Well...that sounds interesting!!
I think it will be fine, diabetisweet is good stuff, and I think it bakes like maltitol and whey low.
The beans are hard to do in the blender - I have a hand held wand and that worked great - adding the 2 tablespoons of liquid (coffee and vanilla) helped a lot.
The Whey Low is low on the glycemic index - they process it in a way that causes it to not be absorbed. I prefer to use only Splenda, but for superior baked goods (cakes, muffins, cookies, quick breads) I will use the Whey Low.
This is the info off of their website. (Splenda, Maltitol and Xylitol have a little over 1/2 a gram per teaspoon from what I can find in researching it)
Because of their low glycemic index, Whey Low® Granular, Whey Low® Granular Packets, Whey Low® Gold, Whey Low® Powder, Whey Low® for Ice Cream, and Whey Low® Maple are all ideal for low-carb dieters. The available carbohydrate count or impact carbohydrates for Whey Low® in combination with dietary carbohydrates is only 1 gram of carbohydrates per 1 teaspoon serving. The carbohydrate count for table sugar is 4 grams per teaspoon.
Total lost: 200 - RNY Feb 2004 - Dr David Lauter, Bellevue WA
my recipes...(a lot of them I created for use on BariatricEating.com and now you can find them on my own blog) : click>>> Eating Well...Living Thin