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The Best Sugar Substitutes for Baking & FREE Substitutes Chart!

Learn the best sugar substitutes for baking and get a FREE chart so you can substitute white sugar in all of your baking.
Best Sugar Substitutes for Baking with Free Chart

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Hi Bold Bakers!

My Bold Baking style is all about giving you the confidence to bake anytime, anywhere. In this Bold Baking Bootcamp episode, I want to share useful tips and techniques on how to become a bigger and Bolder Baker including the best sugar substitutes for baking. This Sugar Substitutes post, video and chart will help you find the best alternatives to white sugar so you can keep on baking no matter your dietary preferences.

Last week I shared a Free Downloadable Weight Conversion Chart that allows you to easily convert ingredients from cups to grams to ounces in your recipes. Growing up in Ireland if a recipe was in cups then I couldn’t make it. So, no matter what metric you use or country you live in you should never come across a recipe now that you can’t make. With Bigger Bolder Baking having such an international audience it’s really important to me that not only my recipes, but all recipes are accessible to you. Preferably, they would all be my recipes. Smiley face.

[ For information on how to replace eggs in your baking be sure to check out my free downloadable egg substitute chart. ]

What are the best sugar substitutes for baking?

Nowadays people like to use more all natural sugars, some of my favorites being maple syrup, stevia, agave and honey. Since creating this chart I’ve discovered 2 other sugar substitute brands I really like, Lakanto Sweetener and Swerve. Lakanto brand offers both liquid and powdered sugar replacements while Swerve is a great alternative dry sweetener.

How to substitute 1 cup of sugar

To replace 1 cup of white sugar you can substitute it for 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia.

How to use liquid sweetener

Take care to fully read the chart because there are tips below the measurements about adjusting  the liquid used in the recipe if you choose to use the liquid sugars like agave, honey or maple syrup. Likewise if you use stevia, you will also need to make adjustments to make up the weight of the sugar left out.

GET A FREE DOWNLOADABLE SUGAR SUBSTITUTES CHART

Sugar Substitutes, Best Sugar Substitutes, Sugar Substitutions, Best Sugar Substitutes Chart, Gemma Stafford, Bigger Bolder Baking, Bold Baking Bootcamp, Bold Baking Basics

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Susan Tyma
Susan Tyma
2 years ago

1 tsp of Stevia for a cup of sugar?

Gillian DidierSerre
Gillian DidierSerre
2 years ago

Hi Gemma..can you upload a chart for lakanto and swerve substitute..at present your chart is showing honey and maple syrup tks from Gillian

Radhu
Radhu
2 years ago

Hi, can you please tell me which stevia brand do you use? I like to cook for my diabetic parents. thanks

Shelly Merritt
Shelly Merritt
2 years ago

Cooking for someone with cancer using no sugar. Needs to gain weight. Any suggestions are appreciated. Ty

Sarah
Sarah
2 years ago

If I use 1 tsp. of stevia to replace 1 cup of sugar, how much apple butter should I use?

Rosemary
Rosemary
2 years ago

Hi can any one help me i have got a cake recipe which use organic sugar i cant get it were i live so is they any sugar i can use in its place

Ace
Ace
2 years ago

Hi Gemma! This guide is really helpful, so thanks for that! I’m planning on making your best ever chocolate chip cookies, which requires 3/4 cup of white sugar. If I were to use maple syrup, would I also have to cut that down by a quarter (so 1/2 cup of syrup)?

Vidia
Vidia
17 hours ago

When substituting for sugar I find the final product is never sweet enough..I usually use stevia pots..I even combine stevia with both jaggery and coconut sugar yet the taste is also not there yet ..is it the substitutes just don’t, or can’t make it for taste?

Holly
Holly
1 month ago

I’ve been trying to make chocolate chip cookies with less sugar. I can take out a cup of sugar without really changing the flavor too much, but the texture is off. What could I add to replace the sugar but keep the original texture? My cookies are normally fluffy and cake-like.

Linda McDonald
Linda McDonald
1 month ago

I’m diabetic and use a bit of chocolate syrup, with plain seltzer to make “chocolate soda”. I recently bought some liquid, apple sugar. I’m aware that it’s still a sugar, but it’s slightly less carbs and calories, compared to actual granulated sugar. Any idea how I would make a chocolate syrup using the liquid apple sugar? I wasn’t sure how to alter your sugar substitute chart for this sweetener option (I don’t do well with most sugar substitutes, thus my “adventurous” purchase)

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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