Stevia Conversion Chart

Sugar amount Equivalent Stevia powdered extract Equivalent Stevia liquid concentrate
1 cup 1 teaspoon 1 teaspoon
1 tablespoon 1/4 teaspoon 6 to 9 drops
1 teaspoon A pinch to 1/16 teaspoon 2 to 4 drops

From The Stevia Cookbook, copyright 1999 Ray Sahelian and Donna Gates

Let’s say you’ve decided to substitute stevia for the sugar in some of your favorite recipes. How do you determine the amount to use? Unfortunately, we can’t give you an exact answer for several reasons. Very sour foods like cranberries and lemons need more sweetener than a pie baked with apples or pears, which are naturally sweet. Then there’s personal preference. Some people like their foods sweeter than others. There’s also a cultural difference. As a rule, Americans like their foods sweet.

To complicate matters even further, there are a number of different companies that make stevia. The quality, flavor, and sweetness varies from product to product. Your best option is to try a few different brands and choose the one you like best. Some companies combine pure stevia powder with maltodextrin or another filler. While such products are still sweet, they don’t compare in strength to the pure powder.

Although different stevia products offer different levels of sweetness, we have provided approximate stevia equivalencies. When substituting stevia for sugar, use the following chart to determine proper amounts. Remember, these equivalents are approximate.

When you need only the smallest amount of sweetener to flavor a cup of tea or coffee, for example, you may find the stevia powder a little difficult to adjust. Even the tiny amount you may gather onto the point of a dinner knife might make that cup of tea or coffee too sweet. For this reason, we recommend turning the powder into a “working solution.”

Dissolve one teaspoon of white powder in three tablespoons of filtered water. Pour the solution into a dropper-style bottle and refrigerate. You can also buy ready-made stevia liquid concentrate from your local health food store.

The stevia powder referred to in this chart is the pure form, or the liquid made from the pure powder.

{ 221 comments… read them below or add one }

Jill August 21, 2016 at 3:26 pm

The chart above cannot be correct. You show 1 cup sugar is equal to 1 teaspoon stevia . Then you show 1 Tablespoon sugar equals 1/4 teaspoon stevia. THAT CANNOT BE CORRECT. THIS WEBSITE SHOULD CARE ENOUGH TO CHANGE IT IN ORDER TO BE CORRECT. Think about it. There are 16 Tablespoons in a cup. That means you are saying in your 1/4 tsp per tablespoon, that you would need 4 TABLESPOONS stevia per 1 Cup sugar. If this is incorrect right off the bat, what else is incorrect on this website. Why doesn’t the website at least get this right? Why does this website come up as one of the websites to choose from so high up in the list of choices when the information is incorrect. I find that very scary. Is there a way to report a website with incorrect information so it does not show up so high on the list of choices when you search? I don’t get it. Please forgive me for being so blunt. I realize the comment section is set up so that people are aware of any mistakes, but most people go to a website and don’t read all the comments, they just assume the webpage knows what it is talking about. AND WHEN A WEBSITE RECEIVES COMMENTS, they should go and change the INFORMATION SO IT IS CORRECT! Am I the only one that every saw this? Please correct me if I am wrong.

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FYI July 31, 2016 at 6:03 am

This conversion chart must be wrong.
I’m new to stevia, but I know in order to sweeten my tea
which is a small cup, I need 3 pkts to have a proper level
of sweetness to my palate. One tsp = 0.166667.
One pkt of the stevia I’m referencing is .07 fl oz.
Do the calculations make sense to you?
How many pkts of stevia do you need to sweeten
your rea or coffee? With Splenda I only required 2 pkts.
It’s so long since I’ve used table sugar I don’t recall
how many pkts I’d use.

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Trevor August 8, 2016 at 5:51 pm

You must be using a fake brand that uses less stevia and more fillers. Brands like Truvia and Stevia in the Raw use dextrose or sugar alcohols to trick people. I bought my stevia in liquid form last week on amazon and didn’t know how many drops i was supposed to use. I used about 6-7 drops and my coffee was so sweet i thought i was cheating on my no carb diet. I’m trying to figure out how many carbs im taking in with just 6 drops. I was using truvia for a while and it took 2 spoons to sweeten my coffee because it wasn’t pure stevia.

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Not SoFancyNancy August 14, 2016 at 9:11 pm

You must have a real sweet tooth! We make 6 cups of iced tea and use 1 packet of Now brand Better Stevia powder (it has no bitterness), and the tea is sweet enough.

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Chuck August 20, 2016 at 3:07 pm

You don’t have to know anything about stevia to know there is something wrong with the chart. Replacing 1 cup sugar with 1 teaspoon stevia comes out to a ratio of 48:1. Replacing 1 tablespoon stevia with 1/4 teaspoon stevia is a ratio of 12:1. Which one is right?

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maria riggio July 14, 2016 at 3:28 pm

Hello, I have made a cookie recipe using Stevia but I also want to use Sugar.

If recipe calls for 1/2 cup stevia how much sugar do I need I add?

Maria

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Patrick Cogan August 1, 2016 at 8:30 am

150 cups Maria, Stevia has 300 times the sweetness of sugar.
You must be making a lot of cookies to need that much!

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Fred Schwacke July 13, 2016 at 2:44 am

This all seems a bit inaccurate since stevia powder manufacturers say it is about 300 times sweeter than sugar (sucrose). i cup of sugar weighs about 200 grams; therefore, its sweetness equivalent is about 0,66 grams of Stevia powder. 1 teaspoon of sugar weighs about 4 grams; therefore, it seems to me that a scant 1/4 teaspoon of stevia should provide roughly the same sweetening as a cup of sugar. Please feel free to correct me if my numbers are wrong.

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Geavonna Bryant July 7, 2016 at 9:50 pm

Are there any recipes using Stevia for home canning? Where would I find them?

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Diane June 27, 2016 at 5:23 pm

How does this work with banking

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Bill Frenshen August 8, 2016 at 3:39 am

So far no major banks have considered issuing it as currency or storing it as deposit.

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Dani August 28, 2016 at 10:49 am

Hahahahaha!

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Geri June 18, 2016 at 2:29 pm

I have a bottle (with a dropper) of Nature’s Way Organic Stevia (alcohol and gluten free) – it was rather expensive – about $12 for 2 ounces
is it the same thing as what you suggested above – 1 teaspoon stevia to 3 tablespoons of water? If I could make this myself, it would save me a fortune!! I am mostly using it for recipes – sauces, dressings, etc… I use the powdered stuff in my tea..

thanks for your help!

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Gurveer Kaur May 2, 2016 at 6:33 am

How to make syrup from stevia for sweets like Gulabjamun or Rasgulla?????
Is there difference in solubility of stevia and sugar????

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Alison August 10, 2016 at 1:47 pm

I’d use Monk fruit (Luo Han Guo) extract for gulabjamun. Mmmmm, I bet that would be amazing.

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Judith October 22, 2015 at 2:30 am

If you are substituting stevia for sugar in recipes you should also sub in a lower sugar filler like pumpkin or sweet potato purée to make up the moisture and bulk in a recipe. For example if a recipe calls for 1 cup of sugar substitute 1 cup puréed sweet potato or pumpkin (fresh roasted is best) and then add 1 teaspoon stevia. Also I find that most stevia conversions are a little too sweet- 1 cup of sugar is more equivalent to 3/4 teaspoon of stevia extract.

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Annabelle October 7, 2015 at 11:58 am

I’ve found a recipe on Dr. Oz’s web site, for something called Magnificent Mayonnaise. Apparently it’s a homemade version that’s supposed to be free from all those oils and stuff that’s not good for you. The thing I’m confused about is that the recipe says you need 5 stevia. Does this mean 5 drops of stevia? Perhaps 5 packets of stevia? Maybe even 5 teaspoons of stevia? I’m confused! Is there a chart that determines the sugar equivalents for the packets of stevia? Or is that the same as the sugar equivalent of stevia powder?

