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Cooking with Xylitol

Here are some simple, delicious recipes you can use to add more xylitol to your diet, using XyloSweet, our xylitol-based sweetener that is interchangeable with sugar for most cooking applications.

Try these recipes, and send in your comments to crystalxlear@xlear.com.

And send us your favorite Xylitol recipe. If we use it in the our Cooking with Xylitol section, we’ll send you a free, one-pound bag of XyloSweet. Email recipes to crystalxlear@xlear.com.

Recipes courtesy of "Sweeten Your Life the Xylitol Way," by Karen Edwards, PhD. Available through Xlear.com.

Holiday Cranberry Walnut Cobbler

Filling:

  • 4 cups fresh cranberries (two 8 oz. packages)
  • 1/3 cups xylitol
  • 3/4 cups coarsely chopped walnuts
  • 3 TBS freshly squeezed orange juice
  • 1/3 cup unsalted butter

Batter:

  • 1/4 cup xylitol
  • 1 cup spelt flour or whole wheat pastry flour
  • 2 tsp baking powder
  • 1 egg
  • 1/2 cup low-fat milk

To prepare filling: In a large bowl combine xylitol with cranberries that have been cut in half. (Cutting cranberries in half prevents them from bursting during baking, which helps them retain their shape.) Stir well to coat all the berries with xylitol. Cover and set aside for two hours or place in refrigerator overnight. After allowing mixture to sit, stir in walnuts and orange juice. Melt butter and pour into 8” square baking pan. Spoon filling over melted butter in baking pan.

To prepare batter: Combine xylitol with flour and baking powder. Add egg and milk, and mix well. Pour batter over filling, and bake at 350 degrees for 30-35 minutes or until crust is lightly browned. Best when served warm.

Yield: 9 servings.

Per serving: Calories: 273.4 Carbs: 45.8g Fiber: 3.9g Fat: 14.2g Sodium: 97.6g Net Carbs: 12.4g

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Sponge Cake

  • 5 eggs, separated
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar
  • 1 cup xylitol, divided
  • 1.5 tsps grated lemon zest
  • 1.5 TBS freshly squeezed lemon juice
  • 2 TBS water
  • 3/4 cup plus 2 TBS whole wheat pastry flour

Combine Xylitol Recipes Ingredients: In a large mixing bowl, beat egg whites and salt until foamy. Add cream of tartar and continue beating until soft peaks form. Gradually beat 1/2 cup xylitol into egg whites, and beat until peaks are stiff, but not dry; set aside. In separate bowl, beat egg yolks until well blended. Gradually beat remaining 1/2 cup of xylitol into egg yolks. Combine lemon zest, lemon juice and water; gradually add to egg yolks, and beat until light and fluffy. Fold flour into egg yolk mixture with a spatula until all ingredients are just blended, then fold this mixture into beaten egg whites until no streaks of yellow or white are visible. Spoon into ungreased tube pan and gently smooth top of batter. Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. After removing cake from oven, immediately invert cake onto funnel or bottle, and allow it to cool completely before turning it right side up again. Remove from pan; slice with serrated knife.

Yield: 16 servings.

Per serving: Calories: 66.98 Carbs: 14.6g Fiber: 0.5g Fat: 1.6g Sodium: 94.7g Net Carbs: 3.6g

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Chocolate Chip Cookies

Mix:

  • 1/4 cup unsalted butter, softened
  • 3/4 cup xylitol
  • 2 TBSP unsweetened applesauce
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup plus 2 TBSP spelt flour or whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 ounces maltitol sweetened dark chocolate bars, chopped

Combine: In large bowl, cream butter with xylitol until fluffy. Gradually add applesauce during creaming process. Beat in egg and vanilla extract. In another bowl, combine flour, baking soda and salt. Gradually stir flour mixture into batter, and fold in chocolate. Drop 1/2 TBSP of dough for each cookie onto a parchment-lined cookie sheet. Bake at 350 degrees for 10-12 minutes or until light golden brown. Cookies are soft when taken from the oven, but become firm when stored overnight.

Yield: 3 1/2 dozen cookies.

Per cookie: Calories: 41.8 Carbs: 6.7g Fiber: 0.5g Fat: 2.2g Sodium; 33.5g Net Carbs: 1.8g

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Multigrain Pancakes

Mix:

  • 1/2 cup regular oats
  • 1/4 cup Xylitol
  • 2 cups 10 grain flour
  • 2 tsp baking powder
  • 1/2 cup whole wheat flour
  • 1/2 tsp salt
  • 1/2 cup cornmeal
  • 1 tsp baking soda
  • 1/4 cup wheat bran
  • 1/2 cups buttermilk pancake mix
  • 1/4 cup toasted wheat germ

Combine:

  • 3 TBSP vegetable oil
  • 2 egg whites: slightly beaten

Combine buttermilk, oil and egg whites; stir well, then add dry ingredients, mix until smooth. Batter will be slightly thick. Spoon about 1/4 cup batter into a hot nonstick griddle or skillet coated with cooking spray. Turn when covered with bubbles and edges look cooked. Makes about 10 – 4 inch pancakes.