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Best Sugar Substitutes for Baking with Free Chart

The Best Sugar Substitutes for Baking & FREE Substitutes Chart!

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Easily find the best sugar substitutes for baking with my free downloadable sugar substitutes chart! 

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.


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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Michelle Grant on February 19, 2019 at 8:13 pm

    I am making a cake, but don’t have regular white granulated sugar. Can I substitute brown sugar or powdered sugar? Which is preferable? Is it an even swap in terms of measurement?

    • Gemma Stafford on February 20, 2019 at 4:14 pm

      Hi there, you can use brown sugar in the same measurement but it will make it more dense.

  2. sandra ribeiro on February 17, 2019 at 9:50 am

    Hi Gemma,

    My almond flour pasta recipe requires xanthum gum and pysillum husk Can you replace this with Corn starch and chia seeds. What is the ratio.

    • Gemma Stafford on February 18, 2019 at 1:36 am

      Hi Sandra,
      The purpose of the xanthan gum in a recipe is to mimic the action of gluten.
      Corn starch will not do this. Psyllium husk retains moisture in baking, chia seeds may well do this for you if you make a chia egg with them, though I am not sure how this will help to get the elasticity into your pasta! The gum will be your best bet, though a blend of flours will also help. This is not my area of specialty, I think it would be worth your while to google this, check out a few recipes, and see how you go, xanthan gum seems to be a part of so many of them!
      Sorry, not much help, it is interesting, particularly if you have a health need,
      Gemma 🙂

  3. sandra ribeiro on February 17, 2019 at 9:47 am

    Can you replace sugar with Erythritol ?

    • Gemma Stafford on February 18, 2019 at 1:25 am

      Hi Sandra,
      Yes, you can do that, but it is not as sweet as sugar, and it tends not to caramelize in the same way. In commercial brands of new age sweeteners they combine alcohol sugars, such as erythritol and xylitol with stevia or monk fruit extracts to get both the bulk of sugar, and the sweetness. Some people however are content just to use the alcohol sugars, it is a matter of taste.
      Why does it matter that it does not caramelize so well? It matters because this is what causes the baked goods to brown and to crisp, especially cookies and the likes. Do run a little test yourself, replace the sugar 1:1 in a sample recipe, ans see the results, I think you will be pleased!
      Gemma 🙂

  4. Lily on February 15, 2019 at 10:24 pm

    Hi Gemma
    Thank you for the very useful information on sugar substitutes.
    Is it possible to make your lovely carrot cake recipe by substituting the sugar with apple sauce and Stevia? or by substituting Lakanto for the required amount of sugar?

    • Gemma Stafford on February 16, 2019 at 4:47 pm

      Hi Lily,

      Yes absolutely use apple sauce and stevia. That will work well.

      Happy Baking!

  5. Sadia naureen on January 28, 2019 at 9:09 am

    Hi Gemma can you please share flax seeds crispy biscuit recipe.I love them but they r too expensive from bakery thanks if you favour me .

    • Gemma Stafford on January 29, 2019 at 12:48 am

      Hi there,
      That is a great idea, healthy thing too, let me think about this one, I will put it on my list. This type of cracker/biscuit is delicious with cheese, or as a little healthy snack, thank you,
      Gemma 🙂

  6. allura on January 28, 2019 at 8:28 am

    Hi there.. I wanted to make your vegan macaroons but use dates as my sweetness… is that possible?

    • Gemma Stafford on January 28, 2019 at 9:28 am

      Hi there,
      I think that is an interesting idea. Take a look at this recipe ( which uses dates, and I think that will give you an idea!
      I cannot see why they would not be good, though I am not too sure about baking this, I would need to try it. If you do, please let me know,
      Gemma 🙂

  7. Robin on January 27, 2019 at 6:46 pm

    Hello Gemma : I can use your advice I am prediabetic and I want to make a recipe for peanut butter energy balls I used to make them in granola bars before I was diagnosed prediabetic can I substitute the honey for Lakanto sweetener classic I just bought it or will I need a liquid since it’s for honey ? Thanks and love your recipes !

