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.

{ 256 comments… read them below or add one }

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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.


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?


Jocelyne September 10, 2015 at 3:19 am

Stevia conversations chart


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


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.


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.


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”


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


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


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?


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.


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.


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.


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.


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


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


April September 21, 2015 at 8:25 pm

1 T sugar = 1/16 t liquid stevia


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.


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


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.


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


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.


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.


Joanne February 20, 2015 at 12:49 am

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


Ri January 18, 2015 at 4:59 am

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


Burney January 2, 2015 at 7:12 am

Ingredients in stevia says:
Ins 950
Are these substances added to stevia?


teresa February 14, 2015 at 11:19 pm

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


chasidy watkins June 21, 2015 at 7:41 pm

Which brand do you use?


nazz February 22, 2015 at 2:44 pm

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


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!


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


April September 21, 2015 at 8:37 pm

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


Nancy December 18, 2014 at 2:56 pm

Here’s a link to a conversion site! Hope this helps!


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…


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.


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?


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.


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.


Tamee October 27, 2014 at 6:46 pm

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


Tamee October 27, 2014 at 6:54 pm

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

Jerry November 14, 2014 at 3:17 am

You have to go to the website (or possibly on the package) of the specific stevia product you are using to find the stevia to sugar substitution amount.

A pure stevia extract as you mentioned is much stronger than what you typically see in the supermarkets now.

Truvia is a stevia/erythritol product where 1/3 cup + 1 1/2 tablespoons equals 1 cup of sugar. Pure Via that is a stevia/dextrose product where 1/2 cup equals 1 cup of sugar (per the products website), but on the bag it states that it measure cup for cup the same as sugar. There is definitely deceptive marketing out there.

I’m curious if anyone has tried the new “monk fruit” products in baking???


Katy April 28, 2015 at 3:42 am

I tried monk fruit extract in my coffee, and it tasted the same though I didn’t measure it exactly. I also looked at the ingredient list, and it said monk fruit extract, molasses, sugar, and exylitol. (spelling?)


Jodi December 2, 2015 at 4:02 am

The exylitol is erythritol. It is a sugar alcohol, which means it is a sweetener. Many sites state that monk fruit is 300 times sweeter than sugar. So why does the company need to add molasses and sugar to the mixture? Those calories are still there and if you are a diabetic, molasses and sugar will affect your blood glucose levels.


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?


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.


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.


Pam September 22, 2014 at 8:26 pm

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


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?


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)


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.


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!


Jan December 20, 2014 at 5:17 pm

I am so going to try this! Thank you!


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?


Ashlea August 8, 2014 at 2:57 am


1 packet = 1 tsp.


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.


Levi May 6, 2014 at 9:57 pm

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


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!


Becky April 26, 2014 at 1:29 pm

Hello! Can anyone tell me how much stevia to use to replace 1/2 cup of honey in a marinade I want to make? I only have the liquid form. Thanks! Great site by the way! I am still learning….


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


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


mike lai March 26, 2014 at 8:58 pm

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


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.


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?


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.


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.


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.


Mary G February 4, 2014 at 10:58 pm

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


Tanya June 12, 2014 at 9:16 pm

It can’t be correct.

1/4 teaspoon is listed to be to equal 1 tablespoon.
Thus, 1 teaspoon equals 4 tablespoons which is approximately 1/3 cup not 1 cup.


Lynne August 21, 2014 at 5:41 pm

I don’t know enough about stevia, but I do know that not all sweeteners increase in sweetness linearly with respect to concentration. In other words, it’s possible that stevia is so sweet that at a certain point adding more doesn’t do much in terms of what our taste buds can perceive. That’s just theoretical though and without knowing more about stevia I would have to agree with you that the chart is likely off.


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.


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?


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


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


janetec January 29, 2014 at 10:16 pm

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


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?


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.


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.


Diana December 3, 2013 at 6:42 pm

Hi I am looking to substitute Splenda in a recipe with the Kal Stevia powder I have….The recipe calls for one splenda packet. Can anyone tell me how much Kal Stevia would be needed? Thanks!


Pam May 18, 2014 at 8:35 pm

1/6th teaspoon of KAL is equal to one packet of most Stevia’s that have fillers in them.


Christie June 18, 2014 at 3:06 pm

We just use the tiny spoon that comes in the Kal instead of a packet of sugar, splenda, etc.


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.


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!


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.


Natalie September 5, 2013 at 2:05 am

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


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.


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?


Melissa July 24, 2013 at 6:42 pm

What stevia product is this for? I found another stevia conversion chart here 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?


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.


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.


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).


Denise June 7, 2013 at 9:10 pm

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


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.


bob October 29, 2013 at 4:38 am

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


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?


