artificial sweeteners for baking

I know I should stay away from all sweeteners, including zero calorie ones, but the fact is I'm not able to stay away from them all the time. So, what do you bake with? All sugar alcohols, including erythritol, give me terrible gas. Stevia tastes gross in most baked things. Splenda is cut with maltodextrin and so has 24g carbs per cup. Monk fruit is only sold as a mix with erythritol. Coconut sugar is just regular sugar. What do you use?

During the weight-loss phase, you're best off not eating ANY baked goods, regardless of sugar substitute. Even if you use a zero-calorie sweetener and add protein powder to muffins, breads, or the like, it's still not a good choice.

That said, one cup of splenda goes a long way; I don't think there are many recipes where you would use a full cup for a single serving. I used it to make cheesecake before WLS and used about half a cup for a six-serving batch, so the splenda only contributed 2g carbs. The cream cheese and yogurt added far more than that.

You CAN do anything you really WANT to do...

Ok, I'm talking about MYSELF, but if I can, ANYONE can !!!

I use erythritol mixed with pure sucralose powder-I buy it on Amazon. There is liquid sucralose, but the applications are super limited. I've only had luck using it for making whipped cream and/or sweetening drinks. It might work in ice cream making.

There is a sweetener called Whey Low, but it's basically just a mixture of fructose, sucrose, and lactose. The three sugars supposedly "cancel each other out", but when I tried it, it made me feel pretty yucky. ( and I don't believe the claim. )

There is pure monkfruit extract powder, but I don't think it would work well with most recipes since there's no bulk to it-it would have to be cut with something.

I've been using erythritol and stevia blend. Luckily it doesn't cause me any gastric problems. I have to limit my baking because if it's in the house, I'm tempted. :)

You listed pretty much all of them. I generally use Stevia.

I use Swerve and Pyure. Yes Erithritol and erithritol/stevia blend. They have the same granulated nature of real sugar so work well. I do try to mix sweeteners, not use all of one kind, as none of them are perfect so I find mixing helps to cancel out some of the aftertaste.

I do like liquid Splenda as well and do use it in baked goods as long as there is also some granulated. Walmart brand powdered Sucrolose is pretty good.

Pure sucralose, it's the sweetener in Splenda without the fillers and junk. I order this from Amazon...just a 50g package but it has over 3000 servings because pure sucralose is so sweet--1/64th tsp equals 1 tsp sugar.

https://www.amazon.com/gp/product/B00OPE8OEQ/ref=oh_aui_sear ch_detailpage?ie=UTF8&th=1

That's exactly what I use, but I also buy erythritol and mix the two together.

It's kind of crazy that I can put 1/32nd of a teaspoon in my coffee and it's suuuper sweet! I had to buy the smaller sized measuring spoons ( 1/8, 1/16, and 1/32 tsp ) just to use it...haha.

I bought them, too! lol I use the Drop spoon

TAD = 1/4 tsp
DASH = 1/8 tsp
PINCH = 1/16 tsp
SMIDGEN = 1/32 tsp
DROP = 1/64 tsp

https://www.amazon.com/Norpro-Stainless-Measuring-Spoons-smi dgen/dp/B0009X1P9S/ref=sr_1_7?s=home-garden&ie=UTF8&qid=1537 561776&sr=1-7&keywords=measuring+spoons+set%2C+mini