Sugar Substitute (Homemade Truvia®)

If you're on a low carb diet this DIY Sugar Substitute Recipe like Truvia is a great way to save money and avoid the additives in the store bought brand. There are "natural flavors" in the Truvia that I would rather avoid for sure.

I’ve been using low carb sweeteners for awhile now–ever since I found out that I had candida. I was a complete sugar addict, but really had to break the habit and start using sweeteners like stevia and other low carb sugar substitutes.

But sugar substitutes like Truvia® and others can have additives included, and they can be pricey.

I’m always trying to find ways to make a healthy diet more affordable, so I’ve developed recipes for Homemade Liquid Stevia Drops, Sugar Free Chocolate Chips,  Easiest Coconut Milk, Homemade Coconut Butter, and more.

Today I am going to share with you a way to make Homemade Truvia® and do low carb baking without the high ticket price.

Why Use Alternative Sweeteners?

The truth is, I would much rather be writing about using honey and maple syrup, and the like for sweetening.

I love natural sweeteners, but they just don’t love me.  And honestly, there are so many folks with candida that this is something we all should be careful about – eating too many sweeteners, that is.  I will be posting more about this later.

For me, and for any of you out there who have sugar metabolism issues, or candida, you know what I am talking about.

Anything that affects your glycemic index or that feeds candida is off limits.

So since going sugar free I have had to find other ways to sweeten drinks or baked goods.

I use pure stevia extract for beverages like Sugar Free Lemonade and Rich and Delicious Coffee Substitute, and for many treats that aren’t baked, or for dishes calling for just a small amount of sweetener.

But when you are making a recipe that requires the bulk of a granulated or liquid sweetener for its makeup, stevia extract just won’t cut it.

You could go out and purchase Truvia, or other sugar substitutes, but then you would be paying about $10-$16 per pound!  Yikes! And there are other issues involved too.

Now there is a way to make your own sugar replacement that won’t raise your glycemic index or feed candida.

And it costs a whole lot less.

Reasons to Make Your Own Sugar Substitute

1.  Control over ingredients – Have you noticed that those pre-made sugar substitute baking blends often have Natural Flavors listed on the label?  That term, “natural flavors” is a catch all that can include things that basically are MSG or other toxins.  Not something I wish to be ingesting or feeding to my family on a regular basis.

The packaged baking blends often have tons of added fiber too.  I have read of folks having tons of — well, not so great after effects from eating them.  I know erythritol isn’t as natural as honey, but it is:

– zero calorie
– zero glycemic index
– little to no digestive issues

UPDATE:  A reader asked in the comments about erythritol.  I confirmed that my source uses all non GMO sources.

You can use clean stevia extracts.  A lot of stevia extracts on the market are produced using chemicals.  Not so with NuNaturals or Wisdom Naturals.  Those extracts are extracted with only water.  That’s why I use them (and they also taste better!)

2.  Better taste.  When using alternative sweeteners, you get a much better taste by blending sweeteners.  You will find that your resulting sweet treats taste much better when using more than one kind.

3.  Save money (see the details on how much you can save below).

4.  Save Storage Space –  As with all DIY food items, the more you can use basic ingredients to make your own pantry staples, the fewer things you need to buy because you have all the raw ingredients you need – right there!

How much can you save?

Just after a quick look on Amazon, erythritol & stevia baking blends sell for between $9.99 and $15.74 per pound.

You can buy erythritol on Amazon for $5.76 per pound.  (I actually purchase it in bulk –yes, I buy EVERYTHING in bulk — and get it for about $5 per pound, delivered to my door.)  And I purchase stevia extract powder on Iherb in a money saving 1 lb container (and get $5 off your first order with my referral code:  RUR466)

So – if you make your own sugar substitute / stevia baking blend, you can save up to 67%!  Good deal, eh?

Interested in other Processed Food Replacements?  How about —

Powdered Sugar Substitute
Powdered Egg Replacer – like Ener-G
Easiest Coconut Milk
Easiest Almond Milk
Homemade Rice Milk
Homemade Marshmallows (sugar free option)
Easiest Dairy-Free Condensed Milk
DIY Vanilla Liquid Stevia

What sweeteners are you currently using?

