Sugar Substitutes: How to Substitute Sweeteners

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

Sugar Substitutes: How to Substitute Sweeteners. From Baking with Honey to Substituting Maple Syrup for Sugar, all of the tips you need are right here.

There are two basic reasons why you would need to learn about sugar substitutes and how to substitute sweeteners in a recipe.

One is that you ran out of the sweetener that you needed.

The second is that you are using sugar substitutes for health reasons.

Starting to Use Healthier Sweeteners

One of the ways that our family started moving towards more whole foods was to move away from white sugar and start baking with honey, sucanat, and other sweeteners.

Now, instead of making my Homemade Jello, Homemade Chocolate Chips, and Gluten Free Cupcakes with granulated sugar, I moved to other, more wholesome sweeteners.

If you've been wondering about baking with honey or baking with maple syrup,  or what to do about substituting sugar in your baked goods or other sweet (or not-so-sweet) dishes, then this post should help.

Never Run Out Again

One of my pet peeves (and probably yours too) is running out of something when you are in the middle of the recipe.

And one of my best time and money-saving cooking and baking tips is learning how to substitute one thing for another.

That way you're not running out to the store at the last minute because you ran out of something.  You spend extra time (a lot), extra money on gas, more money than usual because you are making a last minute purchase, plus you might end up buying other things that you don't need, which really add up.

You know how it goes – you're making a dessert that calls for honey and all you have is a granulated sweetener, or vice versa.  So you get in the car (if you have kids this takes an inordinate amount of time), head to the store, run into traffic, get to the store and grab what you need, in addition to grabbing some other stuff that caught your eye.

About an hour later (at the earliest) you're back home ready to move on with your recipe, but you're wiped out now and really don't feel like finishing anything anyways.

Well, one of the easiest things to substitute in recipes is sweeteners.

Reformed Sugar-a-holic

Now, I am a reforming sugar-aholic.  I used to eat sugar all. the. time.

I once even worked in an ice cream parlor.

Bad idea.  Ahem.

I basically would come home and tell my mother that I wouldn't be needing dinner because I was full from sampling anything and everything (yes we were allowed to do that).

Anyway, I don't bake quite as much these days since we are focusing on vegetables and animal proteins more and more in our quest to deal with adrenal fatigue, but I still enjoy making whole grain (or non grain) treats (like Chocolate Chia Pudding or Berry Mousse) that require some sweetening.

And I know that a lot of my readers are using traditional sweeteners (hopefully the healthier options of honey, maple syrup, sucanat, and the like) and that these substitution and baking tips would be useful for you.

So when you need to substitute a liquid for a granulated sweetener, how do you do that quickly and easily?

It's fairly simple, actually.

Mainly, you just need to make up for, or take away from, the liquid part of the liquid sweetener, when adding it to a recipe, and adjust a little for the different sweetness of the sweeteners you are substituting.

Now of course, if the recipe we are talking about is a dish with very little sweetener (like my Focaccia Flax Bread), then it really doesn't matter.  Just substitute one sweetener for another and don't worry about it.

Additionally, with some non-baking recipes like

you can use whatever sugar substitute you wish (liquid or granulated).  The result won't differ that much regardless of which sugar substitutes you use.

I love forgiving recipes, don't you :-)?

However, when you are dealing with a sweet baked good, then things get more complicated.

Here's how to make a sugar substitute in baking and have the result turn out well.

Sugar Substitutes: Need to substitute honey for sugar or maple syrup for honey? Find out how to substitute sweeteners for baking and cooking. If you are switching to baking with honey and maple syrup and other sweeteners for health reasons, or you've just run out of a sweetener and need to use another, this post can help.

Pretty simple, isn't it?

I use these tips whenever I have run out of the sweetener I need (which isn't often, since I purchase my sweeteners in bulk – like everything else :-)), but more often when I am trying out a new recipe and want to use the least expensive sweetener that I have.  Then if the recipe isn't a winner, I've spent less money on it than I would have otherwise.

Soon I'll go into more details of my thoughts about sugar, some more detailed information on sweeteners (including nutritional information and sugar substitutes as well).

Stay tuned!

What sweetener do you most use in your home?

