Sugar Substitute (Homemade Truvia®)
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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.
Recipe Notes
- Here is a great brand of stevia scoops. For more tips on stevia, see How to Use Stevia.
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)
– 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®)
Ingredients
- 1 cup erythritol
- 1/2 teaspoon stevia extract powder (equivalent to 16 scoops. See Recipe Notes for more information)
Instructions
- 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.
Notes
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
What sweeteners are you currently using?
Adrienne ,
Your link above to iherb 1lb White Stevia Pure Extract leads to a discontinued product. I am not upset; I just thought you may like to know.
Thanks! Fixed it! I am looking into other brands now but I linked to another one that I like. Am trying out another one this coming week, hopefully.
I’m curious about your thoughts on monk fruit extract as a sweetener. I’m trying to cut back on my sugars because I’m pretty sure I had a candida overgrowth for awhile. I’m also struggling with guy sensitivities. So I’m not sure erythritol or xylitol will work for me.
Oopsy, meant to write gut sensitivities.
Hi there. I really like it. I assume you mean plain monk since most of it is blended with erythritol? In either case, Lakanto is a great company – here’s my affiliate link. Their products are lovely and you can get 20% off with code WHOLENEWMOM. Hope that helps!
Yes, thank you! Is 2oz the bulk amount that you typically get?
Yes, I have that.
Erythritol doesn’t only have an undesired cooling affect once eaten, it actually is well known for causing mild to severe GI issues in many people….just want to make sure correct information is being presented.
Hi there. Yes, it can in some cases. I actually covered that in great detail in this post. Hope that helps!
This recipe Doesn’t make sense to me. 1/2 tsp of stevia or 16 scoops?
Hi there. I just updated the post–let me know if that helps. Thanks for reading and sorry for the inconvenience. We had to move everything to a new system and sometimes some of the entries didn’t convert well.
16 of the tiny 1/32 scoops that most pure stevia comes with.
Tastes perfect!
So glad to hear it!!
I have been buying big 400 count boxes of truvia single packs at my local big box buying club. The last box I bought they had reduce the amount per single pack by 1/3 thereby increasing the price of the product by 30%. I will not buy it any longer. I’ve been thinking of using erythritol and stevia extract to make my own. doing some research I have to agree the term natural flavors is too vague and is concerning to me. Thank you for the recipe I will give it a try.
You are so welcome and yes, those single packs are so expensive! Enjoy the savings!
Have you made the baking blend? I know it requires some sugar but I am unsure of the least amount needed to brown and retain moisture in my cookies. A great big thank you for the information above. Sugar also makes me sick and I miss it.
Hi there. No, I haven’t — what baking blend do you mean?
Is this mixture palatable in tea, coffee, and other things where you are really aware of the flavor of your sweetner? Does it dissolve o.k. in beverages?
Thanks for your research and testing.
,
Yes it works great in beverages. Enjoy!
What can be used in place of the erithritol? It hurts my gut and I have read those with Candida or intestine issues should not use it. I made an almond flour bundt cake with erithritol (Swerve) and it caused horrible pain for me.
Hmmmm…Typically erythritol doesn’t do that but I am sorry you are having that experience. I think xylitol would be worse. Erythritol shouldn’t be an issue w/ candida as it doesn’t feed it. You could try xylitol to see if it doesn’t bother you? Have you used any other low carb sweeteners that work for you?
i don’t think your problem is the erythritol
I think its oligosaccharide that’s in it. it causes your stomach issues
I don’t use that one I use truvia plan straight truvia
you should try it once to test it out, truvia never makes me sick period
Okay – great article – however, I grow, dry and powderize my own stevia. It is green and stays green. How does the manufacturing companies get their products to be white??? It must be bleached and powdered additives are contained for bulk. That seems to me to be processed and filled with chemicals. And, at what temperature are the plants bleached or processed? I’m sure the temp is high enough to kill off any live nutrients that the original plants that I grow and dry have. I am reluctant to buy any of these products and have them put on the label “natural”, “organic”, etc. They should not be white but should stay green. My stevia is the actual plant straight from the stem, grown in a pot on my patio without any chemical bug killer. And it tastes the same as the white powder that you say costs “so much money.” Again, big companies that are greedy for your money. I really do not know how these products are processed — this is just my humble opinion – I would sooner use my little green plant and perhaps even organic cane sugar if necessary that put those chemicals in my body. I get enough chemicals from food that I buy (hubby likes meat) and from any drugs from big pharma for illnesses that I have. I am still trying to find alternative medicines for these illnesses. Thanks for listening and have a great weekend!
Hi Lois,
There are some companies that use chemicals, but others use only water. I try to buy only the ones that use water. And now I am going to be buying only organic as I heard glyphosate is used on other stevias to enhance ripening. I have emailed NuNaturals to see if they have this on their plants or not.
I find the green powder to not be so good, but I have only tried one brand. I wish I could have cane sugar but I can’t. And glad you are talking about organic cane sugar as glyphosate is being used on sugar as well. Thanks for commenting. You are right on w/ your concerns!
Did you hear back from NuNaturals? I make lemonade using their product and can’t find a lot of info on their website. Just want to make sure it is pure and good quality.
Yes I did and I am comfortable with their product.