Baking - How do I substitute honey in a baked goods recipe?

[Sunshine]

I've come across a few "low carb" recipes that call for honey.  In one recipe it noted not to substitue the honey for anything else because the end result wouldn't turn out properly.  I don't know much about the chemical interactions that take place during baking - so I'm assuming the honey has something to do with the baking powder or the apple cider vinegar also called for in the recipe?  Anyone know what I should do?

[Doug Varrieur]

Hi Sunshine, no recipe calling for honey will be low carb. I would substitute 1 drop of Zero for each teaspoon of honey then taste the batter, add more if required. If extra moisture is required add a little water or cream depending on the recipe.

[umpa]

I agree with doug,sweetener is sweetener.There are low carb honeys not made by bees and made with xylitol.

[Sunshine]

The recipe says to beat honey, eggs, vinegar and baking soda in a separate bowl.  So if I swap the honey for Zero I won't have any issues with the baked goods not rising or being tough?  Just making sure  . Of could I use baking powder and Zero and skip the vinegar?  I really am clueless at the difference between baking powder & baking soda and what ingredients are needed for a good end result.  Thank you soooooo much!!!

[umpa]

The vineagar and baking soda is what will make it rise ,not the honey.It will fizz add the zero after fizz

[Elizabeth779]

Hi, I've seen the "low carb" recipes suggesting honey also -- I always think "oh brother"....I have noticed those types of recipes more from the paleo "low carb" group.  They mean well, they're just misinformed....Umpa I like what you said about bees that make xylitol....lol

[umpa]

 

[Sunshine]

Thank you for explaining that to me!!!!!!

[umpa]

You are welcome Sunshine