Making low-carb brown sugar is super easy. Traditionally you would add 1 to 2 tablespoons per cup of granulated sugar. The more molasses you add, the deeper the colour of brown it will be. However, for a low-carb brown sugar though, we don’t want too much molasses. So, we have to strike a balance to get a rich caramel flavour along with the stickiness and denseness of true brown sugar. We can do this!
Now, quite a few recipes out their use blackstrap molasses to achieve the colour using less quantity. But I say no. I’ve spoken about my crusade against the fun police and here is another place I draw the line: Molasses. Sure, it’s sugar. And yes, if you are going to have it, black strap molasses has lots of good stuff in it. But, newsflash people: black strap molasses is bitter. To clarify, it’s like really bitter. Bitter like you’ve just been cheated out of a million dollar inheritance bitter by the evil brother-in-law you never liked. That’s right. We are talking that bitter.
So if you are going to indulge with some real life ‘sugar-free’ sugar with some honest to goodness molasses, then my suggestion to you is don’t overdo the blackstrap molasses, no matter how healthy it may be. Some believe the only place for blackstrap molasses, is in savoury dishes. However, there is such a thing as ‘cooking molasses’ that is the combination of both the delectable dark unsulphured fancy molasses and the uber healthy blackstrap molasses. Exciting. Cooking molasses make great ginger snaps and more. And has the deep flavour without the intense bitterness.
Exciting yes? I think so too! So the key here is to leverage just a wee bit of that blackstrap molasses to heighten the colour and texture, without making your brown sugar taste like licorice.
To get the deeper molasses caramel flavour, my secret ingredient is adding rum extract. Why? Because what in a main ingredient in making rum? Molasses. Sneaky right? So by adding a touch adding rum extract you get that heightened molasses flavour without the molasses. Genius right? I know!
This recipe won’t get you the deep brown colour of brown sugar, but it will have the flavour, the stickiness, denseness of brown sugar. It also will be deeper in colour than my Keto Brown Sugar version. If you don’t want to use real rum extract, you can use imitation, or omit it altogether. It still tastes and works great. Do not use real rum. It will just add to much liquid to your sugar and isn’t enough of a concentrated flavouring to really impact the taste of the final product.
It takes a few minutes for the molasses to blend into the sugar fully, keep mixing. Trust the process. I use my stand mixer with my flex beater edge paddle attachment. It’s effective and easy. You can also use a fork, but admittedly, I have no patience for that.
Mixing in the molasses takes a few minutes to work in all the molasses beads but it will happen. Perseverance is everything.
Don’t forget to store your homemade sugar-free Keto brown sugar just like the real thing, in an air-tight container & then it will last for months. Even the sugar-free kind has the tendency to clump together. To prevent this, make sure your container seals well and add a ceramic brown sugar ‘keeper’ or if you can stand the temptation, a slice of white bread or marshmallow in the container will keep the sugar dry.
Best part about this recipe? You’ll never run out of sugarless brown-sugar again! How about that? Your welcome 
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