Healthy Baking, Informational Articles

Baking Without Sugar & Baking With Sugar Substitutes

Use my guide to Sugar Substitutes and Baking Without Sugar to help you on your alternative baking journey!
Baking With Sugar Substitutes

Hi Bold Bakers!

As Bigger Bolder Baking‘s resident alternative baker, I love creating recipes that challenge the traditional ways of baking. From experimenting with wheat-free flours to baking and cooking with non-dairy milks, there are tons of ways to update your favorite sweet treats and improve the value of their overall nutrition without losing out on any of the flavors.

One of the most common questions we’re asked here at Bigger Bolder Baking is how to cut down on the sugar, and which sugar substitutes to use. Well, baking without sugar is my specialty, and I would say it’s a great place to start when adjusting your style of cooking and baking. That’s right, I suggest cutting the sugar first, over going gluten-free or even skipping dairy (unless you have allergies and medical sensitivities).

Why? Because the sugar substitutes I have come to love to work with can be swapped 1:1 for sugar. That means with no adjustment to all of your favorite recipes, you can be baking sugar-free! Below are my list of alternative sweeteners and a bit about them, and I highly encourage you all to give them a go next time you decide to whip up something sweet!

How To Bake With Lakanto Sugar Substitutes

Lakanto Sugar/Sweetener is derived from monkfruit, which looks like a small green gourd. The monkfruit is picked and dried, then the sweetness is extracted from the dried fruit. This means Lakanto is 100% naturally derived, vegan, and no-GMO.

While Lakanto brand monkfruit sweeter provides a lovely sweetness, it’s zero glycemic — in other words, it’s a zero calorie alternative sugar making it great to use if you are diabetic. Lakanto makes a brown sugar, a white sugar, and even a powdered sugar that can be used 1:1 for sugar. I love the ease of baking and cooking with this as it works like a charm and has no bitter aftertaste like Stevia.

[ Here’s an easy chart with other common Sugar Substitute ideas, like Honey, Agave, and More ]

In addition to 3 different kinds of powder sweetener, Lakanto also makes a Maple Syrup alternative that I also love to cook with, bake with, and add to raw desserts. The only downfall of this sugar replacement is that after being heated, then cooled, the sugar can crystallize and have a slightly gritty texture. To avoid this, I suggest desserts that are baked with Lakanto that are then cooled should be reheated before enjoying to ensure they have the correct texture!

How To Bake With Swerve

Swerve is a somewhat natural sweetener that measures cup-for-cup just like sugar. Swerve, similar to Lakanto, is made from ingredients found in select fruits and starchy root vegetables, and it contains no preservatives or flavors and is also a zero-calorie option — so this is also great for those who are medically avoiding sugar.

That said, Swerve is made of a combination of erythritol, oligosaccharides, and natural flavors. While this bakes very similarly to sugar, it CAN have an aftertaste to some people because of the erythritol, which is a sugar alcohol. That’s why it’s my second favorite sugar substitute. You will see that I do use this, but not quite as often as monkfruit-based sweeteners.

How To Bake With Stevia

If used in the right recipe, liquid Stevia can be the best substitute for the job — the trick is to know what kinds of recipes.

The Stevia plant is part of the Asteraceae family, related to the daisy and ragweed. Stevia has no calories and is 200 times sweeter than sugar. In other words, Stevia really should be used sparingly. In my early days of alternative baking, I would bake an entire pan of brownies with just 5 drops of Stevia!

While this did add sweetness, I could always tell the recipe was missing the “oomph” it had when baked with sugar, though. I really do like to use liquid Stevia when making raw or liquid desserts. This is great for sweetening up drinks, smoothies, puddings, mousse, raw food, nut butter… The list goes on, but what all these things have in common is that they are all cold — not baked — desserts.

Baking With Coconut Sugar (My Favorite Naturally Occurring Sugar)

Coconut sugar, also called coconut palm sugar, is a natural sugar made from coconut palm sap, which is the sugary fluid of the coconut plant. Think of it as the maple syrup of the coconut palm.

Regular table sugar, and other processed sugars like high fructose corn syrup, don’t contain any vital nutrients and therefore supply “empty” calories. The reason I like to bake with coconut sugar is it is lower glycemic and does retain quite a bit of the nutrient found in the coconut palm. If I do not want to use a sugar substitute, I always reach for this before regular processed sugar.

Coconut sugar has a malty brown sugar-like flavor naturally and can be used in place for sugar 1:1 like the other substitutes.

