My Sugar Substitutes

Stacey Harris

The sugar substitutes I currently have in my kitchen to assist me with my desserts and baking are the following: agave nectar, which I use in place of honey or syrups (great in pecan pie). Erythritol, both the granular and confectioner’s versions. Splenda, which I generally combine with another sugar substitute when baking. Stevia in the Raw, fructose, and allulose (works well if you want soft baked goods such as soft cookies, muffins or cakes). One of my favorite sugar substitutes is Whey Low, but it is not currently in production. As I’ve mentioned before, I’ll often mix my sweeteners to get the desired effect I’m looking for. This however, takes a lot of experimentation.