In my quest for the ultimate low-calorie low-glycemic natural sweetener, I’ve recently tried out lucuma powder. (I got a small package from this webshop for about 4.60 euro.)
Lucuma powder is made of dried lucuma fruits from Peru. Many reviews says it tastes like caramel or maple syrup, but I thought the taste was actually very mild, with just a hint of dried figs and roasted chestnuts.
I also found the sweetening effect quite negligible compared to other natural sweeteners (stevia, agave, honey etc.). It’s actually not that sweet for a sweetener. But the great thing is, this reflects on the nutrition facts: the powder contains mainly carbs (84.3 g for 100 g) but only 13 g of these are sugar.
The big pro of lucuma is that contrary to other sweeteners that dissolve into liquid ingredients, lucuma powder tends to thicken your concoctions and add texture (a bit like flour), creating a mellow-creamy consistency in yogurts and smoothies.
Raw foodists usually make a rich ice cream using lucuma powder and mixing it with cashew nuts. But since I’m not a vegan cook with an expensive high speed blender, I figured out I could skip the calorie-dense cashews and make my own lucuma ice cream using eggs.
Ingredients for 2 servings:
I separated the egg whites from the yolks and whipped the egg whites to stiff peaks. I mixed the yolks with the lucuma powder and the coconut milk, folded in the egg whites, and placed the mix for 2 hours in the freezer.
Nutrition facts for a portion like the one above: 227 kcal, 8,4 g protein, 27 g carbs, 4.7 g sugar, 9.4 g fat.
My verdict about lucuma powder: it’s a great product to thicken and add texture to liquid mixtures. It’s not very sweet, I wouldn’t rely on it to sweeten cakes, but it’s a great addition to yogurt and smoothies.