    • Gemma Stafford on January 28, 2019 at 8:07 am

      Hi Robin,
      First of all may I say well done to you for taking charge of your health, most important.
      I am not too sure if the Lakanto will do what the sugars do in this recipe. Sugar tend to be the glue here, and in order for it to be the glue, it needs to be able to caramelize, to a degree. Alcohol sugars do not really do this so well, and monk or stevia certainly will not, nor will splenda, erythritol, xylitol. So, I suggest you try a little experiment. We will be working with this here too, and will add recipes as we go. It is difficult to getclear information from the manufacturers!
      I hope this helps, keep at it, it will be worth it,
      Gemma 🙂
      Olivia has been trying this in experiments, and she finds it works for some recipes, not so much for others.

  8. Mandy on January 13, 2019 at 10:34 am

    I would like to make banana bread and substitute the sugar with stevia. How do I know how much apple sauce to add for bulk? Little confused about that. Thanks in advance for the help

    • Gemma Stafford on January 14, 2019 at 3:31 am

      Hi Mandy,
      You replace the weight of the sugar with applesauce. So, if the recipe calls for 2ozs/56g of sugar, you replace that with the applesauce, then add the stevia powder to your taste. If you make your own applesauce, with a sweet apple, it will already add fructose to your bake, so account for that too. Taste it in other words. Some recipes will take this substitute better than others. Sugar has more than one function in a recipe, it binds too, and adds a crisp finish to cookies for instance as it caramelizes.
      This will work really well in the banana bread. Remember that the bananas are also sweet, so go easy with the stevia, it is powerful!
      Gemma 🙂

  9. Patty Whiting on January 12, 2019 at 9:27 am

    I found a recipe I want to make for my diabetic Aunt. Its a no bake, 3-ingredient snack. It calls for natural smooth peanut butter, coconut flour, and 1/2 cup monk fruit maple syrup. Can’t find the syrup. Can I substitute Trivia granulated brown sugar or Splenda granulated? If so, what would be the conversion? Thank you!

    • Gemma Stafford on January 13, 2019 at 1:28 am

      Hi Patty,
      Lakanto make a maple syrup substitute, a liquid sugar if you will. This is a zero carb thing, make from erythritol, an alcohol sugar and a touch of stevia to add sweetness, you can research this to be sure it suits your aunt.
      I would choose a sub with that type of combination, an alcohol sugar combined with either monk or stevia.
      You can see the Lakanto one here, Olivia, our alternative baker here, loves this one: (
      You can also make your own peanut butter, no additions, just the nuts blended smooth. If you can get these nice and fresh, slightly salted and roasted, they will not need anything extra.
      I hope this is of help,
      Gemma 🙂

  10. George on January 10, 2019 at 11:22 am

    Hi Emma.

    Please am asking if i can use guar gum with wheat flour both at the same time in a cake receipe. Am using the guar gum to use less flour is it possible.


    • Gemma Stafford on January 12, 2019 at 3:47 am

      Hi George,
      I cannot figure how that will help. Guar gum is not ideal for baking, it can cause intestinal upset, and it is generally used more in manufacturing. Xanthan gum is more commonly use as a gluten substitute for gluten free flours, and is reasonably successful. I have not known it to be used for cakes so much, and not for making the flour go further.
      I am sorry, not much help I know, but I am a bit unclear about what you are baking, and the type of flour you are using, when you say ‘wheat flour’ do you mean whole wheat flour? Whole wheat flour is rarely used for fine baking, such as sponge type cakes.
      Gemma 🙂

  11. Jenn on December 20, 2018 at 7:55 am

    Hi there,

    I’m making a cranberry bread which calls for 1 cup sugar. I’b substituting applesauce for the canola oil, and was planning on using 1 tsp Stevia for the sugar. Would this work, you think? I also have Swerve, but I was trying to cut down some calories

    • Gemma Stafford on December 20, 2018 at 5:19 pm

      Ah, i do think this will work i would try the stevia. Let me know how you go!

