YAY!

My Lakanto came today! (See my revised spelling; I got it wrong in my last post.) And they sent me two bags! Lots! I can try using it in a bunch of ways.

The ingredients are simple: Fermented erythritol and lo han guo, the Japanese herbal sweetener. I don't know about the "fermented" part, what the purpose is, but I do know that erythritol is A) the sugar alcohol (aka polyol) with the lowest absorption profile, meaning you get virtually no digestible carbs from it, and B) has the mildest gut impact.

So far I've only tried a small pinch on my tongue. Lakanto tastes very much like brown sugar, but with the cooling sensation on the tongue characteristic of erythritol. It does not have the sticky texture of brown sugar.

I think I'll try a couple of batches of cookies first -- maybe some chocolate chip cookies (with the sugar free chips from Carb Smart you see at the left of your screen) and some oatmeal spice cookies. I will report back post haste. I have a good feeling about this!