Out of Sugar, one case
Baking sugar substitute
7 options, ranked, with the exact amount
Use Erythritol
Same amount as the sugar
The best baking sugar substitutes are erythritol, monk fruit sweetener, and allulose for low-carb baking, or honey and maple syrup for natural baking. Each works differently in various baked goods.
- Best for —
- cookies
One casethe full sugar card
Every option, one card
Ranked| # | Substitute | Instead of sugar |
|---|---|---|
| 1 | Erythritolcookies | Same amount |
| 2 | Monk fruit sweetenercakes | ½ cup monk fruit per 1 cup sugar |
| 3 | Honeycakes | ¾ cup honey per 1 cup sugar |
| 4 | Maple syrupcakes | ¾ cup maple syrup per 1 cup sugar |
| 5 | Allulosecookies | Same amount |
| 6 | Coconut sugarcookies | Same amount |
| 7 | Steviafrosting | 1 tsp stevia powder per 1 cup sugar |
Erythritol
similar to sugar
Natural sugar alcohol that measures exactly like sugar. Good for low-carb and diabetic-friendly baking with no calories or carbs.
- Best for
- cookies, cakes, muffins, quick breads, frosting
Best for low-carb baking, measures like sugar, no aftertaste, may have cooling effect.
Monk fruit sweetener
similar, no aftertaste · similar texture
Natural sweetener that's often blended with erythritol for optimal baking results. No aftertaste and works well in most recipes.
- Best for
- cakes, cookies, muffins, all baked goods
Natural, no aftertaste, often blended with erythritol for better texture.
Honey
floral, slightly different
Natural sweetener that adds moisture and helps with browning. Requires liquid reduction and temperature adjustment for best results.
- Best for
- cakes, muffins, quick breads, glazes, frosting
- Texture
- moist, sticky
Natural, adds moisture, reduces other liquids by ¼ cup, lower oven temp by 25°F.
Maple syrup
maple, distinctive
Natural sweetener with distinctive maple flavor. Adds moisture and helps with browning in baked goods.
- Best for
- cakes, muffins, pancakes, waffles, glazes
- Texture
- moist, sticky
Natural, adds moisture and maple flavor, reduces other liquids by ¼ cup.
Allulose
identical to sugar
Rare sugar that tastes identical to regular sugar and helps with browning and caramelization. Good for keto and diabetic baking.
- Best for
- cookies, cakes, caramel, ice cream, all baking
Tastes like sugar, helps with browning and caramelization, zero net carbs.
Coconut sugar
caramel, slightly different
Natural sugar from coconut palm with caramel-like flavor similar to brown sugar. Works well in most baking recipes.
- Best for
- cookies, cakes, muffins, natural baking
- Texture
- similar to sugar
Natural, similar to brown sugar, slightly less sweet, caramel flavor.
Stevia
very sweet, slight aftertaste
Natural sweetener that's much sweeter than sugar. Best used in small amounts or combined with other sweeteners for baking.
- Best for
- frosting, glazes, small batch baking, beverages
- Texture
- no texture change
Extremely sweet, no calories, may have aftertaste, best for small amounts.
How it behaves in this recipe
Baking with sugar substitutes requires understanding how sugar functions in recipes - it provides sweetness, structure, moisture, and browning. Different substitutes work better in different types of baked goods, so choosing the right one is crucial for success.
Tips for substituting sugar
12 tips- For cookies: Use granulated sweeteners like erythritol or allulose for best texture
- For cakes: Monk fruit-erythritol blends work well and provide good structure
- For liquid sweeteners: Reduce other liquids by ¼ cup and lower oven temperature by 25°F
- For frosting: Powdered erythritol or stevia work best for smooth texture
- For caramelization: Only sugar, honey, maple syrup, and allulose will brown properly
- For yeast breads: Sugar helps feed yeast, so use small amounts of alternative sweeteners
- For meringues: Sugar provides structure, so alternative sweeteners may not work well
- For cookies that spread: Liquid sweeteners like honey will make cookies spread more
- For cookies that stay thick: Granulated sweeteners like erythritol work better
- Always taste batter before baking when using alternative sweeteners
- Some sweeteners may have a cooling effect - this is normal and expected
- Store baked goods with alternative sweeteners in airtight containers
Notes on sugar
- Use natural flavors like vanilla, cinnamon, or cocoa powder to enhance sweetness
- Try sugar-free extracts and flavorings for added taste without calories
- Use unsweetened chocolate and add alternative sweeteners to taste
- Experiment with sugar-free syrups for glazes and toppings
- Consider using nut butters for natural sweetness in some recipes
- Use fresh fruits or fruit purees to add natural sweetness and moisture
Questions
8 questionsWhat is the best sugar substitute for baking?
Erythritol is the best overall sugar substitute for baking because it measures 1:1 like sugar and works well in most recipes. For natural baking, honey and maple syrup are excellent choices.
Can I use stevia in baking?
Yes, but stevia is extremely sweet, so use only 1 teaspoon for every 1 cup of sugar. It works best in small amounts or combined with other sweeteners.
How do I substitute honey for sugar in baking?
Use ¾ cup honey for every 1 cup of sugar, reduce other liquids by ¼ cup, and lower the oven temperature by 25°F for best results.
Will erythritol work in all baking recipes?
Erythritol works well in most baking recipes, but it may not caramelize like sugar and can have a slight cooling effect. It's best for cookies, cakes, and muffins.
Can I use maple syrup instead of sugar in baking?
Yes, use ¾ cup maple syrup for every 1 cup of sugar and reduce other liquids by ¼ cup. It adds a distinctive maple flavor to baked goods.
What about allulose for baking?
Allulose is excellent for baking because it tastes like sugar and helps with browning and caramelization. It works well in all types of baked goods.
Do I need to adjust baking time with sugar substitutes?
Some sugar substitutes may require slight adjustments. Liquid sweeteners like honey may need lower temperatures, while granulated substitutes usually don't need time changes.
Can I make meringues with sugar substitutes?
Traditional meringues rely on sugar for structure, so most sugar substitutes won't work well. Allulose may work better than others for meringues.