Anyone who has looked at many of my sugar-free recipes which include chocolate has seen the ingredient "powdered erythritol". What is this? It is the only sugar alcohol that quite reliably has very little impact on blood glucose. I have found that including erythritol as at least some of the sweetener in chocolate recipes really improves the flavor and texture over other sugar substitutes. Also, it is important to get powdered erythritol, not granulated, as the granulated does not dissolve easily. Learn more about erythritol, where to find it and how to use it.
Photo of Easy Fudge made with Erythritol © Laura and Emily Dolson
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Do you ever grind the granulated into powder in a magic bullet? Sometimes the powdered is harder to find. It works but just takes time. Probably not as fine as it would be to purchase powdered to start with but it does work.