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Jocelyne September 10, 2015 at 3:19 am

Stevia conversations chart

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glenda September 4, 2015 at 5:20 am

I have a banana cake recipe that has 1 cup stevia (245grams) Does anyone know if this could be a misprint. It sounds a lot to me

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Laura September 5, 2015 at 5:20 pm

Sounds like they’re talking about one of the mainstream stevia brands that include fillers to make it measure more like sugar or other familiar sweeteners. I would use a teaspoon of pure stevia powder.

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dana caddis September 15, 2015 at 1:45 am

That one banana cake would use a cup of stevia seems ridiculous. If I make 12 banana cake muffins, it’s the same amount of dough as a standard loaf of banana bread, so I would use the following:

5 ml/1 tsp stevia
100 ml/1/4 cup sugar (so that the cake browns, stevia doesn’t caramelize)
125 ml oil
150 ml sour cream
2 bananas
1 tsp vanilla extract
100 ml flaked coconut
100 ml sunflower seeds
375 ml/ 1 1/2 cups self-rising flour
2 eggs

Mix wet ingredients thoroughly. Add everything remaining except flour and briefly mix again. Add flour and mix until just moist. Pour into cupcake pan and bake at 375 degrees for about 15 minutes or until slightly browned.

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Annie rodgers April 24, 2016 at 10:54 pm

Just read this recipe and as I am diabetic would love to use Stevia. My question is why add Stevia and sugar, doesn’t this contradict your theory.

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karen January 2, 2016 at 2:24 pm

I recently wrote a review on my favorite banana bread ↓↓↓
“this is my favorite banana bread recipe.

her Nutritional Facts is off or doesn’t state how many slices per loaf-
her Nutritional Facts–1 serving (1 slice) equals 255 calories, 12 g fat (1 g saturated fat), 27 mg cholesterol, 166 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.
(her’s would be about 16 slices) —– (very thin slices)
my Nutritional Facts on her recipe
cutting her loaf into 8 slices is 496 calories per slice
for the whole loaf is 3,975 calories
1-3/4 cups all-purpose flour (cal 770)
1-1/2 cups sugar (cal 1161)
1 teaspoon baking soda Cal 0
1/2 teaspoon salt cal 0
2 eggs cal 142
2 medium ripe bananas, mashed (1 cup) cal 164 – 200
1/2 cup canola oil cal 990
1/4 cup plus 1 tablespoon buttermilk cal 26
1 teaspoon vanilla extract cal 12
1 cup chopped walnuts cal 720
with no walnuts 3255 cal 406.8 per slice
with no walnuts and the (oil substitute with applesauce) 2315 cal 289 per slice
with no walnuts and the (oil substitute with applesauce) and the (sugar substitute with 1 1/2 tsp of stevia ) 1154 cal 144 per slice”

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harsh August 9, 2015 at 5:02 pm

Dear Sir

I want production of stevia plant on my farm. are you ready to buy stevia leaves direct from my farm to your lab or shop

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Andrew June 13, 2015 at 3:16 am

by using this, the amount of stevia v sugar is less as per the chart, therefore density is lower.
cake tin size does not work.
cooking time does not work

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Sean May 6, 2015 at 1:03 pm

I am curious to know what happens to the texture or consistency of a cake when substituting stevia for sugar. I have a recipe that uses 150 grams of sugar and would like to use stevia, however I am unsure how this will affect the final product. Will it change the density, texture or consistency of the cake?

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xxxxxxxx xxxxx May 19, 2015 at 7:13 am

Sorry, I replied to the wrong person.

I recently made oatmeal cookies with stevia. The recipe called for 3/4 C. brown sugar. I used 1t. stevia and 1T. molasses to get the brown sugar taste. The stevia did not affect the bulk or consistency of the batter but the cookies were too sweet. So I made them again with 1/2t. stevia and they were delicious.

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xxxxxxxx xxxxx May 19, 2015 at 7:15 am

I recently made oatmeal cookies with stevia. The recipe called for 3/4 C. brown sugar. I used 1t. stevia and 1T. molasses to get the brown sugar taste. The stevia did not affect the bulk but the cookies were too sweet. So I made them again with 1/2 t. stevia and they were delicious.

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June May 4, 2015 at 5:49 pm

I have the powdered Stevia which is either too sweet or is bitter if you don’t use the correct amount When using sugar in 1/2 gallon of tea I use 1/3 cup of sugar as my husband does not like it real sweet, HELP please.

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xxxxxxxx xxxxx May 19, 2015 at 7:07 am

I recently made oatmeal cookies with stevia. The recipe called for 3/4 C. brown sugar. I used 1t. stevia and 1T. molasses to get the brown sugar taste. The stevia did not affect the bulk but the cookies were too sweet. So I made them again with 1/2 t. stevia and they were delicious.

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Iris April 23, 2015 at 6:03 pm

I am making the switch over from Splenda to Stevia & having a hard time adjusting to the taste, an even harder time adjusting to the amount to use. I use packets for my tea, however according to the conversion 1 tablespoon sugar (which also equals 1 tablespoon Splenda) is 1/4 teaspoon of Stevia, but my tea isn’t sweet at all. HELP! LOL

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Joey June 20, 2015 at 9:47 am

This site I think refers to bulk packaging stevia. It doesn’t have added artificial sweeteners to make it a 1 to 1 amount ratio with sugar. Packets are different. 1 packet stevia = 1 pAcket sugar

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April September 21, 2015 at 8:25 pm

1 T sugar = 1/16 t liquid stevia

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azaa April 27, 2016 at 3:41 am

1T sugar = 1/16 Equivalent Stevia powdered extract
;’?

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Rob Lockwood April 5, 2015 at 11:43 pm

If i am reading the conversion chart correctly, If I use 7 cups of sugar in my strawberry jam, I would only use 7 teaspoons of stevia? Is this correct? I have just been diagnosed with diabetes and want to make my jam this spring and want to make it sugarless using stevia and need to find the right ration. Thank you.

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zaidi April 7, 2015 at 7:07 am

Hi rob… I like to answer you… stevia in a drie form is 30 times sweeter than sugar while in liquid for it can go up to 200 times sweeter.. I don’t know how to convert the amount you use in your cake recipe but as guidance 3 teaspoons of sugar can be replaced by 1 drop of liquid stevia.. try it.. sweet enough

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Michelle September 3, 2015 at 7:59 pm

Hello Rob,
My husband is also diabetic. I found that you can use ground Chia seeds to help thicken your jam. Depending on how ripe the fruit is, I usually grind about a teaspoon chia seeds and three drops of liquid stevia per pint of fruit. I found that very ripe fruit is sweet enough without adding anything other than a thickening agent. Additionally, I don’t believe you need sugar to preserve your jam but you do need to mix high and low acid fruits to prevent spoilage. So far I have only refrigerated mine as I am unsure what he will like or tolerate, so I only make enough for a week at a time. Probably best to research canning basics to be safe.

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christine April 24, 2015 at 3:25 am

The other action of Sugar in Jam is as a setting agent and a preservative – by boiling the sugar and getting the syrup to different temps you get different viscosity jams – jellies – toffee – also the high temp treatment is a good preservative. You may find the need to make smaller quantities of jam, use a gelatin setting agent and refrigerate for safety. A pectin based Jam Setting agent may work – I have not used one – you may need to experiment. Good Luck

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Jessica M May 28, 2015 at 11:36 am

I would recommend using stevia or swerve sweetener which measures like sugar. You should also add xanthan gum to help thicken the jam.

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Tina August 24, 2015 at 3:40 pm

Try using Pamona’s Pectin for your jam. A calcium mixture sets up the jam instead of sugar so the recipe calls for a fraction of the sugar. I’ll be making my own jam this way with stevia and expect it will turn out well.

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Julie June 9, 2016 at 10:24 pm

I use Pomona’s Pectin and it will gel with anything you use, no need to use sugar at all. I’ve substituted coconut palm sugar last year and it gelled just fine. You can also add stevia and make it that way.