  12. hana on December 18, 2018 at 12:36 am

    hai gemma been a constant follower of yours
    i wanted to bake your chocolate cake recipe substituting sugar with stevia
    then what would you suggest ? The recipe calls for 2 cups of sugar
    should i go for 2 tsp of stevia (as per the chart) plus 2 cups of bulking agent (yogurt)

    • Gemma Stafford on December 18, 2018 at 5:23 pm

      i there i dont know about stevia but you can use Swerve or Lakanto sugar 1:1 for sugar. I would suggest one of those 😀

  13. Gen on December 16, 2018 at 8:29 pm

    Hi! For adding bulk when using stevia, how much yogurt should I add if I were to make soft cookies?

    • Gemma Stafford on December 17, 2018 at 3:58 am

      Hi there,
      Ah! this will be a big change to this recipe. Generally you would use applesauce for bulk, but cookies are a bit different. I really would have to try this first to be sure it will work out well for you. Generally you add the weight of the sugar ingredient, with the stevia.
      1 tablespoon will be about 15grams.
      I hope this helps, if you try it do let us know how it works out for you,
      Gemma 🙂

  14. Kim Kaplan on December 4, 2018 at 8:03 pm

    Hi Gemma,

    Have you tried coconut sugar? I used it in my Blondies and it was delicious. Plus it’s great for a Keto or Paleo diet.

    I have a recipe that calls for monk fruit sweetener and I was wondering if I can replace it with coconut sugar. Do you know the answer and how much coconut sugar to use for 3/4 cup of monk fruit sweetener?


  15. Kell Brigan on December 2, 2018 at 8:39 pm

    The only one in the list that’s truly a substitute is the stevia. Everything else is still a form of sugar (and LOADED with fructose.) Anyone who’s eating maple syrup or honey or agave thinking there “health” food is deeply deluded.

    • Gemma Stafford on December 3, 2018 at 2:11 am

      Hi Kell,
      We know this! The problem for baking is that Stevia and monk sugar, which is a similar thing, will not caramelize, and that is an important feature of baked goods, for browning, for crisping, for flavor. We do know that maple syrup and honey are high in natural fructose. It is not about health per se, but using a natural alternative in order to get the same result in their baking.
      The new age sugar subs like Lakanto, which we use here, are a combination of stevia for the sweetness and an alcohol sugar for the bulk. If there is a health need then these sugars, including swerve and Truvia are a big help.
      Thank you for your input,
      Gemma 🙂

      • Debra on December 6, 2018 at 7:55 am

        Can I use Swerve to make the sweetened condensed milk with almond milk?

        • Gemma Stafford on December 6, 2018 at 10:48 am

          For this recipe i would suggest sticking with sugar or coconut sugar. For the milk you can use coconut milk 😀 Enjoy!

  16. Amelia Gutierrez-Young on November 29, 2018 at 6:11 am

    Trying to stay away from all sugars with ose at the end and all sweeteners what can I use in sugar cookies

  17. Thahani Iqbal on November 25, 2018 at 2:35 am

    Hi Gemma,

    I love your videos and tips and tricks. Makes baking so much easier! Keep at it!

    Just a quick question on your sugar substitute chart – when you say 1 cup, how much is that in ml?

    • Gemma Stafford on November 25, 2018 at 4:35 am

      Hi there,
      This is a big question! haha, sounds easy but it is not.
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!

      in Australia our 1 cup measure 250g an US is 235g, also 1 tbsp Au is 20ml compared to US 15mls.
      I hope this helps,
      Gemma 🙂

  18. Ritza on November 21, 2018 at 10:50 pm

    Hi Gemma,
    I adore your FB page and this site! Do you have a recipe for a basic yellow cake mix? I am trying to quit buying box mixes as they have so many unwanted ingredients.Also can splenda be used in most cake recipes/roll recipes instead of sugar with a good outcome?

