Differences in Liquid, Packets, Powdered, and Pure are discussed in the SweetLeaf Stevia® Conversion Chart.

Let’s say you’ve decided to replace the sugar in some of your favorite recipes.How do you decide how much to use?We can’t give you an exact answer because of a number of reasons.If you bake a pie with apples or pears it will be naturally sweet, but sour foods like cranberries and lemons need more sugar.There is a personal preference.Some people like their food sweeter than others.There is a cultural difference.Americans like their food sweet.

There are a number of different companies that make the drug.From product to product, the quality, flavor, and sweetness vary.If you want to try a few different brands, choose the one you like best.There are companies that combine pure stevia powder with maltodextrin.The pure powder has more strength than the sweet products.

We have provided approximate stevia equivalencies.The following chart can be used to determine the proper amounts when substituting for sugar.These equivalents are approximations.

If you only need the smallest amount of sweetener to flavor a cup of tea or coffee, you may find it hard to adjust the powder.That cup of tea or coffee might be too sweet even if you only have a tiny amount on the point of a dinner knife.We recommend turning the powder into a solution.

The white powder should be dissolved in three quarts of water.The solution should be put into a dropper bottle.You can buy ready-made liquid concentrate at your health food store.

The liquid made from the pure powder is referred to in this chart.

I checked last time and it wasn’t the same as one cup.I think I’m missing something in the translation.

Chuck and I are still wondering about the chart above which states that 1 cup of sugar is equal to 1 spoon of Stevia.If 1 Cup of Sugar is equal to 1 Teaspoon of Stevia, then it would follow that amount of sugar.Right, people?Chuck and I are missing.

Larry was very close to his calculations.He said a small package of coffee was the same as a spoon of sugar.A pack of sogar contains about 8 grams of sugar.Most of it is a blend.I use sweet additions from a grocery store.It is a combination of both erythritol and stevia.A complicated math formula is used to figure out the true sweetness of the product.It’s 4.5 % sweeter than sugar and I use 2 gr. of it.The packet is not as sweet as two normal size 4 gr.There are packets of sugar.In baked items that need to rise some natural sugar may be required, but you can cook with it.

I was going to bake with my bff this weekend and I wanted to use 30g of sugar.

I have a brand specific ratio of 96 to 1 for “Natri Sweet”, but I could add more if I wanted.

Many products on the shelf say “STEVIA” when in fact they are not.Talk about deceptive practices.

I want to know where to get the best stevia powder.The Bulk needs to be packed in a container.Thanks for the positive response.Jacob is the CEO.

I have a recipe for a carrot cake that calls for 1 cup of sugar, but I don’t know how much raw Stevie I would use.What is a substitute?This is new to me.Thanks.

You must do better.You have to come up with a chart equivalent to the amount of sugar used.

A recipe calls for 1/3 cup maple syrup, how much should I use?I will not have the maple flavour, but that is fine.

The syrup is sweetened with Monk fruit.It is thinner than maple syrup, but it is delicious.

I tried your 1 cup sugar to 1 Teaspoon of Stevia as shown on your chart in my banana bread.It came out BLAND as hell.I added a cup of honey roasted peanuts.If you want to make up for a cup of sugar, you need more than a Teaspoon.Is it possible that a half cup of Stevia would do?I will try that next time.I will have to go back to Walmart bread as I drive my truck because the chickens will get my BLAND Banana bread experiment.Steve Nelson, thank you so much.

When I made my banana bread with the cup for cup in mind, it was not sweet at all.I thought I could fool my husband because he is not supposed to have sugar, but when he tried it, he complained and threw the bread away.

You have to replace the bulk, cup for cup, with something else.Apple butter, yogurt.If your banana bread calls for 1 cup of sugar, replace it with one of the options.At 1/3 cup or coconut sugar, you can use honey/maple syrup.

Agreed.There was a recipe that called for 5 cups.There is liquid Stevia.That is a lot of sugar.

?Do you mean the white crystalized pure form of stevia?Is it adulterated with sugar?Many store powders contain junk added in to make them less sweet.Did you use the whole plant powder form of the plant?It would have a negligible effect on the outcome of taste if you did that.

If we are going strictly by the chart posted and using only high quality white crystalized 99.9% pure lab purified /food grade stevia powder… then most likely the conversions would be correct.The extract would be much more potent than the powder.

It is almost 3 in the morning and I am in San Diego.

160g of caster sugar is used in my cake recipe.Do I use the same amount of sugar or do you use less??

You would use less.Caster sugar is ground to a fine consistency, so you would use the normal sugar for conversion, or a little less per your taste.

They are asking for 1/2 a cup of sugar and I am going to make an apple crisp.How many pacs would I need to use to equal the amount of sugar in the recipe?A packet is 2 tsp.There is sugar.

If you have one packet of the drug, you would use 12 packets.There is only one question that needs to be answered.How many of them are in a cup?The answer is 12 1/3 cup.

I made two different batches of liquid stevia drops, one with alcohol and the other without, and both went white within 48 hours.The fridge is where I have been storing.Any suggestions please?

I use Walmart’s Great Value liquid stevia because I don’t like powdered stevia and everyone has their own taste.I think it has a better taste than powdered.I’m not the only one who feels that way.You can try it for yourself.One can purchase other brands in the baking products section of their favorite store.

I don’t have an exact measure for you, but I can say that a very small pinch of the powder gets my coffee plenty sweet.You might waste a cup of coffee if you just experiment.The damage saccharine can do to your health is not a big deal.Be happy and healthy.

What is the same as erythritol?It is cheaper to use erythritol.I would like to use stevia instead of erythritol.

The math is off to me.You only need a small amount of stevia for a whole cup.

Is there something missing here?I checked last time and there were more than four in a cup.

The recipe I want to use requires a specific amount of sugar.If I use a pure powdered extract, what would the equivalent be?

Does Truvia have any salt?The count on the container might not be accurate if I am using several cups.Thank you.

Brand name products measure like sugar because they are mostly synthetics.The trade off is really bad compared to the minimal math needed to convert quantities.

Did you ever get an answer for the ratio?I want to make almond milk with 4 dates.Thank you.

What is the sugar content for 20 dates?Tasting until you like what you find is the best way to experiment.

