Sick of searching for the perfect sweetener? Look no further! XyloSweet from Xlear is a natural sugar-replacement made with 100% Xylitol. XyloSweet products contain no fillers, flow agents or other additives. Plus, it’s certified non-GMO!
Never heard of xylitol? Xylitol is a natural sweetener derived from the fibrous parts of plants. It has a low glycemic index—regular sugar has a glycemic index score of 85 to 100 compared to XyloSweet's glycemic index of only 7.
Xylitol has all of the sweetness of standard sugars, yet it has 40% fewer calories, is safe for diabetics and has 0g net carbs. Best of all, it can be substituted 1:1 for sugar. (Check out the recipe below!)
XyloSweet comes in three convenient package options: 1 lb bag, 3 lb bag and 100 ct packets for on-the-go use, making it perfect for your tea or coffee.
When cooking, replace sugar with XyloSweet in equal measurements. XyloSweet is heat-stable for cooking and baking. It also mixes and dissolves just like common sugar. Although, it’s non-fermentable, so it doesn’t work very well in breads that rise.
Now for the fun parts: a delicious recipe and your chance to win free XyloSweet!
Sugar Free Zucchini Bread
- 2 eggs
- 1 cup XyloSweet
- 1 1/2-2 cups zucchini, grated
- 1/2 cup oil (such as coconut oil) or 1/2 cup unsweetened applesauce
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- Heat oven to 350° F. Beat eggs and XyloSweet together. Add oil or applesauce and grated zucchini. Mix well.
- Whisk together the flour, cinnamon, salt, baking soda, and baking powder. Gradually add this to the zucchini mixture. Blend well, but do not over mix. Pour into a greased and floured loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let cool before serving.
We’d love to hear how you would use XyloSweet in your diet! Tell us how in the comments below, and enter for your chance to win a 1 lb bag of XyloSweet. A winner will be randomly selected Sept. 26th, 2016.