Lesson 1Sugar alcohols and polyols: digestive tolerance, browning and caramelization limitations, best-use percentagesThis part looks at sugar alcohols like erythritol, xylitol, and maltitol in diet cakes. You will learn how the body handles them, their effect on colour and taste, and safe amounts for good flavour and no tummy trouble.
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 implicationsLearn how other flours and fibres change how much liquid they take, shape, and health in diet cakes. Compare whole grain, oat, almond, coconut flours, plus inulin and psyllium, and how to fix 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 how sweet they are, if they pull water, cool feel, and how they hold in baking to pick the best for each diet cake type.
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 out how to swap butter for lower calorie fats while keeping taste, wet, and lasting. Learn when to use yogurt, fruit mixes, oils, or nut spreads, and adjust 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 wet-keepers make low-sugar cakes stay moist and soft. Learn to use fruit mixes, applesauce, banana, glycerin, and syrups, how they hold water, change sweet and colour, 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 crumbUnderstand how to add protein to diet cakes while keeping soft, nice crumb. Compare whey, milk parts, plant proteins, and Greek yogurt, and learn water mix, stirring, and baking changes to stop 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 textureThis part explains how to make sweet mixes that copy sugar's sweet, size, and feel. You will mix low calorie sweets with fibres, starches, and polyols to better mouth feel, colour, and full taste 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 dosingLearn how to keep rise and crumb when less sugar and fat. This covers egg white foams, rising chemicals, mixers, and thickeners, plus amounts to stop falling, stickiness, or dry, crumbly feels.
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
