🍬 Guide
Sweetener swaps for the Creami (and how each one freezes)
Sugar does two jobs: sweetness and softness. Allulose is the best low-calorie swap because it keeps pints soft. Erythritol, stevia and monk fruit sweeten but freeze harder, so expect a re-spin.
Swap table
| Sweetener | Swap for ¼ cup sugar | Texture |
|---|---|---|
| Allulose | ⅓ cup | Soft, closest to sugar |
| Honey / maple / agave | 3 tbsp | Soft, adds flavor |
| Erythritol blends | ¼ cup | Harder, can be icy |
| Stevia / monk fruit drops | To taste | No bulk; add pudding mix |
| Sugar-free syrups | 2–3 tbsp | Flavor, little softness |
Rules of thumb
- Mix sweeteners: half allulose, half honey is a great balance.
- With zero-calorie sweeteners, add a stabilizer: 1 tbsp pudding mix or ⅛ tsp xanthan.
- Fruit sorbets need some sugar to be scoopable; pure fruit works best when very ripe.
Questions
Why is my sugar-free pint rock hard?
Without sugar there's nothing lowering the freezing point. Use allulose, add a stabilizer, and plan on a re-spin.
