What is the best sugar substitute to use when baking?

January 14, 2026 •

4 min read

According to a 2024 MDPI study, researchers are extensively exploring sugar substitution in baked goods to address health concerns like obesity and diabetes. Finding the best sugar substitute to use when baking involves understanding how different options impact flavor, texture, and structure.

Quick Summary

This guide breaks down the most effective sugar alternatives for baking, from natural sweeteners like monk fruit and stevia to sugar alcohols like erythritol and allulose. Compare different options to see how they affect the texture, browning, and sweetness of your baked goods.

Key Points

Allulose for Texture: Allulose offers the best structural properties for baking, mimicking sugar closely by browning and caramelizing well.
Erythritol for Keto: Erythritol is a preferred sugar alcohol for keto baking due to its low glycemic impact and ability to provide a sugar-like texture, especially in cookies.
Monk Fruit for Clean Taste: Monk fruit extract provides a clean, neutral, and zero-calorie sweetness, making it ideal for recipes where a sugar-like taste is paramount.
Combine Sweeteners: Blending multiple sweeteners can help balance flavor and texture, such as mixing a concentrated sweetener (stevia) with a bulking agent (erythritol).
Adjust Recipes: When using liquid substitutes like honey or maple syrup, remember to reduce other liquids in your recipe to maintain the proper moisture balance.
Flavor Impacts: Consider the flavor profile of each substitute—coconut sugar adds a caramel note, while monk fruit has a fruity flavor.
Not All Substitutes are Equal: Some alternatives like aspartame lose sweetness when heated and are unsuitable for baking, so always check the product's heat stability.

Understanding Sugar's Role in Baking

Before diving into alternatives, it's crucial to understand what sugar does beyond just adding sweetness. Sugar provides bulk, tenderizes baked goods, aids in browning and caramelization, and helps retain moisture. When you replace sugar, you often lose these critical functions, necessitating adjustments to your recipes, such as adding more liquid or modifying cooking time and temperature.

Popular Granulated Sugar Substitutes

Monk Fruit: A natural, zero-calorie sweetener derived from a melon. Monk fruit is heat-stable and can often be used as a 1:1 replacement for sugar when blended with other sweeteners like erythritol. It has a clean, fruity taste with no bitter aftertaste.
Erythritol: A sugar alcohol found naturally in some fruits. It is about 70% as sweet as sugar and has a very low glycemic impact, making it popular for keto diets. It works well for baking, providing a similar texture to sugar, though it has a cooling sensation and doesn't brown as effectively. Some brands, like Swerve, are a blend of erythritol and other ingredients.
Allulose: A "rare sugar" with the taste and functionality most similar to table sugar. Allulose is about 70% as sweet as sugar but is absorbed by the body without being metabolized into glucose, keeping blood sugar levels stable. It browns and caramelizes beautifully and results in moist, tender baked goods.
Stevia: Derived from the leaves of the stevia plant, this is a calorie-free, all-natural sweetener. Stevia is significantly sweeter than sugar, so a small amount is required, and it doesn't provide bulk. It's best used in baking blends designed for recipes that don't rely on sugar for structure.
Sucralose (e.g., Splenda): A heat-stable, zero-calorie artificial sweetener that is 600 times sweeter than sugar. Granular baking blends of sucralose are designed to be a 1:1 replacement for sugar but can result in faster cooking times and less browning.
Coconut Sugar: Made from the sap of coconut palm trees, this unrefined sweetener has a caramel-like flavor and a lower glycemic index than table sugar. It is a 1:1 replacement for sugar but contains a similar number of calories and carbohydrates.

Liquid Sugar Alternatives

Honey: A natural sweetener with a distinct floral flavor. It is sweeter than sugar, so less is needed, but it adds more moisture and can cause baked goods to brown faster. Adjusting other liquids in the recipe is necessary.
Maple Syrup: Derived from maple tree sap, genuine maple syrup offers antioxidants and a lower glycemic index than table sugar. It can be used as a liquid substitute, but recipes require reducing other liquids and lowering the oven temperature to prevent burning.
Date Paste: Made from blended dates, this whole-fruit sweetener provides natural sugars, fiber, and nutrients. It adds moisture and a rich, butterscotch-like flavor but doesn't dissolve like sugar, making it better for dense, chewy baked goods.

