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What Is The Best Artificial Sweetener For Baking?

Baking is an art form that frequently utilizes sugar to achieve the ideal texture, flavor, and golden brown hue. Due to the growing awareness of sugar’s negative effects on health, many amateur and professional bakers are pursuing alternatives that provide sweetness without the calories or blood sugar spikes. 

Artificial sweeteners are a sugar substitute category that claims to replicate sugar’s effects with fewer negative side effects. But with a multitude of options, from aspartame to stevia, what is the best artificial sweetener for baking?

In this article, we’ll discuss the various alternatives of sugar for baking and which one among them is best for baking. 

What Is The Best Artificial Sweetener For Baking?

The best artificial sweetener for baking is determined mostly by personal taste preferences and dietary limitations. However, erythritol and stevia are widely regarded as top choices. Erythritol, a sugar alcohol, behaves similarly to sugar in recipes and has little effect on blood sugar levels. 

Stevia, a plant-derived sweetener, is available in liquid or powdered form. When these two sweeteners are combined, the erythritol helps to counteract any potential bitterness from the stevia. 

As with any sweetener, experimenting and adjusting dosages to attain the ideal taste and texture in baked goods while adhering to nutritional guidelines is vital.

The choice of the best artificial sweetener for baking depends on your specific dietary preferences and needs, too. Here are some popular artificial sweeteners commonly used in baking:

Sucralose (Splenda)

  • Heat Stability: Sucralose is a common baking sweetener because it is heat stable. This means that it can survive high oven temperatures without losing its flavor.
  • Sweetness Level: Sucralose is extraordinarily sweet, almost 600 times sweeter than sugar. A little goes a long way as a sugar substitute; you typically need much less than the amount of sugar requested in a recipe.
  • Texture: Because sucralose does not add mass or moisture like sugar, it usually has little effect on the texture or structure of baked items. It does not, however, provide the same caramelization as sugar.

Aspartame (Equal or NutraSweet)

  • Heat Stability: Aspartame is not heat-stable, so it is not suited for most baking recipes that call for high temperatures or prolonged heat exposure. It can, however, be used successfully in no-bake or cold desserts.
  • Sweetness Level: Aspartame is extremely sweet, even sweeter than sucralose. It has the same sweetness as sugar but requires less volume due to its strength.
  • Texture: Because of its heat sensitivity, aspartame is primarily employed in non-baking recipes such as fruit salads, puddings, and smoothies.


  • Versatility: Stevia is a versatile natural sweetener obtained from the stevia plant leaves. It comes in a variety of forms, such as liquid drops, powdered extracts, and granular mixtures. It is well-known for its strong sweetness but can have a harsh aftertaste.
  • Heat Tolerance: Stevia is heat-stable to some extent; however, its distinct flavor character may necessitate changes in baking recipes. Stevia blends with other sweeteners, such as erythritol, are frequently favored for baking.
  • Dosing: Because stevia is much sweeter than sugar, finding the proper amount for a recipe might be difficult. Using only a small amount is often necessary to produce the required sweetness.


  • Sugar Alcohol: Erythritol is a sugar alcohol that tastes and looks like sugar. Because it contains no net carbs, it is popular in low-carb and keto baking.
  • Heat Tolerance: Erythritol is heat stable and can be used in most baking recipes without problem. It does not, however, brown or caramelize like sugar.
  • Cooling Effect: When ingested in large numbers, erythritol might cause a moderate cold feeling in the mouth. To counteract this effect, some people prefer erythritol blends with other sweets.

Monk Fruit Sweetener

  • Natural Origin: Monk fruit sweetener is made from the monk fruit, a tiny melon-like fruit. It is sometimes mixed with other sweeteners, such as erythritol, to add bulk.
  • Heat Stability: Monk fruit sweetener is heat resistant and can be used in baking. It has a lovely sweetness to it with no unpleasant aftertaste.
  • Intensity: Because monk fruit sweetener is exceptionally sweet, you’ll need less of it than sugar. Blends, including erythritol or other bulking agents, can aid in precise measures.


  • Natural Sugar Substitute: Allulose is a rare sugar that occurs naturally in small amounts in certain foods such as wheat and raisins. It’s becoming popular as a sugar alternative.
  • Baking Properties: Allulose is heat-stable, caramelizes like sugar, and has a comparable texture and mouthfeel in baking. It is considered one of the closest sugar alternatives in terms of taste and texture.
  • Caloric Content: While allulose is classified as a sugar substitute, it contains fewer calories than ordinary sugar.


  • Texture and Caramelization: Tagatose is a rare sugar with similar qualities to sugar. It caramelizes and browns during baking, making it ideal for dishes that require texture and browning.
  • Flavor: Tagatose has a flavor characteristic comparable to sugar, with no discernible aftertaste.
  • Calories: Tagatose, like allulose, has calories but fewer than sugar.

Bottom Line

This was all about what is the best artificial sweetener for baking. Not all artificial sweetener replacements are made equal when it comes to baking. Heat stability, aftertaste, and how they interact with other ingredients are all factors that can make or break your baked goods. 

Whether you’re baking a cake, cookies, or bread, understanding the properties of different artificial sweeteners will help you produce delicious results without sacrificing health.

Thank you for reading!

Read more: What Is A Good Sugar Free Ice Cream?

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