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.


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!


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


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!!!!


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


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.


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?


tahne flaherty January 6, 2013 at 9:58 pm

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


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


Lgm1229 January 24, 2013 at 2:55 am

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


Julie August 5, 2013 at 6:26 pm

I think you meant :)


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


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!


Candy June 23, 2014 at 5:15 pm

Why just egg whites? The yolks are definitely good for you too. Don’t believe all the cholesterol lies!


bob October 29, 2013 at 4:49 am

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


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.


Tony November 13, 2012 at 2:22 pm

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…


Tim December 29, 2012 at 6:07 am

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


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.


mickey November 7, 2012 at 5:00 am

For those of you wanting the 100% stevia powder, you can buy it on amazon.
No it isn’t my ad, lol. It is well worth the 20$. I can tell you that a 3.5 ounce bottle last’s me close to a yr. And I use it in my coffee everyday.

Fyi on Stevia in the Raw. It isn’t just stevia, it has dextrose in it. And I can’t imagine using it cup for cup.”choking” lol. I made cocoa pancakes one night and added too much stevia, which wasn’t much, and wow! I couldn’t eat them, I tossed them and made a new batch. Super easy.


fobesq September 25, 2012 at 1:29 am

I use only organic stevia powder. Here is a fabulous carrot cake recipe. Great recipes on


1 20-ounce can crushed pineapple
2 cups whole-wheat pastry flour, (see Ingredient Note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups granulated sugar
3/4 cup nonfat buttermilk, (see Tip)
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots, (4-6 medium)
1/4 cup unsweetened flaked coconut
1/2 cup chopped walnuts, toasted (see Tip)

12 ounces reduced-fat cream cheese, (Neufchâtel), softened
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons vanilla extract
2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted

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Carrot Cake Extraordinaire
Carrot Cake with Cream Cheese Frosting
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1.To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
2.Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
3.Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
4.Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
5.To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

Tips & Notes
Ingredient Notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at
Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.


Per serving: 342 calories; 17 g fat ( 5 g sat , 7 g mono ); 56 mg cholesterol; 43 g carbohydrates; 6 g protein; 3 g fiber; 349 mg sodium; 150 mg potassium.

Nutrition Bonus: Vitamin A (40% daily value), Fiber (12%


Cathy October 31, 2012 at 4:54 pm
Pat February 7, 2013 at 3:03 am

Canola oil is very bad; use coconut instead.


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


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


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.


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.


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.


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!


Ms Jones August 5, 2012 at 11:14 pm

I have only got through half of the comments, so I am sorry if I am repeating a question :)

I am in Australia, and we are only just starting the stevia revolution here. Most info is relevantly unknown here unless we seek it. I would like to know what people are actually buying and substituting with. I am using a stevia product with filler at the moment, but think that it is just as effective as using any other artificial sweeteners. I would love to use organic stevia that hasn’t been “messed with”! Does anybody have a brand or preference that they buy, or even one’s that they don’t like? Also, I have seen Reb A and Stevioside extract being sold separately, in these occassions is it better off getting the Reb A and using less? It’s hard enough finding good useful and reliable info on stevia, without being any more complicated!!!

Many Thanks from Australia :)


karen August 13, 2012 at 12:08 am

Hi Ms Jones, I just got some off amy rachelle, a naturopath from ubud, she is very raw and very organic, it’s amazing stevia, very little bitterness or aftertaste. Maybe send her an email and see if she could post you some. I highly recommend it.


Cathy October 31, 2012 at 4:31 pm

Anyone wanting more information on Stevia or artificial sweeteners (which, btw are toxoic), go to: and search what you’re looking for. This is the most amazing site, and you’ll learn things you never knew before (b/c the BIG companies are keeping it hush/hush to the public.)


Jim November 22, 2012 at 11:27 pm

I grow my own Stevia. I “clip” the leaves; wash them; put them in a salad spinner to dry them; then, into an electric dryer. When they are “crispy dry” I place them in the dry bowl of my Vita Mix (the world’s greatest kitchen appliance) and reduce them to a powder. Since there are still some very small woody stems remaining, I use a common strainer to remove these stems. The result is pure, organic, Stevia powder. It is all natural and therefore, green in color. The is no filler; no dextrose as used by the majority of suppliers. I am “studying” this plant and hope to produce Stevia “liquid” in the future. I reproduce the plant via cloning (cuttings) which is the easiest way. I have collected the “tiny” seeds and will plant them in the spring to see what happens.