    • Gemma Stafford on November 22, 2018 at 3:57 am

      Hi there,
      Thre recipe I use here ( is a great basic sponge, ideal for all of your cake needs. This will take cocoa/coffee/lemon zest/orange zest/dried fruits etc. A great easy to remember recipe.
      Splenda does not caramelize, and though it can be used in baking the browning of a recipe is affected, the crisping of a cookie too.
      Xylitol/erythritol, a no carb alcohol sugar works well for all functions in a bake. It tends to be a little ‘cooling’ in taste, but is a good alternative. We use Lakanto here, this is a blend of alcohol sugar and stevia, which adds a touch of extra sweetness.
      Do a little research into these new age sweeteners, they will be of value to you,
      Gemma 🙂

  19. Leo on November 17, 2018 at 3:28 pm

    Hi Gemma, I was wondering what you recommend as a substitute for granulated sugar when creaming butter and sugar to get the texture needed? The sugar crystals cut into the butter causing air pockets and a nice texture yet liquid won’t do that, what is a good alternative that gives the same result? I always said to use the real stuff, don’t substitute and to just eat less yet I have to change that frame of mind a bit. Will Coconut Sugar do that and have fewer calories?

    • Gemma Stafford on November 18, 2018 at 7:25 am

      Hi Leo,
      Coconut sugar is lower on the glycemic index that granulates sugar because it is absorbed more slowly by the digestive system, but it is just as high in calories. You are coming to this at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake. Stevia and Monk fruit will not caramelize on their own, but will be great in drinks and some puddings/custards etc. Do a little research into these products, they are a little expensive at the moment, but for you it would be so worth it!
      The alcohol sugars on their own will work for you too, but they are not so sweet. There is also a cooking effect, which you have to feel to understand when using these sugars, but, and it is a BIG but, there are no carbs! that is what this is about, no carbs= no calories, or very few!
      I hope this is of help to you,
      Gemma 🙂

  20. elkie on November 15, 2018 at 11:24 am

    Hi Gemma

    Could you use Truvia or equivalent to replace sugar when you are beating eggs or creaming butter for cake baking?

    I always wondered if it would work to keep the cake fluffy?


    • Gemma Stafford on November 16, 2018 at 10:32 am

      Hi there! My favorite sugar subs are Lakanto Sugar and swerve, they hold the right texture and have no aftertaste.

      • Tania Iagallo on November 17, 2018 at 8:56 pm

        Ive been using the Lacanto sugar and everything I bake is coming out dry! Im going to try applesauce next, then sour cream, maybe both after that. I dont mind the cooling effect it has when chewing. I’m using all organic ingredients. Its not acting like sugar would in recipes. I dont like the aftertaste of Stevia/Truvia. Any suggestions? Tania

        • Gemma Stafford on November 18, 2018 at 2:33 am

          Hi Tania,
          You could try an alcohol sugar on its’ own, such as erythritol/xylitol. These are generally derived from natural sources, but as you are using organic ingredients do make sure of the source of this sugar, it can be corn/fruits etc.
          Stevia and monk fruit extracts are generally used with this to add sweetness, but the alcohol sugars are usable as they are. They do indeed have a cooling effect!
          There is an effort to get sugar subs to be more organic/natural, and so far this is it. The advantage for baking is that they will also caramelize/brown the bake. Some bakeries are now using these too for low carb baking.
          I have no other suggestion for you, if you are trying to avoid sugars of any kind, I am sorry,
          Gemma 🙂

  21. Megan on November 12, 2018 at 3:50 am

    Hi there. Thank you for this
    I’d like to make paleo cookies with liquid stevia. How do I get the best end result without the sugar? Which bulking agent produces the best outcome for cookie texture?

    • Gemma Stafford on November 12, 2018 at 9:21 am

      Hello, you can make this cookie with 4-5 drops of liquid stevia. In terms of a bulking agent, can you tell me what you mean? Do you mean alternative flour?

    • Kim Kaplan on December 4, 2018 at 8:06 pm

      If you don’t like the aftertaste of Stevie, which I can’t stand lol, you can try coconut sugar.

      • Gemma Stafford on December 6, 2018 at 11:38 am

        Yes i like to use coconut sugar as well!