When buying and using Stevia, please be careful.They are not the same.Pure Stevia extract from leaves is the cheapest form of the drug.You can search in Amazon.If you buy a cup of Stevia and it says replace it with 1 cup Sugar, you’ll pay 47 percent more for the substitute.Do not buy water that has sugar in it.You are only buying water.Pure Stevia extract can be dissolved to your own taste.Do an experiment.Over medium heat, mix 1 cup of sugar to 1/2 cup warm water.Do the same with a small amount of Stevia.The water should be 1/2 cup over medium heat.Do a taste test.If they taste the same to you, use this formula.If you don’t want it to be sweeter, add another sceptre and use 2 cups of sugar.When baking with yeast, some say you can’t use Stevia.I think you can cut calories by a lot.Baking is a science.Don’t set your kitchen on fire.

Of course it is.It is easier to measure a cup in a recipe.It is not arsenic.

It might not be arsenic, but what is it?Do you know what you are putting in your body??

It is chemicals if it is man made.They say that Splenda is safe.I did a research and found this.They were making pesticides.Research.

The plant is not a chemical.They get sweeter by boiling it.Before spouting off silly humans, do research.A chemical is made by man.It is bad for you in the long run.It’s great for people with diabetes and for baking with it.

All plants are made up of chemical compounds, so don’t get confused about “if it’s natural, thee are no chemicals”.It is better to say all the compounds work together the way nature made them, rather than a man-made chemical that can be patented and doesn’t work well.

I don’t recommend anyone to buy anything on Amazon.It has counterfeit, fake, dangerous products.Amazon doesn’t vet its sellers to protect their buyers.A friend of mine is getting her hair done.Within 5 minutes it was falling apart.Apple said that most of the products they checked on Amazon were fake.

I think you have never researched whether Amazon sell fake books and just expect everything is genuine using faith, I expect that a google search would be a learning opportunity and would change that (uninformed) opinion.

Thanks so much for the advice.I didn’t know anything about it.I will check my food in the kitchen.

It is easy to achieve with drops and better tasting liquid stevia.I have found that I can substitute Walmart’s G/Value liquid stevia in place of pure maple syrup successfully, even though homemade ice cream recipes strongly state not to use it.When I add fruit, no one dislikes what I make.I have no doubt that my homemade pumpkin ice cream will taste great, thanks to the pumpkin pie spices added.I like to use the liquid stevia frequently.My opinion.

I use the raw packets for my diabetes.The package says that 1 packet is equal to 2 grams of sugar.It is free of calories and wheat.The sugar conversion in baking is explained in this guide.

It’s important to know that Stevia in the Raw contains sugar.Don’t forget to read the labels.I have no idea how they get away with that.

That is due to the fact that stevia is more of a sweet booster than an actual sweetener.Most of the liquid stevia drops you find in the store are in glycerin, because it’s already sweet and can be used by itself.glycerin has calories and is a carbohydRATE.

If you combine it with erythritol at a rate of 1 cup to 1/2 cup, you will get better results.The reason to use erythritol is that it adds bulk like sugar, and it can also burn.This is what a lot of newer/ better sugar substitute are.The brands like Swerve, Pyure, and even the mid-sized thing of Truvia are a combination of erythritol and stevia.

The two sweeteners complement each other.If you mix it with something bitter like coffee, you will usually end up with a drink that isn’t sweet but has a metallic aftertaste.Erythritol is not as sweet as sugar, so you end up using a lot of it, and it also has a coolness mouthfeel to it.It will taste like sugar if you put a few drops of erythritol in your coffee.The cooling effect of the erythritol seems to be canceled out by the use of stevia, as long as you don’t try to use too much.

Make sure your baked goods have enough fat in them so that the erythritol doesn’t come out of solution.I always add butter to my pumpkin pie and let it cool on the counter slowly.Condensed milk has a lot of calories in it.It is almost like liquid sugar.You can get a pumpkin pie with coconut cream.You should use an almond flour crust to begin with.

For the past week, I have been searching for the correct amount of Erythritol and Stevia, and now I know, thanks to John Smith.The final thing U needed to research was the start of the keto diet.

This clears up a lot of the questions.Thank you for the questions about the products.I have had to try different brands of coffee and different amounts to flavor it.I felt like a damsel in distress.I found a brand with erythritol that was very close to the one with sugar.I had been using it without leaving a bitter or metallic taste, but it took a lot of time, trouble and expense to find it.

What is the recommended substitution for 1/2 cup sugar if you use the stevia and erythritol combo?I want to make a healthier bread pudding using organic bread, but I keep getting different conversions.Thanks!

Have you tried to make total icing with Stevia powder?Equal measurement to sugar is what I use.I have tried using half confectioners sugar and half Stevia, but it doesn’t stick.I don’t know if it’s something I’m doing wrong or a recipe that will work.

Thank you for the information.I have been diagnosed with diabetes.I’ve been reading a lot on the subject.I bought a product that also contained Erythritol.This is the most thorough information I have been able to find.I plan to use this to try recipes soon.I’ll report back with my findings.

The amount is different if it is in the raw or liquid.People keep asking how much to use.

You need to know what kind of liquid it is.The site is correct on the type using.

The chart says 1/2 cup of sugar is equal to 1 full cup, but it’s not true.

You are correct.Is The Stevia Cookbook wrong?Did the website’s programmers get it wrong?I think proof-reading is a thing of the past.

It also says to make a liquid concentrate.The chart shows the amount of powder and water.The amount of powder is 1/6th of a liter.

Do you want to give or take 40 drops of stevia?If I use powder leaf to make liquid stevia, would it be the same amount?It’s so confusing.

40 drops is equal to 2ml of measurement.A 100 drops is equal to 5 liters of water.The dry is the same as the liquid.

Did you read the article or look at the chart?According to the chart, you can substitute 1/3 c sugar with 1/3 t of powered or liquid stevia, but you need to work with it to your taste and in each recipe.

The charts are wrong in other aspects.Is it possible to add a small amount of stevia to one cup but not another cup of sugar?The question is justified because something is not right.

This has been corrected in this forum.There is a mistake there.It would be 4 times that amount if she used 4 TBS as a cup.

If you’re out somewhere, you can take the pellet form instead of the powder or liquid form.They come in a plastic container.I would have the same amount of sugar in my coffee as I do with the powder form.I don’t think 1 cup is equal to 1 spoon in baking.The powder I have is made by another person.

I only have granules and I need a quarter of a cup of stevia.How much would I use for a quarter cup?

Are they using pure power or a blend of both?There is a big difference.According to the chart, 1/3 c is liquid or pure power.Refer to the manufacturer’s info if you’re using a blended product.

I used the end of their chart to get the results that so far work here, it is: 1C sugar is equivalent to 8ts of 4 TBS.According to my taste for the tea, 6 quarts of tea takes three times the amount of stevia to make it sweet.The bag states that it may not work with some recipes if the sugar makes it rise.!

