Looking for the best sugar substitutes in baking? Our guide has the best options, from honey to tagatose. Don’t miss out on sweet success!
Sugar is a staple ingredient in baking that provides sweetness and contributes to the texture and color of baked goods.
However, due to health reasons or dietary preferences, you may be seeking alternatives to this sweet ingredient.
This article will take you through the top substitutes for sugar in baking, ordered based on their suitability and availability.
1. Honey
Honey is an excellent natural sweetener that can replace sugar in your baking recipes.
Despite its sweetness, honey has a distinct flavor that can influence the taste of your baked goods. It’s also a liquid, so you might need to adjust the quantities of other liquids in your recipe.
How to make it work: To substitute, use 3/4 cup of honey for every cup of sugar. Decrease the liquid in your recipe by about 2 tablespoons.
2. Stevia
Stevia is a zero-calorie sweetener that is much sweeter than sugar.1Ashwell M. (2015). Stevia, Nature’s Zero-Calorie Sustainable Sweetener: A New Player in the Fight Against Obesity. Nutrition today, 50(3), 129–134. https://doi.org/10.1097/NT.0000000000000094
Although it’s a good sugar substitute, stevia can have a bitter aftertaste if used in large quantities. It’s best used in recipes that don’t require a large amount of sugar.
How to make it work: For substitution, use only 1 teaspoon of stevia for every cup of sugar.
3. Maple Syrup
Maple syrup can be used as a natural sweetener to replace sugar.
Keep in mind that maple syrup will add a distinct flavor to your baked goods. Like honey, it’s also a liquid, so you’ll need to adjust other ingredients accordingly.
How to make it work: To substitute, use 3/4 cup of maple syrup for every cup of sugar. Decrease the liquid in your recipe by about 3 tablespoons.
4. Agave Nectar
Agave nectar is another natural sweetener that can replace sugar in baking.
While it’s sweeter than sugar, agave nectar can also add a distinct flavor. Adjusting other liquid ingredients is necessary due to its liquid state.
How to make it work: To substitute, use 2/3 cup of agave nectar for every cup of sugar. Decrease the liquid in your recipe by a few tablespoons.
5. Coconut Sugar
Coconut sugar can be used as a direct substitute for sugar.
Its flavor is similar to that of brown sugar, with a hint of caramel. This can add a unique touch to your baked goods.
How to make it work: Substitute coconut sugar for granulated sugar in a 1:1 ratio. For every cup of sugar, use a cup of coconut sugar.
6. Brown Rice Syrup
Brown rice syrup is a lesser-known natural sweetener that can replace sugar.
Despite its sweetening properties, it’s less sweet than sugar, so you might need more of it. Its flavor is mild and it is in a liquid state, so adjustments to your recipe may be necessary.
How to make it work: To substitute, use 1 1/3 cups of brown rice syrup for every cup of sugar. Adjust the liquid in your recipe accordingly.
7. Molasses
Molasses is a thick syrup by-product of sugar production that can substitute for sugar.
Molasses has a very robust, somewhat bitter flavor that can influence your baked goods. It’s also a liquid, requiring adjustments to your recipe.
How to make it work: Substitute molasses for sugar in a 1:1 ratio, but reduce the liquid in your recipe by about 5 tablespoons.
8. Date Sugar
Date sugar, made from dehydrated, ground dates, is a natural sweetener substitute for sugar.
Date sugar retains many of the health benefits of dates but doesn’t dissolve in liquids due to its coarse texture. It also has a unique flavor that can impact your baked goods.
How to make it work: To substitute, use the same amount of date sugar as regular sugar. However, keep in mind the texture and flavor differences.
9. Erythritol
Erythritol is a sugar alcohol that can substitute for sugar in baking.
While it has 60 to 70% of the sweetness of sugar, erythritol can leave a cool aftertaste in the mouth. It’s a good option for people on low-carb or sugar-free diets.2Erythritol. (2023, May 13). In Wikipedia. https://en.wikipedia.org/wiki/Erythritol
How to make it work: To substitute, use 1 1/3 cups of erythritol for every cup of sugar.
