Baking with splenda

Meganthedogmom · January 2016

Has anyone tried using Splenda in place of sugar, for baked goods? Cookies, cakes, muffins, etc.?
If so, how did it turn out? Would love to hear any good recipes that worked out with this substitution!

Lizzles4Shizzles · January 2016

I've used Splenda brown sugar in a couple recipes, and thought it still turned out yummy. Just have to be sure to look on at the conversion chart on the Splenda package - it doesn't take as much Splenda as regular sugar.

Meganthedogmom · January 2016

They make Splenda brown sugar?? This is amazing news! Thank you for sharing

pinggolfer96 · January 2016

meganridenour wrote: »

They make Splenda brown sugar?? This is amazing news! Thank you for sharing

I'm pretty sure it's a brown sugar/ Splenda blend to reduce the actual amount of brown sugar you use. There's still brown sugar in it

ktekc · January 2016

I have truvia brown sugar blend. .it works really well I have baked with it and used it in my cinnamon bun overnight oats.

jgnatca · January 2016

It depends on the recipe. Sweeteners won't caramelise like sugar does. If you need the bulk of sugar the sweetener won't work either.

The sweetener should work fine in something like a rice pudding.

For muffins, I replace the majority of the FAT with a half cup applesauce. This really cuts the calories.

I suggest you experiment by cutting the regular sugar by half in your baking and test your results.

Don't mess with bread recipes, and anything that requires caramelisation.

Try the half brown sugar definitely.

Try banana as well as a sugar replacement, say, in pancakes and smoothies.

areallycoolstory · January 2016

meganridenour wrote: »

Has anyone tried using Splenda in place of sugar, for baked goods? Cookies, cakes, muffins, etc.?
If so, how did it turn out? Would love to hear any good recipes that worked out with this substitution!

I use apple sauce. delicious. i made peanut butter cookies, blondie bars, and brownies with apple sauce over the christmas holidays. you use it to replace the eggs, but it acts as a sweetener. the blondie bars and brownies were amazing. the peanut butter cookies were a sort of cakey, but not bad.

stealthq · January 2016

I've used it in the topping of a pear crisp and it came out tasty, but hard rather than toasty and crumbly.

Meganthedogmom · January 2016

I like all of these suggestions. I've been meaning to try applesauce in baking as well.
Anyone tried artificial sweeteners for making cheesecake?

ktekc · January 2016

I use the splenda in my no bake cheesecake. never tried it with an actual baked cheesecake

lilithsrose · January 2016

My mother is a diabetic, so we usually use splenda to bake. Personally, I think most baked goods taste fine with splenda. The only one I noticed tastes really different is Pineapple Upside Down Cake, but that's because the sugar needs to carmalize for it to taste right.

A little baking suggestion I'll give you is to use canned pumpkin instead of oil and water. I'm not sure the exact ratios for homemade cakes, but if you're using premade cake mix, just mix it with one can of pumpkin and bake.

TeaBea · January 2016

rhaiin wrote: »

My mother is a diabetic, so we usually use splenda to bake. Personally, I think most baked goods taste fine with splenda. The only one I noticed tastes really different is Pineapple Upside Down Cake, but that's because the sugar needs to carmalize for it to taste right.

A little baking suggestion I'll give you is to use canned pumpkin instead of oil and water. I'm not sure the exact ratios for homemade cakes, but if you're using premade cake mix, just mix it with one can of pumpkin and bake.

If you add 1/2 cup water, 2 egg whites, and can of pumpkin......you get something that has more of a cake texture. The pumpkin + cake mix is too much like eating a sponge (IMO).

Meganthedogmom · January 2016

TeaBea wrote: »

rhaiin wrote: »

My mother is a diabetic, so we usually use splenda to bake. Personally, I think most baked goods taste fine with splenda. The only one I noticed tastes really different is Pineapple Upside Down Cake, but that's because the sugar needs to carmalize for it to taste right.

A little baking suggestion I'll give you is to use canned pumpkin instead of oil and water. I'm not sure the exact ratios for homemade cakes, but if you're using premade cake mix, just mix it with one can of pumpkin and bake.

If you add 1/2 cup water, 2 egg whites, and can of pumpkin......you get something that has more of a cake texture. The pumpkin + cake mix is too much like eating a sponge (IMO).

I noticed this, too. I made angel food cake with pumpkin once and it was very spongey (but tasted good!)

sheermomentum · January 2016

I use it in muffins regularly. I use the granulated blend, not the kind that is blended with brown sugar. Its not terrible. I find it works better for me in things where I want a milder amount of sweetness. In very sweet things the aftertaste becomes more noticeable than I'm willing to deal with.

kaylasaurus · January 2016

When I bake with splenda I will only substitute at most half the sugar in the recipe. When making brownies it seems to make them more "cakey" rather than dense and gooey. although I do think this makes a difference whether you use granulated or the fluffier splenda that is in the big bags.

jgnatca · January 2016

I might mention that Stevia has a sort of "spicy" aftertaste which can be masked with cinnamon or nutmeg. I use Stevia in a pumpkin pancake recipe.

Here's a similar recipe but I would use oat flour instead of almond, and at least 1/4 cup white flour to help it bind better.

http://jancooks.blogspot.ca/2013/10/low-carb-pumpkin-pancakes.html

zcb94 · January 2016

We love doing that! Just use almost as much Splenda mix as you would sugar, follow all other directions (adjusting bake time as needed to prevent burning or paleness), and enjoy the fruits of your labor!

Baking with splenda

Replies

Categories