How much stevia to replace sugar in a recipe? A complete conversion guide

October 19, 2025 •

4 min read

Stevia is up to 300 times sweeter than sugar, which means that direct substitution is impossible and requires careful conversion. Knowing how much stevia to replace sugar in a recipe is crucial for a successful outcome, but the exact amount depends on the form of stevia and the recipe's purpose.

Quick Summary

This guide provides a comprehensive breakdown of stevia-to-sugar conversion ratios for different forms of stevia, including powder, liquid, and packets. It covers the essential adjustments needed for baking to compensate for sugar's lost bulk, moisture, and browning properties.

Key Points

Start small: Because stevia is highly concentrated, begin with a small amount and taste as you go to avoid an overwhelming sweetness or bitter aftertaste.
Use a conversion chart: For accurate substitution, refer to conversion charts that differentiate between liquid, powdered, and packet stevia, as the ratios vary significantly.
Add bulk back in: Since stevia replaces sugar's volume, compensate for the loss by adding bulk using ingredients like applesauce, yogurt, or extra liquid.
Manage moisture levels: Adjust the liquid content in your recipe when substituting sugar with stevia, especially in baking, to prevent a dry or dense finished product.
Bake differently: Stevia does not caramelize like sugar, so baked goods won't brown as much. Monitor for doneness with a toothpick instead of relying on color.
Check your product: Always read the label on your specific stevia product, as many are blended with fillers like erythritol or dextrose, which affects conversion ratios.
Balance the flavor: To minimize any aftertaste, use vanilla, citrus, or other extracts, and consider combining stevia with a different sweetener.

Stevia-to-Sugar Conversion Ratios Explained

Converting a traditional recipe from sugar to stevia is not a simple one-to-one swap. Because stevia is a high-intensity sweetener, you only need a fraction of the amount. However, conversion can be tricky and varies significantly based on the form of stevia you are using, as many brands blend pure stevia extract with bulking agents like maltodextrin or erythritol. Always check your product's specific packaging for the most accurate conversion, but the following guidelines provide a solid starting point for different stevia types.

Pure Stevia Extract Conversion

Pure stevia extract is highly concentrated and should be used with caution to avoid an overly sweet or bitter taste. This is not the granulated stevia found in large baking bags. A little goes a very long way.

Liquid Stevia Concentrate: Approximately 1 tsp of liquid stevia can replace 1 cup of sugar. Some sources suggest a more conservative ratio of 15 drops for 1 tablespoon of sugar. Starting with a small amount and adjusting to taste is recommended.
Pure Stevia Powder: Around 1/2 tsp of pure powdered stevia can replace 3/4 cup of sugar, while 1 tsp can replace 1 cup of sugar. For smaller amounts, 1/4 tsp of pure stevia powder can substitute for 1 tsp of sugar.

Blended and Packaged Stevia Conversion

Many common stevia products are pre-blended with fillers like erythritol or dextrose to mimic sugar's bulk and make measurement easier. Brands like Stevia In The Raw and Truvia have their own specific conversion ratios.

Stevia Packets: One individual packet of stevia is often equivalent in sweetness to two teaspoons of sugar. A typical conversion suggests that 24 packets equal one cup of sugar.
Baking Blends: Some companies offer specific stevia baking blends that are designed to be a one-to-one replacement for sugar in recipes. These products contain added bulking agents to account for the volume that sugar provides. Read the package directions carefully for these specialized products.

Comparison Table: Stevia vs. Sugar Conversion

This table provides a general guide for converting common sugar measurements to various forms of stevia. Always use your specific product's packaging for the most accurate measure and adjust to taste.