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These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


    Speak Your Mind


  1. Thank you so much for this information. My question is ‘Do I cream the butter alone or with the liquid substitute?’
    I am guessing that it wouldn’t matter either way but wanted to see what your thoughts are. Thanks heaps

  2. Are maple syrup and honey interchangeable in recipe’s ? My muffin recipe calls for 1/2 C honey, I’m out of honey but do have maple syrup.

  3. Nancy Derhammer says:

    My recipe calls for 2tablespoons of powered erythritol. what can I use instead of that using coconut sugar or liquid stevia

  4. I am baking for the first time and am worried about not having granulated sugar. My mom suggested that I use honey, but I wasn’t sure. This site has taught me a lot

  5. What do you do with caster sugar?

    • As in how do I replace it with honey, maple syrup or stevia? How much do I use?

    • Caster is not liquid but it’s superfine so you would need to take both aspects into account. I haven’t looked at conversion for caster sugar to granulated and go from there.

  6. Hi there, this is great info and really helps to explain why I have had some less than great experience. Awesome tips!

    The trouble I have is when a no bake recipe calls for a liquid sweetener to bind things like honey or syrup, and I just want to use a few drops of my sweetener alt. Any thoughts?

  7. hello
    I need to get in touch with liquid sugars, particularly glucose syrup and fructose have comprehensive information possible, please help me.

  8. If a recipie already calles for baking soda, will I need to add extra to the honey?

  9. I don’t have coconut sugar to make my paleo brownies. Can I use honey to substitute and how much? I tried to click on your page to the conversion but can not get. Thank you

  10. I am new to baking with alternate sweeteners. I find it difficult to know how to convert one sweetener to another when reading recipes. For example recipes can call for stevia, swerve, trivia, capitol, etc. I cannot stock all the different types of sweeteners. Is there a conversion chat available that equates one measure of sweetener to another? For example, 1 tbsp of stevia equals ___ xylitol. This would be so helpful to me. Thanks in advance for your help.

  11. when baking what can i substitute for 1/2 cup maple powder?

  12. Hello! I’m making pumpkin pie with maple syrup and molasses instead of brown sugar. Would I still need to add baking soda? Its custard so doesn’t really rise

  13. Question and help needed, please and thank you. I want to bake a vegan cookie, but the recipe requires 3/4 cup xylitol for the cookie and 2 cups xylitol for the syrup, What can I use in stead of xylitol as I do not stock that and will never use it again and as its rather expensive to not want to go out and buy it only for this particular recipe.

  14. How much honey to use if the recipe calls for 1/4 cup of white sugar?

  15. Can I substitute honey for brown sugar?

  16. when baking cookies, candy, cakes and pie are there any baked goods you would not recommend using honey instead of sugar in? i am off sugar and sugar substitutes, and trying to learn how to substitute honey or stevia. I made some ice creams I like, now to pumpkin pie 🙂 Stevia can be very bitter, Use it mostly in lemonade, 🙂

  17. I haven’t looked through the comments to see if you have addressed this question, but I am very curious where you stand on the sweetener Swerve. It seems to be used a lot in paleo and low-carb recipes. Thanks!

    • I personally don’t have real concerns with it but don’t use it. I should try it. I tend to lean on stevia and xylitol, mainly mostly b/c they are less expensive? Do you like it?

      • I’m just now looking into Truvia, Swerve, etc. Already a long time user of stevia. Trying to lessen sugar load for whole family in baking treats. My friend who is type 1 diabetic just discovered swerve and LOVES it for baking. FYI, though, swerve is NOT xylitol , but rather erythritol, and Oligosaccharides, and maybe best of all, is all non-GMO. I can’t wait to try it.

  18. How do you convert honey to Truvia? Example: 2/3 cup of honey = how many tablespoons of Truvia?

  19. Can you tell me how to substitute Coconut Palm Sugar for honey, please? Thanks!

  20. I need to replace 1 cup sugar for honey in a recipe for wholemeal banana bread, I’m a little confused at home much honey to use and how much liquors to add or take away. Also do I need to add baking soda.

    • Hi there – sorry I missed your comment. You need 1/2 to 3/4 of the amt of honey and remove 1/4 cup of liquid. Does that help? Add 1/4 – 1/2 tsp b soda per cup.