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Baking with Date Sugar and Dates

Dates are one of my most favorite dried fruits. For those who don’t know, dates are the dried fruits that hang off of the date palm trees. Whole dates have become a very popular way to sweeten both raw and baked desserts because they’re a naturally sticky, moist, full of fiber, and most importantly, they are a “whole food” — in other words, they have undergone no manipulation or processing.

Dates and date sugar are versatile and easy to use, as they’re often used in placed of coconut sugar or used in their whole dried form.

Baking with Barley and Rice Malt Syrup

Barley malt and rice syrup are great to use in place of liquid sweeteners like maple syrup, honey or Lakanto maple syrup.  Both are completely unrefined liquid sweeteners made from soaked, sprouted barley and rice. They differ slightly in flavor but both have a consistency that is similar to molasses and golden syrup.

These can be used 1:1 for other liquid sweeteners.

Baking With Xylitol or Erythritol

Erythritol is a sugar alcohol used as a low-calorie sweetener. Erythritol belongs to a class of compounds called sugar alcohols including xylitol, sorbitol, and maltitol. Most of them function as low-calorie sweeteners in sugar-free or low-sugar products.

Most sugar alcohols are found in small amounts in nature, especially in fruits and vegetables. The way these molecules are structured gives them the ability to stimulate the sweet taste receptors on your tongue without actually containing any refined sugar. Erythritol is the most natural of all the other sugar alcohols, and in small amounts, I do like to use this with things that are not going to be baked, such as no-bake or “raw” desserts. When baked, I find this has a bit of an aftertaste and unusual feel in your mouth, which is why I prefer to use one of the above sweeteners when baking.

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Does Humidity Affect Sugar Substitutes in the Same Way? Altitude?

Seeing as the constitution of these sugar substitutes is very different than refined white or brown sugar, they can become drier and harder over time. I suggest storing all powder sugar substitutes in an extra airtight container at room temperature in a cool, dry place.

If not used within around 6 months, these sugar can age and harden or become stale in texture. If this happens, they can be broken up and used as normal in your recipe. In other words, don’t be alarmed if you see any lumps in your sugar subs.

Try Some Of These Out In Some Recipes!

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Comments & Reviews

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Marianne Buzo
Guest
Marianne Buzo
2 months ago

Hello,

Do you have any dessert recipes that are only sweetened with dates?

ToniSwanson
Member
ToniSwanson
3 months ago

Hi,
I want to make the crazy cookie dough but replace the sugar with Honey. As this recipe has white sugar and brown sugar do I just replace the white sugar with honey or do I replace both sugars?
Thankyou

Zeenal Shah
Guest
Zeenal Shah
4 months ago

Hi Gemma,
I want to bake sugar free bread loaf so if i want to use honey or jaggery as it is avaliable in India than how can i use it as bread needs yeast and can honey or jaggery works as activating agents for yeast… Please help me…

Sylphie
Guest
Sylphie
5 months ago

What do I use if I want to keep the chemical effects of sugar (moisture, binding with water & eggs, etc), without the sweet taste? Some kind of starch??

Brent
Guest
Brent
5 months ago

do you post alternative versions of your recipes for these sugar alternatives.

I imagine different recipes do better with different sugar alternatives, and if you use a particular non-sugar, the other ingredients might be adjusted a bit to even things out, or bring out the strengths of the specific sugar.

I’m just curious, because i didn’t see any menus in your blog that are focused on non-sugar recipes, and my whole purpose right now is finding those sorts of things. Which led me to this post (from google).

ruby redsky
Guest
ruby redsky
6 months ago

love your recipies..
do you know how to substitute liquid monkfruit sweetener for sugar? what the ratio would be etc

Rujuta
Guest
Rujuta
6 months ago

Hi Gemma,
I am a big big fan of your recepies. Tried birthday Vanilla cake which turned out awesome!!! I just want to know if there is any substitute for oil as flavourless oil is not always available. Can unsalted butter be used in that case? I want to make your best ever red velvet cake next, that is why the question.
Love????

SarahD
Member
SarahD
6 months ago

How does jaggery work as a sugar substitute? It’s very easily available in India as the raw sugar which is produced from sugar cane, it comes in solid form which can then be crumbled and powdered.

ChristyT
Guest
ChristyT
8 months ago

Is there a way to make royal icing & frostings with a sugar substitute?

Jass53
Member
Jass53
8 months ago

Hi Gemma

A friend that had a restaurant showed me many years ago how to make whipped cream using just eggs and sugar, but I never tried it & now I want to. I have dry Stevia, but I can’t even find what the ratio is using regular sugar to eggs, much less a sugar substitute. Any suggestions?
Jass

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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