Stevia sugar substitute

sugarlips1980
sugarlips1980 Posts: 361 Member
in Food and Nutrition
Was looking forward to experimenting with baking using the sugar substitute Stevia - natural, zero cals, zero carbs! But urgh, it has such a horrible aftertaste. My cupcakes are vile!

Replies

  • mjenne74
    mjenne74 Posts: 40 Member
    I have never tried baking with Stevia. I use a little to mix in things and then it doesn't taste bad. Maybe Splenda for baking?
  • _John_
    _John_ Posts: 8,646 Member
    I have never tried baking with Stevia. I use a little to mix in things and then it doesn't taste bad. Maybe Splenda for baking?

    Splenda has a way of making people go all irrational, stevia is better because it's "all natural"...

    Splenda tastes the best and works the most like sugar for me in my uses of an artificial sweetener.
  • FredDoyle
    FredDoyle Posts: 2,273 Member
    Was looking forward to experimenting with baking using the sugar substitute Stevia - natural, zero cals, zero carbs! But urgh, it has such a horrible aftertaste. My cupcakes are vile!
    Natural doesn't always mean good, or safe. I always cook with real sugars and just account for the calories. No sense torturing yourself. try to enjoy life. Just enjoy a bit less food than you were.
  • YorriaRaine
    YorriaRaine Posts: 370 Member
    I'm with Fred, if you just account for the calories of real sugar, log it in your recipe's here on myfitnesspal accurately there should be no worries.

    If you really want to use something other than sugar, but are ok with natural sugars in fruit, and you like banana's, they make a great sweetener.
  • verhunzt
    verhunzt Posts: 154 Member
    I know what you mean, there's just nothing that tastes purely as good as sugar. That's why I gave up on artificial sweeteners (despise the fact that researchers are still not sure whether they might promote cancer), instead I just try to fit in sugar into my food diary. :)
  • renegadegeek
    renegadegeek Posts: 24 Member
    I've used a mix of xylitol and stevia more successfully than just stevia. Also, different brands of stevia have different amounts of aftertaste, so you may need to experiment a bit. Most often I just cook with honey or molasses, when I do baked goods, or sugar if I can't get decent results without it. (It affects more than just sweetness; it affects the whole chemistry of the baked good.)
  • beesareyellow
    beesareyellow Posts: 335 Member
    If you absolutely want to use a sugar substitute, Splenda ( the one in the bag designed for baking ) will work better. That being said, the consistency and/or texture could be off. I finally got rid of the fake sugar after many years and just work the real stuff into my plan:)

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