Sukrin is a Norwegian company that sells natural sugar substitutes made of erythritol. Sukrin erythritol is now available in most European countries, and they also have developed new products like cake mixes and chocolate.
Being a huge fan of low-sugar cakes that don’t require much effort, I had to get my hands on some of these products to try them out! (NB: I didn’t get them for free, I bought them and I wasn’t contacted by Sukrin to talk about their products.)
The first product I tried was their gluten-free cake mix:
The list of ingredients is quite long: Low-fat almond flour, Fibrefine (natural resistant starch from corn), potato starch, sweetener: Sukrin (erythritol) and sucralose, pea protein, fiber (chicory, psyllium), raising agent (sodium bicarbonate, disodium diphosphate), salt, emulsifier (mono- and diglycerides of fatty acids), aroma, citric acid (acidity regulator).
Although I’m not a huge fan of sucralose, I’m ok with a little bit (but I wouldn’t eat sucralose every day). All the other ingredients do have a real function to give the cake a ‘cakey’ texture, as explained on the site: sukrin.com/en/cakemix/about-the-ingredients
The nutrition facts of the finished cake are reasonable. As an example, for a big muffin (100 grams), you get 262 kcal, 13.6 g protein, 20 g carbs (of which 9 g are erythritol), 0.3 g sugar, 16.8 g fat, 8.1 g fiber.
The muffins I made using the gluten-free cake mix were very moist and fluffy. But I have to admit they were a little bit too sweet for my taste. In my view, the mix could definitely contain less Sukrin, sucralose and sodium.
I also tried one of their other cake mix: the chocolate cake mix (which isn’t gluten-free and contains wheat flour).
The muffins I got using this mix were a bit nicer and bigger, maybe because of the gluten helping them rise up.
I’m a bit unsure about the nutrition facts of one big chocolate muffin: the nutrition facts listed on the package were describing the cake mix and not the finished product. These muffins were also a bit too sweet for my taste, but still very good. Their texture is very nice, fluffy and moist, yet very filling because of their high fiber content.
Lastly, I tried Sukrin dark chocolate, which is basically a 70% cocoa chocolate sweetened with Sukrin. I have to admit I wasn’t extremely convinced by this chocolate. It was good, but then again too sweet and I’d rather have chocolates from the Belgian brand Cavalier or some 100% cocoa dark chocolates without any sweeteners, or some Ciao Carb Protochoc.
So all-in-all, I recommend the Sukrin baking mixes to bake easy quick cakes. Although they’re a bit too sweet for my taste, they make good substitutes that will work as “the real thing” without anybody noticing that the cake is sugar-free. I wouldn’t dare making my own homemade cakes when I have people over for a meal, but I could definitely bake a Sukrin cake mix and serve it as a regular cake without having to say anything or justify myself about the cake being low-sugar.
Sukrin products have become easily available all over Europe. If you live outside Europe, you can also buy the gluten-free cake mix on Amazon.com: