Sweeteners

Sounds great but do you have any idea how much Stevia I would use instead of Truvia?


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I bake quite a lot and I can tell you its impossible to make a nice, low carb meringue. Sugar gives a textures (that crunchiness ) and there isn't any sweetener that can replace it Im afraid. Ive tried everything. The best result was with xylitol but it wasn't a typical meringue. Just a soft, cloud like kind of sponge.

The best for baking is xylitol, in most cakes Splenda is ok too. It doesn't have aftertaste like Stevia (which is good and natural but I hate the taste)