAR SUBSTITUTE- Cooks and bakes like real sugar for sweetening everything from cookies and cakes to coffees and tea or sprinkling over oatmeal and fresh fruit. Dissolves great and mixes wellTRUSTED FOR TASTE- Pyure uses the highest quality organic stevia and organic erythritol. All Ingredients are USDA Organic and non-GMO Project Verified0 NET CARBS- Pyure is sugar-free, 0 calories, and has a 0 glycemic index, making it perfect for keto, carb conscious and sugar sensitive lifestyles
Artificial Sweeteners that are keto approved.
Erythritol is what I tend to use, Swerve has a powdered Erythritol as well which works great for baking recipes. I usually use Pyure because it is available at Wal-Mart (I have to get Swerve on Amazon). There are several kinds of Pyure (same as Truvia). Some are just Stevia, but the one I use is a Stevia and Erythritol blend and I like it. That being said, it all depends on what you are cooking. If it is a hot recipe, such as hot tea or something, that will bring out the aftertaste of stevia more than something cold. I've also heard that Monk Fruit is really good too, but it is very expensive if it isn't blended with any other sweeteners. I've had a Monk Fruit/Erythritol blend and it was good.
​
Here are some of the ones I use regularly:
So Nourished Monk Fruit/Erythritol Blend: https://www.amazon.com/dp/B077VSBDGL/ref=cm_sw_em_r_mt_dp_U_CYPUCbJ7N5FCX
Swerve Erythritol Confectioners: https://www.amazon.com/Swerve-Sweetener-Confectioners-12-oz/dp/B0079OYIFS/ref=sr_1_13?crid=T1SKBWPHR4CJ&keywords=erythritol+sweetener&qid=1555733696&s=gateway&sprefix=ery%2Caps%2C142&sr=8-13
Pyure Stevia/Erythritol Blend: https://www.amazon.com/dp/B00NI2CTB0/ref=cm_sw_em_r_mt_dp_U_u1PUCbPBTX0G7
LPT: Walmart seems hit and miss on rather you can find monkfruit or not, so if you don't see it try Pyure! Pyure is a Stevia + Erythritol replacement that is granulated like sugar and contains no extra fillers (dextros/maltrodextrin). I think the addition of the Erythritol gives it a better taste than straight stevia. :)
We use it in our coffee daily and go through about a bag a week.
It’s not too late for Thanksgiving to make this classic! My 2018 pumpkin roll just passed quality assurance and taste testing of both ketoers and non-ketoers. It’s a family recipe that I modified. Trust me, this recipe is much easier than it appears. Here it is!
Cake:
3 eggs
1/4 c pyure
3/4 c almond flour
2/3 c pumpkin
1 tsp baking soda
2 tsp cinnamon
Filling:
1/4 c pyure (powdered)
8 oz cream cheese
4 tbsp butter
1 tsp vanilla
Instructions:
Mix together dry cake ingredients, then stir in the wet ingredients until blended. Cut a piece of parchment paper to only cover the bottom of your jelly roll pan and place it in the pan. I use this pan. Grease the sides of your pan with crisco or butter. Pour batter into the pan, spread evenly, and bake at 375 for 10-12 minutes.
Once the cake is done, let the cake cool on the stove for a couple minutes. Wearing gloves, carefully roll the cake into the parchment paper. Put it on a cooling rack or similar until fully cooled. If you don’t cool it fully, your filling will get hot and spill out, so wait!
Beat your cream cheese and butter well. Add your vanilla, beat again. Slowly beat in your sweetener of choice, tasting regularly to make sure you aren’t over sweetening.
Unroll your cooled cake, spread the filling on evenly, roll back up and chill. Cut into 1/2” to 1” slices and serve. Entire roll is 25 net carbs, but I suspect my almond flour macros are wrong (Anthony’s- they’re too good to be true). My pan is 9” wide, so 9 x 1” slices is 2.7g net carbs per slice.
Notes:
I use pyure which is an erythritol/stevia blend. It is very powerful and it is easy to use too much. It’s about double the sweetness of standard sweetener.
I use fresh pureed pumpkin, which isn’t hard to make and I can explain how I do it with a long neck pumpkin if you’d like. Canned is fine too. My wife’s family always used fresh and this recipe is modified from that one.
I used to do the tea towel/powdered sugar method, but believe me using the parchment is significantly easier!
For the filling I powdered my pyure using a coffee grinder.
Honestly, if you’re gonna make this and you have two pans, just make a double batch! Take one to a get together and keep one for yourself. They freeze well, I have used my foodsaver on them. As the foodsaver is sucking out air, stop it just as it sucks the rest of the air out or it will deflate your cake. Freeze, then thaw in your fridge for a day or so in the freezer bag.
If you aren’t an experienced baker and don’t know your keto sweeteners well, please make sure you taste as you go and add sweetener SLOWLY. Last year I made this with straight erythritol and being my first try at ketoing this recipe I screwed it up badly. Used way too much erythritol.
Just bought this
https://www.amazon.com/gp/product/B00NI2CTB0/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1
I use this
In my experience, blending the two seems to mitigate or eliminate the notorious aftertastes of either one consumed separately. Should be quite good for any purpose!
Out of curiosity, what brand did you get and for how much? I'm a Pyure man, myself.