I was tryig to convert a recipe from normal to low carb, I can replace most everything in the recipe, except for the corn syrup.

Anyone have anyh ideas what could be used?? are there any low carb corn syrups or sorn syrup substitutes?

What kind of recipe is it used in?

Karen

brownies,

they are delicious the way they are!!

I can think of replacements for what needs to be replaced, but not for that part. It is like a cup or cup and a half, cant remember off the top of my head.

maybe some concotion made out of splenda ??

oh well hopefully someone can help!!!

there's a product named thicken not sugar made by Epert Food and it is made of vegetable gums and no effective carbs but it gives things the body and mouth feel of syrups you could try adding some to water and add your choice of sweetener.

I haven't tried this product but I tried another of thier products thicken not starch..you can add it to broth and make gravy

You might want to try Da Vinci syrups. But it sounds like the recipe would still require a lot of tweaking to make it acceptable tasting as a low carb version. Low carb baking is a pretty finicky thing.

It's probably best to start with an existing low-carb brownie recipe and tweak that up to taste.

Karen

I use a brownie recipe from the Atkins book that was very nice and really easy. Unfortunately, I've also loaned out my book so I can't copy it here... if you can find a copy, I'd say it's definitely worth a try.