Colleen December 7, 2012 at 9:36 am

I would LOVE to have seeds !!! I can’t find your email listed though :(


Jim November 22, 2012 at 11:37 pm

I live in San Diego. If your climate is similar, I suggest you grow your own Stevia. I grow Stevia. I “clip” the leaves; wash them; put them in a salad spinner to dry them; then, into an electric dryer. When they are “crispy dry” I place them in the dry bowl of my Vita Mix (the world’s greatest kitchen appliance) and reduce them to a powder. Since there are still some very small woody stems remaining, I use a common strainer to remove these stems. The result is pure, organic, Stevia powder. It is all natural and therefore, green in color. The is no filler; no dextrose as used by the majority of suppliers. I am “studying” this plant and hope to produce Stevia “liquid” in the future. I reproduce the plant via cloning (cuttings) which is the easiest way. I have collected the “tiny” seeds and will plant them in the spring to see what happens. If they prove to be viable (i.e. germinate), I will be happy to send you a “pinch” of these ultra-tiny seeds … just send your mailing address to my e-mail listed above! My biggest problem is in determining the difference between Stevia in the Raw and Stevia “EXTRACT” in the Raw. Also,the conversion is tricky. I made some brownies with no sugar and all Stevia — “yuk”!! Like eating dirt (although I have never eaten any dirt)!! I don’t like the idea of a “filler” or the dextrose. Some say they also add MSG (probably the sugar corporations trying to sabotage the growth of Stevia use). ALL other sweetners or should I say “artificial sweetners” have had extremely bad reports and indicate a connection of these substances with cancer, autism and alztheimers. Growing your own is the only way to truly know what is IN the final product. Good luck!!


Deborah December 18, 2012 at 5:28 am

Where did you obtain your stevia plants? I live in a suburb of Dallas, Texas (Garland) I have done some research on growing Stevia. I would be interested in learning from your experience.

Thanks so much.


Candy June 23, 2014 at 5:25 pm

I found stevia plants at Home Depot. I live in Florida.


Nita July 17, 2012 at 8:22 am

In my home-based bakery business, I use Buckwheat flour as a gluten-free, cup-for-cup substitute in baked goods. (My family and friends love my Gluten-Free Buckwheat Cornbread Muffins!) I easily and quickly grind my own flour from Buckwheat groats/Kasha {health food store or online} in 1/2 cup batches in a coffee grinder or larger amounts in a VitaMix. Also, grind my own oat flour from rolled oats, same procedure. (Regular gluten-free baking mixes have very little nutrition, and seem tasteless.) Buckwheat is very nutritious. Stevia works great in my popular Harvest Pumpkin Pie, Cherry-Berry Pie, and Tiramisu.


Pat Hartman July 26, 2012 at 6:31 pm

The desserts you mention sound delicious. Would you mind sharing the recipes? also, have you used quinoa or amaranth flour? If so, can those be used cup for cup? I have only used all purpose or whole wheat up til now so am really concerned about ruining what I make with alternate flours that I now need to use. Do you use stevia powder and if so how much? Thanks, Pat


Sue Miller October 27, 2012 at 11:35 am

How marvelous.. I love buckwheat but have also been afraid to use in recipe’s .. i guess i should have just tried it. can I ask how much stevia you use to convert from sugar? do you do a blend? Have you tried sucanat – i’ve read about how nutritious it is but has alot of calories..



Lori April 22, 2013 at 8:48 pm

If you have a moment, I would also love to try the recipes you mentioned if your willing to share.

Thank you


Con August 24, 2013 at 8:49 pm

I would appreciate the recipies.thank you.


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.


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!


Shauna July 5, 2012 at 7:17 pm


I am sure you probably know that many “sugar free” products contain ingredients like mannitol, sorbitol or xylitol. These are sugar alcohols (suffix -itol, used to denote sugar alcohols) sweeteners used as a naturally occurring sugar substitute. If you eat more than your laxation threshold (the amount of sweetener that you can eat before abdominal discomfort sets in (see WebMD or google any of the sweeteners) episodes similar to what you described can most definitely occur. Bloating, diarrhea, flatulence (gas) are very common with excessive use. Just look at the ingredients in the products you buy & it will be clearly listed. *Xylitol is life-threatening to dogs in higher doses so be very careful as to not to give your furry friend some of your sugar-free treats


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.


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 :-)


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 :)


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.


Liz April 20, 2012 at 12:16 am

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 :)


Kylie April 21, 2012 at 7:33 pm

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.


bob October 29, 2013 at 4:58 am

You also have to be careful to buy unsweetened apple sauce/puree, as many of them contain added sugar!


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.


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.


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.


Naomi Rudolf February 16, 2012 at 11:56 pm

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


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.??



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.


Jasmine January 21, 2012 at 12:48 am

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.


Todd January 28, 2012 at 2:34 pm

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


Shelly February 18, 2012 at 3:54 pm

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!


Lee March 1, 2012 at 7:46 pm

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.