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Kimberly August 17, 2016 at 7:22 am

I know this is an old post, but just wanted to share that u can make jam with no sugar or sweetener at all and save urself loads of trouble, just use fruit juice to sweeten, either apple or cherry. Best jam I’ve ever eaten was fruit juice sweetened, had only 3 ingredients: fruit, pectin and fruit juice, was amazing and not too sweet. This is ur best option, but if u want to use stevia, I would recommend the liquid and start with a little and add more if needed, u can always add, u never subtract. I find that 10-20 drops will sweeten a quart, so start with 10 drops per quart, give a taste and see if it is sweet enough, add more if needed. Be aware it has a different flavor of sweet than sugar and u can overdue it very easily and then is inedible. Ex: for a cup of hot tea, 2-3 drops is just the right subtle sweetness, 4-5 drops and is so sweet I can’t drink it. It will never taste like sugar, don’t keep adding to get that taste, u will ruin it! Instead gauge by how sweet it is on ur tongue. Good luck with ur jam!

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Joanne February 20, 2015 at 12:49 am

how much sugar do I need to substitute 1/2 cup of stevia

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Ri January 18, 2015 at 4:59 am

You guys are too funny. This thread is sounding like a drug deal, lol.

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Burney January 2, 2015 at 7:12 am

Hi.
Ingredients in stevia says:
Ins 950
Sucralose
Sorbitol
Are these substances added to stevia?

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teresa February 14, 2015 at 11:19 pm

I don’t have those in mine. I have water, stevia, and alcohol

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chasidy watkins June 21, 2015 at 7:41 pm

Which brand do you use?

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nazz February 22, 2015 at 2:44 pm

sucralose is an artificial sweetener. guess urs has fillers too lol

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Marijana November 17, 2014 at 8:18 pm

Omg, I’m just going to kill myself…. I’m from Europe, so I don’t use thess mesaurments like cup, oz and stuff. But, the recipe which I wanna use have it. So I am asking, 1/4 cup of Stevia (I have it in form like sugar), would be how many grams? Is it possible that’s like 60g???? I mean, isn’t that a lot? It will be to sweet , no? Obviosly Stevia is more sweet that sugar, so please help!

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dana December 15, 2014 at 10:43 pm

Based on the conversion chart it looks as follows.

1C Sugar = 1 Tsp Stevia
1/2C Sugar = 1/2 Tsp Stevia
1/4C Sugar = !/4 Tsp Stevia

Hope this helps

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April September 21, 2015 at 8:37 pm

So 1 T sugar = 1/48 t, correct? The above chart is wrong.

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Nancy December 18, 2014 at 2:56 pm

Here’s a link to a conversion site! http://calculator-converter.com/converter_g_to_c_grams_to_cups_calculator.php Hope this helps!

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kathy January 3, 2015 at 4:44 am

i dont understand this drama? get a cup (250ml) and fill it 1/4 full with stevia powder, no? if thats what the recipe asks for do it, or if you want it less sweet add less…

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Carol Cote January 18, 2015 at 6:14 pm

Unless the recipe is calling for stevia specifically, substituting it for the same amount of sugar would make the recipe too sweet.

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Sally January 3, 2015 at 11:59 pm
Susie September 25, 2014 at 12:17 pm

My recipe calls for 1 cup Stevia, which sounds like a lot! How much sugar should I substitute?

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Pak October 21, 2014 at 1:19 pm

Most supermarket stevia are made up of 1-2% stevia extract with other fillers or bulking agent, so 1 cup means 1 cup apparently.

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Tamee October 27, 2014 at 6:44 pm

That would be $24.00 worth of stevia. That is totally out of the question. Not to mentian how sweet it is, I would say experiment. That amount seems way off that chart.

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Tamee October 27, 2014 at 6:46 pm

62 cups of sugar right? That is crazy. What are you making?

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Tamee October 27, 2014 at 6:54 pm

Or if you buy stevia from this site it would be $80.00 worth of stevia.

Rosina November 17, 2014 at 5:03 pm

The Stevia package said to use 1/2 the amount of sugar called for I baked recipes; should I use 1/2 cup Stevia AND 1/2cup sugar?

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Kit January 11, 2015 at 2:47 am

Stevia will replace all the sugar in the recipe and you only need to put in half sugar of what the recipe says. So just 1/2 cup stevia.

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Kit January 11, 2015 at 2:48 am

I think you should check your recipe for what kind of stevia or what brand. Some brands replace recipes with half the amount of sugar needed, some brands are strong enough for you to just put a tsp etc.

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Pam September 22, 2014 at 8:26 pm

What about Stevia Plus, How much is in a Stevia Plus packet?

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Me too August 17, 2014 at 12:05 am

Does no one moderate this site? There are 200 comments, and a bunch of people have mentioned the conversions are off. Could somebody please write the proper conversions IN ALL CAPS so that people can refer to that instead?

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Greg Kennelly September 3, 2014 at 4:55 am

Greetings – I’m not a moderator but the correct position for you guys in the US is set out below – bottom line is that we are talking about pure Stevia that needs around 50 times the volume of sugar to match it in sweetness!

Sugar Pure Stevia
1 cup (236.59ml) 1 teaspoon (4.93ml)

1 tablespoon (14.79ml) 1/16 teaspoon (0.31ml)

1 teaspoon (4.93 ml) 1/48 teaspoon (0.10 ml)

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Greg Kennelly September 3, 2014 at 5:01 am

My apologies for the formatting mutation – you just need to pretend it’s set out in 2 columns as per the original conversion chart at the top of the page.

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Violet Hendrickson August 5, 2014 at 11:35 pm

Just figured out how to make a good stevia root beer – 1 Liter carbonated water (I use Soda Stream carbonator), 1/2 tsp liquid stevia (I use Trader Joe’s) and 1/2 tsp Zatarain’s root beer extract (available on Amazon). This is really good (better than any sugarless commercial root beer), and for us, a good pizza just isn’t the same without root beer!

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Jan December 20, 2014 at 5:17 pm

I am so going to try this! Thank you!

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Angela July 31, 2014 at 12:26 am

My recipe calls for 4 teaspoons of stevia extract, I only have packets. How many packets or teasp of dry would equal the 4 teasp of extract?

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Ashlea August 8, 2014 at 2:57 am

4.

1 packet = 1 tsp.

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Levi May 6, 2014 at 9:56 pm

1 gallon filtered water
2 teaspoons liquid organic stevia
1/2 cup natural cane sugar
3 large family size teabags

boil 4 cups or so of the filtered water and pour it over the teabags. let it steep for a 1/2 hour and pour it into a 1 gallon pitcher or jar. don’t add more water yet.
while still warm, add the sugar and stevia and mix it in. once the sugar has dissolved, add the remaining water. cool in refrigerator and enjoy!
Note: If using a glass jar, you can let it cool in direct sunshine and it adds a little something to your tea. DON’T use plastic containers in the sun because it may break down and contaminate your tea with BPA, estrogen mimickers and other toxins contained in plastics.

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Levi May 6, 2014 at 9:57 pm

this is a recipe for healthy sweet tea by the way…

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Lugenia July 26, 2015 at 6:46 pm

Do you happen to have a Total Carb count on this per 8 oz serving? I’m tired of plain water, but am on a supervised 30 total carb limit per day. Thanks!

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Beth Smith April 18, 2014 at 11:53 pm

I am making cup cakes with Almond Flour and it calls for 1 cup of Splenda . Can I sub. Domino light all natural 1/2 cup sugar & stevia blend does that equal 1 cup of splenda

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Betty coyne April 18, 2014 at 12:28 am

That’s amazing how much of stevia is the same thing as sugar.I’m using stevia

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mike lai March 26, 2014 at 8:58 pm

how much liquid stevia do i use to replace 1 tablespoon of corn syrup?
thanks

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Tamee October 27, 2014 at 6:52 pm

I would say same as for 1 tablespoon sugar. Most sweeteners are the same. Sugar,honey,maple syrup,corn syrup etc. 1/4 teaspoon or 6-9 drops.

