Out of Erythritol, one case
Can you substitute Swerve for erythritol?
4 options, ranked, with the exact amount
Use Swerve granular
¾ cup for every cup of erythritol
Yes. Swerve is mostly erythritol, blended with oligosaccharides and natural flavors so that it measures cup for cup like sugar. That makes it a little sweeter than plain erythritol: use about ¾ cup of Swerve per cup of erythritol and add to taste. It bakes the same way and keeps the cooling aftertaste.
- Verdict —
- Tweak it
- The tweak —
- Start with ¾ cup per cup of erythritol, taste the batter and add more if it needs it.
- Best for —
- any recipe written for granulated erythritol
One casethe full erythritol card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup erythritol | Verdict |
|---|---|---|---|
| 1 | Swerve granularany recipe written for granulated erythritol | ¾ cupTweak it | Tweak it |
| 2 | Swerve confectionersfrostings and glazes | ¾ cupTweak it | Tweak it |
| 3 | Granulated monk fruit sweetenerany recipe written for erythritol | ¾ cupTweak it | Tweak it |
| 4 | Allulosecakes, muffins and brownies | 1 cupTweak it | Tweak it |
Swerve granular
the same, slightly sweeter, with the same cooling note
An erythritol-based blend made to be as sweet as sugar. Plain erythritol is about 70% as sweet as sugar, so the same sweetness takes a little less Swerve.
- Best for
- any recipe written for granulated erythritol, cookies, cakes and muffins, coffee, tea and sauces
- Prep
- Start with ¾ cup per cup of erythritol, taste the batter and add more if it needs it.
- Where it fails
- No help if erythritol is what you are avoiding, because it is the main ingredient. Like plain erythritol, it can turn gritty as a frosting or cold dessert sits.
If the recipe was written for a cup-for-cup sugar replacement and only calls it erythritol, use Swerve in the same amount.
Swerve confectioners
smooth and slightly sweeter, with the cooling note
The powdered version, for recipes that call for powdered erythritol. It is made to replace powdered sugar cup for cup, so it is also sweeter than plain powdered erythritol.
- Best for
- frostings and glazes, whipped cream and no-bake fillings, fat bombs and chocolate
- Prep
- Start with ¾ cup per cup of powdered erythritol. In a frosting, add more a tablespoon at a time if it needs to be stiffer.
- Where it fails
- Do not use it in place of granulated erythritol in a cookie that should spread and crisp: the fine powder gives a softer, cakier result.
Granulated monk fruit sweetener
the same texture, slightly sweeter
The other common erythritol blend, sweetened up to the level of sugar with monk fruit extract. It behaves like Swerve in a recipe.
- Best for
- any recipe written for erythritol, crisp cookies
- Prep
- Start with ¾ cup per cup of erythritol and add to taste.
- Where it fails
- It is mostly erythritol too, so it keeps the cooling aftertaste. A monk fruit blend built on allulose browns fast and stays soft; check the label.
Allulose
clean, with no cooling aftertaste
The swap to use when you want to get away from erythritol altogether. It is about as sweet as erythritol, so the amount stays the same.
- Best for
- cakes, muffins and brownies, soft cookies, caramel and ice cream
- Prep
- Lower the oven 25°F and start checking a few minutes early, because allulose browns much faster.
- Where it fails
- Crisp cookies, shortbread and meringue. Allulose holds moisture and never sets hard.
Tips for substituting erythritol
5 tips- For 1 tablespoon of erythritol, use 2 ¼ teaspoons of Swerve. For ½ cup, use 6 tablespoons.
- Match the form: Swerve Granular for granulated erythritol, Swerve Confectioners for powdered erythritol.
- If you only have Swerve Granular and the recipe wants powdered erythritol, grind it in a dry blender for 30 to 60 seconds and let the dust settle before opening the lid.
- Bake at the temperature the recipe gives. Swerve does not need the 25°F reduction that allulose does.
- Taste the batter before it goes in the oven. A cup-for-cup swap is sweeter than the recipe intended, and ¾ cup can be topped up.
Questions
4 questionsIs Swerve the same as erythritol?
Mostly. Swerve lists erythritol first, followed by oligosaccharides and natural flavors. The additions bring its sweetness up to that of sugar, so it measures cup for cup like sugar, while plain erythritol is about 70% as sweet. In a recipe the two behave almost the same.
Can I substitute plain erythritol for Swerve?
Yes. Go the other way with the amount: use about 1 1/3 cups of erythritol for each cup of Swerve, because erythritol is less sweet. The extra dry ingredient can make a dough slightly drier and the cooling taste a little stronger. If you would rather keep the amount the same, use 1 cup and accept a less sweet result.
Does Swerve have the same cooling aftertaste as erythritol?
Yes, because it is mostly erythritol. If the cooling taste is the reason you are swapping, use allulose, which has none.
Can I use Swerve Brown in place of erythritol?
Yes, in recipes where a brown sugar flavor suits: cookies, spice cakes and sauces. Start with ¾ cup per cup of erythritol, as with Swerve Granular. It adds a caramel note and a darker color, so it is the wrong choice for a white cake or a pale frosting.