I am making a cake for diabetics and have never used sugar substitutes before. Does anyone know of good alternatives to sugar? I am thinking of using the SMBC, substituting the sugar with something else. It should be easier than trying to substitute powdered sugar in reg. BC, right?
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madgeowens
Posted 5 Nov 2009 , 2:18am
post #3 of 3
Even if you make a cake without sugar, a diabetic will soon have problems from the carbs which turn into sugar in digestion. If this person is a new diabetic they may not know this. Carbs are very important to watch for diabetics. hth
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