This DIY “Truvia” Copycat / Sugar Substitute is the perfect thing for all your low-carb baking, beverages, and more! Satisfy your sweet tooth without all the carbs and without breaking the bank!
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 all kinds of things to replace the pricier store-bought options.
Today I’m sharing 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 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!
4. Save Money
It’s amazing how much money you can save by making your own sweetener blend.
How Much Money Will 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 (you can 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?
Can You Substitute Truvia for Sugar?
Yes, you can, but you have to make an adjustment. Truvia is 2 1/4 times the sweetness of sugar. You would use 1/3 cup + 1.5 tablespoons (20.5 teaspoons) of this sweetener for each 1 cup of sugar.
For 1 teaspoon of sugar, use 3/8 teaspoon of this DIY Truvia (or the regular Truvia).
You might find that substituting will work well for baking, or you might need to make up for some of the sweetener bulk. It will work great in beverages, however.
Can You Use Truvia instead of Brown Sugar?
Yes, you can!
For every 1 cup of brown sugar, use 1 tablespoon molasses plus 1/3 cup and 1-1/2 tablespoons of this Homemade Truvia or the Truvia Brand.
For every 1/4 cup brown sugar, use 1/4 tablespoon molasses plus 1 tablespoon and 2 teaspoons Truvia.
Additional Processed Food Replacements
If you love this recipe, you might also like some of these other replacements for processed foods.
– Powdered Sugar Substitute
– Powdered Egg Replacer – like Ener-G
– Easiest Coconut Milk
– Easiest Almond Milk
– Homemade Rice Milk
– Homemade Chocolate Chips
– Homemade Marshmallows (sugar-free option)
– Easiest Dairy-Free Condensed Milk
– DIY Vanilla Liquid Stevia – a great cost saving alternative
– Aluminum-free Baking Powder – (it also happens to be corn-free as well!)
Sugar Substitute (Homemade Truvia®)
- Combine ingredients in a bowl.
- Store in a container with a tight-fitting lid.
- Use 1/3 cup + 1.5 tablespoons (20.5 teaspoons) of this sweetener for 1 cup of sugar.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
What sweeteners are you currently using?