Lesson 1Sugar alcohols and polyols: digestive tolerance, browning and caramelization limitations, best-use percentagesThis part looks at sugar alcohols in diet cakes, like erythritol, xylitol, and maltitol. You will learn about stomach comfort, effect on browning and caramel, and safe amounts to balance taste and ease.
Overview of common baking polyols and formsStomach tolerance and label thoughtsBrowning and caramel limits with polyolsSetting amount limits for home mixesMixing polyols with fibers and sweetenersReducing cooling feel and crystalsLesson 2Alternative flours and fibers: whole-grain flours, oat flour, almond flour, coconut flour, inulin, psyllium — absorption and structure implicationsLearn how other flours and fibers change soaking, shape, and nutrition in diet cakes. Compare whole-grain, oat, almond, coconut flours, plus inulin and psyllium, and see how to adjust liquids, fats, and rising agents.
Comparing gluten and no-gluten flour waysWhole-grain and oat flour in light sponge cakesAlmond and coconut flour: fat and soakingUsing inulin for size, fiber, and light sweetnessPsyllium husk for binding and crumb shapeWater and mixing changes for new flour mixesLesson 3Sweetener properties and usage: stevia, erythritol, xylitol, monk fruit, allulose — sweetness intensity, hygroscopicity, cooling effect, bake stabilityGet a useful guide to stevia, erythritol, xylitol, monk fruit, and allulose. Compare sweetness strength, water-pulling, cooling feel, and baking steadiness to pick the right sweet or mix for each diet cake type.
Sweetness compared to table sugarStevia and monk fruit: strength and odd tastesErythritol and xylitol: cooling and crystalsAllulose: browning, spread, and softnessHandling water-pulling and activityBake tests and fixing odd texturesLesson 4Fat replacers and healthier fats: swapping butter for yogurt, applesauce, olive oil, nut butters — mouthfeel and shelf-life effectsLook at replacing butter with lower-calorie fats while keeping taste, wetness, and long life. Learn when to use yogurt, fruit mashes, oils, or nut spreads, and how to change plans to keep cakes soft, not oily or dry.
Comparing fat amount and calories of common changesUsing yogurt and kefir for wetness and tangMaking with fruit mashes like applesauce or bananaPicking olive, canola, or avocado oil for cakesNut spreads for richness, protein, and fullnessEffect on mouthfeel, going old, and shelf steadinessLesson 5Natural humectants and moisture carriers: fruit purées, applesauce, mashed banana, glycerin — preserving softness with less sugarFind how natural wetness-keepers keep low-sugar cakes wet and soft. Learn to use fruit mashes, applesauce, banana, glycerin, and syrups, how they hold water, affect sweetness and browning, and balance with starch and fat.
How wetness-keepers hold water and slow going oldMaking with applesauce and mixed fruit mashesUsing mashed banana for sweetness and bodyGlycerin and no-sugar syrups in home bakingBalancing wetness-keepers with flour and risingAvoiding stickiness and undercooked middlesLesson 6Protein enrichment options: whey protein, milk protein isolate, pea protein, Greek yogurt — solubility and impact on crumbKnow how to add protein to diet cakes while keeping soft, nice crumb. Compare whey, milk parts, plant proteins, and Greek yogurt, and learn water needs, mixing, and baking changes to avoid hardness or dryness.
Protein’s effect on crumb, chew, and fullnessWorking with whey and milk protein partsUsing pea and other plant proteins in battersAdding Greek yogurt without curdlingAdjusting liquids and fats for added proteinStopping dense, rubbery, or dry protein cakesLesson 7Low-calorie and non-nutritive sweetener blends: balancing flavor, bulking agents, and textureThis part explains how to make sweet mixes that act like sugar’s sweetness, size, and feel. You will mix low-calorie sweets with fibers, starches, and polyols to better mouthfeel, browning, and taste balance.
Why one sweet rarely acts like sugarPairing strong sweets with polyolsUsing fibers and hard starches for sizeTuning sweetness paths and hiding aftertasteTexture, spread, and crumb with mixesRepeated testing and noting mix plansLesson 8Leavening and structure enhancers when sugar/fat reduced: egg whites, emulsifiers (lecithin), hydrocolloids (xanthan gum, guar) and their dosingLearn to keep rise and crumb when sugar and fat are less. This covers egg white foams, chemical risers, mixers, and water-holders, plus amount guides to avoid falling, stickiness, or dry, crumbly feels.
Role of sugar and fat in air and shapeWhipping and folding egg whites for steady volumeAdjusting baking powder and soda levelsUsing lecithin and other mixers in battersWater-holders: xanthan, guar, and mixes in cakesAmount tips to stop stickiness or fall
