Does anyone here ever bake w/ a sugar substitute?

[MissMillie]

I'm thinking Stevia is the one that is used just like sugar, but I may be wrong about that.

Al's glaucoma was probably caused by a virus he's had for quite some time, but it was probably aggravated by his diabetes.

We both like to have a bite of something sweet after dinner. Also, learning how to bake in the last few years has, in a way, brought me closer to my mother. (She was a prolific baker, and when I bake I feel her with me.)

So I'm looking to find a way to bake something once a week or so, without having the sugar. I'm wondering if anyone has had success with these products.

[JustAnotherGen]

1. I use Monk Fruit

My husband loves a good apple pie - but was pre-diabetic a few years ago.

It makes a difference. I can't tell the difference and neither can he.

[flor-de-jasmim]

2. I use xylitol.

Found on Google:

Is xylitol good for baking cookies?

Xylitol can replace sugar in almost any recipe, as long as the recipe doesn't rely on sugar breaking down into liquid form. Xylitol isn't capable of caramelizing, even when exposed to extremely hot temperatures. Swap out the sugar for Xylitol in your favorite cake and cookie recipes.

Sometimes there is a slight bitter taste, but with some spices (cinnamon, nutmeg), I can cover that up.

[dem4decades]

9. My wife uses monkfish. And her baking is great. Is this poisonous to dogs?

Be careful if you have dogs.

[Kali]

11. xylitol is dangerous for dogs, yes

be cautious

https://www.fda.gov/consumers/consumer-updates/paws-xylitol-its-dangerous-dogs

[Retrograde]

13. I hope this is an autocorrect suggestion

for monk fruit - while I like monkfish, I wouldn't use it as a substitute for sugar!

[Turbineguy]

3. We use monkfruit.

So far, so good.

There are some brands that are 1:1 measure to sugar, others are only 70%.

[OLDMDDEM]

4. Many years ago

my grandmother (type 1 diabetic) baked with the sugar substitute in the blue wrapping. She did that for years and I have never tasted better pies, etc.

[MLAA]

5. If you want to go really healthy, look for recipes that sweeten with dates 😉

[Hugh_Lebowski]

6. I've used Allulose to decent effect in baking

It's technically still a sugar, and acts in nearly all ways like sugar in recipes, but the body can't actually break it down and use for energy and it shouldn't spike blood sugar much, if at all.

I use this stuff, it's about 70% sweetness of sugar so you'll need to account for that.

https://www.amazon.com/dp/B07VV73YZD

[irisblue]

7. Google dates & real maple syrup. My Mom swears by dates in baked goods

[Retrograde]

14. But don't all natural plant-based sweeteners

consist of mixtures of sugars such as sucrose, glucose, and fructose? They may not be as concentrated since they're mixed with other compounds, but sucrose is sucrose no matter where it comes from.

[irisblue]

15. I am a poor unsuccessful baker, I cannot give you a good reply.

The baking gene passed me by

[Bayard]

8. I use stevia all the time

Big 1 lb bag lasts forever.

[msdogi]

10. Coconut palm sugar

Good for that brown sugar flavor and texture. Still a sugar, so don't use much. Maybe 1/4 of total sweetener is good, monkfruit is better than Stevia, but pricey.

[demigoddess]

12. i read that stevia raises your blood sugar. Had to give it up.

[Marthe48]

16. I used to use Stevia

But I didn't like the aftertaste in baked goods. Someone on DU suggested Monkfruit sweetener. I like it in baked goods. I like Stevia or Monkfruit on things that aren't baked, like a dish of fresh peaches or strawberries or a fruit shake with almond milk. We hadn't used much sugar for a long time.

After I realized I didn't like the Stevia in baked goods, I tried baking the item without Stevia or other sweetener, but sprinkling Stevia on top when I dished it. That was fine.

I use almond flour for things I make for myself. It is low carb and I like the texture and flavor.

My daughter told me about no bake, no cook chia pudding. I use chia seeds, unsweetened almond milk, Stevia or monkfruit and homemade vanilla extract. You mix the liquid ingredients, then add the chia seed and stir for a couple minutes, let it sit a few more minutes and stir again. Then let it chill several hours or overnight. The ingredients I use make it zero carbs. If you like tapioca pudding, it has a texture like that. I love it and it is a treat when I want something sweetly guilt free. You can find recipes online. I have a couple other recipes I'll be glad to share with you that are low carb and sweet. Good luck!