The Diabetic Pastry Chef – Sugar-Free Pittsburgh Bakery

The Diabetic Pastry Chef
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SHOW ME THE GOODIES!

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eBook: Sugar-Free Sweets | by Stacey Harris

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The Diabetic Pastry Chef cookbook by Stacey Harris

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Baking Cookbook: The Diabetic Pastry Chef SIGNED Copy!

$29.95

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The all-natural sweetener I primarily use is Whey Low® Type D Granular, which is a NON-vegan sweetener made from fructose and lactose.
PER THEIR WEBSITE, www.wheylow.com:
100% Natural
75% fewer Calories than sugar
70-80% lower Glycemic Index than sugar
* Only 1 Effective Carb per Serving
* Caloric value of 1 Calorie/gram (table sugar = 4 Calories/gram) supports low-calorie diets
* Effective carbohydrate content (or net impact carbohydrates) of 1 gram/teaspoon supports low-carbohydrate diets.
* Natural sugars in Whey Low® inhibit absorption of dietary carbohydrates such as starch and sucrose

Whey Low® is:
– All-natural
– A patented blend of natural sugars
– Has 5 Calories per 5 gram tsp.
– Replaces sugar one-for-one

ALLERGENS
Please note we use the following allergens in our kitchen: tree nuts, soy, wheat products, eggs, and dairy. We try to keep products separate, but cannot guarantee there is no cross-contamination. Please keep this in mind when ordering and disclose any allergies to us before or at the time of ordering. Thank you.