Can someone point me to a chart that shows the equivalent of liquid stevia vs powdered, Splenda vs stevia: Truvia, Swerve, etc
For instance, in a recipe that would normally call for 1/2 cup of sugar, what quantity of splenda, stevia (liq or powder) Truvia, swerve, etc would give the same sweetening affect?
Thank
Here’s a link to one. It’s tough because it depends so much on which sweeteners. I use xylitol, erythritol & stevia. Swerve measures cup for cup like sugar. Get the confectioners one, its powdered. Some granular ones don’t dissolve well in every recipe.
Thank you. This chart is exactly what I needed. I’ve been using Splenda but would prefer something else. I had searched the net and came up with bits of disjointed information. As and FYI, I asked this same question on the Facebook, “Keto talk discussion” The answer I got was “google it”. I posted back, “No, I’ll go to another forum where people aren’t rude and nasty.”
Thanks again.
Glad to help! You can amp up the sweet taste by combining sweeteners, especially for baked goods where the taste can fade during baking. I make keto ice cream for us each week sweetened with some or all xylitol, which seems to keep it from freezing hard, stays soft enough to scoop.
I usually pulverize my xylitol and erythritol in my coffee grinder for a few seconds to make it powdered, so it dissolves and mixes beautifully in whatever I am making (sometimes they don’t dissolve well, especially if there’s not a lot of liquid in your recipe).
These are my favorites, I get them on Amazon:
Baking: Swerve, and NOW brand erythritol and xylitol (xylitol is poisonous to dogs)
Icing: I have the best luck with butter and powdered xylitol
Coffee: SweetLeaf brand flavored and plain liquid stevia
Ice cream: xylitol & liquid stevia, sometimes i add erythritol
DJ Foodie has a wonderful series about sweeteners: http://www.djfoodie.com/Blog/2014/03/03/The-Sweet-Spot--Everything-I-know-about-Sweeteners
I’d encourage anyone to read it.