How much stevia for 50g of sugar? An Essential Conversion Guide

November 21, 2025 •

4 min read

Stevia is up to 300 times sweeter than sugar, making precise measurement critical when substituting it in recipes. To figure out how much stevia for 50g of sugar you need, you must consider the form of stevia and its concentration, as the conversion ratio varies dramatically.

Quick Summary

This guide provides practical conversion ratios for substituting 50g of sugar with various forms of stevia, including pure powder and liquid extract. It also covers important baking adjustments needed to achieve the right texture and flavor.

Key Points

Conversion Varies by Form: Pure stevia extract is highly concentrated, requiring only 1/8 to 1/4 tsp for 50g of sugar, whereas a 1:1 stevia blend would use 50g of the product.
Baking Requires Compensation: Stevia lacks the bulk and browning properties of sugar, so adding a bulking agent like applesauce or yogurt is necessary for baked goods.
Start with Less Stevia: To avoid a bitter aftertaste, begin with a conservative amount of stevia and add more gradually until the desired sweetness is reached.
Combine with Other Sweeteners: Blending stevia with erythritol can help mask the licorice-like aftertaste and improve overall flavor.
Adjust for Lost Moisture: Since stevia is a dry ingredient, adding a small amount of liquid or a bulking agent can prevent baked goods from being flat and dry.

Understanding the Stevia to Sugar Conversion

Replacing sugar with stevia is a popular choice for those looking to reduce calorie intake and manage blood sugar levels. However, unlike sugar, stevia is not a 1:1 replacement, and using too much can result in a bitter, licorice-like aftertaste. The conversion depends on whether you are using a pure extract, a blended product, or a liquid concentrate.

Stevia Forms and Their Ratios

Stevia products on the market vary greatly. Granulated or powdered versions often contain bulking agents like erythritol to make them measure more like sugar. Pure stevia extract is highly concentrated, so only a tiny amount is needed for significant sweetness.

Pure Stevia Powdered Extract: This is the most potent form. As a starting point, approximately 1/8 to 1/4 teaspoon of pure powdered extract is equivalent to 50g of sugar (about 1/4 cup). This can vary significantly by brand and taste preference, so it is best to start with less and add more if needed.
Stevia Blend (1:1 Ratio): Many products are specifically formulated to be a 1:1 replacement for sugar by volume, thanks to added bulking agents. If you are using one of these blends, you can substitute 50g of sugar with approximately 50g of the stevia blend.
Liquid Stevia Drops: These are also highly concentrated. Generally, about 10-15 drops of liquid stevia can replace the sweetness of 50g of sugar, which is roughly 2 tablespoons. A good rule is that 6-9 drops equal about 1 tablespoon of sugar, so 12-18 drops would be a starting point for 2 tablespoons of sugar (approx. 50g).
Stevia Packets: The packets are pre-measured for convenience, typically with one packet equaling about two teaspoons of sugar. Since 50g of sugar is roughly 4 tablespoons or 12 teaspoons, you would need about 6 packets to achieve a similar sweetness level.

Important Adjustments for Baking

In baking, sugar does more than just sweeten; it provides bulk, moisture, and aids in browning and leavening. Using stevia, particularly the concentrated forms, removes this crucial bulk, which can cause baked goods to become flat and dry.

Replacing Bulk and Texture

When replacing 50g of sugar with stevia, you will need to add a bulking agent to compensate for the lost volume. For every cup of sugar replaced, you need to add approximately 1/3 cup of a bulking agent. For 50g of sugar (1/4 cup), this would mean about one tablespoon of bulking agent.

Common bulking agents include:

Unsweetened Applesauce: Adds moisture and a hint of fruit flavor. Start with one tablespoon for every 50g of sugar replaced.
Yogurt or Fruit Purée: Greek yogurt or mashed banana can add bulk and moistness. Adjust the recipe's liquid content accordingly.
Egg Whites: Whipped egg whites can provide bulk and leavening for airier textures.
Psyllium Husk or Inulin: Fiber additives like these can replace volume and improve moisture retention, especially in low-carb recipes.

Comparison Table: Stevia vs. Sugar (Approximate Conversions)


Form of Stevia	Equivalent to 50g of Sugar (approx. 4 tbsp)	Baking Considerations
Pure Powdered Extract	1/8 to 1/4 tsp	Requires bulking agent, no browning, adjust liquids
Liquid Concentrate	12-18 drops	Requires bulking agent, adds moisture, precise dosing
1:1 Granulated Blend	50g (measure like sugar)	Contains bulking agents, closer to sugar in use
Individual Packets	Approx. 6 packets	Add bulk or moisture if needed for baked goods
Dried Stevia Leaves	Use 1 tsp green powdered leaves (for infusions)	Best for infusions, strong aftertaste, not for baking

Expert Tips for Successful Substitution

To ensure your stevia-sweetened creations are a success, follow these additional tips:

Start Small: Stevia's sweetness can be overwhelming. Always begin with a smaller amount than the conversion suggests and taste as you go, especially in recipes where precise texture is less critical. Your taste buds will adapt over time.
Blend with Other Sweeteners: Many find that combining stevia with another sweetener like erythritol or monk fruit helps to mask the mild aftertaste. Stevia-erythritol blends are commercially available for this purpose.
Adjust Liquids: Since stevia lacks the moisture of sugar, you may need to increase the liquid content in baking recipes. A ratio of 1/3 cup of extra liquid (like applesauce, milk, or water) per cup of sugar replaced is a good guideline. For 50g of sugar, a tablespoon or two may suffice.
Manage Browning and Rising: Stevia does not caramelize or provide food for yeast. For recipes requiring browning, consider adding a small amount of molasses or fruit purée. For leavened goods, an extra pinch of baking soda or baking powder can help achieve a better rise.

Conclusion

For 50g of sugar, the amount of stevia to use depends entirely on its form, with pure extracts requiring only a tiny fraction of the volume. While commercial 1:1 blends offer a simple, spoon-for-spoon replacement, liquid and powdered extracts need careful measurement and recipe adjustments to compensate for the lost bulk and moisture. With the right technique, you can successfully sweeten your favorite foods while enjoying the calorie-free benefits of stevia. Always double-check the specific product's packaging for a more precise conversion ratio.

Visit Stevia.net for more tips on using stevia

Frequently Asked Questions

Yes, but you will need to make adjustments beyond just the sweetness. While stevia provides zero-calorie sweetness, it does not offer the same bulk, texture, or browning properties as sugar, which are important for baked goods.

For 50g of sugar (approximately 4 tablespoons), a general starting point is 1/8 to 1/4 teaspoon of pure stevia extract powder. This is a potent concentrate, so begin with the smaller amount and taste as you go.

Roughly 12 to 18 drops of liquid stevia can replace the sweetness of 50g of sugar. The exact amount may vary by brand, so check the product's label for a specific conversion guide.

When baking with concentrated stevia, consider adding a bulking agent such as unsweetened applesauce, yogurt, egg whites, or fruit purée to replace the lost volume and moisture from sugar.

A bitter or licorice-like aftertaste is a common side effect of using too much stevia, especially with pure extract. It is best to use a conservative amount and adjust slowly to find your preference.

Stevia does not caramelize or cause browning like sugar. For recipes where this is desired, you may need to add a small amount of another ingredient, like molasses or fruit purée, for color.

A 1:1 stevia blend, which includes bulking agents, is often easier for baking as it measures and acts more like sugar. Pure extract is best for sweetening beverages or foods where bulk is not an issue.