Reddit reviews Swerve Sweetener, Confectioners, 12 oz

It is a replacement for confectioner sugar. I found a bag at my local health food store. I used the one made by Swerve! Here's a link!

Swerve Sweetener, Confectioners, 16 Ounce

https://www.amazon.com/dp/B0079OYIFS/ref=cm_sw_r_other_awd_ufFDwb43C6HVQ

Created by a Nanaimo bar loving Canadian, who has scoured cities far and wide for the best of the best, and bullied grandmas nationally for their sacred recipes.

• 5/5 mouthfeel.
  
• 5/5 taste.
  
• 2/5 difficulty.
  
• $$$ expensive upfront, but the ingredients will last you for ages. A savvy shopper can do this for $$. A keto veteran likely owns all of this already.
  
• 40 min creation time
  
  103 Cal per bomb (makes 18)
  
  
• 11.5g fat (86%)
  
• 1.1g protein (4%)
  
• 3g carbs (10%) *instructions to reduce carbs included
  
  Ingredients
  
  
• 3 tbsp Lily's Stevia sweetened dark chocolate chips.
  
• 70g Organic Cocoa Butter (buy this bulk on Amazon, omg Whole Foods will charge you up the booty hole)
  
• 30g Organic Coconut - unsweetened, medium shred
  
• 2 tbsp Almond Butter - unsweetened and unsalted
  
• 3 tsp Erythritol Sweetner - I like Swerve. It's pretty cheap on Prime actually!
  
• 3.5 tbsp MCT oil
  
• 15g 100% dark unsweetened baking chocolate
  
• vanilla bean powder or vanilla flavouring (the powder has gone CRAZY in price omg, but the real thing is so good.)
  
• 30g Blanched Almond Meal (optional)
  
  Kitchen Stuff
  
  
• Scale to weigh all the grams.
  
• Silicon mold - here's the one I have.
  
• Normal things like a spatula, small pot, and a cookie tray.
  
  Instructions
  
  
• These things have 3 layers, make one layer at a time, freeze it, repeat.
  
• Put your silicon mold on a cookie sheet and leave it there or it'll flail everywhere.
  
  1. Chocolate Top
  
  
• Heat on low: 3 tbsp of Lily's choc chips with 1 tbsp MCT oil in a pan, mix well.
  
• Pour into each mold - I used a 1/4 tsp measuring spoon.
  
• Pop into the freezer and make the next part while this freezes.
  
• Note: you could use 1 tbsp choc chips to reduce the carbs.
  
  2. Custard Middle
  
  
• Heat on low: 68-70g of cocoa butter until dissolved.
  
• Mix in 2.5 tbsp of MCT oil.
  
• Add 3 tsp of Erythritol sweetner and a good dash of vanilla.
  
• Mix the heck out of this. Erythritol doesn't like to dissolve. (Next time I'll consider pulse blending this bit, or actually adding some egg yolk to get that silky custardy feeling.)
  
• Use a 1/2 tsp size spoon to ladle this into each mold section.
  
• Spread extras evenly across, but leave 1cm depth in each mold.
  
• Save the remaining mix for part 3.
  
• Ensure to stir this regularly as you dole it out, or the sugar will be concentrated at the bottom. >:(
  
• Freeze for 10-15.
  
  3. Coconut Bottom
  
  
• Heat on low: 10-15g of 100% dark chocolate with the remaining custard mix.
  
• Mix in 2 tbsp almond butter, mix well.
  
• Mix in 28g coconut flakes (and 30g blanched almond meal if you want. If you want lower carbs, don't add this but it will fuck with the texture)
  
• Stir well over low heat for a minute. Add a dash of salt if you want.
  
• Use 1 tsp size spoon to top up the rest of the mold. It's a tight fit.
  
• Freeze
  
• Leave 'em in the fridge after they set.
  
• Feel really good about life. Yeah!
  
• Have it with coffeeeeee
  

Ingredients

• 1/2 cup butter
  
• 1 cup natural unsweetened peanut butter
  
• 1 cup powdered sweetener
  
• 1/8 tsp liquid stevia
  
• 1 tsp pure vanilla extract
  
• 3 1/2 ounce Dark chocolate bar (90% cacao)
  
  

  Instructions
  

  
  

• Place butter and peanut butter in a medium-size bowl.  Microwave, stirring every 30 seconds until completely melted.  
  
• Add sweetener, stevia and vanilla. Stir until smooth.  Pour into a 8x8 pan lined with parchment paper.  Place in freezer for 10 minutes.
  
• Break chocolate into pieces and place in a small bowl.  Melt in microwave, stirring every 30 seconds until just melted, careful not to scorch.  (may also use a double boiler for this step)
  
• Remove peanut butter layer from freezer.  Pour chocolate over peanut butter and use the back of spoon or spatula to evenly spread the chocolate.  Return to freezer for 1 hour.  Allow to sit out for a few minutes before cutting. 

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

Just remember that if that sweet tooth gets the better of you, there are keto sweets, you don't have to ruin ketosis by returning to sugary food. Get a sweetener like Swerve Confectioners to keep on hand. Starving your addiction to sweets is best at the start, but if you need a dessert, make a keto dessert.