10. Monk Fruit Sweetener
Monk fruit sweetener is a natural, zero-calorie sweetener that is much sweeter than sugar.
Though a good substitute for sugar, some people might find its taste different from sugar. It’s best used in recipes that don’t require a large amount of sugar.
How to make it work: Substitute monk fruit sweetener for sugar in a 1:1 ratio, but adjust to taste as it is much sweeter than sugar.
11. Xylitol
Xylitol is a sugar alcohol that can serve as a sugar substitute in baking.
While it provides a similar level of sweetness to sugar, consuming it in large quantities can cause digestive issues in some people.3Mäkinen K. K. (2016). Gastrointestinal Disturbances Associated with the Consumption of Sugar Alcohols with Special Consideration of Xylitol: Scientific Review and Instructions for Dentists and Other Health-Care Professionals. International journal of dentistry, 2016, 5967907. https://doi.org/10.1155/2016/59679074Storey, D., Lee, A., Bornet, F., & Brouns, F. (2007). Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid. European journal of clinical nutrition, 61(3), 349–354. https://doi.org/10.1038/sj.ejcn.1602532 Xylitol is also toxic to dogs, so exercise caution if you have pets.5Brooks, W., DVM, DABVP (2008, January 12). Xylitol Poisoning in Dogs. Veterinary Partner. Retrieved May 23, 2023, from https://veterinarypartner.vin.com/default.aspx?pid=19239&id=4952819
How to make it work: To substitute, use the same amount of xylitol as you would sugar. If your recipe requires 1 cup of sugar, use 1 cup of xylitol.
12. Sucralose
Sucralose is an artificial sweetener that is much sweeter than sugar.
Despite its sweetness, sucralose doesn’t have the same mouthfeel as sugar and can leave an aftertaste. It’s best used in recipes that don’t require a large amount of sugar.
How to make it work: For substitution, use only 1 teaspoon of sucralose for every cup of sugar.
13. Sorghum Syrup
Sorghum syrup is a natural sweetener that can replace sugar in baking.
While it’s sweet, sorghum syrup has a unique, somewhat grassy flavor that can impact your baked goods. It’s also a liquid, requiring adjustments to your recipe.
How to make it work: To substitute, use the same amount of sorghum syrup as sugar, but reduce the liquid in your recipe by about 1/4.
14. Barley Malt Syrup
Barley malt syrup is another natural sweetener that can replace sugar in your recipes.
Although it’s less sweet than sugar, barley malt syrup has a very distinctive flavor that can add depth to your baked goods. As it’s a liquid, you will need to adjust other liquid ingredients in your recipe.
How to make it work: For substitution, use 1 1/3 cups of barley malt syrup for every cup of sugar.
15. Corn Syrup
Corn syrup, often used in baking and candy-making, can replace sugar.
Although it’s sweet, corn syrup is a liquid and less sweet than sugar. This requires adjusting other ingredients in your recipe.
How to make it work: To substitute, use 1 1/3 cups of corn syrup for every cup of sugar.
16. Artificial Sweeteners
Artificial sweeteners such as aspartame, saccharin, or acesulfame potassium can substitute for sugar.
While they are much sweeter than sugar, these sweeteners can leave an aftertaste and do not provide the same texture as sugar in baked goods.
How to make it work: Substitution ratios vary depending on the specific sweetener used, so it’s best to follow the manufacturer’s instructions.
17. Allulose
Allulose is a rare sugar that has 70% of the sweetness of sugar and can be used as a substitute in baking.6Benisek, A., & Ratini, M., MS, DO (2023, April 14). Allulose: What to Know About This Sugar Alternative. Nourish by WebMD. Retrieved May 23, 2023, from https://www.webmd.com/diet/features/what-is-alluose
Though it behaves like sugar in baking, consuming allulose in large amounts might lead to bloating or other digestive issues.
How to make it work: To substitute, use 1 1/3 cups of allulose for every cup of sugar.
18. Yakon Syrup
Yakon syrup, extracted from the roots of the yakon plant, can serve as a sugar substitute in baking.