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David March 19, 2014 at 10:01 pm

In the U.S.A. Standard measurements are used. One cup is equal to 200 ml. In nearly every other country the Imperial measure is used and one cup is 250 ml. Which measurement is used in the chart?

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David March 19, 2014 at 9:44 pm

What is the measurement for the cup you mention? In the U.S.A. a Standard cup measurement is used and is 200 ml. In Canada and U.K. an Imperial cup measurement is used and is 250 ml.

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Steve April 23, 2014 at 5:41 am

1 cup is 236mL in the United States and 250mL everywhere else.
Usually, that extra tablespoon doesn’t make a difference.
I wouldn’t get hung up on it.

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marilynn February 6, 2014 at 7:46 pm

What are the ingredients in your chocolate cake? I cannot have wheat flour and sugar, I use stevia and buckwheat, millet, amaranth flour. Thank you.

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Mary G February 4, 2014 at 10:58 pm

Has it been determined yet if the substitution chart is correct or incorrect?

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Christie June 18, 2014 at 3:02 pm

I have found that Kal Pure Stevia is much sweeter than the conversion chart lists. I use 1/2 tsp to a Gallon of tea. When I used to use sugar, I used a cup of sugar to a gallon of tea. But I have found Kal to be more concentrated than many brands.

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cheryl February 3, 2014 at 7:55 pm

if making a ‘peanut butter’ icing not using 16oz.of confectioner sugar what is the equivalent with powdered stevia?

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julio M. San Juan January 27, 2014 at 5:42 pm

Gentlemen:

Your Conversion Chart is incorrect, if:
1 Tablespoon Sugar = 1/4 Teaspoon Stevia
then
1 Cup Sugar = 4 Tablespoons Stevia
not the 1 teaspoon in your chart, 1 teaspoon should be equal to 1/4 cup sugar

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janetec January 29, 2014 at 10:16 pm

You mean 4 tsp of Stevia = 1 cup of sugar, don’t you?

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Jon May 27, 2014 at 2:58 pm

The powdered form of Stevia makes it difficult….at one time I used about 1/2 teaspoon per cup of coffee, but it was way too sweet so I cut way back to 1/8 teaspoon per cup of beverage. You might want to explore the liquid form of Stevia, liquid is more dense and easier to control the concentration. Although that 1 teaspoon=1 cup does look a bit off. An exponential function?

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Christie June 18, 2014 at 3:05 pm

I actually use 1/8 tsp to sweeten a quart of a drink (Apple Cider Vinegar) . For a cup of coffee or tea, I just use the tiny spoon that comes with the pure Stevia.

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Esther December 6, 2013 at 11:31 pm

what is the conversion for pure maple syrup to stevia? I’m trying to make some goodies for my mom who is off of sugar, I want to make her something yummy she can eat during the holidays when everything is tempting her.
Thanks!

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Joy September 27, 2013 at 5:49 am

Could someone please help me? I am trying to take a recipe that calls for Stevia in the Raw 9 Tablespoons and I want to use NuNaturals Stevia Powder. I cannot find any conversion chart to use. Thank you.

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Amy October 9, 2013 at 5:26 pm

Stevia in the raw is the same potency as the NuNaturals powder. In the raw just means that there is nothing else added to it. Use the (9 Tbs.) of the NuNaturals powder and it should work out to be the same. The only difference I have seen with the NuNaturals is that it has more of a bitter taste to it. Hope this helps you!

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Sheryl Ellinwood January 14, 2014 at 4:09 pm

Stevia in the Raw is mostly maltodextrin ( a highly processed SUGAR!) —–it is NOT stevia with nothing else added to it as Amy stated. So you may not be able just switch one to one.

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Natalie September 5, 2013 at 2:05 am

I just made choke cherry jam with Pomona’s pectin and stevia! Worked great!

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Ann September 28, 2013 at 5:19 am

It’s so rare to hear of ‘Choke Cherry Jelly”….my Mom used to make it and it was one of the family favourites. Would you mind sharing your recipe using Stevia? Thanks.

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Michelle August 14, 2013 at 12:30 pm

I have grown the stwiva plant. I know I can make the homeade nectar but I have also seen the online mention of tossing a few leaves in cakes ect. Does anyone have an approximate amount to use?

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Melissa July 24, 2013 at 6:42 pm

What stevia product is this for? I found another stevia conversion chart here http://www.simplystevia.com/stevia-sugar-conversion-chart/ It seems maybe this is a more potent formula they have when I compare charts to this one. Is this just a general chart or for a specific stevia brand?

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Karen August 13, 2013 at 2:51 am

I love simply stevia, I used their chart after I bought some a few months ago and they were spot on! They have a deal going on at livingsocial right now. https://www.livingsocial.com/deals/774158-100-zero-calorie-sweetener-packets

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Cris Hope July 19, 2013 at 3:14 pm

how much stevia would i use to replace 1/4 cup of honey? i have a recipe that uses honey for the sweetner and i’d rather use stevia to cut down on the calories and carbs.

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bob October 29, 2013 at 4:37 am

I use NuNaturals liquid stevia. For one USA 1/4 cup, I’d use 27 drops of stevia. For one Australian 1/4 cup, I’d use 36 drops. If you are using stevia for a baking recipe, you’ll want to add something else to take the place of the ‘bulk’ and binding quality of the sugar (fruit puree, nut or seed butters, etc. I use sunflower seed butter + a little oil + stevia to replace sugar in a recipe).

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Denise June 7, 2013 at 9:10 pm

I got stevia from Simply Stevia and found some pretty interesting recipes there. http://www.simplystevia.com The thing I found most interesting is the different flavors they had. I would suggest trying some of those out.

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TerryS May 11, 2013 at 1:32 am

According to the NuNaturals brand web site, for the alcohol-free liquid, 6 drops equals 1 teaspoon of sugar sweetness.

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bob October 29, 2013 at 4:38 am

I thought it was 3 drops = 1 tsp sugar? I’ll have to check that out.

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Mimi April 21, 2013 at 1:01 am

I have 100% powdered stevia green leaves.. Basically terribly smelling green powder .. What is the conversion to sugar? If I was sweetening yogurt for example how much would I use?

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Glen Nordeen March 31, 2013 at 3:03 pm

I bought NuNaturals More Fiber Stevia Baking Blend, would like to know our to convert recipes that calls for powered sugar, how much of the baking blend would I use verus the powered sugar. i.e. calls for 1 cups of powered sugar how much baking blend would I use.

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Anita April 4, 2013 at 8:57 pm

The more fiber Nunaturals Baking Stevia is used exactly like sugar…ie 1 cup = 1 cup…the conversion is done for you to make it easy!

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Ruth Arnold March 17, 2013 at 7:56 pm

I have recipes using the old Sweet 10 liquid, and need to know what amount of sugar = what amount of Sweet 10

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rg February 14, 2013 at 1:41 pm

So what exactly is the conversion from agave to stevia? I’m still unclear about this. Thx!!!!

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n. alt. February 6, 2013 at 3:22 am

please make the chart bigger: my recipe calls for 40 drops of liquid stevia and I have stevia packets

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Paula February 6, 2013 at 1:31 am

Hey love this forum, so happy I ran across it. I have been using one brand for several years, trying to venture out in baking, etc. Still only using in my brewed teas and homemade lemonade, iced lattes. I have read a lot of great recipes here and ideas. The brand I’ve used all these years is: ‘Herbal Authority’ company- on single packages says ‘All Natural Sweet Herb- Stevia with Inulin Fiber’. Yes too much does have bitter, but I have noticed for example as you have said on here 1 teas stevia equals 1 cup sugar, my lemonade or tea for that matter does not seem sweet at first, but I don’t drink until 24 hours later and its not bitter its perfectly sweet to me. I do my Lattes also that way. I have not ran across what this with ‘inulin fiber’ means in my Stevia. Does anyone know about this added? Thanks Love Y’all guys on here.

