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Sugar Alternatives for Holiday Baking
Holiday baking can be easier than you may think thanks to these Sugar Alternatives for Holiday Baking !
Sugar Alternatives for Holiday Baking
Baking without sugar is possible when you want your favorite cookies, bars, and cupcakes.
That is because of the sugar alternatives that are available to us.
You should know that not all sugar alternatives behave like sugar.
Some alternatives are not suitable for baking. Many alternatives are sweeter than sugar and as a result, are not used in a 1:1 ratio in a recipe.
There is a lot to learn about baking without sugar.
In my book, I go into depth about the different sugar alternatives and how to use them in recipes.
You can check out my guide on baking with sugar alternatives on Amazon
Here are some similar recipes that you may enjoy this time of the year.
- Sugar Free Buttercream Frosting.
- Pumpkin Spice Keto Low Carb Mug Cake.
- Stevia Cream Cheese Frosting.
- Sugar Free Royal Icing
Keep up to date with my recipes
I have some great tips on which alternatives may work in a recipe of yours.
Here are some of the sugar alternatives that you can use in your baking.
I have not tried all of them however, most of them I have. Please note that there are other great sugar alternatives out there as well.
You can check out my guide on baking with sugar alternatives on Amazon to learn more.
Sukrin Gold is an all-natural, gluten free, low-calorie, low carb alternative to brown sugar with an aroma, sweetness, flavor and texture of brown sugar
This has really become my go-to brown sugar alternative. I have had luck using it in many of my recipes that call for brown sugar. I like that it is 1:1 with sugar in recipes as well.
Sukrin Gold retains its sweetness at high temperatures and even caramelizes like regular brown sugar!
There’s no “cooling” aftertaste associated with other sugar substitutes.
This is a ‘natural’ sugar alternative that is made with a blend of erythritol and less than 2% stevia. It measures 1:1 in recipes with sugar.
I must admit that I have not used this as of yet but, now that I know it is available I probably will.
Even though this is not in English, you can get an idea of some of what it says.
I love when a sugar alternative is 1:1 with sugar. That is, if a recipe calls for one cup of sugar then you can use 1 cup of the alternative. Substituting 1:1 means maintaining a good balance with your ingredients.
The manufacturer says that the secret to Swerve’s zero-calorie sweetness is a combination of erythritol and oligosaccharides.
One of the unique functions of Swerve is its ability to brown and caramelize like sugar.
With zero net carbohydrates, Swerve does not impact blood sugar or insulin levels.
I often post recipes that call for powdered or confectioners sugar. If you do not want to make your own powdered sugar, you can buy it online.
This is an old standby sweetener alternative. I like that it is granulated and in 1:1 with sugar in recipes. Plus, it is probably the least expensive sugar alternative to choose from for baking.
I buy this in the large bags.
Monk Fruit is relatively new in the US. According to the manufacturer, “Monk fruit comes from Southeast Asia and contains natural sweetness hundreds of times that of sugar. It contains zero calories and has no harmful side effects. Erythritol is a mild sugar alcohol derived from fruits and plants.”
This is an ‘iffy’ brown sugar alternative. It behaves a lot like brown sugar when used for baking however, it has a lower glycemic index. The point is that in moderation, it is an alternative that can be used instead of brown sugar. If you are really sensitive to sugar, you could easily use another option. I use this when I really want the chemical make up that is close to regular sugar in a recipe.
This is not a low carb sugar alternative.
This is a blend which means that there is a sugar alternative as well as sugar in it. Blends exist for several reasons. First of all, they lower the amount of sugar in a recipe and thus, the calories and other effects of sugar. However, because there is sugar in it, you still get the chemical effects that sugar brings to a recipe. Lastly, a blend helps to maintain the volume of a recipe when we use a sugar alternative.
Here is how to convert this blend in a recipe.
This is another blend alternative to sugar. Only, it is for brown sugar.
Please note that this does contain sugar, however, not as much as normal brown sugar. You would use this product when you need that molasses (what is used to make real brown sugar) or you really want the qualities of brown sugar in your baking with not as many calories.
This is a great alternative to use in chocolate chip cookies when it comes to taste and texture.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.