Despite being sweet, yakon syrup is not as sweet as sugar and has a unique taste that can influence your baked goods.
How to make it work: For substitution, use 1 cup of yakon syrup for every cup of sugar.
19. Lucuma Powder
Lucuma powder, derived from the South American lucuma fruit, can be used as a sugar substitute.
While it’s not as sweet as sugar, lucuma powder has a unique, maple-like flavor that can enhance your baked goods.
How to make it work: To substitute, use 2 tablespoons of lucuma powder for every cup of sugar.
20. Swerve
Swerve is a calorie-free sweetener that can replace sugar in baking.
Despite being as sweet as sugar, some people might notice a cooling sensation when eating products baked with Swerve.
How to make it work: For substitution, use the same amount of Swerve as you would sugar.
21. Tagatose
Tagatose is a natural sweetener that can be used as a sugar substitute.
Even though it’s 90% as sweet as sugar, tagatose behaves like sugar in baking, making it a good choice for a variety of recipes.7Guerrero-Wyss, M., Durán Agüero, S., & Angarita Dávila, L. (2018). D-Tagatose Is a Promising Sweetener to Control Glycaemia: A New Functional Food. BioMed research international, 2018, 8718053. https://doi.org/10.1155/2018/8718053
How to make it work: To substitute, use a slightly larger quantity of tagatose. For every cup of sugar, use 1 1/10 cups of tagatose.
The Takeaways
Finding the right sugar substitute for your baking needs depends on various factors, including dietary requirements, taste preferences, and recipe considerations.
While some alternatives, such as honey, maple syrup, or coconut sugar, provide a natural sweetness along with a distinct flavor profile, others like stevia or erythritol can offer sweetness without the calories.
Remember that many of these substitutes have different levels of sweetness compared to regular sugar, so adjustments to quantities may be necessary.
When using a liquid substitute like honey or agave nectar, remember to reduce the amount of other liquids in your recipe to maintain the right consistency.
For substitutes like monk fruit sweetener or sucralose, which are much sweeter than sugar, use smaller quantities to avoid a too-sweet end result.
Be aware that certain sugar alcohols may cause digestive issues in some people if consumed in large amounts.
Every substitute will lend its unique touch to your baked goods, so don’t be afraid to experiment to find the perfect one for your recipes.
Happy sugar-free baking!
References
- 1Ashwell M. (2015). Stevia, Nature’s Zero-Calorie Sustainable Sweetener: A New Player in the Fight Against Obesity. Nutrition today, 50(3), 129–134. https://doi.org/10.1097/NT.0000000000000094
- 2Erythritol. (2023, May 13). In Wikipedia. https://en.wikipedia.org/wiki/Erythritol
- 3Mäkinen K. K. (2016). Gastrointestinal Disturbances Associated with the Consumption of Sugar Alcohols with Special Consideration of Xylitol: Scientific Review and Instructions for Dentists and Other Health-Care Professionals. International journal of dentistry, 2016, 5967907. https://doi.org/10.1155/2016/5967907
- 4Storey, D., Lee, A., Bornet, F., & Brouns, F. (2007). Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid. European journal of clinical nutrition, 61(3), 349–354. https://doi.org/10.1038/sj.ejcn.1602532
- 5Brooks, W., DVM, DABVP (2008, January 12). Xylitol Poisoning in Dogs. Veterinary Partner. Retrieved May 23, 2023, from https://veterinarypartner.vin.com/default.aspx?pid=19239&id=4952819
- 6Benisek, A., & Ratini, M., MS, DO (2023, April 14). Allulose: What to Know About This Sugar Alternative. Nourish by WebMD. Retrieved May 23, 2023, from https://www.webmd.com/diet/features/what-is-alluose
- 7Guerrero-Wyss, M., Durán Agüero, S., & Angarita Dávila, L. (2018). D-Tagatose Is a Promising Sweetener to Control Glycaemia: A New Functional Food. BioMed research international, 2018, 8718053. https://doi.org/10.1155/2018/8718053
