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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
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.
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.
Recipes using keto brown sugar
Keto Brown Sugar
Ingredients
- 1/2 cup allulose
- 1/2 cup erythritol
- 1 tablespoon molasses * See notes
Instructions
- 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.
Araman… HI! It has been a while since finding your recipes again… I do have one question regarding this recipe using Allulose… I CAN’T! it is still a sugar and would like to know if you used Monk fruit or Coconut Sugar even… Would love your thoughts on these… Thank you!
Cindy Robinson
Hi! Coconut sugar is great but isn’t keto friendly. I don’t like using monk fruit as it crystallizes.
Can I make this with sucralose?
The recipe sounds amazing. However, the website is not very cooperative. It keeps jumping and reloading. I can’t even read it. I had to screenshot it.
Hi Janet- I’m sorry that is happening to you. Let me troubleshoot- are you on desktop or mobile?
If you’d like, you can email me arman(at)thebigmansworld(dot)com with screenshots. 🙂
One other comment: Molasses comes in multiple versions: Light, Dark & Blackstrap. The lighter it is, the higher is the percentage of sugar. Hence, if using molasses for flavor & color, Blackstrap (the darkest molasses) can be used to further reduce sugar content, as it has 2/3 of the sugar in light molasses. Because its flavor is stronger, just use less than a recipe calls for (…further reducing sugar). Some people say blackstrap is not true molasses, but I find its flavor addicting. It can even be used with hot water & milk as a caffeine-free hot drink, reminiscent of Postum or Ovaltine…but “dirt cheap” compared to those branded beverage.
Why not use 100% Allulose? It acts much more like “real” sugar than “sugar alcohols” like erythritol. It even caramelizes and can be used to make candy, and so on. Also, while any non-digestible sugar substitute can cause bloating in some individuals, Allulose is less likely to do so than erythritol.
I finally was able to make this. I didn’t have allulose so I used Better than Sugar which is erythritol and stevia. This substitute sweetener taste just like sugar. But the only thing I had trouble is the molasses clumps up. I am very happy to have this recipe as Better than Sugar doesn’t have a brown sugar. Thank you for your recipe!
TIA for your response
have you tried to make this with Monk fruit vs erythritol? is the allulose for browning and texture?
thank you Kim
I like using allulose as it dissolves like sugar does.
My dear, you are seriously a genius!!!
Hello! Can I use black strap molasses and if so I’m assuming if need less. Do you know the conversion?
Thanks very much in advance
Erin
same amount!
Can you just use Allulose? I don’t like the cooling effect with other no sugar sweeteners.
Yes you can!
What if your not keto? Can I use 3/4 c of brown sugar?
Hi, thank you for the recipe that sounds marvelous ! Which ratio do use to replace regular sugar in other recipes ?
Many thanks! Love ur blog !
Bisous from Paris 😊❤️
Clementine
Ok, here goes with a dumb question: I’m new to keto and I am a bit confused on the sweeteners. Each time I want to try a new recipe, there’s a different sweetener in the ingredients list. So I have to switch tabs to the Amazon tab – which I keep open because I’m constantly having to get a new something – so I can buy this different sweetener. Allulose! Erythitol! Monk fruit! Allulose blend! So I’m confused and running out of money. Does it really make a big difference in the specific sweeteners? Do brands make a difference? I love to bake but my baked goods seem to be suffering because I’m not a chemist. I want to make this brown sugar but I don’t have Allulose. Is it I,portent to get that? If you say it is, I will go to my Amazon tab….again! Thank you.
I’ll try the molasses powder with allulose idea soon because I don’t like that “cooling effect” with erythritol. That’s a great suggestion!
I love either Monkfruit or my favorite is Better than Sugar by Sweetleaf. It has no after taste or the cooling effect.