Amazon- Powdered Swerve
https://www.amazon.com/dp/B0079OYIFS/ref=cm_sw_r_cp_awdb_t1_KMD7Ab0QTKYMK

https://www.youtube.com/watch?v=Mc5KUP8es5k

Where it says sweetener use "Swerve" (confectioners)

https://www.amazon.com/Swerve-Sweetener-Confectioners-12-oz/dp/B0079OYIFS/ref=sr_1_3_s_it?s=grocery&ie=UTF8&qid=1537105245&sr=1-3&keywords=swerve+confectioners+sweetener

I use Torani's sugar free syrup to impart different flavors.. such as salted caramel, etc etc

​

Course Dessert
Cuisine American
Calories 344 kcal

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

INGREDIENTS

Pecan Crust

• 1 1/2 cup Blanched almond flour
  
• 1/2 cup Pecan meal (or make it by grinding pecans in a food processor)
  
• 2 tbsp Powdered erythritol (or granulated)
  
• 1/3 cup Butter (measured solid, then melted)
  
  

  Cream Cheese Layer
  

  
  

• 1/4 cup Heavy cream
  
• 1/4 cup Powdered erythritol
  
• 1/2 tsp Vanilla extract
  
• 8 oz Cream cheese (softened)
  
  

  Chocolate Layer - Option 1 (Old Version)
  

  
  

• 1 cup Heavy cream
  
• 1 cup Unsweetened almond milk
  
• 1/2 cup Powdered erythritol
  
• 3 oz Sugar-free dark chocolate (chopped)
  
• 2 tbsp Butter
  
• 1 tsp Xanthan gum
  
• 1 tsp Vanilla extract
  
  

  Chocolate Layer - Option 2 (New Version)
  

  
  

• 1/3 cup Cocoa powder
  
• 1 1/2 cup Heavy cream
  
• 1/3 cup Powdered erythritol
  
• 1/2 tsp Vanilla extract
  
  

  Whipped Cream Layer
  

  
  

• 1 1/2 cup Heavy cream
  
• 2 tbsp Powdered erythritol
  
• 1/2 tsp Vanilla extract
  
• 1 oz Sugar-free dark chocolate (shaved using a peeler, grater, or shaver)
  
  

  INSTRUCTIONS
  

  
  

  Crust
  

  
  

1. Preheat the oven to 350 degrees F. Line a 9x9 in (23x23 cm) baking dish with parchment paper.
   
2. In a large bowl, stir together almond flour, pecan meal, and powdered erythritol. Stir in melted butter until a crumbly dough forms. Press evenly into the lined baking dish.
   
3. Bake for 12-15 minutes, until golden and firm. Set aside to cool.
   
   

   Cream Cheese Layer
   

   
   

4. While the crust is baking, make the cream cheese layer. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form. Gradually beat in the softened cream cheese, a bit at a time, until well combined.
   
5. Once the crust has cooled, spread the cream cheese mixture evenly over it.
   
   

   Chocolate Layer - Option 1 (old version, like pudding)
   

   
   

6. While the crust is cooling, make the chocolate pudding layer. In a medium saucepan, combine the heavy cream, almond milk, sugar-free dark chocolate, butter, and powdered erythritol. Cook over medium-low to low heat, stirring frequently, until the chocolate is melted and sweetener dissolves (about 5-10 minutes). Be careful not to get the heat too high to avoid burning the chocolate.
   
7. Gradually sprinkle the xanthan gum into the saucepan a little at a time (don't just dump it in) and immediately whisk to incorporate. Continue to heat for about 5 minutes, whisking constantly. Remove from heat, then whisk in the vanilla extract.
   
8. Cool the chocolate pudding for 15 minutes (it will thicken, but still be liquid). You can add more xanthan gum if needed, but don't add too much or it will get slimy. Stir/whisk again after cooling, then pour it over the cream cheese layer.
   
9. Cover with plastic wrap, making sure it's directly against the surface to prevent a film forming. Refrigerate for at least 2 hours.
   
   

   Chocolate Layer - Option 2 (new version, faster)
   

   
   

10. While the crust is cooling, make the chocolate layer. Beat the heavy cream, powdered sweetener, and vanilla until stiff peaks form. Beat in cocoa powder gradually.
    
11. Spread the chocolate whipped cream over the cream cheese layer.
    
    

    Whipped Cream Layer
    

    
    

12. Use a hand mixer to beat the cream, vanilla extract, and powdered erythritol together, until stiff peaks form.
    
13. Spread the whipped cream over the chocolate layer. Sprinkle chocolate shavings on top.
    
14. Refrigerate for 1-2 more hours (or as long as needed until serving) to fully set.

Might consider trying confectioner style Swerve.

The recipe calls for Swerve Confectioners. Here's a link to buy it from Amazon.

https://www.amazon.com/gp/aw/d/B0079OYIFS/ref=sxts_1_a_it?ie=UTF8&qid=1519027397&sr=1

The internet.

Stevia tastes terrible to me too. I use Swerve brand confectioners erythritol, which tastes way better, and has no effect on blood sugar so it's zero carbs. I do get the "minty" tingle effect afterwards, but it's the best one I've been able to find.

Get the confectioners sugar, NOT THE GRANULAR, because it can be grainy if you use the granular.

Swerve confectioners link on Amazon

The thing about stevia is that it's much sweeter than erythritol, so you would probably only need about 2 tbsps or so. But the cookies get a lot of their structure from the erythritol, so I'm worried they'll fall apart without it. It's worth a shot if you already have all of the ingredients, but I can't guarantee they'll stay together or have the same texture. I'm sorry!!

Not sure if this helps, but I buy my erythritol from Amazon (here's a link to the brand I use):

https://www.amazon.com/Swerve-Sweetener-Confectioners-12-oz/dp/B0079OYIFS

Good luck!!