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.
{ 117 comments… read them below or add one }
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.
Although cutting back on sugar at all is definitely helpful when it comes to baking for diabetics, I notice that no one points out that all those other substitutes suggested for adding for “filler” have a LOT of sugar in them… some naturally, and some added. Applesauce, fruit juice and yogurt for example all have very high sugar content.
I am not saying don’t use them…. but I am saying you need to be aware of how much sugar is in then so you can make and educated guess on how much you are taking in.
In other words, if you make a cake with stevia and applesauce, it is NOT sugar free!
Just some points to ponder. Thank you all for sharing though, I got some really good ideas here
The cake would still be sugar free in the sense that you are not using actual sugar in the cake. Unsweetened apple sauce has the natural fruit sugars in it, but apples and berries are pretty good fruits for diabetics because they have such a slow affect on blood sugars. If you put unsweetened fruit juice or yogurt, again, you are only getting the natural fruit sugars from the fruits, which is completely different than actual sugar and while fruit sugars still feed yeast (a main reason many people avoid refined sugars), they are not nearly as detrimental to your health as refined sugar. It is good that you remind people that there will still be a type of sugars if they use these things, but I would also be sure to point out if using unsweetened items to supplement baking, the sweetness then comes from natural occurring sugars in these items, not added refined sugar.
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I have been looking for sites such as this one as I am working on a line of cookies for diabetics such as my self. Few realise that they need to keep track of the carbs as well as calories. I enjoy cooking I am also working on use of ancient grains, incorperating them in to modern tasts and demands. Reading through the various blogs has been very informative as I need to utlize everyones opinion.
Thank all of you – Suzanne
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.
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.
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.
Hi, can you advise why it needs to be mixed with filtered water?
thanks
Naomi
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
A lot of people here are mentioning Agave. The problem with Agave is that it contains fructose, which has the same effect on the body as sugar does. Honey is the same as agave; people consider it natural but it actually contains a whole lot of sugar, in fructose form. Obviously, honey would be better for the body than processed, bleached white sugar grains. But in terms of fructose, it is pretty much just as bad.
In caveman times there was basically no sugar(fructose) in our diets at all. Occasionally we would come across some berries or a bee hive, and if we were tough enough we’d brave the bees and have some honey to eat. But our bodies are not even designed to process sugar(fructose). When we eat sugar our body doesn’t recognise it and our brain doesn’t tell us when we are full. So we could continue eating sugar endlessly. But as you probably know, when sugar is not used up as an energy source it turns straight into fat, the BAD kind of fat, and stores in our bodies as a backup energy source.
When we eat carbohydrates and/or proteins, our bodies recognise these and our brain notifies us when we are full.
Fructose(sugar) is added to pretty much every food these days. You mightn’t realise that even ‘non sweet’ foods like bread contain sugar.
Stevia is better than Agave because it contains no fructose. Agave might be more natural than processed table sugar, but it still contains up to 90% fructose.
Consider this: diabetes is on the rise. Insulin resistance is on the rise. All types of sugar related illnesses are on the rise. And so is the amount of fructose in our diets.
Actually the studies I have read compare agave more to high fructose corn syrup than honey. My opinion is that it is a worse alternative than sugar, let alone honey. As always, your opinion and mileage may vary
Great comment — I’ll pass it on to my diabetic friends. Definitely helps with my new diet of eliminating all sugars. I’m finding that stevia takes really good, and am going to try some recipes this weekend for gluten-free muffins using stevia as the sweetener. We’ll see how it goes!
Thanks again!
Well you have some info that is accurate, but God would not have given us a pancreas to produce insulin if we were not designed to have sugar. Adam and Eve had fruit…so where would you get the info that we did not have any sugar in our diets? I know my relatives were not cave men, but they certainly did have fruits, berries, nectar…from the onset of time. Ancient Egyptians tombs have honey still in them….once again, SUGAR! Sure, it was natural sugar, but sugar nonetheless. In the qty it is in the American Diet today…we are at catastrophic highs on sugar, thus the increase in diabetes, obesity, heart disease and the list goes on. Sugar consumption has been on the exponential rise for decades…and yes, just about EVERY processed food product has some form of sugar included in its ingredient list.