If you’re not trying to dispute your word, a standard measure is three (3) ts.

I agree with her.The correct conversion is 3:1.The correct abbreviation is 1/3 of a cup.

I am canning because I have bought Walmart brand directions that say one cup of sugar is equal to onecup of stevia.

I used the end of their chart to get the results that so far work here, it is: 1C sugar is equivalent to 8ts of 4 TBS.

I’m aware that you’ve been told this but, 1 cup is 3 cups.The conversion is confusing.

If you bought it at walmart, is it a pure blend?You have to use the directions on the package if it says 1 cup sugar is what you use.

It doesn’t convert 1 cup to one cup.That is what it is.Art is not good for you.You should go for STEVIA.

The person has it right.I have yet to see anything that is pure STEVIA on walmart’s shelves.Pure STEVIA is not the same thing as Truvia.

I agree with her.The correct conversion is 3:1.The correct abbreviation is 1/3 of a cup.

Do not use Walmart brand for diabetes reasons.It is blended with maltodextrin or dextrose to bulk it up so it measures like sugar and both of those raise blood sugar as effectively as regular sugar.Read the ingredients and look for pure stevia powder.

I am new to this job and trying to find an alternative to sugar for a basic sponge, I would do 8oz marg flour sugar 4 eggs, how much would this cost, and anyone else have a biscuit mix?

I used the end of their chart to get the results that so far work here, it is: 1C sugar is equivalent to 8ts of 4 TBS.

Help.I’ve tried to find out how much sugar is equivilant to 18g or 1/3 cup of Stevia.

I want to use the above amount of sugar in a recipe that states it.Any help would be appreciated.Thank you.A man named Mazzaab.

It is quite a recipe.I think the recipe was a mistake.Maybe 1/3 of the amount?

Your question is a math question.According to the chart, you need 1 cup of sugar for every ounce of stevia.It is sweeter than sugar.It is equal to 1/3 of a c.In this case, you are asking about a recipe that has more than half of the amount in one cup.You would have 32 cups of sugar if each of those 32 ounces of stevia were converted to 1 cup.About 30# of sugar!I am pretty sure that something may have been mistyped in the recipe you are looking at.

The topmost chart has a TYPO.It was weird to see the measurements starting from the smallest and then moving on to 1 cup, but it was just a little more.It’s not 1TSP per cup of sugar.It is 4 times that amount.Sheesh…

They can be purchased online.Plants and seeds can be ordered according to your climate zone.

Help!I need to replace 1/3 cup of honey.I have the packets on hand.Can you tell me how much water I need to replace the honey with?

I dry the leaves and grind them in the garden.I don’t know if I should use stevia when making marmalade or jam because I have never tried it.

Wrong.The chart has a big TYPO in it, for the 1 CUP measurement of sugar to Stevia…4Tsp per CUP.

It is wrong to make one cup of regular sugar with 16 and 4 times the amount of stevia.

Baking blend is different, I cut half of it to 1 cup of sugar.Baking blend is a big bag of fluff.It is not as concentrated as the packets.

I think the chart is flawed.One packet is equal to a cup of coffee or a bowl of cerial.It takes 3 packets to get the same taste.Truvia is one of the brands I have tried.We are going through the packets at a low rate.Wouldn’t it make sense for a packet of stevia to be the same as a package of Spenda, Equal, or any other brand?There is something wrong with the packaging.The explanation and solution was given to any body.

Better Stevia is the best.You can find it on line or in your local health food store.It has a tiny serving scoop.The product lasts a long time.Don’t be fooled by the price or size.Good luck to Patty.

What is wrong with the Truvia brand?I have been using it for 2 years.There were a lot of rumors about the use of Truvia with cancer.

The only company that has quality is Organic Traditions.It was only available in larger amounts, but it is the real deal.If I remember correctly, the conversion is surprising.

The problem with Truvia is that it does not contain only stevia.It also contains erythritol, which is a sugar alcohol, as well as natural flavorings.As the label says, it is only a “stevia-based” sweetener.Erythritol is a product which requires considerable processing to make, so I have turned away from it.Hope that helps, I prefer to consume food with as little processing as possible, rather than food-like substances or food products.

I have a dessert recipe that calls for splenda but I don’t have it.Will using liquid sweetener change the result?Thx

Maria Emmerich has a book called “quick & easy Ketogenic Cooking”.I’m trying to cut sugar out of my diet.I’ve looked at many approaches to this.Thanksgiving Dinner brought me to this website in search of a sugar/stevia conversion chart.Everyone else was confused as well.I was looking at the book.The sweeteners that keep the blood sugar down were explained on page 33.It is explained well.There is a conversion chart on page 37.This could be helpful to a lot of you.It was for me.Let me know if you like it.I don’t have the right combination of sweeteners.I need swerve for this meal.

There is a conversion chart on the brand’s website.If you want to convert to liquid stevia, you have to use 1/2 cup of sugar and 4 drops of stevia.

3 cup suger is what I call for in my pumpkin bread recipe.The correct conversation for my recipe is using power and liquid.

I use one individual envelope per mug of coffee, so please explain your logic.

How many drops would I need to make Macaroons and call for 198 grams of sweetener?Do I have to use 500 drops because I weighed 2 table spoons of Sweetener??

The website conversion is not far off.It is 1/6 of a cup.If you use that conversion to get the conversion for the amount of stevia needed to substitute 1 cup of sugar, you would get 1.3 ounces.

The conversion on the website is not correct.It is 1/6 of a cup.If you use that conversion to get the conversion for the amount of stevia needed to substitute 1 cup of sugar, you would get 1.3 ounces.

I agree with your logic that 1 cup of sugar is equal to 1 ounce of stevia.I make a 2 quart jug of tea and use a rounded spoon of powdered stevia and the taste is perfect and there is no after taste.It would have to be done on a trial and error basis in order to arrive at the desired sweetness.

It’s a very strong substitute for the liquid type.It is a completely different animal than Sugar, as it is sweet by nature.I would make a small amount you want to mix to not waste your recipe.Baking with liquid Stevia is very different.Good luck and God bless.

I am confused and have been reading the letters here.I have been using packets from the market for a couple of years.I live a Paleo lifestyle and am 80 years old.

Gosh!Your letters are above my head.Are you talking about liquid Stevia?What are the packets?Is it organic?What are the types of Fillers?I came to this site because I wanted to make a pie with Stevia instead of sugar.I am giving myself permission to enjoy a real pie crust for the first time in over a year.I have to make sure I don’t eat processed sugar.It would be easy to substitute sugar for Stevia.Maybe I should not have read them.I have two frozen store bought pies and two baskets of fresh fruit on my sink.I have a lot of frozen strawberries in my freezer.I have the will to bake a pie tonight, but my mind is full of confusion after reading these letters.Please help.!