Sugar Measurement	Stevia Packet Equivalent	Pure Stevia Powder	Liquid Stevia (Concentrate)
1 tsp	1/2 packet	Pinch to 1/16 tsp	2-4 drops
1 tbsp	1 1/2 packets	1/4 tsp	6-9 drops or 15 drops
1/4 cup	6 packets	1/2 tsp (or more)	1/4 to 1/2 tsp
1/2 cup	12 packets (approx)	3/4 to 1 tsp	1/2 to 3/4 tsp
1 cup	24 packets (approx)	1 tsp (or 2 tbsp depending on purity)	1 to 2 tsp

Adjustments Needed for Baking

Simply swapping sugar for stevia isn't enough for baked goods, as sugar plays several critical roles beyond sweetness. Stevia is a high-intensity sweetener and offers none of the bulk, moisture, or caramelization properties of sugar. Failing to account for these changes will result in baked goods with a dense texture and lack of browning.

1. Adding Bulk and Moisture: Since you are using a much smaller volume of stevia, you need to add other ingredients to provide the bulk and moisture that sugar would have contributed. For every cup of sugar replaced, add about 1/3 cup of a moisture-rich ingredient. Excellent options include applesauce, yogurt, pumpkin puree, or extra liquid. For gluten-free recipes, adding a texture enhancer like xanthan gum can also help.

2. Managing Browning: Sugar caramelizes when heated, which gives baked goods a golden-brown color. Stevia does not. To achieve a similar effect, you can bake at a lower temperature or for a shorter time. Some bakers also find that using a teaspoon of molasses or a few drops of brown food coloring can help mimic the desired color. Use a toothpick to test for doneness, as visual cues may be misleading.

3. Finding the Right Balance: The aftertaste of stevia can be more prominent in baked goods, particularly if used in large quantities. To balance the flavor, you can use a combination of stevia and a small amount of sugar or another sweetener, such as erythritol or monk fruit. Vanilla, citrus, or spices like cinnamon can also help mask any off-flavors.

4. Timing and Temperature: Stevia is heat-stable up to 392°F (200°C), which is suitable for most baking. However, some recipes call for temperatures higher than this, so it's important to keep this limit in mind. For recipes that require sugar to activate yeast (e.g., some bread recipes), stevia is not a suitable replacement, and specialized recipes are required.

Conclusion

Replacing sugar with stevia is a practical way to reduce calories and manage blood sugar levels in many recipes. By understanding the proper conversion ratios for different stevia products and learning how to compensate for sugar's unique properties, you can continue to enjoy your favorite sweet treats. Experimenting with different amounts and bulking agents is key to achieving delicious results. For more information on stevia's properties and health benefits, you can consult sources like the National Institutes of Health.

Optional Outbound Link

Learn more about stevia research from the National Institutes of Health

Frequently Asked Questions

No, 1 cup of stevia is not equal to 1 cup of sugar. Stevia is a high-intensity sweetener, with pure extract being up to 300 times sweeter. Many baking blends are formulated for 1:1 replacement, but pure stevia requires only a tiny fraction of the amount.

Yes, you can use stevia for baking, but it requires careful adjustments beyond the conversion ratio. You must add bulking agents and extra moisture, as stevia does not provide the same volume, structure, or browning properties as sugar.

For pure stevia powder, approximately 1/2 teaspoon can replace 3/4 cup of sugar, and 1 teaspoon can substitute for 1 cup of sugar. However, for blended products, the ratio can vary significantly, so always check the product's packaging.

To replace 1 cup of sugar with liquid stevia concentrate, you would typically use about 1 teaspoon. It's best to start with a little less and add more to taste, especially since concentration can vary by brand.

Your cookies likely turned out flat because stevia lacks the bulk and structure that sugar provides. To prevent this, you must add a bulking agent and extra liquid to the recipe to compensate for the lost volume and moisture.

Yes, if too much stevia is used, it can cause a lingering bitter or licorice-like aftertaste. This is more common with pure stevia extract. The key is to use a minimal amount and consider combining it with other sweeteners or flavorings like vanilla to balance the taste.

The best type of stevia for baking is often a baking-specific blend that includes bulking agents like erythritol, which simplifies the conversion to a 1:1 ratio with sugar. For pure stevia, liquid or powdered extract works, but requires careful measurement and additional ingredients for bulk and moisture.