Personally, I believe the ONLY way to combat the pandemic of disease caused by sugar and other harmful ingredients, is to MAKE YOUR OWN EVERYTHING! Then YOU control the ingredients and your health. With the FDA and the AMA allowing such disease causing ingredients in our every day foods and medicine and saying they won’t hurt you….who should you trust? ANSWER…YOURSELF!
Thank you to the author of this recipe…I’ll give it a try, but I will be using Stevia as the sweetener.
Sorry, what I meant to post was that I will be trying a sugar free recipe for sweetened condensed milk with stevia. Not sure how it will work, but we shall see
In 1860 the average american’s intale of fructose was 1kg per annum, nowadays it is 30kg per annum. Certainly god gave us a pancreas to help with sugar processing, and carbs are also sugars, but not in the amounts we eat now and hence a comment re type 2 diabetes from a previous reader.
As mentioned fructose is the problem which is processed directly in the liver to produce fat in your blood stream. Even some artificial sweeteners are not good as the body converts them to fructose and finally blood fat. Examples are sucrose and sorbitol. If you need natural sweeteners try glucose or dextrose, which the body handles in a totally differnt way from regular sugar. If you want to go artificial try stevia ao xylitol.
Stay away from agave, corn and maple syrups and molasses, they might be ‘natural’ but our bodies can’t handle them in the amounts we consume. Best of all try to cut out all sweeteners.
I have cut out all sweeteners for about twelve months now [and lowered my general carb intake]. My fasting blood-sugar is down to 5.6 [Australian figures], my cholesterol, to 3.6, with the LDL’s and HDL’s in the correct proportion and I have been taken off blood pressure meds after 32 years as my blood pressure started to drop from day 7 of the diet change. to top it all off I have lost 17kg.
This may not happen for everyone but when I’m tempted to eat that extra piece of fruit, or have a dessert, I think about the above and no way.
Honey is definitely high in fructose, but the ratio is closer to 50 – 50 (fructose to glucose).
Dextrose is a great source of sugar because it’s only glucose, a sugar your body can use instantly for energy and it’s already in a form that your body needs for energy. The problem with fructose is that it needs to be converted to glucose first, a process that is rather taxing on the liver.
Dextrose is less sweet than table sugar, but it’s easy to find. It’s often referred to as fermenting sugar, as it’s used to make wine and beer. You can often find it in bulk bins at grocery stores.
habe heute stevia gekauft,flüssig.leider gibt es keine umrechnungstabelle in den reformhäusern. wer kann angaben machen.
Die Leute hier haben eine Umrechnungstabelle gemacht. Schau die Seite oben an. Viel Glück!
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
Today I was exposed to the Stevia plant which I unhesitatingly purchased. I am excited and ready to create my substitute sugar needs.
Please assist. Thanks. C.C.
I enjoy reading the articles relating to Stevia but will appreciate information on living a more healthy life by preparing my own sugar product. What is the process to make it happen. C.C.
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
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!
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.
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:
You can get green stevia from MySpiceSage.com.
The green stevia is somewhat less processed which means you can more easily taste that it comes from a plant — what I call “tasting green.” It works great in teas and dishes you expect to have a plantish flavor, but not so well in dishes where that flavor will stand out. I’ve happily used both.
I searched “Baby’s First Year Carrot Cake Recipe”, and found several recipes, but the one listed below is from http://wholesomebabyfood.momtastic.com/tipFirstBDay.htm . Once there, click on the Baby Food Recipe tab, and then click on First BIrthday Cake Recipes from the scroll down menu. This looks good, and I think I’ll give it a try. There’s also several more cake recipes listed.