Don’t panic.It is not as complex as it seems.There are different forms of Stevia.The packets are easy to measure.The packet should say that.Whatever it is, it should be on the packet.All you have to do is figure out how much sugar is in a packet.If the packets say they are 2tsp, this is correct.Double the above if it is only 1 tsp.

Measure from what you have.Don’t worry about powder or liquid.Don’t mind “organic” etc.People think they are getting more because they pay more for a small sticker with “organic” printed on it.All organic means that the product was grown like a plant in a lab.They are both similar.

I won’t confuse you with the differences.It is good if it is on the shelf and approved to be eaten.

Thank you Gary!A friend of mine has diabetes and can’t have sugar.I hope it doesn’t change the consistency of the batter or the finished baked cake.I would allow some but not much as I want the cake to look good.

There is a huge difference between organic and conventional.Roberta should not be steered wrong.ORGANIC means it has been grown without pesticides or chemicals.God knows what you are eating if it is not organic.It is advisable to eat ORGANIC whenever possible.

Try it.Your fruits are described in my mouth.You will be teaching us the outcome lessons.You can do it!

The chart is not correct.You show how much sugar is in 1 cup.The amount of sugar you show is 1 Tablespoon.That cannot be correct.The website should be changed in order to be correct.Think about it.There are 16 ounces in a cup.You are saying that you need 4 TABLESPOONS for every 1 cup of sugar.What else is incorrect on this website?Why does the website not get this right?When the information is incorrect, why does this website come up as one of the websites to choose from?I find that frightening.Is there a way to report a website with incorrect information so it doesn’t show up so high on the list of choices?I don’t understand it.I was so blunt, please forgive me.Most people assume the website knows what it is talking about when they don’t read all the comments, even though the comment section is set up so that people are aware of any mistakes.When a website gets comments, they should change the information so it’s correct.I don’t know if I’m the only one who saw this.If I am wrong, please correct me.

Your measurements are correct.Anyone with or without mistakes can give input on the website.A bit like your last question.Am I the only one who saw this?You allowed the word to be used.Lighten up.People, just look at more than one site.Measure twice and cut once.There is peace.

The conversion chart must be wrong.I need 3 pkts to have a proper level of sweetness in my tea which is a small cup.The amount is 0.166667.I am referring to one pkt of the drug.Do the calculations make sense to you?How many pkts of stevia do you need to make a cup of coffee?I only needed 2 pkts.I don’t recall how many pkts I would use, it’s been so long since I’ve used table sugar.

You must be using a fake brand.Truvia and Stevia use sugar alcohols to trick people.I didn’t know how many drops I was supposed to use after I bought my liquid form of the drug.I thought I was cheating on my diet when I used 6-7 drops of coffee.I don’t know how many calories I’m taking in with just 6 drops.It took 2 spoons to make my coffee taste good because it wasn’t pure.

You must have a sweet tooth.We make 6 cups of iced tea and use a packet of Now brand Better Stevia powder, which has no bitterness, and the tea is sweet enough.

There is something wrong with the chart and you don’t have to know anything about it.A ratio of 48:1 is what it would take to replace 1 cup of sugar with 1 spoon of stevia.It is a ratio of 12:1 if you replace 1 ounce of stevia with a quarter ounce.Which one is correct?

Maria has 300 times the amount of sugar in 150 cups.You must be making a lot of cookies.

The manufacturers of the powder say it is 300 times sweeter than sugar.The sweet equivalent of my cup of sugar is about 0,66 grams of Stevia powder.It seems to me that a quarter of a cup of sugar should be enough to provide the same amount of sweetening.If my numbers are incorrect, please correct me.

I think your numbers are correct, if the density of stevia is equal to the water, but maybe there is a practical reason to increase it to 1 tsp for cup.It doesn’t make sense for them to state 1tsp/cup sugar and then 1/3tbsp when each cup should be less than a quarter of a cup.

I have a bottle of Nature’s Way Organic Stevia with a dropper that costs $12 for 2 ounces, is it the same thing as what you suggested?It would save me a fortune if I could make it myself.I use the powdered stuff in my tea to make sauces, dressings, etc.

Can you tell me how to make syrup from stevia for sweets?Is there a difference between the two??

If you are substituting for sugar in a recipe, you should use pumpkin or sweet potato purée as a lower sugar substitute.If there is a recipe that calls for 1 cup of sugar substitute, you can add 1cup of puréed sweet potato or pumpkin.One cup of sugar is more than 1/3 of the amount of stevia extract.

I found a recipe for a mayonnaise on Dr. Oz’s website.The homemade version is supposed to be free from all those oils and things that aren’t good for you.There is a recipe that says you need 5 stevia.Does this mean 5 drops of the drug?Maybe 5 packets of the drug.Is it possible that there could be even 5 ounces of stevia?I am confused.Is there a chart that shows the sugar equivalents for the packets?Is it the same as the sugar equivalent of stevia powder?

Does anyone know if this could be a mistake?It sounds a lot to me.

It sounds like they are talking about one of the mainstream brands that has a way of making it measure more like sugar.I would use a small amount of the powder.

It’s ridiculous that a banana cake would use a cup of stevia.I would use the same amount of dough as a loaf of banana bread if I made 12 banana cake muffins.

There is a small amount of sugar in the cake, so that it doesn’t caramelize, and there is oil and sour cream in it.

Make sure to mix wet ingredients thoroughly.Add flour and mix again.Add flour and mix well.For about 15 minutes, pour into the cupcake pan and bake it.

I would love to use Stevia if I read this recipe.I don’t understand why you add Stevia and sugar to your theory.

She doesn’t state how many slices per loaf, or how much fat she has.Her recipe calls for cutting her loaf into 8 slices and she has 3,975 calories for the whole loaf.

I want to grow the plant on my farm.Are you ready to buy the leaves from my farm?

The density is lower because the amount of sugar is less.The cake tin size does not work.Cooking time doesn’t work.

I’m curious to know what happens to the cake texture when it’s replaced with sugar.I have a recipe that uses 150 grams of sugar, but I am not sure how it will affect the final product.Will it affect the texture or density of the cake?

I recently made oatmeal cookies.The recipe called for brown sugar.I used 1t.Both stevia and 1T.To get the taste of brown sugar.The batter was not affected but the cookies were too sweet.I made them again with 1/2t.They were delicious.

