The amounts below are approximate in most cases; experiment!
Granulated white sugar Notes 1 Cup 1 Tbsp. 1 tsp.
Xlitol granulated 1 Cup 1 Tbsp. 1 tsp.
Stevia powdered extract 1 1 tsp. 1/4 tsp. pinch
Stevia liquid extract 1 tsp. 6-9 drops 2-4 drops
Sweet 'n Low liquid 2 8 tsp. 1/2 tsp 1/2 pkt.
Sweet 'n Low powder 2 Tbsp. 1/3 tsp. few drops
Equal 3 7 1/4 tsp. 1/2 tsp. > 1/4 tsp.
Splenda 4 1 Cup 1 Tbsp. 1 tsp.
Erythritol 5 1 - 1 1/2 C. 1 Tbsp. + 1 tsp. +
Agave Nectar 6 2/3 Cup 2 tsp. 1/2 tsp. +
Notes:
1. Stevia is stable when used in cooking. It will not take the place of sugar in baking without changing the texture. You can substitute part of the sugar, however, and use sugar, xylitol or erythtitol for the rest of the sugar. Stevia has a slightly bitter aftertaste in many foods.
2. Sweet 'n Low is saccharine. It keeps it's sweetness when heated. It will not take the place of sugar in baking without changing the texture.
3. Equal is aspartame. It can be used in cooking, but tends to lose some of it's sweetness, the longer it is heated. When possible, add at or near the end of cooking. It will not take the place of sugar in baking without changing the texture.
4. Splenda is sucralose. It changes the texture of many baked goods. You may need to refrigerated baked items containing sucralose.
5. Erythritol is somewhat less sweet than sugar, and adds stability and shelf life to baked goods, usually without changing the texture too much.
6. In a recipe calling for white sugar, for each cup of sugar substituted by agave syrup, remove 1/4 to 1/3 Cup of liquid. If substituting agave for brown sugar, remove only 1/4 C. liquid for each cup of sugar called for.
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