Sugar substitutes
Sugar substitutes — 8 options, ranked, with the exact amount
Use Honey
¾ cup honey for every 1 cup sugar
Natural sweetener with floral flavor. Adds moisture and helps with browning in baked goods.
The best substitutes for sugar are honey, maple syrup, stevia, or erythritol depending on your dietary needs and recipe requirements.
- The tweak —
- For every cup of sugar, use ¾ cup honey and reduce other liquids by ¼ cup.
- Best for —
- baking
Updated 3 Oct 2026 · no sponsored swaps
Every option, one card
Ranked · per 1 cup sugar| # | Substitute | Instead of 1 cup sugar |
|---|---|---|
| 1 | Honeybaking | ¾ cup |
| 2 | Maple syrupbaking | ¾ cup |
| 3 | Steviabeverages | 1 tsp pure stevia extract powder |
| 4 | Brown sugarbaking | Same amount |
| 5 | Coconut sugarbaking | Same amount |
| 6 | Agave nectarbaking | 2/3 cup |
| 7 | Erythritolbaking | 1 1/3 cups erythritol |
| 8 | Monk fruit sweetenerbaking | Same amountFor a granulated blend that measures like sugar |
Honey
floral, slightly different
Natural sweetener with floral flavor. Adds moisture and helps with browning in baked goods.
- Best for
- baking, desserts, beverages, glazes, marinades
- Texture
- moist, sticky
- Prep
- For every cup of sugar, use ¾ cup honey and reduce other liquids by ¼ cup.
Reduce other liquids by ¼ cup and lower oven temperature by 25°F. Adds floral flavor.
Maple syrup
maple, distinctive
Natural sweetener with distinctive maple flavor. Adds moisture and helps with browning.
- Best for
- baking, desserts, beverages, glazes, pancakes
- Texture
- moist, sticky
- Prep
- For every cup of sugar, use ¾ cup maple syrup and reduce other liquids by ¼ cup.
Reduce other liquids by ¼ cup and lower oven temperature by 25°F. Adds maple flavor.
Stevia
very sweet, slight aftertaste
Natural zero-calorie sweetener that's much sweeter than sugar. No calories or carbs.
- Best for
- beverages, frosting, low-carb baking, diabetic-friendly recipes
- Texture
- no texture change
- Prep
- Use 1 tsp pure stevia extract powder for every cup of sugar; for liquid stevia or a blend, follow the package conversion. Taste and adjust.
This amount is for pure extract powder. Liquid stevia, packets and baking blends vary by brand, so use the conversion on the package. Start with less and taste; it may have a slight aftertaste.
Brown sugar
caramel, slightly different
Sugar with molasses added for moisture and caramel flavor. Very similar to white sugar.
- Best for
- baking, desserts, beverages, sauces, cookies
- Texture
- moist, similar
Adds moisture and caramel flavor. Works well in most recipes that call for white sugar.
Coconut sugar
caramel, slightly different · similar texture
Natural sugar made from coconut palm sap. Similar to brown sugar in flavor and texture.
- Best for
- baking, desserts, beverages, sauces, natural recipes
- Prep
- May need to increase slightly for sweetness.
Slightly less sweet than white sugar. Has caramel-like flavor similar to brown sugar.
Agave nectar
neutral, slightly different
Natural sweetener with neutral flavor. Sweeter than sugar but lower glycemic index.
- Best for
- baking, desserts, beverages, sauces, vegan recipes
- Texture
- moist, sticky
- Prep
- For every cup of sugar, use 2/3 cup agave nectar and reduce other liquids by ¼ cup.
Reduce other liquids by ¼ cup and lower oven temperature by 25°F. Neutral flavor.
Erythritol
similar, slight cooling effect · similar texture
Natural zero-calorie sweetener, about 70% as sweet as sugar. No calories or carbs.
- Best for
- baking, beverages, frosting, low-carb recipes, diabetic-friendly recipes
- Prep
- Use 1 1/3 cups plain erythritol for every cup of sugar, or the same amount of a cup-for-cup blend. May need to add extra liquid for moisture.
Plain erythritol is about 70% as sweet as sugar, so it takes about a third more. Blends sold as cup-for-cup measure like sugar. May have a cooling effect in large amounts. Doesn't caramelize like sugar.
Monk fruit sweetener
similar, no aftertaste · similar texture
Natural zero-calorie sweetener made from monk fruit, usually sold blended with erythritol so it measures like sugar. No calories or carbs.
- Best for
- baking, beverages, frosting, low-carb recipes, diabetic-friendly recipes
- Prep
- Use a granulated blend in the same amount as sugar, or follow the package conversion. Taste and adjust.
Most granulated monk fruit sweeteners are blended with erythritol and measure cup for cup like sugar; check the label. Pure monk fruit extract is far more concentrated and is not measured by the cup.
Questions
8 questionsCan I use honey instead of sugar?
Yes, honey is a good substitute for sugar in most recipes. It has a different flavor and is sweeter than sugar, so use ¾ cup honey for every cup of sugar and reduce other liquids by ¼ cup.
What's the difference between sugar and honey?
Sugar is refined and neutral, while honey is natural and has floral flavor. Both provide sweetness but have different sources and flavors.
Can I use maple syrup instead of sugar?
Yes, maple syrup can work as a substitute in most recipes, though it has a different flavor. Use ¾ cup maple syrup for every cup of sugar and reduce other liquids by ¼ cup.
Why is sugar so popular in baking?
Sugar is popular because it adds sweetness and is versatile in many different types of baked goods and desserts.
Can I use honey instead of sugar in all recipes?
Honey works well in most recipes but adds moisture and flavor. Reduce other liquids by ¼ cup and lower oven temperature by 25°F for best results.
What's the best sugar substitute for baking?
For most baking, honey or maple syrup work well. For low-carb baking, use erythritol or stevia. Always adjust liquid amounts when using liquid sweeteners.
How much stevia should I use?
Stevia is much sweeter than sugar. Use about 1 teaspoon of pure stevia extract powder for every 1 cup of sugar; for liquid stevia, packets or baking blends, follow the package conversion. Always taste and adjust to your preference.
Can I use artificial sweeteners instead of sugar?
Yes, but they may not work well in all recipes. Some artificial sweeteners don't caramelize or provide the same texture as sugar in baked goods.
Tips for substituting sugar
12 tips- Choose your sugar substitute based on dietary needs and recipe requirements
- For natural options: honey and maple syrup add flavor and moisture
- For low-carb/keto: use erythritol, stevia, or monk fruit sweetener
- For diabetic-friendly: stevia, erythritol, or monk fruit sweetener work best
- For baking: liquid sweeteners add moisture - reduce other liquids by ¼ cup
- For beverages: stevia or monk fruit sweetener dissolve easily
- For caramelization: only sugar, honey, and maple syrup will caramelize
- For texture: granulated sweeteners like erythritol work best in cookies
- For flavor: honey adds floral notes, maple syrup adds distinctive flavor
- Always taste and adjust when substituting sweeteners
- Consider the sweetness level - some substitutes are much sweeter than sugar
- Store honey and agave in the cupboard, opened maple syrup in the refrigerator, and granulated sweeteners in cool, dry places