I recently made oatmeal cookies.The recipe called for brown sugar.I used 1t.Both stevia and 1T.To get the taste of brown sugar.The bulk was unaffected but the cookies were too sweet.I made them again and they were delicious.

If you don’t use the correct amount of powdered Stevia, it is either too sweet or bitter.

I recently made oatmeal cookies.The recipe called for brown sugar.I used 1t.Both stevia and 1T.To get the taste of brown sugar.The bulk was unaffected but the cookies were too sweet.I made them again and they were delicious.

I am having a hard time adjusting to the taste of Stevia, even though I have been using it for years.I use packets for my tea, but it is not as sweet as I would like it to be according to the conversion.Help!That’s right.

I think the site refers to bulk packaging.It does not have artificial sweeteners added to make it a 1 to 1 ratio.There are different packets.1 packet of sugar.

If I used 7 cups of sugar in my strawberry jam, how much would I use?Is this correct?I have just been diagnosed with diabetes and want to make my jam this spring with no sugar and I need to find the right ration.Thank you.

It can go up to 200 times sweeter in liquid than in a drie form.I don’t know how to convert the amount of sugar you use in your cake recipe, but you can use 1 drop of liquid stevia.

My husband has diabetes.You can use ground chia seeds to make your jam thicker.Depending on how ripe the fruit is, I grind chia seeds and liquid stevia into a small amount.I found that very ripe fruit is sweet enough without adding anything else.I don’t think you need sugar to preserve your jam, but you do need to mix high and low acid fruits to keep it fresh.I only make enough for a week at a time because I don’t know what he will like or tolerate.To be safe, it’s best to research canning basics.

The setting agent in Sugar in Jam is boiling the sugar and getting the syrup to different temperatures so you can make different jams.You may need to make smaller quantities of jam and use a setting agent.You may need to experiment with a pectin based Jam Setting agent.Good luck.

I would recommend swerving sweetener which is similar to sugar.Adding xanthan gum will help make the jam thicker.

Use Pamona’s Pectin for your jam.A fraction of the sugar is called for in the recipe for the jam.I will be making my own jam with stevia and expect it to turn out well.

I use Pomona’s Pectin and it will work with anything you use, no need to use sugar at all.I replaced coconut palm sugar with it last year and it gelled just fine.You can make it that way by adding stevia.

I know this is an old post, but I wanted to let you know that you can make jam with fruit juice and no sugar at all and save yourself a lot of trouble.The best jam I have ever eaten was sweetened fruit juice, it was amazing and not too sweet.If you want to use stevia, I would recommend the liquid and start with a little and add more if needed.Start with 10 drops per quart and give it a try to see if it’s sweet enough.It has a different flavor of sweet than sugar and you can easily overdue it and it will be inedible.For a cup of hot tea, 4-5 drops is just the right amount of sweet and I can’t drink it.It will never taste like sugar, don’t add more and it will ruin it!Measure how sweet it is on your tongue.Good luck with your jam!

In the entire thread, yours is the least confusing.People can’t agree on the measurement of sugar.

I am going to kill myself.I am from Europe, so I don’t use cup, oz or anything like that.The recipe I want to use has it.I want to know how many grams of Stevia a cup is.Is it possible that is 60g?Isn’t that a lot?It will be sweet, no?Please help because Obviosly Stevia is sweeter.

There is a link to a conversion site.The calculator can be found at http://calculator-converter.com.

I don’t understand the drama.Is it possible to get a cup and fill it with stevia powder?If you want it less sweet, add less.

It would make the recipe too sweet if you replaced it with the same amount of sugar.

1 cup is what most supermarket stevia are made up of.

That would be a lot of the drug.That is out of the question.I would say experiment, not to mentian how sweet it is.That amount is off the chart.

The package says to use 1/2 the amount of sugar called for, but I don’t know if I should use more or less.

If you replace all of the sugar in the recipe with Stevia, you only need to add half of it.It’s just 1/2 cup.

I think it’s a good idea to check your recipe for what brand of stevia you use.Some brands replace recipes with half the amount of sugar needed, some brands are strong enough for you to just put a small amount.

Does anyone moderate this site?A bunch of people have mentioned that the conversions are off.The proper conversions should be written in all caps so that people can refer to them.

The correct position for you guys in the US is set out below, and we are talking about pure Stevia that needs around 50 times the volume of sugar to match it in sweetness!

You just need to pretend it is set out in 2 columns as per the original conversion chart at the top of the page.

I figured out how to make a good root beer by using 1 liter of water, 1/2 cup of liquid stevia, and 1/2 ounce of Zatarain’s root Beer extract.For us, a good pizza just isn’t the same without root beer, and this is better than any sugarless commercial root Beer.

I only have packets of my recipe.How many packets of dry would be equal to 4 teasp of extract?

A gallon of water, a liter of liquid organic, and a cup of natural cane sugar.

Put the water over the teabags.Pour it into a 1 gallon pitcher or jar after a 1/2 hour steeping.Don’t add more water.When it’s still warm, add the sugar and stevia.Add the remaining water after the sugar has dissolved.Enjoy in the refrigerator.If you put a glass jar in the sun, it will add a little something to your tea.Don’t use plastic containers in the sun because it may break down and ruin your tea.

Do you have a total cholesterol count on this?I am on a supervised limit of 30 total calories per day.Thanks!

I am making cup cakes with Almond Flour and it requires 1 cup of Splenda.Can I do that?Domino light all natural 1/2 cup sugar blend is equal to 1 cup of splenda.

I would say the same thing.Most sweeteners are the same.Maple syrup, sugar, honey, etc.It’s either 1/3 of a cup or 6-9 drops.

Standard measurements are used in the U.S.A.200 liter is equal to one cup.The Imperial measure is used in almost every other country.Which measurement is used in the chart?

What is the measurement for the cup?A standard cup measurement is used in the U.S.A.The Imperial cup measurement is used in Canada and the U.K.

In the United States, 1 cup is 236mL.It usually doesn’t make a difference.I wouldn’t give up on it.

What are the ingredients in your dessert?I don’t have wheat flour or sugar.Thank you.

Kal Pure Stevia is sweeter than the conversion chart lists.I have a gallon of tea.I used to drink a cup of sugar from a gallon of tea.Kal is more concentrated than many brands.

Is it possible to make a peanut butter icing without using 16oz. of confectioner sugar?

If 1 cup sugar is equal to 4 cups of sugar, then your conversion chart is incorrect.

The powdered form of Stevia makes it hard to use because it’s too sweet, so I cut back on my use.The liquid form of Stevia is more dense and easier to control.That cup looks a bit off.Is it an exponential function?

