These recipes look great! Thank you for sharing them! I love that they are low in carbs. Could I use monkfruit-erythritol sweetener instead of some of the sugar?
Hey Faye! Yes for sure you can, but full disclosure, both of those sweeteners give me stomach distress, so I don’t work with them and don’t know the substitute amounts. Maybe someone will chime in here to let us know if it’s a cup for cup equivalent! ❤️
The label on the container I bought says it's a cup for cup equivalent but I usually find that foods with sweeteners use too much so when I use it in recipes I use less; I start with half the amount or even less than that, together with a very small amount of the "real' sweetener (sugar, maple syrup etc) in the recipe. Of course that's complicated for baking but it seems OK.
On another theme, I love the recipes on your website (which I found recently thanks to your substack) and your approach to making low-carb desserts and other recipes but you often use meat and I eat mostly vegetarian. Any tips about making use of your recipes anyway?
Three of my closest friends are vegetarian, so I adapt my recipes all the time to be vegetarian (they eat eggs and dairy). A lot of my sides recipes are easily adaptable. I just invented a killer veggie broth recipe that I used in my stuffing on Thanksgiving that I will post soon—Also I include some veggie recipes in my Mains chapters of my cookbooks. there are a lot of vegetarians in the low carb community—also check out my interview with Vasudha Viswanath on my Substack—she’s a low carb vegetarian cookbook author who writes incredible Indian cuisine inspired recipes!
These recipes look great! Thank you for sharing them! I love that they are low in carbs. Could I use monkfruit-erythritol sweetener instead of some of the sugar?
Hey Faye! Yes for sure you can, but full disclosure, both of those sweeteners give me stomach distress, so I don’t work with them and don’t know the substitute amounts. Maybe someone will chime in here to let us know if it’s a cup for cup equivalent! ❤️
Thank you, Anna!
The label on the container I bought says it's a cup for cup equivalent but I usually find that foods with sweeteners use too much so when I use it in recipes I use less; I start with half the amount or even less than that, together with a very small amount of the "real' sweetener (sugar, maple syrup etc) in the recipe. Of course that's complicated for baking but it seems OK.
Let me know how it turns out, and what you wound up using! 🙌🦃
On another theme, I love the recipes on your website (which I found recently thanks to your substack) and your approach to making low-carb desserts and other recipes but you often use meat and I eat mostly vegetarian. Any tips about making use of your recipes anyway?
Three of my closest friends are vegetarian, so I adapt my recipes all the time to be vegetarian (they eat eggs and dairy). A lot of my sides recipes are easily adaptable. I just invented a killer veggie broth recipe that I used in my stuffing on Thanksgiving that I will post soon—Also I include some veggie recipes in my Mains chapters of my cookbooks. there are a lot of vegetarians in the low carb community—also check out my interview with Vasudha Viswanath on my Substack—she’s a low carb vegetarian cookbook author who writes incredible Indian cuisine inspired recipes!
Thank you! Glad to know that.
I love Vasudha's of @v8well book and have cooked from it, and enjoy learning from her substack.. Would you please send me a link to your interview.