This post contains affiliate links.  Please read my disclaimer.

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  1. I think this would be ok using stevia leaf powder…the mix wouldn’t be as green. Thanks for sharing.

  2. Of course erythritol should not pose any digestive problems! The intestinal bacteria don’t recognize it as food and therefore bypasses the digestive process. If one arises, it could be from the blending of other ingredients in the erythritol for sugar-like properties. Coca-cola and Cargill are not “dumb” in putting it in their Truvia which is marketed under Cargill.

  3. Linda Brown says:

    Several comments on the iHerb website for NuNaturals Stevia Extract indicate that they have reformulated the product or gone to a different supplier. The 5-star comments end in May 2013 and the 1-star comments begin in June 2013. Have you tried the new product? Will the Wisdom Naturals, Sweetleaf product work as well in the baking blend?

    Thanks for providing all this information!!!

    • Linda Brown says:

      Oops, I just farther up in the comments and found the reformulation question was raised last June. Has the Wisdom Natural been reformulated?

      Thanks.

    • I don’t know…but it should – you just might need more. I don’t think WN has reformulated. All stevias are a little different.

  4. Be careful w/erythritol.. it causes explosive diarrhea for one of my kids. Mercola had a great article about it.

  5. Hi,

    I wanted to ask for clarification…..in the section where you actually show the “recipe” for making your substitute, in parentheses you compare it to the Truvia Baking Blend but your recipe seems to be just standard Truvia alone whereas the Truvia branded Baking Blend actually has sugar in it as well……so am I correct that your recipe is for the standard Truvia sugar substitute and not the baking BLEND? This is imperative as the reason why the baking blend was created was bc Truvia alone will not brown like sugar and will not lead to some of the natural reactions in baking that are granted by sugar (I learned this by using straight Splenda once and also straight Truvia to make cookies and they didn’t flatten and rise….rather they just stayed as balls that were basically inedible)….just wanted to verify so I can be very clear of what I’m working with and how I need to manipulate recipes to use your substitute. Thank you!

  6. Hello
    Thank you for posting this. Silly question, but I’ve been following a low-glycemic plan called THM. Many of their recipes uses Truvia. With this homemade concoction am I measuring as Truvia or Erythritol?
    Many thanks!!

  7. Hi! I was wondering if you drew inspiration for some of these recipes from my website, Healthy Indulgences? This recipe appears to be quite similar to the one I posted in February of 2012.. :) I have the same measurements for erythritol and stevia (1/4 cup erythritol + 1/8 teaspoon stevia) in my Homemade Truvia.

    http://healthyindulgences.net/2012/02/truvia-sweetener-review-how-to-make-your-own-truvia-substitute-in-bulk-much-cheaper/

    If you didn’t draw inspiration from my site, no worries. It’s wonderful to see other bloggers baking with sugar-free sweeteners! Keep up the amazing work!

    • Hi there, Lauren. I’m glad you reached out. I honestly don’t remember if I looked at your site or not for the recipe. I do think that I saw it on several sites, but I don’t remember now which ones. I tried to make it and used what I liked. I am totally fine linking to your site if you would like. I remember hanging around your site years ago but as life has gotten busy I haven’t been reading as many blogs. I do recall that I really enjoyed several of your recipes, though I am not sure that I made any of them, I was sure drooling over them.

      I did just look on the internet again and I see one recipe in a forum, another on a different site, published in 2014, called “Counting Our Blessings”.

      Actually I am not using erythritol at the present time b/c I am off of corn, so I miss it :)

    • Hi again. I published my reply before I added everything I wanted to. I didn’t sleep great last night and am little bleary eyed.

      In any case, I really try hard to give other bloggers credit where it is due so I completely understand where you are coming from. I know I have featured you in at least one of my roundups (I think it was your Cadbury Eggs in an Easter Roundup??) but again, am happy to cite you if you’d like.

      I really hope you are well – and maybe we both should reach out to the gal at “counting our blessings”. :).