Out of Sugar, one case
Baking sugar substitute
7 options, ranked, with the exact amount
Use Erythritol
1 1/3 cups erythritol for every 1 cup 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 1 cup sugar |
|---|---|---|
| 1 | Erythritolcookies | 1 1/3 cups erythritol |
| 2 | Monk fruit sweetenercakes | Same amountFor a granulated blend that measures like sugar |
| 3 | Honeycakes | ¾ cup |
| 4 | Maple syrupcakes | ¾ cup |
| 5 | Allulosecookies | 1 1/3 cups allulose |
| 6 | Coconut sugarcookies | Same amount |
| 7 | Steviafrosting | 1 tsp pure stevia extract powder |
Erythritol
similar to sugar
Natural sugar alcohol with almost no calories, used for low-carb baking. Plain erythritol is about 70% as sweet as sugar; blends sold as cup-for-cup measure like sugar.
- Best for
- cookies, cakes, muffins, quick breads, frosting
Best for low-carb baking. Plain erythritol is about 70% as sweet as sugar, so it takes about a third more; cup-for-cup blends measure like sugar. May have cooling effect.
Monk fruit sweetener
similar, no aftertaste · similar texture
Natural sweetener that's usually sold blended with erythritol for baking. Works well in most recipes.
- Best for
- cakes, cookies, muffins, all baked goods
Natural, usually blended with erythritol so it measures like sugar; check the label. Pure extract is far more concentrated and is not measured by the cup.
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
like sugar, slightly less sweet
Rare sugar that tastes like regular sugar and browns and caramelizes, faster than sugar does. Used for keto and low-sugar baking.
- Best for
- cookies, cakes, caramel, ice cream, all baking
- Texture
- close to sugar, softer
Tastes like sugar but is about 70% as sweet, so it takes about a third more. Browns faster than sugar, so check early. 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. Replaces the sweetness but not the bulk of sugar, so best for small amounts. For liquid stevia or blends, follow the package conversion.
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: Yeast cannot feed on erythritol, stevia or monk fruit, so keep a little real sugar or honey if the recipe uses it to start the yeast
- 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 low-carb baking and works well in most recipes. Use about 1 1/3 cups plain erythritol per cup of sugar, or the same amount of a cup-for-cup blend. 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 about 1 teaspoon of pure extract powder for every 1 cup of sugar, or follow the package conversion for liquids and blends. It replaces the sweetness but not the bulk of sugar, so 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 works well for baking because it tastes like sugar and browns and caramelizes. It is about 70% as sweet, so use about 1 1/3 cups per cup of sugar, and check early because it browns faster than sugar.
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.