We were proud to be one of the few options available at a grocery store whose whole concept revolved around chef-quality low-carb products that taste just like your favorite. After a while, our community continued to grow and with it, additional communities became part of our own such as the keto community.
Therefore, one of our most asked questions tends to be: is SOLA keto-friendly? Let’s break it down, shall we?
Sola Sweet… but how?The main four sweeteners in our bread and granola are a mixture of erythritol and allulose rounding it out with dashes of monk fruit and stevia leaf. We use this mixture to give the same taste and texture as sugar without being annoyingly sweet or leaving an aftertaste. We’re foodies at heart and wanted to make sure we were giving enjoyable replacements without any of the funky aftertaste or texture. With allulose, we are able to maintain the perfect nutty and balanced sweetness to our granola, while making sure our bread properly rises with the erythritol sweetener.
Allulose and ErythritolYou’re probably wondering where these two sweeteners originate from. Erythritol, a low-carb and low-glycemic sweetener, is a sugar alcohol that occurs naturally in some fruits, vegetables, and fermented foods. Erythritol stimulates the sweet taste receptors on your tongue, similar to sugar, but without the calories or carbs. Allulose is a low-calorie sweetener with the same sweet taste and texture as table sugar. Allulose is often referred to as a “rare sugar” due to its discovery in small quantities in nature. It can be found in certain fruits including jackfruit, figs, and raisins. It’s absorbed by the body but not metabolized so it is nearly calorie-free
On Allulose, the FDA’s new rules for labeling means excluding it from the total and added sugars but including it for total calories and on the ingredient statement. This means subtracting it from total carbs to calculate net carbs.
We also use less than 2% of the following ingredients: stevia, monk fruit. These two sweeteners are also low glycemic and low carb.
SOLA Bread & GranolaOur SOLA products are primarily made up of erythritol and/or allulose which after thorough research we have conclusive evidence that our SOLA products cause minimal glycemic response and suppress levels of insulin in the blood.
A NoteAs of June 17, 2019, , SOLA has announced the removal of maltitol from our ingredient list. In July, all of our bread was maltitol-free and in February 2020 Sola granola transitioned into a maltitol free formula. As we continue to grow we want to thank our community for bringing their concerns to our attention about this ingredient. While we do conduct studies to make sure we are not spiking anyone’s blood sugar, we understand our community’s stance on this particular ingredient. Thank you for your support!
Show Me the MathOf course. We have our net carb calculations clearly visible on all our packaging because we want you to know what you’re putting in your body.
Our calculation for all SOLA bread and granola: Total carbohydrates – fiber – allulose – sugar alcohols (when present) = Net Carbs
The total sugar alcohols, erythritol, can be subtracted from the total carbohydrate count and allulose (included in the total carbohydrate count due to the FDA 2018 ruling) can also be deducted since it minimally affects blood sugar.
Keto Friendly… But as Always Moderation is Key.While we wouldn’t suggest eating a whole box of nut bars, or a pint of ice cream in one sitting in general. You can rest assured that in moderation (just like everything in life) our products work perfectly with your keto meal plan.
Follow SOLA on Facebook and Twitter for all the things relevant to your healthy lifestyle!
Want to see Sola come out with a new product? You can help us by filling out our product request form.
Last edit: 08/25/2020