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Matthew Prier January 2, 2013 at 6:28 pm

So my wife has been put on an anti-candida and gluten-free diet to cleanse her and I am the cook in the house so I get to make new recipes atter 20+ years. 🙂

She has a sweet tooth so we cannot just cut out all sweets without setting her up to fail, but most of the gluten-free recipes use honey or agave as the sweetener/liquid for the batters. I would like to substitute stevia for this since it will open up a large range of options for me to sate her cravings while keeping her on the diet, but I am having trouble finding any good conversions for this 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.

So, any bakers have an answer for me?

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tahne flaherty January 6, 2013 at 9:58 pm

Matthew, My favorite website for sweets with Stevia or other variations is Chocolatecoveredkatie.com. She has great recipes for one person and many, many options. Enjoy!

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Robin January 21, 2013 at 4:59 am

Matthew –

I’ve substituted Stevia for sugar in several recipes and they all taste good. Here’s what I did, if a recipe calls for say, one cup sugar, I instead add about 1/4 to 1/3 cup powdered Stevia. Actually, I just kind of eyeballed it, but I’d taste the batter and then add more if necessary. Before I started using Stevia, I’d half the sugar called for in recipes anyways and they always turned out fine. Basically, just experiment and see how it works, I haven’t used the liquid Stevia yet, but it should work great too.

One thing I make with Stevia is chocolate granola. I just mix up 4-6 egg whites and about 1/4 – 1/2 cup coconut oil (which is really healthy), next I add Stevia (about 1/4 C or so) and mix thoroughly. Next I add about 4 to 6 cups of oatmeal (I use Bob’s Red Mill Organic that’s made in a gluten free factory), 1 cup or so sliced almonds and shredded coconut. Finally, I start sprinkling in cocoa powder until it’s chocolatey enough (probably around 1/4 – 1/2 cup). You can also add some other spices – like cinnamon or nutmeg – and vanilla or almond extract. When that’s all mixed, spread it in a cookie sheet and bake at around 250 to 300 for 1/2 to 1 hour. While it will stay in clumps, it won’t be like a bar, because there’s not gooey honey or sugar to hold it together. But it tastes really good, like you’re eating a cookie treat.

Good luck, I have been on the anti-candida diet too and it can be a challenge. At this point, I have incorporated a few sugary things back, but I’ve just about eliminated all processed sugar from my diet, other than what occurs naturally in foods. Hope your wife feels better soon, kudos to you for doing the cooking 🙂

– Robin

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Lgm1229 January 24, 2013 at 2:55 am

Another great blog with stevia desserts is familyfreshcooling.com and I too love chocolatecoveredkatie.com. My brand preference is nunaturals in the drop not powder form. The powder is too bitter. The above conversion chart works great for me.

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Julie August 5, 2013 at 6:26 pm

I think you meant familyfreshcooking.com 🙂

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Joni April 6, 2013 at 1:47 am

Robin, I like Matthew need the same thing. But liquid sugars like honey and agave are different than table sugar. replacing these may mean your liquid to dry is off and you may need to add more liquid to the recipe, ok but how much. That is what he and I are both asking for help on. I got a great book for Elana Amsterdam from Elana’s Pantry and all of her recipes are agave or honey. I am ready to take back the books. Any help would be so appreciated. If anyone knows please reply. I am like his wife and need some help.
Thanks guys
Joni

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Caitlin April 6, 2013 at 8:12 am

Hi Joni, I make almost all my cakes with almond meal, as it is naturally gluten free and is quiet moist due to its mono sat fat oils… To replace about 1/2 of Honey for example, I suggest using a little stevia + some milk and an egg or even just 1 egg. Hope this helps!

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bob October 29, 2013 at 4:49 am

I too am on a gluten-free, anti-candida diet. I love using recipes from chocolatecoveredkatie.com, and Ricki Heller from dietdessertndogs.com has much info on using stevia in recipes, and on her anti-candida healing journey.

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Donna M December 12, 2012 at 9:03 pm

Simply Stevia is a great natural sweetener with no fillers – our powdered Stevia is organic certified and we are working to get our liquid organic certified (won’t be until 2013). Our stevia does not have the after taste that some stevias do. We have many different flavors.

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Tony November 13, 2012 at 2:22 pm

Hi
I am looking for info on how 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 1 teaspoon of stevia, but no thanks, don’t like the after effects of Stevia…

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Tim December 29, 2012 at 6:07 am

But you DO like the after effects of sugar???

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Stephen February 24, 2013 at 3:07 pm

Tony, conversion charts work both ways. If 1 cup of sugar = 1 teaspoon of Stevia, then 1 teaspoon of Stevia = 1 cup of sugar, I hope that helps.

Tim, Stevia is a plant that potentially lowers blood sugar and blood pressure. It is not common, but some people with ragweed allergies, diabetes, or very low blood pressure have trouble with Stevia. For the bulk of us with extra weight and high blood pressure (pun intended) it is a wonderful alternative, however.

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Patti September 10, 2012 at 2:29 am

How do I convert the Stevia plant leaves in a recipe? Do I grind them first? I have never used the plant, but the leaves sure are sweet and good tasting. Thanks

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Kelly August 10, 2012 at 11:48 pm

My mother just found out she has Candida which feeds off of sugar, the only sugar she can have that Candida does not feed off of is Stevia, so I’ve been looking up the conversions to using Stevia as I love to bake and cook. So this site will help me the next time, I may not like the taste of Stevia nor my mother but we’ll have to wrap our taste buds around it till she recovers which may take a long time. Thank You

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Linda August 12, 2012 at 10:36 pm

I have an intolerance to refined sugar and tried Splenda for a while but found that it made my sugar drop quite often. After researching on the net, I found that Truvia and Puriva stevia products contained fillers so I tried Stevia in the Raw. I love it. So far, I have not done much cooking with it since I got used to not eating sweets. I use it in my hot and iced tea. My mother, as a surprise for me, made her famous lemon pie substituting 1 cup of Stevia in the Raw for the one cup of sugar called for in the recipe. It was awful!!! So, I am researching for info on substituting Stevia in the Raw and found this site. I’m hoping the two recipes that I found will be good since I love Lemon pie. I also found that Now Organic Stevia Extract Powder is really good also. Trader Joe’s has an Organic Stevia Powder Extract that is good also. I have tried the liquid Stevia by Now but don’t like it as well as the powders. Good Luck in your search for a good Stevia and recipes.

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Cindy August 28, 2012 at 10:14 pm

Be careful of using Stevia. You need to read the ingredients. Stevia in the Raw contains Maltodextrin, which is another name for processed sweetner. It is known to contain MSG and does not have to state this on the label. it is known to affect blood sugar levels and can cause tooth decay. Stevia leaf is the only 100% stevia with fiber to bind with the leaf to make the powder.

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Linda August 12, 2012 at 10:40 pm

It’s me again. Just thought you would like to know that Smucker’s has started to make some jams using Stevia….Strawberry and I think either Blueberry or Blackberry has come out. The top of the lids are green. I have tried the Strawberry and it is really good on a piece of toast or on a biscuit. So if a recipe calls for jam or jelly, you can use Smucker’s.

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Kat February 24, 2014 at 8:34 pm

I think its great news 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. Also, this made me chuckle since the reason I use pure stevia is because I wish to stay away from all carbs. So, no jellies, jams, toast or biscuits for me. Unless they are homemade with almond flour and stevia!

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Sabra July 2, 2012 at 12:46 am

As for other artificial sweeteners they give me terrible gas. I don’t know if this is common but it can be very painful. So I use only Stevia as a sweeting alternative. I like the liquid better than the powdered for baking because it will clump if not sifted with other ingredients. At first I was turned off by the after taste of Stevia but the more I use it and stay away from other sweetners more I appreciate it’s taste.

