Thanks Linda. Went to the website. Its 30.00 for a 5 pound bag. Costly, but I'll put the cost in the cake order. Thanks so much for your and Eileen's help.
I made white cake & red velvet using stevia, which is a all natural sweetener. I have also used Agave. All readily available in health food stores and some grocery stores. I bought both at my local grocery store. Both are fine for diabetic baking.
Diabetic does not mean sugarless cake.
My niece is a diabetic [type 1] coeliac. Diabetics watch their carbohydrate intake, ie sugar and flour. The amount of carbohydrate ingested is used in the calculation of insulin to be administered. She has a small piece cake sweetened with sugar, not an artifical sweetener.
1. Sugar alcohols, like Xylitol, count as carbohydrate and must be used in insulin calculation
2. Aspartame disintergartes with application of heat and is not usually used in baking
3. Splenda is sucralose.