I use a quarter of Apple Cider Vinegar to make a datememe.I use the tiny spoon that comes with the pure Stevia for a cup of coffee or tea.

What is the conversion for pure maple syrup?I want to make my mom something delicious that she can eat during the holidays when everything is tempting her, because she is off of sugar.Thanks!

I need someone to help me.I want to use NuNaturals Stevia Powder in a recipe that calls for it in the raw 9 Tablespoons.I can’t find a conversion chart to use.Thank you.

The NuNaturals powder is more potent than the raw.There is nothing else added to the raw.You can use the 9 Tbs.The NuNaturals powder should be the same.The NuNaturals has a more bitter taste than the other ones.Hope this helps you!

maltodextrin is a highly processed SUGAR in the raw.Amy stated that it isn’t with nothing else added to it.You might not be able to switch one to one.

My Mom used to make Choke Cherry Jelly and it was one of the family favorites.Would you be willing to share your recipe with others?Thanks.

The stwiva plant was grown by me.I know I can make homeade, but I’ve seen the online mention of tossing a few leaves in cakes.Does anyone know how much to use?

What is this product for?It seems that this is a more potent formula that they have when I compare the two charts.Is it a general chart or a specific brand?

After I bought some a few months ago, I used their chart and it was spot on.There is a deal going on at livingsocial.The deal is 100 zero- calories sweetener packets.

How much would I use to replace a cup of honey?I have a recipe that uses honey for the sweetner, but I would rather use stevia to cut down on the calories and carbs.

I use NuNaturals.I would use 27 drops of stevia for one cup.I would use 36 drops for one cup.Adding something else to the baking recipe will take the place of the bulk and binding quality of sugar.To replace sugar in a recipe, I use sunflower seed butter and a little oil.

There are some pretty interesting recipes that I found at Simply Stevia.The different flavors they had was interesting to me.I would suggest trying them out.

For the alcohol-free liquid, 6 drops equals 1 drop of sugar sweetness, according to the NuNaturals brand web site.

I have 100% powdered green leaves.How much would I use to make yogurt?

I bought NuNaturals More Fiber Stevia Baking Blend and would like to know how much of the baking blend would be powered sugar.I.e.How much baking blend would I use?

The conversion is done for you to make it easy.

I need to know how much sugar is in the old Sweet 10 liquid.

My recipe calls for 40 drops of liquid stevia and I have packets.

I love this forum so much that I ran across it.I’ve been using one brand for a long time, trying to get into baking.I only use in my tea and lemonade.There are a lot of great recipes here.The brand I have used all these years is:Herbal Authority.I don’t drink until 24 hours later because my lemonade or tea is not as sweet as it first appears.I also do my Lattes that way.I don’t know what “inulin fiber” means in my Stevia.Is anyone aware of this added?Thank you to all the guys on here.

My wife is on an anti-candida diet and I am the cook in the house so I get to make new recipes for 20 years.

She has a sweet tooth so we can’t just cut out all sweets without putting her at risk.I would like to substitute for this since it will open up a lot of options for me to keep her on the diet, but I am having trouble finding any good conversions for that type of product.I understand that I will be using a very small amount of powdered stevia due top the high sweetness ratio, my concern is the consistency difference from honey/nectar to water that most conversions suggest for making stevia syrup.

Chocolatecoveredkatie.com is my favorite website for sweets with Stevia or other variations.She has a lot of different recipes for one person.Enjoy!

I substitute Stevia for sugar in many recipes and they all taste good.If a recipe calls for one cup sugar, I add about 1/3 to 1/3 cup powdered Stevia.I eyeballed it, but I would taste the batter and add more if necessary.I used to only use half the sugar in my recipes because they always turned out fine.I haven’t used the liquid Stevia yet, but it should work great, so just experiment and see how it works.

One of the things I make is chocolate.I mix up egg whites and coconut oil and then add Stevia, which is good for you.I add about 4 to 6 cups of oatmeal, sliced almonds, and shredded coconut.I sprinkle cocoa powder until it’s chocolatey enough.You can also add other spices, like cinnamon or nutmeg.Spread it in a cookie sheet and bake it for about an hour.It won’t be like a bar because there’s not sticky honey or sugar to hold it together.It tastes like a cookie treat.

I have also been on the anti-candida diet and it can be a challenge.I have removed all processed sugar from my diet, other than what occurs naturally in foods, at this point.I hope your wife feels better soon, thanks for doing the cooking.

I love chocolatecoveredkatie.com and I also love familyfresh cooling.Nunaturals are in the drop form.The powder is bitter.The conversion chart works well for me.

Matthew and Robin need the same thing.Table sugar and liquid sugars are not the same.You may need to add more liquid to the recipe if you replace these.We are both asking for help.All of Elana Amsterdam’s recipes are made with honey or Agave.I’m ready to take the books back.Any help would be appreciated.Please reply if anyone knows anything.I need some help like his wife.Thanks to all of them.

I make most of my cakes with almond meal, which is free ofgluten and is moist and quiet due to its mono sat fat oils.Hope this helps!

I am also on an anti-candida diet.Ricki Heller from dietdessertndogs.com has a lot of information on using stevia in recipes and on her anti-candida healing journey.

We are working to get our liquid organic certified so that we can sell Simply Stevia.Some stevias have an after taste.There are many different flavors.

I am looking for information on how to use sugar inSTEAD of Stevia, as I don’t like using it, any info on where I can find a conversion chart?I am baking and it says use a small amount of stevia, but I don’t like the effects of it.

Conversion charts can be used both ways.I hope that helps, if 1 cup of sugar is equal to 1 teaspoon of Stevia.

There is a plant that lowers blood sugar and blood pressure.Some people with allergies, diabetes, or low blood pressure have trouble with Stevia.It is a wonderful alternative for the bulk of us with high blood pressure.

How do I change the leaves in a recipe?Is it possible to grind them first?The leaves are sweet and good tasting, but I have never used them.Thanks.

The only sugar my mother can have that doesn’t feed off of sugar is Stevia, so I’ve been looking for ways to convert it to something else.This site will help me the next time, I may not like the taste of Stevia or my mother, but we will have to wrap our taste buds around it until she recovers, which may take a long time.Thank you.

I have an allergy to refined sugar and tried Splenda for a while, but it made my sugar go down a lot.I tried the raw version of Truvia and Puriva due to the fact that they contained fillers.I like it.I haven’t done much cooking with it since I stopped eating sweets.I drink hot and iced tea.My mother surprised me by substituting 1 cup of Stevia in the raw for the sugar in her lemon pie recipe.It was terrible.I found this site while researching for information on substituting Stevia in the Raw.I am hoping that the two recipes I found will be good.The Now Organic Stevia Extract Powder is also very good.Trader Joe’s has an organic extract that is good.I have tried the liquid but don’t like it as much as the powders.Good luck in your search for food.