Comparison Table of Sugar Substitutes for Baking


Substitute	Best For	Pros	Cons	Sweetness	Glycemic Impact	Conversion (vs. 1 cup sugar)
Monk Fruit	Cakes, cookies, and keto recipes	Zero calories, clean taste, no blood sugar spike	Can be expensive, often blended with erythritol	~300x sweeter than sugar	Low/Zero	Varies by blend; check label
Erythritol	Cookies, muffins, keto recipes	Sugar-like texture, very low calorie, low glycemic	Cooling effect, can cause digestive upset	~70% as sweet as sugar	Very low	1.3 cups for 1 cup sugar
Allulose	Moist cakes, sauces, caramel	Closest taste to sugar, tender texture, browns well	Newer, potentially more expensive	~70% as sweet as sugar	Low/Zero	1.3 cups for 1 cup sugar
Stevia	Blends, coffee, recipes needing little bulk	Zero calories, plant-based	Aftertaste, can be bitter, doesn't add volume	~300x sweeter than sugar	Low/Zero	Varies by brand; check label
Coconut Sugar	Brown sugar recipes, cookies	Lower glycemic index, caramel flavor	Similar calories/carbs to sugar, can make bakes denser	1:1	Lower than sugar	1:1 ratio
Honey	Moist cakes, muffins	Rich flavor, adds moisture	Contains calories, can be high in fructose	Sweeter than sugar	High	1/2 to 2/3 cup for 1 cup sugar
Maple Syrup	Biscuits, glazes, pancakes	Unique flavor, contains minerals	Contains sugar, higher cost	Less sweet than sugar	Lower than sugar	3/4 cup for 1 cup sugar

Expert Tips for Baking with Substitutes

Combine and Blend: Many bakers find success by combining a zero-calorie sweetener (like stevia or monk fruit) with a low-glycemic option (like allulose or erythritol) to achieve optimal sweetness and texture.
Adjust Liquids and Temperature: For liquid sweeteners like honey and maple syrup, reduce other liquids in your recipe and slightly lower the oven temperature to prevent burning.
Add Bulk: If using a concentrated sweetener like pure stevia, add a bulking agent such as applesauce, nut flour, or pureed fruit to compensate for the lost volume of sugar.
Taste as you go: Sweetness perception can vary. Start with a conservative amount and adjust to your preference, as substitutes like stevia can develop a bitter aftertaste if overused.

Conclusion: Which Substitute is Best?

The best sugar substitute to use when baking truly depends on your specific health goals and desired outcome. For those seeking the closest taste and texture to sugar for moist cakes and caramels, allulose is a standout choice. For keto and low-carb baking where a classic granulated texture is key, erythritol is a reliable option. If you prioritize a natural, zero-calorie sweetener without aftertaste, monk fruit is often preferred. For recipes that can handle added moisture and a distinct flavor, natural liquid sweeteners like honey or maple syrup can be excellent. Always read product labels for conversion ratios, as they can differ by brand and blend. Experimentation is your best tool for finding the perfect balance for your baking needs.

King Arthur Baking offers a comprehensive guide on their blog about baking with sugar alternatives.

Frequently Asked Questions

Monk fruit is generally considered better for baking as it provides a cleaner, less bitter taste and often comes blended with erythritol to provide bulk. Stevia is intensely sweet and requires other ingredients for bulk, which can alter the final product's texture.

Erythritol provides a sugar-like texture and has a very low impact on blood sugar. It can create a crispy finish but does not brown as well as sugar and can have a cooling aftertaste. It's often used in keto recipes but can cause digestive issues in large amounts.

Yes, allulose is often used as a 1:1 replacement for sugar in recipes, though it is only about 70% as sweet. You may need to adjust the amount based on your desired sweetness. Its ability to brown and caramelize makes it a great choice for cakes and other baked goods.

For a flavor that is closest to sugar, allulose is often considered the best natural option. For an unrefined sweetener with a lower glycemic impact, coconut sugar works well, though it has a different flavor and calorie count than zero-calorie options.

Many zero-calorie sweeteners, like erythritol and some stevia blends, do not caramelize or brown like traditional sugar. Allulose is an exception and can help with browning, while liquid sweeteners like honey and maple syrup can cause browning to occur more quickly.

Use date paste as a 1:1 replacement for sugar in recipes that can accommodate its thick texture and dark color. It works best in dense, chewy baked goods like brownies or cookies. Since it doesn't melt, it's not ideal for all applications.

Yes, some substitutes, especially those without bulk, can result in drier baked goods. Adding moisture with ingredients like applesauce or pureed fruit can help. Liquid sweeteners like honey and maple syrup can also increase moisture content.