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Whisking eggs with Erythritol vs sugar

Saphira's picture

Whisking eggs with Erythritol vs sugar

I have a great recipe that calls for 2 eggs whisked with 1 cup of sugar. 

I tried twice to beat the eggs so that I would get them to peaks and it doesn't happen.

I read on the subject and it says that will not happen because of erythritol properties. I would need more moisture to get it to work. 

So I am trying to figure out how I can modify my recipe to make it work.

 I need to get a batter that will flow but what I get is dough that has to be pushed down in the baking pan.

Recipe: Mazurka cookies

2 eggs beaten with 1 cup sugar to peaks

1 cup flour mixed with 1 tsp baking soda

Combine both and add 1 cup of raisins/craisins and 1 cup of crushed walnuts.

Spread on sheet and bake at 350F for 30 minutes. 

The original is outstanding but not for a diabetic.

Please help.


breadforfun's picture

…but when the instructions say “beat to peaks” it generally refers to egg whites. 


Saphira's picture

You are right. not to peaks, just to foam. Thanks for pointing this out

Sugarowl's picture

I had to look this one up, but you don't beat the eggs to peaks, you beat until a white foam forms. When you beat egg whites to peaks, then the eggs are the leavening, but these are flat and dense, not light and fluffy.


Unless you want the pancake like one. In which case you separate the egg yolks from the whites and whip separately.


And if you're a diabetic who has to count carbohydrates (converts to sugar when digested) then cookies are not diabetic friendly unless made with a protein flour like almond meal.

Saphira's picture

You are right on diabetics not eating cookies, but one small piece, once a day is a treat DH enjoys and it works for his sugar levels.

And you are right, not peaks but foam. But the question still remains, how do I adjust my recipe so the consistency is like for pancakes?  I need more liquid is my guess but which one? 

Thanks for your response.

alcophile's picture

Are you substituting erythritol 1:1 for sugar? Often, the amount of erythritol is increased to compensate for its lower perceived sweetness. If you are substituting erythritol at a greater amount than sugar, you are correct—you will need more liquid.

If that is the case, a possible solution is to maintain the erythritol at 1 cup, but substitute another high potency sweetener like monkfruit to increase the sweetness. I have not baked with any of these sweeteners, but I have used monkfruit powder (on maltodextrin; Monkfruit in the Raw) for other applications where only 0.5 g = 4 g sugar (1 tsp.).

The images accompanying the ByLena recipe show a dough that appears thicker than pancake batter. It doesn't look like it would flow and has to be spread on the sheet.

Saphira's picture

My substitution was 1 to 1. This gives a kind of a minty taste to the cookies so from reading on the internet, next time I will add "For every 1 cup of sugar, I’d substitute 1 cup of erythritol and 1/4 teaspoon of pure stevia extract (the kind with no fillers)" per this article.

My recipe actually comes from a friend who has been baking this for decades and always brings some when they come for a visit.

I wasn't worried so much about proportions because her explanation was simple (granted she is NOT a good recipe teller). 1 cup of sugar, flour, walnuts and craisins, 1 tsp baking soda plus 2 eggs. So I did exactly as she said. Her dough "is like for pancakes, even a little thicker" (her words, not mine). 2 attempts and I am not happy. 

Now I am thinking I will make it with sugar, just as she described and see what comes out. 


clazar123's picture

It should be mentioned that when you measure your cup of flour and I measure a cup of flour, we may actually have 2 different amounts of flour. Weighing the flour is a little more accurate to replicate but can still be problematic depending on the innate humidity of the flour. If it is a really dry flour or a really damp flour (either by batch or dependent on the humidity of its environment in your pantry) it will affect the hydration of the dough.

My advice requires a little experimentation, which can get expensive with some ingredients, but may be the best way to proceed.

1. Always use the same measuring cups to make the recipe.

2.Fluff/stir the flour up before filling the measuring cup.

3.Use the scoop/sweep method to fill the measuring cup. 

How to Measure Flour the Right Way (

4. Possibly decrease the flour by 1-2 tbsp. Your measuring cup might be a slightly larger size than the author's measuring cup. (see below)

5.Possibly add 1-2 tbsp water (eggs can be different sizes also).

6. Finally, I suggest that you try weighing the flour for this recipe.

I converted a lot of my recipes by establishing what MY cups of flour weighed. I set up my scale, fluffed the flour and weighed out what my scoop/swept cup of flour weighed and did this about 5 times for accuracy. Amazing what differences there are. My daughter and I did this side-by-side. We each used our own measuring cups. Turns out that a cup is not always a cup. Different measuring cups can be significantly different. Who knew??!!

Saphira's picture

In my case, a cup is a cup as I use a measuring cup and "cut" off extra with a knife across the top.

Her measuring cup is just like mine, standard one. 

I will take 2 pointers from your answer (thank you for the great list). Start adding water as you suggested (I tried the 3rd egg, this didn't work) and reducing flour. Not at the same time.

BTW, I sift my flour before measuring.

Will post in a few day what happens.

I really appreciate your help and all the time it took to write all this out. Very grateful to receive help.

Saphira's picture

Tried it out with regular sugar today.

The dough is somewhat like pancakes but a quite a bit thicker,  but only before adding walnuts and craisins. After that, it is quite thick. No way to even spread it unless with a wet spoon.

I also discovered that I spread it too thickly, needs to be much thinner. Point taken.

Also, I see that I do need to add more water, not to reduce flour.

so next try is with erythritol and 50 grams water. Will post results.

Pictures of sugar version are attached (spread way too thick)

Saphira's picture

Tried this again with additional 50g water in the eggs and 1/4 tsp of pure stevia to erythritol to reduce "minty" flavor. Also "rolled" it out very thin.

Came out much, much better but not perfect yet. Need to fiddle by reducing erythritol to 3/4 cup, possibly increasing stevia to 1/2 tsp and will try increasing water to 75g.

So, I am on my way. Thank you all who helped.

Happy baking