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Diane Westerman July 3, 2012 at 11:57 pm

I’m like you but they not only gave me terrible gas, it gave me also terrible diarrhea. I ate (probably too much) sugar free ice cream a few times. I guess it took me more than once to learn my lesson and I had diarrhea so bad that I felt that I needed to go to the ER. The only problem was I couldn’t get off of the pot long enough to go to the ER. It just drained me! Sounds funny, but believe me if wasn’t. Have you notice too, that the gas it gives you is not like normal gas? It has the most horrible ordor. When they say that the other sugar free subsitutes (besides Stevia) are poisonous or at least not good for you, I have to agree with them. The only bad thing is that a lot of my favorite things like ice cream, sodas, snack items, etc. are made with them. I have written some of the companies, but they aren’t going to change their whole companies recipes over one email. I hope that other people are writing too. Stevis is probably more expensive that the others too. I would pay the extra just to get a more healthy snack. My worry is what will they find out about Stevia in the future? Everything starts out good and then goes down hill. I have diabetes so I have to eat this rather than sugar. Good Luck Sabra!

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JKH July 6, 2012 at 11:07 pm

Sorbital gives me gas and diarrhea. If a product like sugar free ice cream says it has sugar alcohols in it I don’t buy it. When they first came out with them I had been eating sugar free ice cream with equal type sweetner. When they changed to sorbital I got it without knowing. I thought i would die for about 3 hours. I watch anything that is sugar free to make sure I don’t get it again.

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Heather Ash October 2, 2012 at 3:04 pm

There is a soda at Good Earth Natural Foods store called Zevia… it is a natural soda sweetened with stevia 🙂

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Ann Harris November 1, 2013 at 10:41 pm

Just a note about the soda Zevia….it does have stevia in it but it also has sugar alcohols in it. Therefore if you are sensitive to sugar alcohols, don’t buy it. I was in pain for a day and then read the can and knew why 🙂

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mary May 16, 2012 at 3:23 pm

How many grams of stevia would be in a packet? I have a recipe that calls for 2-3 packets of stevia and I want to substitute the stevia with just regular sugar. So i need to know how much sugar to use.

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Cindy March 17, 2012 at 1:30 pm

It use serving size 1/40 of the Sweet Leaf stevia. So in a gallon of iced tea I use 1/2 teaspoon. It comes down to what concentrate of stevia you use.

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Patricia Leong March 7, 2012 at 4:58 am

There is a mistake in your conversion chart.
1 tablespoon of sugar does not equal 1/4 teaspoon of stevia powdered extract.
The correct conversion should be 4 tablespoon of sugar equals 1/4 teaspoon of stevia powdered extract.

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cathelrine February 19, 2012 at 9:38 pm

I am making a chocolate cake (sugar free) and want to frost it with whipping cream. Is there any problem with using Stevia for the sweetner in the whipping cream.

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Naomi Rudolf February 16, 2012 at 11:56 pm

Hi, can you advise why it needs to be mixed with filtered water?
thanks
Naomi

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julie February 13, 2012 at 4:02 pm

i would like to make my own brown sugar and stevia blend for baking. what quantities of stevia do i add to brown sugar to make up a
the 8 oz required in my recipie.??

jules

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Ron June 25, 2012 at 1:57 am

What if I Need Brown Sugar?
When recipes require brown sugar you can use an equal amount of Steviva Brands Stevia Blend or Fructevia, with 2 tablespoons of molasses. If you are not using the blend, and need a brown sugar substitute, you can use 1 cup of unsweetened apple sauce, 1/8 teaspoon of Steviva Brands stevia powder, and 2 tablespoons of molasses.

http://www.steviva.com/about/conversion-chart/

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Shreela January 9, 2012 at 5:39 am

When I tasted the “aftertaste”, I put did math to figure out how to use 1/2 sugar and 1/2 stevia, then after about a week changed it to 1/4 sugar and 3/4 stevia. After that I was able to go full stevia, however my husband wouldn’t drink the full stevia tea. So then I’d put between 1 tsp – 1 tbsp sugar into a 2-quart pitcher of tea sweetened with stevia, then hubby would drink it. BTW, hibiscus tea really takes a lot of sweetening, zowie!

PS: I guessing rabbits LOVE stevia, since one of our rabbits escaped and took us a week or so to lure her back into her hutch. Meanwhile my stevia leaves disappeared, even though she didn’t touch the chard right next to the stevia LOL

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Barb January 2, 2012 at 12:39 am

I’ve just purchased Stevia for the first time in the bulk food section of our grocery store – in the organic section. The stevia powder that I bought is green – not white. Because it’s in the bulk section there isn’t a brand associated with it, but it does say it’s organic stevia powder. Does anyone know the difference between the green and the white powder (the white powder is what is repeatedly mentioned on this forum).

Thanks

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Carina January 3, 2012 at 2:57 am

Stevia is from a leaf and should be green. White means it has been bleached. Gross, I know. I can’t find the green stuff anywhere in my region, either, so count yourself as lucky!

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Jasmine January 21, 2012 at 12:35 am

I guess manufacturers have to bleach it otherwise the majority of us wouldn’t be interested in trying it. The brand of stevia I recently bought, called Natvia, has been manufactured to look exactly like ‘normal’ white sugar, so I guess it has been bleached 🙁 damn.

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Karin February 18, 2012 at 2:22 pm

Actually, according to the folks at Sweet Leaf…..

Q: Why is the whole leaf powder green and the stevioside white? Do you use bleach to whiten the powder?

A: The whole leaf powder is in its natural, unprocessed state. It is just the leaves of the Stevia plant ground into powder, therefore it retains the natural green color.

The stevioside has gone through an extraction process to isolate the sweet glycosides of the leaves thereby making it a much sweeter product. This extraction process removes the naturally occuring chlorophyll and leaves the naturally white glycosides behind. No bleach or other chemical whiteners are used.

To read more: http://www.healthyshopping.com/SweetLeaf/SteviaFAQ.asp:

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Clarence Rogers December 29, 2011 at 5:40 pm

Has anyone tried home canning with Stevia??
I grow Concord Grapes and put up my own jam and jelly.
I am a “Pre-Diabetic” and I am interested in Alternatives to SUGAR!!!

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Roberta April 19, 2012 at 11:54 pm

I can my peaches with stevia, and have no problems. I used 1 packet per quart jar, and processed the same as with sugar.

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curious December 10, 2011 at 4:47 pm

@ Art Scott How do you determine if the brand of stevia you are buying are full of junk? I’m trying to be cautious of the items I’m buying.

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joni November 18, 2011 at 6:08 pm

I would really appreciate the recipe for the Carrot Cake. Thank you!

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Marina November 17, 2011 at 10:28 pm

I tried to bake shortbread cookies with Stevia today! They turned out very bitter, and had a bad aftertaste! What can fix this?

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Sarah December 12, 2011 at 8:55 pm

Sometimes you can temper the bitterness of stevia with agave nectar.

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Jeanette February 12, 2012 at 4:29 am

If you use too much stevia, it can make the food bitter. Try cutting down on the amount, or you may even want to use a little stevia and a little sugar.

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Bunny October 16, 2011 at 4:10 pm

I’d love that recipe for carrot cake that you all are talking about. I’m crazy for that cake and would love to try it.

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Bibiane September 21, 2011 at 5:48 am

How can I use the plant (not the powder) ?

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Karin February 18, 2012 at 2:28 pm

I used to buy the dried leaves when I lived in Thailand some years ago, and would simply drop a couple of leaves into a large pot of ginger tea. Amazing. If you have the fresh plant, dry the leaves and keep them in a glass jar. Use them as whole leaf, as I just suggested, or powder them {in a nut grinder, for example}. If you powder them you will have the ‘green stevia’ to which people are referring.

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JannieG September 19, 2011 at 2:20 pm

I also would love the carrot cake recipe with the icing without sugar.

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Diane August 21, 2011 at 2:17 am

My dad is on a detox diet and can not have any grains or sugars (except stevia). I found a recipe for blueberry muffins made with almond flour but it calls for 1/4 C honey. Does anyone know what the conversion would be from honey to stevia. In all the other recipes I’ve made for him I’ve used liquid stevia. I have not tried the powder but I can if that is the best way to convert the recipe.
Thanks,
Diane

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Renee VanHeel August 29, 2011 at 2:53 am

Did you get an answer for this? I have the same question.

