which sweeteners are ok?

Can we eat agave nectar?  Or must we stay with the options like truvia, steevia, etc?  Is it possible to bake with these sweeteners and avoid that nasty aftertaste?  We can't use honey, can we?

I've used it in special occasion recipes but it's pretty high in carbs. You have to plan for the carbs but it won't hurt you like a sugar alcohol. I also use Splenda baker's blends. Still has some carbs but works well in baking. I'd be aware of the flour too. I have to limit gluten so wheat flour is a no-no for me.

As far a sweeteners go I can use Spenda and Truvia without issue unless I waaaay over do it. Real sugar upsets my system and sugar alcohols that end in "itol" are murder.

--gina

I have stayed away from agave, honey, maple syrup because of the carbs. Splenda/sucralose scares me because of some of the studies I've read. Here is where "your mileage may vary" because I don't react to sugar alcohols like xylitol and erythritol. Some people do react to them, but my favorite sweetener in xylitol and I've had great success baking with it. Stevia depends on the brand, but I will only use the pure version, without spenda/sucralose mixed in it.

I have seen recipes with xylitol and use almond flour.  I'm craving sugar cookies for Christmas.  any good recipes / suggestions?

I have a cup of cinnamon decaf coffee after dinner. I divide up my favorite protein bars in 6 or 8 parts -- chocolate, brownie, cranberry crunch, etc. for a total of 100-150 cals. Keeps me from craving all the goodies I see on TV! Also SF almond milk with Eggnog syrup and vanilla protein

I got these from Val's profile - she's got a few good recipes on there http://www.obesityhelp.com/member/valgroce/

God Bless Paula Deen for flourless peanut butter cookies!

1 cup peanut butter
1 egg
1 tbsp vanilla
1 cup Splenda

Mix and roll into balls (about walnut sized) and flatten with fork dipped in Splenda.  Bake at 350 for 12 minutes.  

TIPS
-Do NOT overocok -- they will get crumbly since there's no gluten
-Peanut butter is naturally low sugar - the low sugar kind only reduces it by 1g per serving.
-If you're picky about artificial sweeteners, I've done a 3/1 with splenda and sugar to cut the after taste and it's good.  Presently, I do full-splenda in the cookies, and roll in regular sugar and that's good too.  I've also added semi-sweet chocolate chips to shake things up. 

I cup low-fat Bisquik

1 package sugarfree vanilla pudding mix

1 egg

1/4 cup vegetable oil

Mix together.  Drop by teaspoonfuls on a baking sheet, flatten and bake about 10 minutes until golden on the bottom.  I do all flavors of pudding.  Pistachio is really pretty and tasty.

thank you, I'll try the recipe!  I'll try it this weekend.

I bought a jar of xylitol last night at Whole Foods.  Do you use that in the same quantity as sugar?  I haven't had a problem with sugar alcohols either.  When you bake, what flour do you use?