How to Substitute Stevia for Sugar

Welcome back to the Get Healthy & Fit series here at Authentic Simplicity! Joining me are 18 other bloggers, all desirous of improving their health and raising their level of fitness. We each have a different goal in mind and a different plan to reach that goal; and you can follow each blogger’s progress here. Follow along on Twitter and Pinterest as well!

I discussed my personal goals at length the first week, but to sum up, this is what I’m hoping to do in the course of these 12 weeks:

  • Kick my sugar habit
  • Lose approximately 10 lbs. and a few inches
  • Fit in my clothes
  • Develop sustainable habits like eating more proteins and fewer carbs

 

After going to Allume and pigging out on the goodies there, I fell off the wagon for a week or so and indulged my sweet tooth way too often. I’m back on track now, though, and really disciplining myself to almost eliminate sugar completely. I allow myself to enjoy it on the weekends (mostly Sunday) and a few chocolate chips here and there throughout the week, but for the most part, I’m sweetening with only stevia and occasionally some raw honey

How to Substitute Stevia for Sugar

When I first started using stevia as a sweetener, I pretty much just played it safe and used it mostly in my coffee. I wasn’t really sure what else to do with it, so for a long time, I did nothing else. Then when I got serious about reducing the sugar in my diet, I started experimenting a lot more with stevia, and found out that it wasn’t as complicated as I thought. In fact, I’ve discovered that replacing sugar with stevia in most recipes is really as simple as this:

A few notes to clarify the information on the chart:

  1. The 1 cup:1 tsp. ratio works well in fractions, too: a 1/2 cup of sugar is a 1/2 tsp of stevia, a 1/4 cup of sugar is 1/4 tsp. stevia, etc.
  2. The measurements for stevia are base measurements, by which I mean you may want to increase them slightly depending on your taste. For me, 5 drops is a perfect replacement for a tablespoon of sugar, but I know many people prefer a few more drops.
  3. These stevia measurements are for both liquid and powder forms. 
  4. Different brands make their stevia products differently, so you may have to experiment. I use mostly NuNaturals glycerine-based liquid stevia.
  5. While these conversions are pretty reliable, they may not work in every recipe. Some recipes require the bulk that sugar gives, so you may have to adjust other ingredients (namely the ratio of liquids to dry) to compensate for the difference. This should be easy to adjust if you’re working with a recipe you have used before, because you’ll know if the batter is right or not. If it’s too dry, add some more liquid; if it’s too wet, add some more flour. I recommend experimenting with your own tried-and-true recipes and allowing yourself to become accustomed to its usage before attempting to convert brand-new recipes from sugar to stevia.
  6. The measurements for tablespoons and teaspoons also work for converting honey to stevia. The cup measurement is a little more iffy because of the other qualities besides sweetness that honey brings to a recipe (namely, the fact that it’s liquid). In a recipe that calls for larger amounts of honey, start by replacing half of it with stevia (according to the conversion rates on the chart), and then go from there. Be prepared to adjust the recipe as necessary.

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Comments

  1. Anne, this is awesome! Totally pinning! :-)

  2. Anjanette says:

    Love this! I use Stevia exclusively right now because of yeast.

  3. Consider yourself pinned! Thanks for this information. I needed it. :)

  4. This is great info for people who don’t know how much stevia to sub for sugar! Thanks!

  5. Wow…didn’t realize that about the stevia conversions! Very useful to have. Keep up the good work on your journey! :)

  6. There are NO excuses for people NOT to use Stevia, especially now with your handy conversion chart :) I have been using stevia for 10 years now, haven’t missed sugar for even a second!

  7. frank says:

    so your saying 1 tsp of stevia is equal to 1 cup of sugar?
    is that “Stevia in the raw”? or truvia? or is there something else in my grocery store I haven’t seen.

    how does the tsp and tbsp convert in powder form?
    one flake? two?

    powder doesn’t come in drops.

  8. Maggie Joyce Ruppert says:

    Hi there,
    Thanks for the conversion chart. I am using stevia for the first time in cooking – like you I’ve only used it in my coffee until now.
    I have managed to drop 30lbs in five months by cutting back drastically on carbs and sugar. I am a chef and spend my days making chocolates and cakes so things were getting a little out of control. – Sampling a little too much of my own product! lol
    Tomorrow for a lunch I’m making a crustless NY cheesecake and bbq sauce for chicken wings both with stevia so your chart is a great help. The main complaint I have heard is that stevia is “very sweet” – now I know why – using way too much!
    Thanks again and keep up the good work!
    Maggie

    • Anne Simpson says:

      I should write a follow-up post… I’ve found that the easiest way to convert a recipe to use stevia and still have it taste good (ha!) is to use half the amount of sugar called for in the recipe (or honey or whatever sweetener) and then follow this conversion chart for the remaining half of the sweetener. It works perfectly! No one tastes the stevia, it doesn’t *usually* affect the texture of the finished product, and half the sugar!

  9. Holly Eaton says:

    Great information! Thanks. Could you plz put up a conversion chart, converting Xylitol to stevia? And perhaps honey to stevia, too? What to use in place of brown sugar other than adding molasses? Molasses is a form of sugar, and I am trying to stay away from it altogether.

    Thank you!

    • Anne Simpson says:

      I have never used xylitol, and I’ve never used a recipe that calls for it. I think it converts 1:1 from sugar, though, right? If so, then you can just use the same conversion chart that’s here. Honey is tricky because it’s liquid, and converting it would upset the dry/wet balance in a recipe, so there’s not really a standard conversion that will work all the time. You’d definitely have to replace some of the honey with some other kind of liquid in most recipes. And I don’t ever use brown sugar; I just calculate it into the overall sugar amount whenever I convert a recipe.

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