Low-carb sweets include candy, baked goods, and gum sweetened with sugar substitutes. Chocolate and cocoa can be consumed in moderation. Sugar-free baked goods can be made with almond or coconut flour and canned fruit with no added sugar. Portion control and monitoring are important for weight loss.
Different types of low-carb sweets include candy, sweet baked goods, and low-sugar, low-carb gum, and these items are typically available in both supermarkets and specialty stores. In some cases, sweets sold to those on low-sugar or sugar-restricted diets are suitable for those on low-carb diets, although many are not, as they may contain other carbohydrate-rich ingredients. Dieters should also be careful to monitor weight loss and blood sugar while enjoying low-carb sweets, as these items still contain calories and can contribute to weight gain or weight loss stalls.
Many sweeteners, including sugar, agave nectar and honey, are high in carbohydrates, making them unsuitable for consumption by those on a low-carb diet. Sweets that are appropriate for people on this diet are those that are sweetened with sugar substitutes such as sucralose, aspartame, or sugar alcohols, and that contain no carbohydrates from other sources. These other sources may include fruits, grains or starchy binders. While not all sugar-free sweets are suitable for low-carb people, chewing gum, gummies, and hard candies made with sugar substitutes are often compatible with a low-carb diet. People who eat these products should be aware, however, that some artificial sweeteners, such as sugar alcohol, can cause stomach pain or other unpleasant digestive problems in those who are sensitive to these sugar substitutes.
Some low-carb sweets include chocolate or cocoa, as both foods are low in carbohydrates if unsweetened, and dieters may find they can consume moderate amounts of dark chocolate with little blood sugar disruption or weight loss. Others rely on low-carb chocolates that are sweetened with sugar alcohols or other artificial sweeteners. In addition to chocolate candies, other popular low-carb desserts include nut strawberries and sugar-free or sugar-free ice cream.
Sugar-free baked goods are generally not compatible with diets that restrict carbohydrates. It is possible, however, to reduce carbohydrates in many baking recipes by substituting almond flour or coconut flour for standard wheat flours. For recipes that contain fruit, canned fruit with no added sugar can also be used to reduce the amount of carbohydrates in the recipe. These recipes may be higher in carbohydrates than other types of low-carb desserts, however, so portion control and accurate monitoring of one’s reaction to these foods is imperative for dieters who are concerned about maintaining or continue their weight loss.
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