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Marie Holzer September 19, 2011 at 2:25 am

Found this, hope it helps:

CONVERSION CHART FOR HONEY:
1 C. sugar = 3/4 C. honey minus 1/4 C. liquid or plus 4 Tbs. flour plus 1/4 tsp. baking soda
1/2 C. sugar = 6 Tbs. honey minus 2 Tbs. liquid or plus 2 Tbs. flour plus 1/8 tsp. baking soda
1/3 C. sugar = 1/4 C. honey minus 1 1/2 Tbs. liquid or plus 1 1/2 Tbs. flour plus 1 1/2 tsp. baking soda
1/4 C. sugar = 3 Tbs. honey minus 1 Tbs. liquid or plus 1 Tbs. flour plus 1/16 tsp. baking soda

Since you need 1/4 cup of honey, that’d be about 1/4 to 1/3 teaspoon of stevia.

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Teresa December 31, 2011 at 11:47 pm

There is a great blueberry banana muffin recipe in the book Wheat Belly. It calls for stevia as the sweetner!

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Nancy August 19, 2011 at 8:39 pm

Zaida,
I’d also like to see your carrot cake recipe…if anyone got it and can send it on, I’d be grateful!
Nancy

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Debbie Caras-Gordon August 7, 2011 at 6:37 pm

I used 1 teaspoon of stevia to substitute a cup of sugar in my favorite carrot cake recipe, and it was so terrible, that I threw the cake in the trash! I decided to continue using Agave syrup in my iced tea, etc, but not in baking!

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Karen August 20, 2011 at 5:17 pm

I use agava in baking all the time…I love it. Everything I use it in tastes great and turns out great. I just used it in my bread recipe yesterday…yummy

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jessica November 29, 2011 at 11:26 pm

If you use stevia power to sub for sugar in baking, you also have to add something like applesause to replace the bulk of the sugar. Use about 1/2 – 3/4 cup for each cup of sugar you replace.

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Del March 14, 2012 at 7:46 pm

Debbie, The conversion that was used for your carrot cake was 4 times stronger than needed. That would be the equivalent of 4 cups sugar for the cake. Use 1/4 teaspoon instead of 1 teaspoon. It will be delicious. I bake cookies all the time with Stevia because I am pre – diabetic and cut down on water or milk for the mixture to be right. Instead of 1 1/2 cups sugar, I add 2 teaspoons sugar just so the bottom of the cookies get brown. (I don’t know if that is valid) The simi-sweet chocolate chips and raisin and Crasins and 2 tablespoons of brown sugar/Spenda mix is all the sweetness this needs. The Pinochle group loves these over my wife’s cookies!! (and she is known for her baking!) I digress…use the proportion above and you will love it. (1/4 tsp vs 1 tsp.

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steve benn July 13, 2011 at 10:31 pm

If I wanted to add white powder stevia to water to use with and eye dropper for coffee etc do you have any guidelines on this, quantities, who to, and will it last in this state.

Thanking you
steve

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joy July 11, 2011 at 4:31 pm

anyone have a good diabetic friendly carrot cake recie that wont come out too dense?

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zaida August 5, 2011 at 7:03 pm

I have an amazing carrot cake recipe with homemade icing that doesn’t require any sugar at all and is very tasty. I got the recipe from a baby’s first year book and that was the recipe listed for using on their first birthday. Let me know if you are interested in the recipe.

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Judy August 7, 2011 at 5:12 pm

I would love the carrot cake recipe, if you wouldn’t mind!

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Cheryl August 10, 2011 at 10:03 am

I would appreciate a copy of this recipe too. Thanks

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Tori August 10, 2011 at 6:08 pm

I am interested in the recipe please:))

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Edie Loewen August 11, 2011 at 7:16 pm

Just read your comment about carrot cake. Do you still have that recipe?

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stephanie August 29, 2011 at 5:46 pm

Could someone forward me the carrot cake recipe? This would be great 🙂 Thanks

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Leia August 12, 2011 at 12:42 am

I like the recipe as well!!

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Vonda August 13, 2011 at 9:04 pm

I have a dear friend that I cook for when I get a chance and she cannot have sugar and craves sweets. Would you please share your recipe with me so I can make it for her.

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Katey August 14, 2011 at 2:44 pm

Would love the carrot cake recipe too!

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Tina August 16, 2011 at 10:03 am

Hi Zaida,
I have a friend with diabetes who has the sweetest tooth ever. I would love your carrot cake recipe if you wouldn’t mind sending. I am also trialling making jelly babies (similar to US gummy bears) using pure fruit juice, gelatin and Natvia (a stevia product) Can anyone help me with any ideas. I have set home made orange oil but result was bitter.

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Tonya February 5, 2012 at 5:25 am

Hi Tina!!!
I would LOVE to have the recipe for jelly babies(gummy bears) that you can make at home. Thank you So Much and Hope to hear from you soon!!! : )

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tammy corrigan August 20, 2011 at 2:16 pm

I would be interested in that recepe

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Karen August 20, 2011 at 5:15 pm

I would love a copy of that carrot cake recipe…please and thank you

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Carolyn September 14, 2011 at 3:59 am

Hi, I have just come upon your offer forthe carrot cake recipe would you please send me acopy as well. I have updated just about all items inmy carrot cake recipe to be as healthy as possible and have been stumped for years on how to deal with the sugar portion. Thanks so much – Carolyn

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Margaret September 20, 2011 at 3:51 am

Please send the carrot cake recipe! Thanking you in advance!

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Nancy October 14, 2011 at 1:44 pm

I would love to have your carrot cake recipe using no sugar at all. Thanks so much! Nancy

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Irene jensen October 16, 2011 at 4:49 am

Please, please, please, would love your carrot cake recipe the requires no sugar! Thanks so much!

Irene Jensen

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Susan October 18, 2011 at 4:42 pm

Could I please get a copy of the recipe too? Just what I’m looking for.

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Crystal October 19, 2011 at 12:52 am

Hello – I would Love the carrot cake recipe if you have it pretty please? Thanks in advance – Crystal 🙂

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Karen November 11, 2011 at 9:42 am

Hi
Could I possibly get a copy of your recipe too please? I am on my fourth batch of scones so when I get them right I would be happy to share the recipe

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Tammy November 12, 2011 at 1:57 pm

Would love to have your carrot cake recipe for my dad who is a diabetic if you don’t mind sharing again. Thanks!

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Lizabeth Glaze November 21, 2011 at 3:04 am

Hello Zaida,

I would love your recipe for carrot cake please :>) I try to never have more than 2 grams of sugar per item. This would be great for the holidays. “Thanks” for sharing.

Liz ;>) \o/

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Fern Hilton November 23, 2011 at 6:20 pm

please sent me your sugar free carrot cake recipe. Thank you!

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Roxie November 25, 2011 at 3:03 am

Please send me your carrot cake recipe. Thanks. Roxie

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Gloria P. December 5, 2011 at 4:39 am

Can I have the carrot cake recipe and icing recipe, please.

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Cathy December 7, 2011 at 8:28 pm

My father is diabetic with a major sweet tooth. I would love to have your sugar free carrot cake recipe. Thank-you! Cat

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Nicola December 17, 2011 at 6:00 am

I would really appreciate that recipe too!! Thanks 🙂

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Tom King January 20, 2014 at 4:33 pm

I would like your carrot cake recipe as I am diabetic, thanks

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Marilyn Lamoreux March 21, 2014 at 10:20 pm

Please send me your carrot cake recipe.

Blessings.
Marilyn
toody7@yahoo.com

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Michael July 5, 2011 at 8:33 pm

I just made a batch of cranberry pistachio biscotti using stevia in the raw. My first attempt to bake with stevia. The box said one packet equalled two teaspoons of sugar. That meant I needed 18 packets for the recipe. The result was very good but not quite as sweet as with brown sugar. It needed a little extra bulk so I tossed in a few additional cranberries and pistachios. I do need something more to make the biscotti a little less crumbly. Any suggestions?