  22. Jo on November 11, 2018 at 8:01 am

    Hi Gemma, I would like to know how much sugar free syrup I would calculate for a cup of sugar, I make a lot of cookies and my daughter can’t have any because of the sugar, can you help please? Thank you

    • Gemma Stafford on November 12, 2018 at 6:34 am

      Hi Jo,
      This is a complex question. do you mean a sugar syrup made with something like xylitol/erythritol (which are alcohol sugars made from grains) usually combined with stevia, or monk fruit in products like Lakanto/Truvia/Swerve. These are sugar alternatives which will work very well in your recipes.
      Things like maple syrup and honey are really high in fructose, and I would be reluctant to say that these would be right for your daughter. I am not too sure if I got this right, you can let me know,
      Gemma 🙂

  23. Zuly_28 on November 7, 2018 at 3:13 am

    Hi, have you use the truvia cane sugar baking blend? I am wondering if I can use it in sugar cookies recipe. Those are my ultimate favorite.

    • Gemma Stafford on November 8, 2018 at 5:45 am

      Hi there,
      Yes! I think that will work well for you.
      Gemma 🙂

  24. Diane on November 2, 2018 at 6:41 am

    Hi Gemma, I am planning on Substituting with brown sugar and I’m wondering is it a 1 for 1 rate? Thanks

    • Gemma Stafford on November 3, 2018 at 6:06 am

      Hi Diane,
      Yes it is. Brown sugar tends to be a bit more moist that white, and has a different flavor, so according to the recipe!
      Gemma 🙂

  25. Radha Sawana on October 26, 2018 at 7:29 am

    Hey Gemma, I am from India and I love your site! Any tips on how I can use jaggery for baking cakes and muffins?

    • Gemma Stafford on October 27, 2018 at 5:35 pm

      Hi Radha,

      Unfortunately I have no experience using jaggery. I’ll look into it for the future though.


  26. Tahira Akhtar on October 17, 2018 at 11:36 am

    Is brown sugar better (healthier) than white sugar? Is it the same? Can I use that as a substitute?

    • Gemma Stafford on October 18, 2018 at 8:01 am

      Hi Tahira,
      brown sugar is slightly more nutritious than white sugar. Choose an organic one where possible too as the process for making it is kinder to the sugar and to you. Depending on where you live you may be able to find unrefined sugars such as Jaggery in India and Pakistan, and this again is a healthier option.
      Brown sugar tends to be more acid too, and more moist, so actually is a great addition to your baking. First off though take a look in your store at the labels, then satisfy yourself about the process, they are not all equal,
      Gemma 🙂

  27. Ros on October 14, 2018 at 3:53 am

    I need to substitute a low-sugar/sweetener for 400g of caster sugar in a Nigella chocolate cake recipe. What do you recommend and how much should I add?

    • Gemma Stafford on October 16, 2018 at 3:43 am

      Hi Ros,
      This is a bit of a dilemma. You are coming to this at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake. Stevia and Monk fruit will not caramelize on their own, this really matters in baking, but will be great in drinks and some puddings/custards etc. Do a little research into these products, they are a little expensive at the moment, but for you it would be so worth it!
      I hope this is of help, these things are widely available now, sell them too,
      Gemma 🙂

  28. Marilyn Foster on September 29, 2018 at 8:34 am

    Hi Gemma: do you have a chart that compares the variety of artificial/natural sugar replacements for baking (one that compares Stevia/Truvia/xylitol etc. as opposed to agave, syrup etc. Also is there a chart that compares flours like coconut and almond and peanut flour in recipes. I apologize if I’m missing them, but am looking forward to your response