It’s a good idea to be careful with using Stevia.You have to read the ingredients.Maltodextrin is a name for a processed sweetner.It doesn’t have to state on the label that it contains MSG.It can cause tooth decay and affect blood sugar levels.The only way to make the powder is by binding the leaf with the fiber.

It is me again.I was wondering if you were aware that Smucker’s has started to make some jams using Stevia.The top of the lid is green.The strawberry is very good on a piece of toast or a biscuit.If a recipe calls for jam, you can use Smucker’s.

I think it’s great that manufacturers are starting to use stevia in their products but, as we all know, we will have to keep a close eye on the actual stevia they are using.I use pure stevia because I want to stay away from all sugars.I don’t like toast or biscuits.Unless they are homemade with almond flour.

They give me terrible gas with other artificial sweeteners.I am not sure if this is common but it can be very painful.I only use Stevia as a sweeting alternative.I like the liquid better than the powdered because it will clump if not sifted with other ingredients.I was turned off by the taste of Stevia at first, but the more I use it and stay away from other sweetners, the better it is.

They gave me terrible gas and also terrible diarrhea.I ate a lot of sugar free ice cream.It took me a long time to learn my lesson, and I felt like I needed to go to the ER.I couldn’t get off of the pot in time to go to the ER.It drained me.It sounds funny, but I think it is.Do you know that the gas it gives you is not like normal gas?It has a horrible ordor.I agree with them when they say that the other sugar free subsitutes are not good for you.A lot of my favorite things like ice cream, sodas, snack items are bad.They are made with them.They aren’t going to change their whole companies recipes over one email, but I have written some of the companies.I hope other people are writing as well.The others are probably more expensive as well.I would pay the extra to get a better snack.What will they find out about Stevia in the future?Everything starts out well and goes down the hill.I don’t like sugar so I have to eat this.Good luck Sabra!

Sorbital gives me something to drink.I don’t buy sugar free ice cream that says it has sugar alcohols in it.I used to eat sugar free ice cream with equal type sweetner.I got it when they changed to sorbital.I thought I would die within 3 hours.I watch anything that is free of sugar to make sure I don’t get it again.

There is a natural soda at Good Earth Natural Foods.

There is a note about the soda that has sugar alcohols in it.If you are sensitive to sugar alcohols, don’t buy it.I read the can after being in pain for a day.

How many grams of the drug would be in a packet?I have a recipe that calls for 3-4 packets of stevia, but I want to substitute it with regular sugar.I need to know how much sugar to use.

The serving size is 1/40 of the Sweet Leaf.I have a gallon of iced tea.It depends on what concentrate you use.

There is a mistake in the conversion chart.Equal parts of sugar and powdered extract is what it is.The conversion should be equal to the amount of sugar and powdered extract.

I want to frost a chocolate cake that is sugar free with whipping cream.There is no problem with using Stevia for the sweetner in the whipping cream.

I would like to make my own brown sugar.How much brown sugar do I need to make up for the 8 ounces in my recipe??

What if I need brown sugar?It is possible to use an equal amount of brown sugar and molasses in a recipe.If you don’t use the blend and need a brown sugar substitute, you can use 1 cup of apple sauce, 2 cups of molasses, and a small amount of stevia powder.

I put math to figure out how to use 1/2 sugar and 1/2 stevia after I tasted the “aftertaste”.My husband wouldn’t drink the full stevia tea after that.I would make a pitcher of tea sweetened with stevia and my husband would drink it.It takes a lot of sugar to make hibiscus tea.

One of our rabbits escaped and took us a week or so to lure her back into her home.My leaves disappeared even though she didn’t touch them.

I bought Stevia for the first time in the bulk food section of our grocery store.The powder I bought is green.There is no brand associated with it because it is in the bulk section.Is anyone aware of the difference between the green and the white powder?

It’s from a leaf and should be green.It has been bleached.I know it’s gross.You are lucky because I can’t find the green stuff in my region.

Most of us wouldn’t be interested in trying it if manufacturers bleach it.Natvia, the brand I recently bought, has been bleached so that it looks like normal white sugar.

A: Why is the leaf powder green?Do you bleach the powder?

The leaf powder is in its natural state.It is the leaves of the plant that are ground into powder.

The extract from the leaves has made it a much sweeter product.The naturally occuring chlorophyll is removed by this process.Chemical whiteners are not used.

Have you tried home canning with Stevia?I grow Concord Grapes and make my own jam and Jelly.I am interested in alternatives to sugar.!

I have no issues with my peaches.I processed the same as with sugar, using 1 packet per quart jar.

How do you determine if the brand you are buying is full of junk?I want to be careful with the items I buy.

I tried to bake cookies with Stevia.They turned out bitter and had a bad finish.What can we do to fix this?

It can make the food bitter if you use too much.If you want to use a little sugar, try cutting down on the amount.

I would love to try that recipe for carrot cake.I would love to try that cake.

I used to drop a couple of leaves into a pot of ginger tea when I lived in Thailand.It is amazing.Dry the leaves and keep them in a jar.They can be used as whole leaf or powder in a nut grinder.If you powder them, you will get the green stevia that people are referring to.

My dad is on a diet that does not include grains or sugars.I found a recipe for muffins with almond flour, but it calls for honey.I don’t know what the conversion would be from honey to stevia.I have used liquid stevia in all the other recipes.I can use the powder if it’s the best way to convert the recipe.Thanks, Diane.

The conversion chart for honey is 1 C. sugar or 4 Tbs.The amount of flour plus a small amount.Baking soda is equal to 1/2 C. sugar.The amount of honey minus 2 Tbs.plus 2 Tbs.The amount of flour plus a small amount.1/3 C. sugar and 1 1/2 Tbs. honey.plus 1 1/2 Tbs.The amount of flour plus 1 1/2 cups.Baking soda is equal to 1/3 C. sugar.The amount of honey minus 1 Tbs.plus 1 Tbs.There is 1/16 of a cup of flour.Baking soda.

There is a muffin recipe in the book.It calls for it to be the sweetner.

I want to see your carrot cake recipe if anyone can send it to me.Nancy.

It was so bad that I threw the cake in the trash.Agave syrup is used in my iced tea, but not in baking.

I love baking with agava.Everything I use it for tastes great.I used it in my bread recipe yesterday.

You have to add applesause to replace the bulk of the sugar if you use stevia power to sub for sugar in baking.For every cup of sugar you replace, use 1/2 to 1/3 cup.

