Lesson 1Sugar alcohols and polyols: digestive tolerance, browning and caramelization limitations, best-use percentagesFocus on sugar alcohols like erythritol, xylitol, and maltitol for diet cakes. Learn what the stomach can handle, effects on browning and caramel, and safe amounts for good taste and ease.
Overview of common baking polyols and formsDigestive tolerance and labeling considerationsBrowning and caramelization limits with polyolsSetting percentage caps for home formulationsCombining polyols with fibers and sweetenersMinimizing cooling effect and crystallizationLesson 2Alternative flours and fibers: whole-grain flours, oat flour, almond flour, coconut flour, inulin, psyllium — absorption and structure implicationsSee how other flours and fibres change soaking, shape, and health in diet cakes. Compare whole grain, oat, almond, coconut flours, plus inulin and psyllium, and adjust liquids, fats, and rising agents.
Comparing gluten and non‑gluten flour behaviorsWhole‑grain and oat flour in lighter sponge cakesAlmond and coconut flour: fat and absorptionUsing inulin for bulk, fiber, and mild sweetnessPsyllium husk for binding and crumb structureHydration and mixing tweaks for new flour blendsLesson 3Sweetener properties and usage: stevia, erythritol, xylitol, monk fruit, allulose — sweetness intensity, hygroscopicity, cooling effect, bake stabilityGet a handy guide to stevia, erythritol, xylitol, monk fruit, and allulose. Compare their strength, moisture pull, cooling feel, and oven hold to pick the best or mix for diet cakes.
Relative sweetness versus table sugarStevia and monk fruit: potency and off‑notesErythritol and xylitol: cooling and crystallizingAllulose: browning, spread, and softnessManaging hygroscopicity and water activityBake tests and troubleshooting off texturesLesson 4Fat replacers and healthier fats: swapping butter for yogurt, applesauce, olive oil, nut butters — mouthfeel and shelf-life effectsFind ways to swap butter for lower heat fats keeping taste, wet, and lasting. Know when to use yogurt, fruit mash, oils, or nut spreads, and tweak to keep cakes soft, not oily or dry.
Comparing fat content and calories of common replacersUsing yogurt and kefir for moisture and tangFormulating with fruit purées like applesauce or bananaChoosing olive, canola, or avocado oil for cakesNut butters for richness, protein, and satietyImpact on mouthfeel, staling, and shelf stabilityLesson 5Natural humectants and moisture carriers: fruit purées, applesauce, mashed banana, glycerin — preserving softness with less sugarSee how natural moisture keepers hold low-sugar cakes wet and soft. Use fruit mash, applesauce, banana, glycerin, syrups; learn water hold, sweet boost, browning, and balance with starch and fat.
How humectants bind water and slow stalingFormulating with applesauce and mixed fruit puréesUsing mashed banana for sweetness and bodyGlycerin and sugar‑free syrups in home bakingBalancing humectants with flour and leaveningAvoiding gumminess and underbaked centersLesson 6Protein enrichment options: whey protein, milk protein isolate, pea protein, Greek yogurt — solubility and impact on crumbLearn to add protein to diet cakes keeping soft crumb. Compare whey, milk bits, plant proteins, Greek yogurt; adjust water, mix, bake to dodge toughness or dryness.
Protein’s effect on crumb, chew, and satietyWorking with whey and milk protein concentratesUsing pea and other plant proteins in battersIncorporating Greek yogurt without curdlingAdjusting liquids and fats for added proteinPreventing dense, rubbery, or dry protein cakesLesson 7Low-calorie and non-nutritive sweetener blends: balancing flavor, bulking agents, and textureDesign sweetener mixes that copy sugar's sweet, bulk, feel. Mix low-heat sweeteners with fibres, starches, polyols for better mouth, browning, flavour balance.
Why single sweeteners rarely behave like sugarPairing high‑intensity sweeteners with polyolsUsing fibers and resistant starches for bulkTuning sweetness curves and aftertaste maskingTexture, spread, and crumb with different blendsIterative testing and recording blend formulasLesson 8Leavening and structure enhancers when sugar/fat reduced: egg whites, emulsifiers (lecithin), hydrocolloids (xanthan gum, guar) and their dosingKeep rise and crumb with less sugar fat. Cover egg white foams, risers, mixers, gums; dosing to stop fall, stick, dry crumble.
Role of sugar and fat in aeration and structureWhipping and folding egg whites for stable volumeAdjusting baking powder and baking soda levelsUsing lecithin and other emulsifiers in battersHydrocolloids: xanthan, guar, and blends in cakesDosing tips to prevent gumminess or collapse