    • Gemma Stafford on October 1, 2018 at 11:49 am

      Hi Marilyn,
      No! But we will get to it. The big brand gluten free, all purpose flours are generally a blend. The blend is generally useful for a lot of baking.
      A single alternative flour is difficult to work with for all baking, and the balance between almond flour and coconut flour for instance will change according to a recipe, it is a conundrum. One cup of almond flour to 1/4 cup of coconut flour seems to work well in a lot of situations, but you cannot generalize.
      The sugar one is rather more easy to get to grips with, and it is down to the purpose of the sugar in a bake.
      Get to know your sugar alternatives, what they do, and how they work in a recipe.
      Stevia is a great sugar alternative, and xylitol/splenda/truvia etc. but they are different to each other.
      In order to condense milk need to be able to caramelize, that is what it is, a step on the way to a caramel, like the soft ball stage.
      Therefore the subs you use need to be able to caramelize, and none of the above will do this.
      Agave/honey/maple syrup will caramelize, but they are high in Fructose, so it is important to know this.
      New age sugar substitutes use natural sweeteners like monk fruit and stevia, combined with alcohol sugars like xylitol and erythritol which will caramelize. This is important in baking as they brown and crisp a bake, giving a good authentic result, without the calories. Swerve/Truvia/Lakanto are examples of this type of sugar substitute.
      One of the lovely bold bakers Karen took the trouble to write this too, here homemade sugar sub:
      Weight measurements:
      12 oz. erythritol
      16 oz. xylitol
      2 tsp. Better Stevia
      Cup measurements:
      1 1/2 cups plus 2 Tbsp. erythritol
      2 cups plus 2 Tbsp. xylitol
      2 tsp. Better Stevia
      Process in food processor for a few minutes if you plan on using this in beverages or icing. For baking, you can just mix it together by hand.
      I’ve only been blending this when needed, right before using it in recipes. I put a huge mason jar on my kitchen scale and just pour in the weight amounts of xylitol and erythritol and measure in the stevia. Then shake it really well.
      If you want it sweeter, add 1 or 2 tsp more stevia. Can also try 1 cup erythritol and 1 tsp stevia, no xylitol.
      So, it is a learning curve. Lakanto do a maple syrup type sugar sub: take a look at this one, it may help too.
      Thank you for being in touch,
      Gemma 🙂

      • Shela Nielsen on November 3, 2018 at 2:37 pm

        Gemma, have you ever made a sugar-free syrup. That could be a God-send for many of us.

        • Gemma Stafford on November 4, 2018 at 5:42 am

          Hi Shela,
          I suppose you could easily enough make a sugar syrup with stevia/monk fruit, or one of the new age sugar substitutes. Lakanto is what we use here. That would work. Stevia is a great natural sweetener, and worth getting to know, but it will not caramelize, but could make a good simple syrup.
          I hope this works well for your need,
          Gemma 🙂

  29. Brad Green on September 25, 2018 at 6:12 pm

    Hi Gemma,

    I have recipes to make red velvet and chocolate mini bundt cakes using cane sugar. I need to find a diabetic friendly sugar substitute for these recipes, and was hoping you could recommend a product I could use. A 1 for 1 substitute would be ideal so that I can continue to produce the same number of mini bundt cakes, but am willing to produce fewer cakes for the sake of taste. Any help would be greatly appreciated.



    • Gemma Stafford on September 26, 2018 at 10:21 am

      Hi Brad,
      You are coming to this at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake. Stevia and Monk fruit will not caramelize on their own, but will be great in drinks and some puddings/custards etc. Do a little research into these products, they are a little expensive at the moment, but for you it would be so worth it!
      Most bakes, including the bundt cake, rely on the bulk of the sugar as well as the flavor. It has a number of functions in a bake, depending on the recipe.
      I hope this is of help,
      Gemma 🙂

  30. Mhill on September 6, 2018 at 8:59 am

    i have just purchased sugar sub, made with monk fruit from a company called Lananko, not sure i spelled that right anyway. I would like to know how to substitute that for receipe for agava nectar in baking/

    • Gemma Stafford on September 7, 2018 at 7:47 am

      Hi there,
      This is a great sugar substitute for your baking. Generally it can be used pro rata with the sugar suggested in a recipe. They make a syrup too, and when you have a moment add this to your store cupboard too. The beauty of this product is that it will caramelize in your baking, and this is really important.
      how you use it depends on the recipe. You may need a little more of this product than you would use of agave, but I would be reluctant to give a blanket rule for this. About 1/3 more Lakanto than the liquid sugar, but you need to experiment a bit with it.
      Not much help I know, but you will sort it out, you cannot go too far wrong,
      Gemma 🙂

  31. Tammy Laguna on August 23, 2018 at 7:11 pm

    When you say to decrease liquid by 3-4 tablespoons when using honey, maple syrup or agave, do you mean the eggs, or the oil? I’m trying to bake a zucchini bread for a diabetic client, but the recipe calls for eggs & oil. Thank you Gemma!

