noob here (both to this site and to cooking in general!). For health reasons I can't really do sugar, and the low-carb thing has saved my life (literally). I am trying to do more low-carb baking at home. The topic of non-sugar sweeteners have been discussed at length (pros/cons, how to substitute, etc). I have used stevia at low temperatures to great success (making home-made drinks, chocolates, gummies, etc).
However, when I try baking with stevia, monk fruit, and/or erithyrol, the batter/dough tastes very sweet, but after baking I cannot taste the sweetness at all.
It's important to note that, unlike other questions, I already (a) can taste the sweetness in these alternative sweeteners (no genetic issue, and I'm okay with aftertastes), (b) have used and enjoyed these sweeteners at low-temperatures, and (c) the sweetness seems to disappear during baking regardless of the sweetener used.
I have already tried:
- changing the sweetener and mixed sweeteners together (swapping stevia for monk-fruit, mixing them together, etc). Stevia, for example, claims to be heat-stable, and others have claimed success when baking with stevia.
- changed recipies (cookies, cakes, breads, brownies, etc) and quantities (more sweetener, less; more baking soda/powder, less, etc)
- changing temperature and cook time
Given (a) that sweeteners like stevia claim to be heat-stable, (b)others seem to have success when baking with them, and (c) I've used these sweeteners with success at low-temps, what could be causing the loss of sweetness during the baking process? Are there any known interactions with, say, vinegar or baking powder that would change the sweeteners during cook-time?