Lee March 1, 2012 at 7:57 pm

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 ;)


Chris March 27, 2012 at 6:15 am

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.


Aimee April 6, 2012 at 7:13 pm

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.


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


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).



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!


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.


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:


Karen March 22, 2012 at 8:56 pm

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.


Denise December 31, 2011 at 10:33 pm

I searched “Baby’s First Year Carrot Cake Recipe”, and found several recipes, but the one listed below is from . 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

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.


Rebecca January 24, 2012 at 10:47 am

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.


Vicki April 2, 2012 at 8:52 pm

Ok, why am I NOT seeing the product stevia in this recipe?


Vicki April 2, 2012 at 8:53 pm

oops! I meant this to be for Denise on the Carrot cake recipe. Sorry!


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!!!


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.


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.


Art Scott December 8, 2011 at 8:57 pm

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.



cristina January 13, 2012 at 2:58 am

Where can i buy this NOW brand?


Andrea February 16, 2012 at 7:30 pm

My local health food store carries it, so you might want to look in yours. You can also buy it online.


joni November 18, 2011 at 6:08 pm

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


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?


Sarah December 12, 2011 at 8:55 pm

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


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.


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.


Bibiane September 21, 2011 at 5:48 am

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


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.


JannieG September 19, 2011 at 2:20 pm

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


DStone September 9, 2011 at 4:04 pm

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 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!


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.


Renee VanHeel August 29, 2011 at 2:53 am

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


Marie Holzer September 19, 2011 at 2:25 am

Found this, hope it helps:

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.


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!


Nancy August 19, 2011 at 8:39 pm

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


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!


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


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.


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.


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


Susan July 13, 2011 at 8:22 pm

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…


joy July 11, 2011 at 4:31 pm

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


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.


Judy August 7, 2011 at 5:12 pm

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


Cheryl August 10, 2011 at 10:03 am

I would appreciate a copy of this recipe too. Thanks


Tori August 10, 2011 at 6:08 pm

I am interested in the recipe please:))


Edie Loewen August 11, 2011 at 7:16 pm

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


stephanie August 29, 2011 at 5:46 pm

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


Leia August 12, 2011 at 12:42 am

I like the recipe as well!!


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.


Katey August 14, 2011 at 2:44 pm

Would love the carrot cake recipe too!


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.


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!!! : )


tammy corrigan August 20, 2011 at 2:16 pm

I would be interested in that recepe


Karen August 20, 2011 at 5:15 pm

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


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


Margaret September 20, 2011 at 3:51 am

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


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


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


Susan October 18, 2011 at 4:42 pm

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


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 :-)


Karen November 11, 2011 at 9:42 am

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


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!


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/


Fern Hilton November 23, 2011 at 6:20 pm

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


Roxie November 25, 2011 at 3:03 am

Please send me your carrot cake recipe. Thanks. Roxie


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

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


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


Nicola December 17, 2011 at 6:00 am

I would really appreciate that recipe too!! Thanks :)


Tom King January 20, 2014 at 4:33 pm

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


Marilyn Lamoreux March 21, 2014 at 10:20 pm

Please send me your carrot cake recipe.



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.


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.


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.


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.


Shallen May 23, 2011 at 2:29 am

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


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.


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.


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:


Rockie Kunstmann November 24, 2011 at 4:23 am

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.


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..


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!


Katie August 29, 2011 at 7:41 pm

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


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.


Jen May 19, 2011 at 1:52 pm

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.


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?


naomi June 25, 2011 at 7:29 am

see this chocolate cake recipe with stevia


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?


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.


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.


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.


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.


Joanne February 5, 2011 at 4:19 pm

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.



Allison February 7, 2011 at 9:59 pm

Hi Joanne-

I’ve been studying up on this, too.

This is what an 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.”

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.

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!


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.


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.


Lars June 10, 2011 at 9:18 pm

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


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!


C.C. July 7, 2012 at 2:46 pm

I would not buy a food product made in China if my life depended on it. My family lost a dog who was poisoned after eating melamine-tainted gluten that was added to dog food and then sold here. If I see made in China I put the food package right back on the shelf. Your cheap prices come with very expensive results like pets dying after eating food, if that’s what you want to call powdered melamine, product made in China. I can only imagine what will end up in Chinese made stevia. Powdered paint?


Sue Miller October 27, 2012 at 11:37 am

I also avoid ALL product from China – people in china dont care about other people because they put horrible things in food they send over here – formula for a baby is the worst and is totally unforgivable.


Tom King January 20, 2014 at 4:03 pm

Nice to read of your interest Suzanne. I am diabetic and some times crave something to chew , but have hard time believing what I read on packaging. Best of luck on your endeavors.


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