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The Paleo Superfood that will ROCK your tastebuds
Gluten Free Global Community

« Dry it, You’ll Like It: Homemade Jerky | Main | Gluten Free, Dairy Free Paleo Pumpkin Muffins »


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Yes, I am wondering whether you have noticed any "cooling" effect with this erythritol? It can be quite disconcerting (with other erythritols I've tried - not sure about this one)! Other than that, looks like a great recipe!

Chef Rachel

Hi Gharkness,

I didn't notice a cooling after taste with this erythritol. I will have to make another batch with a different brand to be able to compare.I'll try it and make a post about it. If you haven't subscribed to my blog, please do so you'll get an email notification when I post about it. Swerve also makes a non caloric powdered sugar alternative that would be fabulous for frosting or whipped cream-based desserts.

When I made my vanilla frozen dessert with xylitol this past summer I detected a very COLD, slightly metallic taste on the tongue and so did the friend I shared it with.

Thanks for reading my blog. I appreciate you taking the time to comment.


Thanks! I subscribed to your blog with my RSS reader, so anything you post will come directly to me. I look forward to hearing more about it!

Ari-Food Intolerances Cook

How much honey would you use if you don't have erythritol?

Chef Rachel's reply:
In this particular recipe I normally use 1/4 cup honey, then if it's not sweet enough, add additional honey 1 tablespoon at a time. I rarely need more than 1/3 cup honey since I am also using stevia.


I was questioning your comment about vegetarians not using agar agar, as far as know it is a derivative from algae where gelatin is usually derived from animal tissue. I think agar agar is okay for vegitarians.

Chef Rachel

HI Susannah,

I am not sure where I conveyed the idea that agar agar is not suitable for vegetarians. It is. I list agar agar powder as an option in the recipe. Maybe my note not to use agar agar flakes confused?

Agar agar flakes call for a totally different amount (much more than if using the powder) and different procedure for dissolving it (much longer cooking time requiring more water too!). I change the comment to make that clear.

Chef Rachel



Thanks soooo much for this recipe! I've been looking for sugar-free, low-calorie pudding recipes and anything I've come across has either used fake sugar (aspartame, sucralose) or heavy cream. I'm going to sugar-free AND low calorie.

Just curious... do you happen to know the calories on this delicious recipe?

Chef Rachel

Hi Laura

I do not have the calorie/nutrient breakdown for this recipe. Two computer upgrades ago (maybe 5 to 6 years ago) I lost ability to use the nutrition software program I had been using and knew well (Cybernetic Dietician). It no longer worked on my mac. If you know of a great nutrition analysis program for macs, let me know!


I use MacGourmet for my recipes, and it has a nutritional analysis program.

I put in the data for this recipe and heres what I got:

Servings: 8
Amount Per Serving
Calories: 120
Total Fat: 10.94g
Cholesterol: --
Sodium: 78mg
Total Carbs: 3.59g
Dietary Fiber: 1.98g
Sugars: 0.17g
Protein: 1.95g


Hi Rachel,
I came across your recipes through the NuNaturals website. I've done a lot of experimenting with dairy-free, sugar-free ice creams myself so I'm pleased to find you! I was wondering, when you made the ice cream with erythritol and stevia, did you find that it was rock-hard after being stored in the freezer, a day after churning? That's been my problem so far! I'd love to know what your experience has been.

Chef Rachel Albert

Hi Cara

In my Ice Dream Cookbook I offer tips for making and storing homemade frozen desserts. The addition of unflavored gelatin or agar agar powder helps make a smoother texture and better shelf life.

A small amount of liquor may be added to make it freezer softer for easier scooping.

You do have to take a homemade frozen dessert out of the freezer 15 or 20 min before serving to allow it to soften. It also helps to freeze in pint or half pint containers.

Aseptic cartons of watered down coconut milk will produce ice blocks. These do not work in my recipes nor do store bought nut or soy milks. You need to use the full fat canned coconut milk.

Recipes in the book use honey & stevia but you could use the erythritol w/stevia using the amount I have in this sample recipe on the blog. I offer dozens of flavors in the book.

I don't use erythritol much because it gives me too much GAS!If it works for you, great.

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