The conversion used for your carrot cake was four times stronger than needed.The cake would have 4 cups of sugar.Use 1/3 of a cup instead of 1 cup.It will be good.I bake cookies with Stevia because I am pre-Diabetes and cut down on water or milk to make sure the mixture is right.The bottom of the cookies get brown if I add 2 teaspoons sugar instead of 1 1/2 cups of sugar.The simi-sweet chocolate chips and raisins and brown sugar/Spenda mix is all that this needs.The Pinochle group likes these over my wife’s cookies.She is known for baking.You will love it if you use the proportion above.The ratio is 1 vs.1/4.

If I wanted to add white powder to water to use with and eye dropper for coffee, do you have any guidelines on how much and how long it will last in this state?

I have an amazing carrot cake recipe with homemade icing that doesn’t require any sugar at all and is very delicious.I got the recipe from a baby’s first year book and used it on their first birthday.If you’re interested in the recipe, please let me know.

When I get a chance to cook for my dear friend, she cannot have sugar or sweets.I need your recipe so I can make it for her.

I have a friend with diabetes who has the sweetest tooth.I would love to receive your carrot cake recipe.I’m trying to make jelly babies using pure fruit juice, Natvia and gelatin, can anyone help me with any ideas?I made my own orange oil and it was bitter.

Tina, Hi!I would love to have the recipe for gummy bears that you can make at home.Hope to hear from you soon!:

Would you please send me a copy of your carrot cake recipe?I have updated my carrot cake recipe to be as healthy as possible and have been stumped for years on how to deal with the sugar portion.Carolyn, thank you so much.

I would love the carrot cake recipe if you have it.Thanks in advance, Crystal.

I would like to get a copy of your recipe as well.I will be happy to share the recipe when I get them right.

If you don’t mind sharing it again, I would love to have your carrot cake recipe for my dad who is a diabetics.Thanks!

I don’t want to have more than 2 grams of sugar per item.It would be great for the holidays.Thanks for sharing.

My father has a big sweet tooth.I would love to try your carrot cake recipe.Thank you!A cat.

I made a bunch of cranberry pistachios using the raw.I have never tried to bake with stevia.The box said there were two packets of sugar in it.I needed 18 packets for the recipe.The result was very good, but not as sweet as with brown sugar.I added a few more cranberries and pistachios because it needed more bulk.I need something else to make the biscotti less cookie cutter.Any suggestions?

I read about xanthan gum to help with consistency.I am pretty sure there is a way to use xanthan gum and stevia to replace sugar.It is an inexpensive alternative because you only need a tiny amount of xanthan gum.I use 1/6th of a cup in my smoothie recipe to give it a fat texture.

Is it more cost effective to only use tea, liquid or powder?I make a gallon at a time.

It takes about 8 packets for a gallon of tea.I just bought a brand of sweet leaf that has 40 th of a tsp of sugar in it.I use a small amount of tea in a gallon to make it taste good.My tea is not super sweet but it is a starting point.

You should use the Sugar to Stevia conversion chart if you believe that the amount of sugar called for in the packaging is equal.

I am aware of this because I was reading the conversion information just a few hours ago and decided which sweetener to use for my FIL.I can’t find it in my local store.

There is a health risk to using artificial chemical sweeteners in people with diabetes.You can buy it online.I usually buy mine at luckyvitamin, there are many other places to buy it online as well.I would make the effort to find the stevia.

P.S.The recipe calls for sugar, but I have added applesauce in the same amt as the recipe requires.Banana bread, muffins, etc. are pretty good for baked goods.

Side effects include brain damage, arthritis, blindness, chronic fatigue, memory loss and more.

One cup of sugar is equal to one tablepoon of Stevia.The amount of sugar is equal to 1 cup.If a quarter of a cup of sugar is equal to one-fifth the amount of Stevia would be equal.

Good question!I am not sure if the powdered extract sold now is the same as what was sold when the table was created.There are so many variations, according to the article.

A lot of what is in packets is alcohol sugar.It feels like sugar.It takes the edge off bitterness and adds bulk.Some of the attributes are healthy.Not everyone can tolerate alcohol sugars.

I am too lazy to experiment with all the different types.We like the consistency of the brand that we found.I am sticking to it.

There is a great peanut butter cookie recipe.The recipe has only 4 ingredients, peanut butter, sugar, egg and vanilla extract.I am worried that the small amount of stevia will not be enough to replace the sugar.Has anyone tried the suggested replacements?I have doubts as to whether this recipe would work.The recipe includes peanut butter, sugar, egg, and 1t.It was very boring.You can mix it and bake it for 10 minutes.

Is there a way to make a chocolate dessert that is not bitter?

I have candida, but I don’t have sugar or wheat.Do you have a chocolate cake recipe?

If your liquid becomes light brown, warm it up to reliquefy it.Warming the bottle between your warm hands is the best way to thin it out.I don’t use tap water because of the crystalization tendency, but I have never put my liquid stevia in the fridge.

The pumpkin pie recipe I used had a cup of sugar in it, but I replaced it with a small amount of stevia powder.As the sweeteness becomes stronger, I would suggest letting the stevia mingle with the wet ingredients for a while.I learned that from tea.Over night it can get pretty sweet.

We have the same experience.If they are dense, I make sure we prepare them a day in advance.We bake them and let them sit.

I will be buying it for the first time.If I replace 1 cup of sugar with 1tsp of Stevia, what does that do in a cake?The baking process takes up less space with the cup of sugar.

The bulk or consistency that sugar normally adds can be replaced with fruit puree, canned pumpkin, fruit juice, yogurt, or any ingredient that will taste right with your recipe.For every one cup of sugar that is replaced with 1 to 1/2 cups of bulk should be added.

If there is any kind of whipping or creaming involved in the process of whatever you are baking, you should never replace all of the sugar with a substitute.It is possible to keep your baked goods tender with the help of sugar.http://recipes.howstuffworks.com/low-fat-baking.

Try substituting half of the original amount of sugar with the stevia/applesauce formula.

I use stevia extract powder to replace sugar when making icings and desserts.It came out great every time.You don’t need sugar to whip whipping cream, just the cream.

I wanted to add that the article you referred to was for low fat cooking.I am not sure how whipping cream and low fat could ever go together.I am a sugar free baker.

Baking flour can be used to deal with the gluten formation.I have found baked yams to work well.

I came here to try and figure out how much Stevia to add to a recipe of slow cooker steel oats.I have lost track of time because I got so focused on reading comments.There is a song called “LmFAO x 10!”