Xylitol
Works well for gelato. PAC (anti-freezing power) similar to sugar (~100), lowers freezing point. Keeps the block workable by the blade. ⚠ Extremely toxic to dogs even in small amounts — caution at home. Doses >30g may cause laxative effect.
The ketogenic diet keeps net carbs below 20-50g per day, forcing the body to use fats as primary energy source through the production of ketone bodies. To stay within the diet, every food must have very low net carbs (total carbs minus fiber and polyols).
The problem with keto gelato is chemical-physical, not just nutritional. Sugar, in traditional gelato, does three things at once: sweetens, lowers the freezing point (keeps the gelato scoopable), and gives body/structure. Take away sugar and you must replace it with something that does all three things. There is no single keto sweetener that does all three well.
Works well for gelato. PAC (anti-freezing power) similar to sugar (~100), lowers freezing point. Keeps the block workable by the blade. ⚠ Extremely toxic to dogs even in small amounts — caution at home. Doses >30g may cause laxative effect.
Doesn't work alone. Very low PAC (~25, vs ~100 for sugar). At -18°C it crystallizes and gives sandy/grainy texture. Must always be combined with other polyols or glycerin. Great as secondary sweetener, never the protagonist in gelato.
The structural secret. Zero net carbs, strongly lowers freezing point, keeps gelato soft in the freezer for days. It's what prevents the keto base from becoming a brick. Find it in pharmacies or pastry shops.
The perfect sweetener for keto gelato, but... Does everything alone: sweetens like sugar, lowers freezing point, doesn't crystallize, zero glycemic impact. The problem: in Europe it's not authorized as novel food. Only in USA, Canada, Japan is it available for food use.
Intensive sweetener, zero calories, zero impact. Does not replace sugar and polyols in gelato structure (no PAC, no body). Use only as sweetness booster in formulas that already have other polyols as base.
Our strategy for creamy keto gelato is based on three pillars: (1) xylitol as primary PAC to lower freezing point and keep the block workable, (2) vegetable glycerin to maintain soft structure over time, (3) high fat from cream or mascarpone to lubricate the blade and add creaminess. Erythritol is secondary, stevia optional. Never erythritol as sole sweetener.
4-5g net carbs per serving, no added sugar
Real keto gelato: 4-5g net carbs per serving, no added sugar, creamy texture. The secret is in xylitol (PAC high like sugar, lowers freezing point) and vegetable glycerin (zero net carbs, keeps the bl...
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