Keto Brown Sugar


5 from 298 votes
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This keto brown sugar tastes and feels just like brown sugar, but it’s low carb and the perfect substitute! Made with just 2 ingredients, it’s perfectly fluffy and can be as dark or light as you like! 1 gram net carb per serving. 

keto brown sugar

Keto Brown Sugar

When it comes to keto sugar alternatives, my kitchen is always stocked with keto powdered sugar, keto maple syrup, and keto brown sugar. 

The kind of sugar you use in baking can make all the difference. Take a look at any good cookie recipe. Most times, it needs a mix of white and brown sugar. This gives them the crisp edges (white sugar) and the soft center (brown sugar). The same can be said for quick breads which use strictly brown sugar. They are extra moist because of it.

For the longest of times, there has only been one kind of keto sugar- the white kind. Although you could get it in the fine granular form and powdered form, it was still white as snow. Luckily, you can make your own brown sugar substitute that is just like the original! 

I’ve been meaning to share a keto brown sugar recipe for quite some time. Technically, I shouldn’t even call this a recipe but rather a process, but c’est la vie. All you need is keto sugar and some molasses and you mix it together until you are left with a keto brown sugar substitute. 

The texture is exactly like any good brown sugar- Fluffy, soft, and without any clumps. It tastes just like traditional brown sugar, and you can make it as dark or light as you like (although the darker it is, the more net carbs it will have!).

With so many desserts dependant on using brown sugar instead of white sugar, this has been a game changer for ALL my keto desserts!

How do you make keto brown sugar?

The Ingredients

  • Granulated sweetener of choice– A combination of allulose and erythritol is best, as they balance out each other and create the perfect keto sugar. If you don’t have allulose, erythritol can be used. I don’t recommend using strictly allulose, as the molasses will start to dissolve it. 
  • Molasses– The amount of molasses depends on whether or not you want light brown sugar or dark brown sugar. 

The Instructions

In a stand mixer fitted with a whisk attachment, add the allulose and erythritol. Drizzle the molasses over it and start to mix it together at a low speed. Slowly increase the speed and continue mixing until no clumps of molasses remain and the sugar is fluffy. Transfer into a jar or sealable container. 

sugar free brown sugar

Is molasses keto friendly? 

Traditional molasses is not keto friendly, as it is primarily made of sugar based carbohydrates. However, only a small amount of molasses is used to darken the sugar, and the overall net carb count will be very negligible. 

Per one tablespoon serving of molasses, there are 15 grams of carbs. Per 2-tablespoon serving of the keto brown sugar made with the molasses, there is less than 1 gram of carbs

Storing and freezing sugar free brown sugar

  • To store: Like traditional brown sugar, this keto version can be stored in a sealed container for at least 6 months. 
  • To freeze: Brown sugar has a very long shelf life, but should you want to keep it even longer, you can store it in the freezer. Ensure it is well sealed and away from any fragrant foods. 

keto sugar

Recipes using keto brown sugar

keto brown sugar

Keto Brown Sugar

5 from 298 votes
This keto brown sugar is the BEST low carb substitute for brown sugar! Made with just 2 ingredients, it's fluffy and perfect for all your favorite keto desserts!
Servings: 16 servings
Prep: 1 minute
Cook: 6 minutes
Total: 7 minutes



  • In the mixing bowl of a stand mixer, add your allulose and erythritol. Drizzle the molasses over the top.
  • Turn the mixer on low speed, before gradually moving up to high speed. Continue mixing until no clumps of molasses remain and the texture is fluffy.
  • Transfer the sugar into a sealable container or glass jar.


* For dark brown sugar, use 2 tablespoons molasses. The net carbs will change to be 2 grams net carbs per serving. 
TO STORE: Like traditional brown sugar, this keto version can be stored in a sealed container for at least 6 months. 
TO FREEZE: Brown sugar has a very long shelf life, but should you want to keep it even longer, you can store it in the freezer. Ensure it is well sealed and away from any fragrant foods. 


Serving: 1servingCalories: 4kcalCarbohydrates: 1gFat: 1gSodium: 1mgPotassium: 18mgCalcium: 3mgIron: 1mgNET CARBS: 1g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. Did you know you can buy dry molasses powder? You can mix this with allulose with no fear of dissolving. You can control the carb count by varying the amount of powder you use. I use a gram scale to weigh the powder – obviously, there can be no more grams of net carbs than the weight of the powder you are using. The benefits are no cooling effect and true molasses flavor.

  2. I can not have Allulose due to diet restriction, what can I use in replacement??
    I love all your recipes. I can have Monk Fruit, Stevia, and some Erythritol in small amounts.
    Thank you.

  3. Hi, the recipe says 16 servings but how much does this make and what is the actual measurement of each serving? 1 Tablespoon?

  4. How do you measure this as replacement for regular brown sugar when the recipe says, for instance, 1/2 cup packed brown sugar?

  5. This looks delicious and I can’t wait to try them. But I can’t determine what type of protein powder to purchase. The powder you have listed takes me to

  6. It looks so good I will try this if I look at all the other recipes I think you have gained one more fan from the Netherlands!