The staggering amount of sugar in foods we consider savory is something most people never see let alone factor into their diet.
Many low-carb products are sweetened glycerin, mannitol, sorbitol, xylitol, erythritol, isomalt, lactitol, or maltitol. These forms of sugar, called sugar alcohols or polyols are not fully absorbed by the gut, they provide roughly half the calories that sugar does, although each one varies slightly.
The incomplete /slower absorption has a minimal impact on blood sugar and insulin response so sugar alcohols don’t significantly interfere with fat burning.
High-fructose corn syrup or HFCS, is possibly the worst of all sugars. A manufacturing process that increases the fructose content of corn syrup creates HFCS, making it taste much sweeter. The end product typically contains 55 percent fructose and 45 percent glucose. In contrast, table sugar has equal parts fructose and glucose.
There is absolutely no way to know the sugar content unless you made itself or you THOROUGHLY read the label with a critical eye.