I’m new to swapping out sugar for the host of natural sugar replacements now available. When I did keto in 2017, I mostly use the dreaded Splenda.
Anyway… being a hard core Appalachian gal, I miss having chow chow. This is the time of year to make it too! I remember from my grandma it had a lot of sugar in it. I’m guessing some of the sugar’s purpose was to be a preservative as well.
I found a recipe for a small batch, no canning! But I’m not sure what ratio of sugar substitute is best or closest to 1:1. I normally use Lakanto or Swerve.
Thought about using Allulose since I’m following suggestions from the Wheat Belly series and Dr Davis says it’s also a prebiotic fiber and helps with inflammation. I’m a total novice with it, though.
The next thing I think about is sorta on the food science end, I guess, since I’m curious if the sugar substitutes can act in the same role as table sugar for canning purposes. But that’s another topic! 😉
I don't know what "chow chow" is. Is it the same as this?
Illegitimi non carborundum
@ketoadmin I do want to make that keto puppy chow 😀
Chow chow is a southern relish that’s usually canned. It’s big here in Appalachia, my grandma made it every summer.
The recipe I found that I wanted to swap sugar is https://www.foodnetwork.com/recipes/southern-chow-chow-8347449
@ketoadmin I didn’t think about the cost by going for a 1:1 sweetener. ☹️ I might be better off with one that’s sweeter than sugar?
I’m going to half the recipe I found and go with your suggestion of 2/3 of the sugar. Personally, I like the hot chow chow version better so I might work out well. I’m just wondering if by not canning the need for so much sugar might be lessened.
Thanks for the help, I’m learning about these sweeteners and converting recipes to keto. It’s interesting 🤤
Having never made this, I don't know if the sugar is there for sweetness, for thickness/bulk, or both.
My thought was using allulose (that's relatively inexpensive) and perhaps some pure sucralose if the sweetness needs to be upped. 1/32nd of a tsp of pure sucralose equals one cup of sugar.
Illegitimi non carborundum
@ketoadmin I want to try allulose in some other recipes, so I'll be ordering it. It would be good to try in this recipe too. I think the sugar is in there for some thickening because chow chow can have a light syrupy coating. It's probably into there for some preserving factor too. I prefer the hot chow chow to mild (which is way sweeter), so this conversion might work out great.
Thanks for all your suggestions. Like I've mentioned before, I'm new at converting recipes but love to get into the how's/why's of cooking. I might end up asking a ton of questions about other things 😮
I love allulose especially for caramelizing.
Use a little dairy ghee, allulose and stir till it melts/caramelizes/thickens.
Like the Splenda brand and Hoosier.
I was on the wholesome yum website and saw Besti Monkfruit and Allulose sweetener. I was wondering if anyone has used that. I have seen monkfruit and erythritol but not with allulose
@jasonmurray I just got a bag from Amazon. I haven't tried it yet.
Illegitimi non carborundum
I do candied jalapeños with Bochasweet and it *is* crazy spendy, but they are so good that I feel like it's worth it. (4 cups Bochasweet:1 cup ACV)
