Stevia Recipes

Cooking with stevia does require a learning curve, but since the advantages of reducing sugar in your diet (as well as eliminating your consumption of aspartame and other artificial sweeteners) are so important, it’s well worth the effort.

The most important thing to remember is not to use too much, which can result in excessive sweetness and an aftertaste. Always start with the exact amount called for in a recipe, or even a little less, then taste before you add any more. Stevia is delicious in almost any recipe using fruit or dairy products, but does present a bit of a challenge when used for baking, since it lacks sugar’s abilities to add texture, help soften batter, caramelize, enhance the browning process, and feed the fermentation of yeast. On the other hand, one of the excellent facets of stevia is that high temperatures do not affect its sweetening properties.

You may find that mixing stevia with other sweeteners, like honey or maple syrup, is a good way to start using stevia. It will enable you to reduce the amounts of these other sweeteners (as well as calories) while getting used to cooking with this wonderful herb. The recipes we’ll be posting here call for the white stevia powder or the liquid concentrate made from that powder. Other varieties of stevia can be used in cooking as well, but require different amounts. Also, keep in mind that dried or powdered leaves will not dissolve in liquids, and thus are not suitable for beverages. Here’s an easy recipe to start with.

Yield: 10 8-ounce servings

  • 2 cups fresh squeezed lemon juice
  • 8 cups water
  • 2 teaspoons stevia liquid concentrate
  • ice cubes
  • lemon for garnish
  1. Combine all of the ingredients in a pitcher and stir until well blended
  2. Pour into ice-filled 10-ounce glasses, garnish with lemon slices, and serve.

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

{ 13 comments… read them below or add one }

Judy December 5, 2014 at 5:14 pm

Can Stevia be used in oven over 400ยบ in baking products?


Mary Van Dyke November 15, 2014 at 4:52 pm

Can stevia be used in cranberry sauce? Will it jel?


Marie Israel May 6, 2014 at 1:28 am

Dear friends

I am going to share a recipe with you because I would like to know what amount of the stevia to use to replace the sugar. My husband was just diagnosed with diabetes and I need all the help I can get.

Here is the recipe.

Hawiian tea bread.

4 cups flour
2 cups sugar
1 cup coconut (optional)
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 cup mashed bananas
1 cup crushed pineapple
1 cup 1 cup melted butter or margarine
4 eggs or 4 Tbls ground golden flax Plus 3 Tbsp water for each Tbls of flax.
The flax is a binder just like eggs are but without the cholesterol.

Pre heat oven to 350 degrees F
For two large loaves bake for 45 minutes to an hour.
For four small loaves bake for 30 to 45 minutes.
For muffinsbake for 15 to 25 minutes
Please let me know how much stevia to use in place of the sugar.


Miriam Israel September 1, 2014 at 7:57 pm



Mike July 20, 2013 at 1:39 pm

what is substitiution if using Stevia packets (i gram) instead of the liquid concentrate?


Polly July 1, 2013 at 3:04 pm

I am looking for a recipe for cheesecake made with Stevia.


JANE WESTBROOK May 17, 2013 at 10:39 am

I have just found out about Stevia,so i have been out and bought a Stevia plant.How would i use this for sweetening tea and coffe ?


Teri May 12, 2015 at 9:17 pm

I had the same question. I also bought a plant. I thought I could just ‘muddle’ some fresh leaves in the bottom of my glass, like you would mint, but it doesn’t seem to release the sweetness. If I just chew up a leaf, it’s very sweet and wonderful. I was trying to sweeten iced tea… Maybe hot would release the sweetness better? I read on this site that you are suppose to dry the leaves first. Grind them up and then you can add warm water to the dried leaves and let it set overnight and then use the sweetened water. I think I’ll look around a little more on the internet for some more tips. Good luck.


Deanna Richards March 4, 2013 at 7:31 pm

I just made preserves from a combination of berries and am happy with the results. As this was an experiment, I used small portions,
but could be increased very easily.

1-l/4 cups Blackberries, frozen
3/4 cup Blueberries, frozen
1 TBSP powdered stevia mixed with 2 tsp. water.
Cook down the berries until mixture has thickened, Start with low temp and increase to medium after juice has formed. After this has thickened, you should be able to see the mark of a spoon across the bottom of the pan. Let cool to warm and add the stevia mixture. This is thick enough to use as a preserve with toast or as a topping for homemade yogurt (made with stevia).


Verl Sinko December 26, 2012 at 4:48 pm

Looking for any recipes for making any syrups from stevia !


Trish November 16, 2012 at 8:06 pm

I would like to know if you can use stevia to make the syrup for preserving fruit.


K M Waterman January 14, 2012 at 1:31 am

Seeking recipe for Huckleberry syrup made with Stevia. Any & all assistance on this matter will be appreciated.


jennifer witt April 23, 2011 at 2:43 pm

i love this recipe. i use stevia all the time. can’t wait to try more recipes.



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