    • Gemma Stafford on August 24, 2018 at 6:46 am

      Hi Tammy,
      Really this is recipe dependent. For this recipe I would not reduce the oil or eggs, but I would sub the sugar. Substitute one cup of sugar with 1/2 – 3/4 cup of honey, and choose the smaller amount when substituting more that one cup of sugar.
      For this recipe there is one cup/8ozs sugar. Remember that sugar dissolves in a recipe to become a liquid too, so replace that with 1/2 cup of sugar. Honey is actually sweeter than honey too. Think about it like that and you will not go wrong,
      Gemma 🙂

      • Monica on November 14, 2018 at 8:44 am

        “Honey is actually sweeter than honey too.” What? Can you please clarify that?

        • Gemma Stafford on November 15, 2018 at 2:50 am

          Hi Monica,
          I think I meant sweeter than sugar! and it is!
          honey is very high in fructose, though it has no sucrose, and is regarded as a more natural sugar. It is still a sugar though, as is maple syrup for instance.
          Thank you for being in touch,
          Gemma 🙂

  32. Dee Hanten on August 23, 2018 at 12:26 pm

    I recently found your website…am trying to lose weight on the low carb diet…trying is the operative word here!!! I’m 83 years old, not the most active person, so it’s a slow process. I have a sweet tooth, so the sugar substitutes interest me. In regard to the jam I need to add applesauce to make up for the lack of bulk? Home baked bread is one of my downfalls, but, I have that covered with my almond, coconut flours. Some homemade jam on top sounds very appetizing! Very much enjoy this site….keep up the good work!

    • Gemma Stafford on August 24, 2018 at 8:37 am

      Hi Dee,
      Actually you have asked a great question, and am happy you did.
      The issue with stevia is that it will not react with the pectin in the fruit to set the jam. Apple would add the pectin to a low pectin fruit, but you need the sugar. I think what would work for you is xylitol or erythritol. These are sugars extracted from grain and fruit alcohols. They are not alcoholic though, so you will not get drunk on the jam!
      Using this type of sugar, and adding apple would ensure the set I think. You can make a pectin syrup too using apple or pear cores, seeds and skins, cover with water, simmer them gently for 30 mins or so, strain and refrigerate. Use this to help to set the jam, it is like a science experiment and you are never too old to experiment!
      Than kyou for being here with us,
      Gemma 🙂

  33. Kate on August 23, 2018 at 10:31 am

    HI Gemma. Would it be possible for you to include xylitol in your Sugar-substitutes chart please?
    Thanks so much.

    • Gemma Stafford on August 24, 2018 at 8:46 am

      Hi Kate,
      We will revise this chart soon, or add an extra note for the new age sweeteners. Xylitol and erythritol are really useful for baking as they are generally use 1:1 as sugar subs, and will caramelize. Leave it with me, we will get to it.
      Olivia, my culinary assistant, is my low carb queen, and she like Lakanto, a combination of erythritol and stevia I think.
      Thank you for being in touch,
      Gemma 🙂

  34. vaishnavi naik on August 21, 2018 at 12:34 am when u say to replace do I decide how much to add to replace the bulk to make sure recipe doesn’t get flawed…

    • Gemma Stafford on August 21, 2018 at 2:48 am

      Hi there,
      This is a good question! It is a particularly good question if you are also using an egg substitute.
      The suggested substitute for the bulk of the sugar when using STEVIA, or Monk fruit, is applesauce or banana puree. Then you use it in the amount suggested for sugar in the recipe.
      The new age sweeteners, such as Lakanto/Swerve/Truvia, which combine stevia or monk fruit with an alcohol sugar such as erythritol already have the bulk of the sugar, and can be used 1:1 for the sugar amount. The beauty of these is that they will caramelize in a bake, and this is really important, for browning, for crisping, thickening etc.
      So, these alcohol sugars can be used on their own too, xylitol is another example. Do a little research into these, they will be a great addition to your larder, especially if you have a health reason to use them. By the way, alcohol sugars are made from a number of fruit and grain sources.
      I hope this is of help to you,
      Gemma 🙂

  35. Lore on August 11, 2018 at 11:15 pm

    Will agave nectar work well in place of white sugar in waffle recipes?

