Yes yes, I’m married to a Dr., but I wanted to start a conversation with you! (He can chime in too 🫣) People often tell me, “Sugar is better than sweeteners”—but is it really? When we use sweeteners in low-carb recipes, it’s usually to satisfy cravings without spiking blood sugar. How do you answer that statement? Should we just grab the standard piece of bread or a Chips Ahoy cookie instead of taking the time to bake fresh cookies that use sweeteners? Curious to hear your thoughts!

Posted by Rosette at 2025-11-25 21:50:13 UTC