BTW, my wife’s friends snagged them all. I got only one. I guess the recipe worked.

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Melissa July 3, 2011 at 2:38 pm

I’ve been doing some research and have been reading about xanthan gum to help with consistency. I have to do some more looking but I’m pretty sure there is a way you can use xanthan gum and stevia to replace sugar. You only need a tiny amount of xanthan gum too, so it’s an inexpensive alternative. I use 1/8th tsp in a smoothie recipe for one and it gives it that “fat” texture.

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Joseph M McCracken May 28, 2011 at 6:26 pm

Which is more cost effective for only use is to sweeten Tea, liquid or powder? I make a gallon at a time.

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trish August 5, 2011 at 3:51 am

I use packets in tea usually, it takes about 8-10 packets for one gallon. I just bought some of the really potent sweet leaf brand where 1/40 th of a tsp = 1 tsp of sugar. I use 1/4 of a tsp in a gallon of tea and it tastes good. I don’t drink my tea super sweet though but it’s a starting point.

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Shallen May 23, 2011 at 2:29 am

If a recipe calls for splenda and you would rather use stevia what is the conversion?

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DonnaJean June 6, 2011 at 12:11 am

According to the Splenda conversion information on their packaging, you would use equal amounts of Splenda for the amount of sugar called for, so you should use the Sugar to Stevia conversion chart.

I know this because I was actually reading the conversion information just a few hours ago, deciding which sweetener would be best to use in a recipe for my diabetic FIL. Stevia is not available in my local store.

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trish August 5, 2011 at 4:05 am

FYI; Stevia is actually beneficial to diabetics, where artificial chemical sweeteners like splenda can be a health risk. You can buy stevia online. I buy mine at luckyvitamin usually and its inexpensive, there are many other places online to buy too. For your FIL’s health, I’d make the effort to find the stevia. 🙂

P.S. I have substituted the proper amt (on chart) of stevia and then add applesauce in the same amt as the recipe calls for sugar, for filler. seems to work pretty good for baked goods ie: banana bread, muffins, etc.

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legna November 17, 2011 at 1:53 pm

splenda is aspartame, just with an other name… side effects: brain damage, arthritis, blindness, chronic fatigue, memory loss, alzheimer, parkinsons and more….watch this seminar: http://www.youtube.com/watch?v=aQgaWjV2YoE

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Jerry March 4, 2011 at 4:10 am

How does 1/4 teaspoon of Stevia equate to one tablepoon of sugar, if one teaspoon of Stevia equates to one cup of sugar? 4 tablespoons of sugar is equal 1/4 cup. If one teaspoon of Stevia is equal to one cup sugar, then 1/4 Stevia powder would equate to 1/4 cup sugar, not one tablespoon..

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Chris March 22, 2011 at 12:46 am

Good math question! I’m not even sure the powdered extract sold now is of the same quality/sweetness as what was sold when the table was created in 1999. The article said there is variation and measures a “approximate.” There are so many variations!

A lot of what is in packets now has stevia mixed with alcohol sugar. Looks and feels like sugar. Takes the edge off any bitterness, adds bulk and provides instant sweetness (like sucrose does). There are some healthy attributes. But there are calories and not everyone can tolerate alcohol sugars.

I’m too lazy to experiment with all the different types of stevia. We like the liquid vanilla flavor … Found a brand that is consistent, has no bitterness & no after taste. I’m sticking to it!

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Katie August 29, 2011 at 7:41 pm

What brand is this stevia because I think I would like to try this!

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virginia February 26, 2011 at 6:40 pm

I have a great peanut butter cookie recipe. The best part being the recipe has only 4 ingredients, peanut butter, sugar, egg and vanilla extract. I want to substitute stevia for the sugar but I’m worried that the small amount of stevia just won’t be enough to replace the sugar. Has anyone tried the suggested substitutes like applesauce or pumpkin? Because this recipe is minimal, I have my doubts as to whether this would work. The recipe is: 1 cup of peanut butter, 1 cup of sugar, 1 egg and 1t. vanilla. Mix well, bake ‘325 10-12 minutes.

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Rebecca Estes February 19, 2011 at 11:13 pm

Is there a way to use stevia with cocoa to make a palatable chocolate dessert that is not too bitter?

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naomi June 25, 2011 at 7:29 am

see this chocolate cake recipe with stevia

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marilynn February 6, 2014 at 7:39 pm

I have candida – no sugar and no wheat, I use stevia and buckwheat, etc. What is in your chocolate cake recipe, please?

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SDFin February 13, 2011 at 7:08 pm

If your stevia liquid starts to thicken & turn light brown, warm it up to reliquefy it. It can thicken even just sitting weeks at room temp but warming the bottle between your warm hands is usually enough to thin it out & unclog the bottle tip. Because of this crystalization tendency, I’ve never put my liquid stevia in the fridge but then again I don’t use tap water.

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Leslie February 13, 2011 at 7:01 pm

Sorry, Libby’s uses 3/4 cup of sugar, therefore, I use 3/4 tsp of stevia powder in pumpkin pie.

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Leslie February 13, 2011 at 6:59 pm

I’ve used a heaping tsp of stevia powder in place of a cup of sugar in Libby’s pumpkin pie recipe & the pie turned out perfect. I’d suggest tho, letting the stevia mingle w/ the wet ingredients a while as the sweeteness becomes stronger, especially over night. I learned that with tea. It can get pretty sweet over night.

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Chris March 22, 2011 at 12:29 am

We’ve had the same experience. Now I make sure we prepare any bake goods a day in advance – especially if they are dense. But we bake them and let them sit overnight.

Our preference is stevia liquid (vanilla flavored). Works great in pumpkin pie.

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Joanne February 5, 2011 at 4:19 pm

hi,
I will be buying Stevia for the first time.
My question is, if I replace 1 cup of sugar with 1tsp of Stevia, what does that do volume wise in a cake?
the cup of sugar takes up place in the baking process, 1 tsp takes up less space.

thanks

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Allison February 7, 2011 at 9:59 pm

Hi Joanne-

I’ve been studying up on this, too.

This is what an eHow.com article says:

“The bulk or consistency that sugar normally would add can be replaced with applesauce, fruit puree, canned pumpkin, fruit juice, yogurt, or any ingredient that will taste right with your recipe and add moisture. For every one cup of sugar that is replaced by stevia 1/4 to 1/2 a cup of the bulk should be added.”
http://www.ehow.com/how_2268348_substitute-stevia-sugar-baking.html

I’ve also read on the TLC website, though, that if there is any kind of whipping or creaming involved in the process of whatever you’re baking, that you should never replace ALL of the crystalline sugar (granulated white or brown) with a substitute because chemically, the sugar is necessary for incorporating air into batters, when beaten. Chemically, sugar also inhibits gluten formation, so it helps keep your baked goods tender, rather than tough and chewy.
http://recipes.howstuffworks.com/low-fat-baking.htm

Maybe try using half of original amount of sugar, and then do the stevia/applesauce formula to replace the other half?

I haven’t had the guts to try it yet. haha
Let me know how it goes for you!
Good luck!

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Laura April 20, 2011 at 1:51 pm

I have used stevia extract powder to replace sugar in many instances when it comes to making icings and desserts using whipping cream. It has come out great every time. You do not need to use sugar to whip whipping cream, all you need is the cream.

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Laura April 20, 2011 at 1:55 pm

I just wanted to add that the article you referenced concerning the whipping cream was for low fat cooking…. so in that case it could be true, although I am not sure how whipping cream and low fat could ever really go together. I am not a low fat baker though, just sugar free.

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Lars June 10, 2011 at 9:18 pm

What about replacing sugar with erythritol and add stevia/splenda?

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Leia August 12, 2011 at 12:52 am

You can use gluten free baking flour to deal with the gluten formation. I have also found baked yams work well!

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