I received my pure sucralose from Best Body Supplements yesterday, and today I made an Almond Flour Poundcake from the lowcarbluxury site.
First I put the sucralose in a glass jar, but some stuck to the sides of the plastic bag in which it was packed. So I poured water in the bag, then poured that into another small jar and kept adding water until it tasted like something I might put in my coffee.
For the cake I creamed the butter, added the eggs and the flavorings, then mixed the baking powder and the sucralose with the almond flour before mixing that with the butter and eggs.
After reading here that 1 tsp of sucralose is equal to 3 cups of sugar, I replaced the cup of Splenda called for in the recipe with 3/8 tsp. of the sucralose.
Well, of course I couldn't even wait for the cake to cool before I tried it, so I can report that it is delicious! It's sweet enough but not too sweet. And by my calculations, if you cut the cake into 12 pieces (it's baked in a 9-inch cake pan) it has about 3 grams of carbs each, since the entire cake has 35 grams.
That's low enough to slap on a few sliced strawberries and some whipped cream and call it strawberry shortcake!
Since I don't know how far and ounce of sucralose will go, I am keeping a log of how much I use; when it's gone I can do a cost comparison with Splenda. Comparing the cost to that of sugar would be too stressful; this WOL is healthy, but not necessarily cheap!
Karla