In recent years, there has been a growing awareness of the negative health effects of excessive sugar consumption.
The key to creating low-sugar Koeksisters lies in finding suitable alternatives to refined white sugar.
Others employ sugar substitutes such as stevia or erythritol, which have a minimal impact on blood sugar levels.
The syrup, often the most sugar-laden component, is where the low-sugar version diverges from its classic counterpart.
This adjustment allows the syrup to coat the Koeksisters, providing that delightful sticky glaze while containing fewer carbohydrates.
Despite the modifications, the Low-Sugar Cape Malay Koeksisters manage to preserve the essence of the original delicacy.
One can still savour the nostalgia of this cultural staple without feeling guilty about indulging.
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