Brown Sugar – Low Carb Substitute!

Brown sugar is super easy to make at home and making it low carb is as simple as using your favorite sugar free substitute!

Its also a key ingredient in a lot of our favorite dessert recipes like chocolate chip cookies, brownies, cinnamon rolls, and even your morning coffee.

Buuuut if you have PCOS like me (or live a low sugar lifestyle) you may want to swap it for a brown sugar substitute instead.

And yeah you can just buy brown sugar substitutes at the store, but they’re pretty expensive and not super convenient when you want cookies RIGHT NOW. So lets skip an extra trip to the store and just make it at home!

Oh and the best part? All you need is 5 minutes and two ingredients. Its that easy!

What Is Brown Sugar?

A lot of people don’t know this but brown sugar from the grocery store is just regular granulated sugar and molasses. The molasses is actually what gives it that lovely brown hue and caramel-like flavor we enjoy in our baked goods.

And if you were wondering why there’s two different kinds of brown sugar it’s because light brown sugar has less molasses than dark brown sugar. Its as simple as that!

What Kind Of Molasses Should I Buy?

There’s a few different types of molasses and its important that you buy the right one for this recipe

Unsulphured Molasses – This is the kind you want to use for this recipe. Most brands you find at the store are light unsulphured molasses. If the label doesn’t specify the type, then this is probably what you’re buying

The two you want to avoid are: Dark Molasses and Blackstrap Molasses. These versions may have less sugar due to the boiling process but it also results in bitter flavors. And I don’t know about you but bitter cookies don’t sound like the move to me

Ingredients For Brown Sugar Substitute

The only ingredients you need to make your own brown sugar substitute at home are

• Granulated Monk Fruit Sweetener

• Molasses

• Allulose (Optional)

But before we make it, lets talk about the different types of brown sugar substitute

Brown Sugar Substitute: All Purpose VS Baking

Baking without sugar can be tricky and I’ve found that some sugar substitutes don’t work well for every baked good.

Because I want your bakes to not only taste good but to also have the correct texture I’ve developed two different versions of brown sugar substitute so you can choose the best one for whatever you’re making!

My Baking Brown Sugar Substitute uses granulated monk fruit as the only sweetener because it will help your bakes maintain their structure as they cook.

This makes it perfect for cakes, cookies, muffins, and doughs

My All Purpose Brown Sugar Substitute is best used in non baking applications like caramels and pie filling because it contains allulose.

Allulose melts like sugar and doesn’t recrystallize (like erythritol based monk fruit sweeteners do)

Which is great if you’re making something smooth and soft, but the reason I avoid it in baking is because it will cause your baked goods to brown really fast.

And the same qualities that make it stay melty and gooey can also lead to under-baked cakes, cookies, and muffins

How To Make: Brown Sugar Substitute

Honestly its as simple as adding all of your ingredients to a bowl and stirring until the sweetener and molasses become one!

Check the notes if you’re making the All Purpose Brown Sugar Substitute since this one is a little tricky

Let’s get into it!