    • Gemma Stafford on August 11, 2018 at 11:38 pm

      Hi Lore,
      I do not see why it wouldn’t!
      It is a liquid sugar, but I think it will not affect the liquids in the recipe either. You could perhaps reduce the quantity a little, the recipe calls for 1/4 cup of sugar, which is about 4 tablespoons, reduce to 3 tablespoons, and I think it will be great.
      I hope this helps!
      Gemma 🙂

  36. Kat on August 8, 2018 at 9:02 am

    Hi Gemma:

    Swerve is Erythritol.

    • Gemma Stafford on August 9, 2018 at 6:36 am

      Hi Kat,
      Yes, mainly, with some other ingredients. Erythritol is an alcohol sugar, in this case from a corn source, though there are other sources of sugar alcohols.
      Some new age sweeteners are made with a combination of sugar alcohols, ans natural sweeteners such as monk fruit and stevia.
      Erythritol allows the sugar to caramelize, and this is also useful in baking,
      Gemma 🙂

  37. Alan gray on July 24, 2018 at 6:00 pm

    So if i use stevia in my fruit pies what products do i use to make up bulk

    • Gemma Stafford on July 25, 2018 at 4:02 pm

      apple sauce is a great thing to bulk up recipes when leaving out sugar. It doesn’t taste like much and it gives volume.


  38. Dyane on July 23, 2018 at 3:55 pm

    Thank you Gemma!

    • Gemma Stafford on July 23, 2018 at 5:40 pm

      Glad you like it, Dyane.


  39. Lila Salvador on July 22, 2018 at 5:28 pm

    Can i use STEVIA Gemma ?

    • Gemma Stafford on July 23, 2018 at 1:53 am

      Hi Lila,
      Yes, but it depends on the recipe, and the purpose of the sugar.
      Olivia, my assistant, and I are working on a series of sugar free baking, which you will begin to see soon.
      Stevia is a fabulous sugar substitute, super sweet, and need to be handled carefully in baking. Sugar has bulk, and this needs to be replaced when using stevia, and this is usually with something like applesauce. A bigger challenge is where the sugars in a recipe are about caramelizing the bake, to provide color and crispness, as in cookies. Then you need an additional ingredient, such as xylitol/Erythritol, alcohol sugars, which are not so sweet, but will caramelize. It is science! There are developed products now which have these components, monk fruit extract/xylitol, stevia/erythritol, truvia being just one.
      So, a long answer, but it is important to understand that sugar has more than one purpose in a recipe when selecting the substitute.
      I hope this is of help,
      Gemma 🙂

  40. Dyane on July 20, 2018 at 11:15 am

    Hi Gemma,
    Didn’t really get a clarification…the stevia you showed in the bowl on the video re: your sugar substitutes looked granulated not powdered….the powdered one is just pure stevia, so the measurement is A LOT DIFFERENT. could you please clarify

    • Gemma Stafford on July 22, 2018 at 3:38 pm

      Hi Dyane,

      I gave the measurement for granulated because that is what I used. I’m sure maybe it is different for the powdered kind but I don’t know what that is as I didn’t use it.


  41. Bunny on July 20, 2018 at 7:19 am

    I’ve been buying Swerve sugar substitutes for: granulated white sugar, brown sugar, and confectioners’ sugar. My diabetic clients love that I can use my regular recipes now, for their cakes, and other people can’t taste any difference in the diabetic cakes. I use my mix-in-the-pan cake recipes (that have no eggs or milk products) and my regular buttercream frostings. The local health food store is the only place I can find the Swerve brand sugar substitutes.

    • Gemma Stafford on July 20, 2018 at 7:50 am

      Hi Bunny,
      That is really interesting, well done you, there is a big demand for for this type of baking. Now you can answer a question for me.
      It is important for many recipes that the substitute used should caramelize, for browning, crisping, flavor etc. Will swerve caramelize for you?
      Xylitol/eryhtitol and other alcohol sugars seem to do so. Erythritol is a component of swerve, but I have not used it, and will be interested to hear about your experience in this regard.
      Thank you for being in touch,
      Gemma 🙂

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