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3 Best Sugar Substitutes for Baking (Natural & Artificial)

Reduce calories and blood sugar spikes while keeping your baked goods deliciously sweet

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Quick Answer

Best sugar substitutes for baking: Stevia (1 tsp per 1 cup sugar) for zero calories, coconut sugar (1:1 ratio) for natural option, or erythritol (1:1 ratio) for sugar-like texture. Adjust liquids as some substitutes add moisture.

Cutting sugar doesn't mean cutting sweetness! Whether you're managing diabetes, reducing calories, or simply choosing healthier options, there are fantastic sugar substitutes that work beautifully in baking.

The challenge with sugar substitutes isn't just sweetness - sugar provides structure, moisture, and browning in baked goods. After extensive testing, I've found substitutes that handle all these functions.

This guide covers both natural and artificial options, with exact conversion ratios and adjustments needed for perfect results every time.

The 3 Best Substitutes

1. Stevia (Pure Extract)

Medium

(4/5)

Substitution Ratio

1 teaspoon per 1 cup sugar

Texture: Similar to original

Flavor: Very sweet, can be slightly bitter

Best for: Cakes, muffins, frostings

Pros & Cons

Zero calories

No blood sugar impact

Very concentrated

Natural option

Can taste bitter

Hard to measure

No bulk like sugar

Expensive

Pro Tip

Start with less and adjust. Add bulk with applesauce or yogurt. Blend with other sweeteners.

2. Erythritol

Easy

(5/5)

Substitution Ratio

1 cup per 1 cup sugar

Texture: Very similar to sugar

Flavor: Clean sweetness, no aftertaste

Best for: Cookies, cakes, all baking

Pros & Cons

1:1 replacement

No aftertaste

Only 6% calories of sugar

Measures like sugar

Expensive

Can cause digestive issues

Slightly cooling effect

Less browning

Pro Tip

Perfect for beginners. Combine with small amount of molasses for browning. Great in chocolate recipes.

3. Coconut Sugar

Easy

(4/5)

Substitution Ratio

1 cup per 1 cup sugar

Texture: Identical to brown sugar

Flavor: Rich, caramel-like

Best for: Cookies, muffins, coffee cakes

Pros & Cons

Natural and unrefined

Rich flavor

Works exactly like sugar

Lower glycemic index

Still high in calories

Expensive

Strong flavor

Brown color affects appearance

Pro Tip

Perfect for chocolate and spice recipes. Great in cookies and bars. Adds lovely caramel notes.

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3 Best Sugar Substitutes for Baking (Natural & Artificial) | Healthy Swap