Baby’s First Birthday Cake (Carrot Cake)
(Makes 1 double-layer 9-inch square cake; adapted from “What to Expect”)
2 1/2 cups thinly sliced carrots
2 1/2 cups apple juice concentrate (you may use slightly less)
1 1/2 cups raisins
Vegetable Spray/Shortening
2 cups whole-wheat flour
1/2 cup vegetable oil
2 whole eggs
4 egg whites
1 tablespoon vanilla extract
3/4 cup unsweetened applesauce
1/2 cup wheat germ
2 Tbsp low sodium baking powder
1 Tbsp ground cinnamon
Prep: Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable spray/shortening.
1. Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium size saucepan.
2. Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 mins. Puree in a blender of food processor until smooth.
3. Add the raisins and process until finely chopped. Let mixture cool.
4. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.
5. Bake until a knife inserted in the center comes out clean, 35 to 40 mins. Cool briefly in the pans, then turn out onto wire racks to cool completely. When cool, frost with Cream Cheese Frosting below or sprinkle a wee bit of powdered sugar if desired.
Whipped Cream Frosting
Makes 1 frosting for a 2 layer cake
1 (8 ounce) package cream
cheese, softened
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream
Directions
1 In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
Hi Denise,
While this cake cuts down nicely on sugar, there is a lot of wheat (gluten) in this cake for a one year old! Babies may not have the enough enzyme amylase to digest gluten until they are well over 2 years, so feed them gluten containing foods with caution.
Ok, why am I NOT seeing the product stevia in this recipe?
oops! I meant this to be for Denise on the Carrot cake recipe. Sorry!
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!!!
I can my peaches with stevia, and have no problems. I used 1 packet per quart jar, and processed the same as with sugar.
@ 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.
Most of the stevias found in Grocery stores, Walmart’s and such are full of junk…I use a pure Stevia Extract (NOW Brand) is simply stevia extract….When Truvia first came out, I did a search for it…read the lable and immediately started email the FDA and Truvia complaining that it was not PURE as stated on the ?TV commericials ….. I never heard back from anyone but did see the commercials no more and when they returned they no longer claimed they were pure, just that it comes from the leaf…Stevia in the RAW is not pure either…none of them are that I have found in the grocery or walmart type stores…there are many brands of pure Stevia….the reason I use the NOW brand is that it has a small spoon that is supposed to eaqual a teaspoon it is actually around 1/32 teaspoon…..
I also Like using Stevia Leaves (dried) in my teas and such…that is a real guessing game as the dried leaves are much more strong than the white powder and it has casued my blood sugar to drop (I am diabetic)…so for me it helps me to control my blood sugars…..
Good Luck to all.
Blessings
Where can i buy this NOW brand?
My local health food store carries it, so you might want to look in yours. You can also buy it online.
I would really appreciate the recipe for the Carrot Cake. Thank you!
I tried to bake shortbread cookies with Stevia today! They turned out very bitter, and had a bad aftertaste! What can fix this?
Sometimes you can temper the bitterness of stevia with agave nectar.
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.
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.
i would like to know the conversion for slpenda vs. stevia for iced tea
How can I use the plant (not the powder) ?
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.
I also would love the carrot cake recipe with the icing without sugar.
Hi, I just found this site and I would like to add some additional information. Be careful when you buy Stevia in the packets as most contain an artificial sweetener in addition to the Stevia-always read the label. I buy pure Stevia extract online from Herbalcom.com for about $25.00 a pound which may sound expensive, but is way cheaper when you compare it to the price of the packets. This also allows me to make my own liquid. And, the shipping is about $6 for however much is in your order. They also sell lots of herbs and seeds-like Chia seeds. The ratio I use is One tablespoon extract to one teaspoon of hot water. Since it lasts so long, I never remember the exact ratio, so start there and adjust according to taste. If it tastes bitter, you used too much Stevia and you just have to add more hot water. Let it completely dissolve before you put it in a dropper bottle. I would also like that carrot cake recipe if it is still available! Thanks!
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
Did you get an answer for this? I have the same question.
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.
There is a great blueberry banana muffin recipe in the book Wheat Belly. It calls for stevia as the sweetner!
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
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!
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
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.
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.
