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Stevia v Xylitol

PenfoldAPD

PenfoldAPD

Well-Known Member
I'm starting to explore baking again. I have made the awesome Lemon Cake recipe on @ewelina blog and now want to try recipes on the Ditch the carbs website ... chocolate brownies, cheesecake ..!

Many of these recipes use granulated Stevia. I made the Lemon cake with Xylitol, using the Total sweet brand available in th local Holland & Barrett. I can only find granulated Stevia online and eager to start baking without having to order ingredients over the Internet.

Any baking experts offer any advice on using Xylitol in place of granulated stevia? If it asks for 2 tbsp of Stevia should I use the same in Xylitol.

Appreciate any advice, thank you.
 
I've found you need more xylitol than stevia because stevia is so much sweeter although I couldn't say exactly how much more as I normally sort of estimate hahah. I would potentially double it or just add until you think it's sweet enough

Good luck!

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Depending on the brand stevia has (to my taste) a bitter after tang that I really dislike. So I avoid it where possible.

May have mentioned before that I think the taste of Xylitol is awesome - actually better than sugar because it doesn't turn sour in the mouth as a lingering aftertaste.
 
Thanks, the poisonous to dogs thing worries me about Xylitol but I think I'll just deal with that and use the Total Sweet I have and see how it goes .....
 
Have you tried erithratol (sp?) Must admit I agree with Brunneria, don't like the aftertaste of stevia, much prefer Xylitol. BTW some larger supermarkets are stocking Total Sweet now, I've seen it in Tescos and Sainsburys recently
 
I also dislike the aftertaste of stevia and use xylitol instead. In terms of quantities, I start with less, then adjust if necessary before baking. Yes, I'm afraid tasting is a necessary evil! ;)
 
PenfoldAPD said:
I'm starting to explore baking again. I have made the awesome Lemon Cake recipe on @ewelina blog and now want to try recipes on the Ditch the carbs website ... chocolate brownies, cheesecake ..!

Many of these recipes use granulated Stevia. I made the Lemon cake with Xylitol, using the Total sweet brand available in th local Holland & Barrett. I can only find granulated Stevia online and eager to start baking without having to order ingredients over the Internet.

Any baking experts offer any advice on using Xylitol in place of granulated stevia? If it asks for 2 tbsp of Stevia should I use the same in Xylitol.

Appreciate any advice, thank you.
Click to expand...

Sorry I can help much as I don't use granulated stevia. I bought a stevia leaf once but didn't like the taste. Its much sweetenr than xylitol though, one teaspoon is enough for the whole cake. I'm not sure if granulated Stevia is the same.
Average cake needs about 200g/250g Xylitol so try with a bit less and adjust to your taste. Hope it all goes well :)
 
ewelina said:
Sorry I can help much as I don't use granulated stevia. I bought a stevia leaf once but didn't like the taste. Its much sweetenr than xylitol though, one teaspoon is enough for the whole cake. I'm not sure if granulated Stevia is the same.
Average cake needs about 200g/250g Xylitol so try with a bit less and adjust to your taste. Hope it all goes well :)
Click to expand...

Thanks for you response. I think I'm just going to stick with Xylitol :)
 
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