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
I used packet stevia (don’t have brand in front of me) in a 3-bean salad, substituting for the 3/4 c. sugar the recipe called for. The packet said it was equal to 2 teaspoons of sugar so I used 6 packets. Result was so sweet (with an odd aftertaste) that I completely rinsed the salad in a colander and added more red wine vinegar. Really not sure how to use this product in recipes calling for sugar…
anyone have a good diabetic friendly carrot cake recie that wont come out too dense?
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.
I would love the carrot cake recipe, if you wouldn’t mind!
I would appreciate a copy of this recipe too. Thanks
I am interested in the recipe please:))
Just read your comment about carrot cake. Do you still have that recipe?
Could someone forward me the carrot cake recipe? This would be great
Thanks
I like the recipe as well!!
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.
Would love the carrot cake recipe too!
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.
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!!! : )
I would be interested in that recepe
I would love a copy of that carrot cake recipe…please and thank you
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
Please send the carrot cake recipe! Thanking you in advance!
I would love to have your carrot cake recipe using no sugar at all. Thanks so much! Nancy
Please, please, please, would love your carrot cake recipe the requires no sugar! Thanks so much!
Irene Jensen
Could I please get a copy of the recipe too? Just what I’m looking for.
Hello – I would Love the carrot cake recipe if you have it pretty please? Thanks in advance – Crystal
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
Would love to have your carrot cake recipe for my dad who is a diabetic if you don’t mind sharing again. Thanks!
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/
please sent me your sugar free carrot cake recipe. Thank you!
Please send me your carrot cake recipe. Thanks. Roxie
Can I have the carrot cake recipe and icing recipe, please.
My father is diabetic with a major sweet tooth. I would love to have your sugar free carrot cake recipe. Thank-you! Cat
I would really appreciate that recipe too!! Thanks
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.
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.
Es muy intereresante, aprender con sus comentarios, sobre stevia, quisiera que alguien confirme o amplie, con datos las opiniones dadas en este espacio.
¿Qué clase de datos?
Which is more cost effective for only use is to sweeten Tea, liquid or powder? I make a gallon at a time.
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.
If a recipe calls for splenda and you would rather use stevia what is the conversion?
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.
DonnaJean,
I buy this Stevia from Amazon.com. It is pure stevia, no addins. I use 1 tsp for a gallon of tea, kool-aid etc…I have never baked with it, but I will try. It is not bitter, and I love it!! http://www.amazon.com/Pure-Stevia-Extract-Powder-3-5/dp/B000VRSR84/ref=sr_1_3?ie=UTF8&qid=1310261610&sr=8-3
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.
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
I hate to contradict; but, splenda is NOT aspartame, it is sucralose, which is a completely separate and distinct chemical. Hazardous to your health? Absolutely. It turns to formaldahyde when digested by the human body. Aspartame was on the chemical weapons list which had the side affect, when used as a spray, of causing a sweet taste in it’s victims’ mouths; prior to 1980, when Ronald Reagan, immedately upon his being sworn in as President, FIRED the head of the FDA, who had refused to approve it as a sweetener for Monsanto, and appointed another man who, on the exact same day, removed it from the chemical weapons list and approved it as an artificial sweetener. PLEASE, do not misinform. There is enough misinformation running around out there without spreading additional ourselves. Thanks.
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..
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!
What brand is this stevia because I think I would like to try this!
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.
Unfortunately, in cookie recipes, sugar is a large part of what gives it the texture and browning. You may want to play around with the sugar amounts. Try reducing by half and only replacing half with stevia. If you replace it completely, you will sacrifice texture.
Is there a way to use stevia with cocoa to make a palatable chocolate dessert that is not too bitter?
see this chocolate cake recipe with stevia
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.
Sorry, Libby’s uses 3/4 cup of sugar, therefore, I use 3/4 tsp of stevia powder in pumpkin pie.
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.
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.
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
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!
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.
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.
What about replacing sugar with erythritol and add stevia/splenda?
You can use gluten free baking flour to deal with the gluten formation. I have also found baked yams work well!
pancakes and breads