One of the most common questions we’re asked here at Bigger Bolder Baking is how to cut down on the sugar, and which sugar substitutes to use. Well, baking without sugar is my specialty, and I would say it’s a great place to start when adjusting your style of cooking and baking. That’s right, I suggest cutting the sugar first, instead of going gluten-free or even skipping dairy (unless you have allergies and medical sensitivities).

Why? Because the sugar substitutes I have come to love to work with can be swapped 1:1 for sugar. That means with no adjustment to all of your favorite recipes, you can be baking sugar-free! And these healthy sugar substitutes or also the best sugar substitute

Below is my list of alternative sweeteners that are just as sweet as sugar and a bit about them, and I highly encourage you all to give them a go next time you decide to whip up something sweet!

How To Bake With Lakanto Sugar Substitutes

Lakanto Sugar/Sweetener is derived from monkfruit, which looks like a small green gourd. The monkfruit is picked and dried, then the sweetness is extracted from the dried fruit. This means Lakanto is 100% naturally derived, vegan, and no-GMO.

While Lakanto brand monkfruit sweetener provides a lovely sweetness, it’s zero glycemic — in other words, it’s a zero-calorie alternative sugar making it great to use if you are diabetic or looking to regulate your sugar intake. Lakanto makes brown sugar, white sugar, and even powdered sugar that can be used 1:1 for sugar. I love the ease of baking and cooking with this as it works like a charm and has no bitter aftertaste like Stevia.

[ Here’s an easy chart with other common Sugar Substitute ideas, like Honey, Agave, and More ]

In addition to 3 different kinds of powder sweetener, Lakanto also makes a Maple Syrup alternative that I also love to cook with, bake with, and add to raw desserts. The only downfall of this sugar replacement is that after being heated, then cooled, the sugar can crystallize and have a slightly gritty texture. To avoid this, I suggest desserts that are baked with Lakanto that are then cooled should be reheated before enjoying to ensure they have the correct texture!

How To Bake With Swerve

Swerve is a somewhat natural sweetener that measures cup-for-cup just like sugar. Swerve, similar to Lakanto, is made from ingredients found in select fruits and starchy root vegetables, and it contains no preservatives or flavors and is also a zero-calorie option — so this is also great for those who are medically avoiding sugar.

That said, the Swerve sugar substitute is made of a combination of erythritol, oligosaccharides, and natural flavors. While this bakes very similarly to sugar, it CAN have an aftertaste to some people because of erythritol, which is a sugar alcohol. That’s why it’s my second favorite sugar substitute. You will see that I do use this, but not quite as often as monkfruit-based sweeteners.

How To Bake With Stevia

If used in the right recipe, liquid Stevia can be the best substitute for the job — the trick is to know what kinds of recipes.

The Stevia plant is part of the Asteraceae family, related to the daisy and ragweed. Stevia has no calories and is 200 times sweeter than sugar. In other words, Stevia really should be used sparingly. In my early days of alternative baking, I would bake an entire pan of brownies with just 5 drops of Stevia!

While this did add sweetness, I could always tell the recipe was missing the “oomph” it had when baked with sugar, though. I really do like to use liquid Stevia when making raw or liquid desserts. This is great for sweetening up drinks, smoothies, puddings, mousse, raw food, nut butter… The list goes on, but what all these things have in common is that they are all cold — not baked — desserts.

Baking With Coconut Sugar (My Favorite Naturally Occurring Sugar)

Coconut sugar, also called coconut palm sugar, is a natural sugar made from coconut palm sap, which is the sugary fluid of the coconut plant. Think of it as the maple syrup of the coconut palm. Coconut sugar substitutes perfectly for sugar perfectly too.

Regular table sugar, and other processed sugars like high fructose corn syrup, don’t contain any vital nutrients and therefore supply “empty” calories. The reason I like to bake with coconut sugar is it is lower glycemic and does retain quite a bit of the nutrient found in the coconut palm. If I do not want to use a sugar substitute, I always reach for this before regular processed sugar.

Coconut sugar has a malty brown sugar-like flavor naturally and can be used in place for sugar 1:1 like the other substitutes. So if you’re asking yourself, “What can I substitute for brown sugar?” coconut sugar is a great option for a brown sugar substitute.

Baking with Date Sugar and Dates

Dates are one of my most favorite dried fruits. For those who don’t know, dates are the dried fruits that hang off of the date palm trees. Whole dates have become a very popular way to sweeten both raw and baked desserts because they’re naturally sticky, moist, full of fiber, and most importantly, they are a “whole food” — in other words, they have undergone no manipulation or processing.

Dates and date sugar are versatile and easy to use, as they’re often used in place of coconut sugar or used in their whole dried form.

Baking with Barley and Rice Malt Syrup

Barley malt syrup and rice syrup are great to use in place of liquid sweeteners like maple syrup, honey, or Lakanto maple syrup. Both are completely unrefined liquid sweeteners made from soaked, sprouted barley and rice. They differ slightly in flavor but both have a consistency that is similar to molasses and golden syrup, but are tasty substitutes for honey.

These can be used 1:1 for other liquid sweeteners.

Baking With Xylitol or Erythritol

Erythritol is a sugar alcohol used as a low-calorie sweetener. Erythritol is part of a class of compounds called sugar alcohols. This includes xylitol, sorbitol, and maltitol. Most of them function as low-calorie sweeteners in sugar-free or low-sugar products.

Most sugar alcohols are found in small amounts in nature, especially in fruits and vegetables. The way these molecules are structured gives them the ability to stimulate the sweet taste receptors on your tongue without actually containing any refined sugar.

Erythritol is the most natural of all the other sugar alcohols, and in small amounts, I do like to use this with things that are not going to be baked, such as no-bake or “raw” desserts. When baked, I find this has a bit of an aftertaste and unusual feel in your mouth, which is why I prefer to use one of the above sweeteners when baking.

Tips And Tricks For Sugar Substitutes

Store them at room temperature. Seeing as the constitution of these granulated sugar substitutes is very different than refined white or brown sugar, they can become drier and harder over time. I suggest storing all powder sugar substitutes in an extra airtight container at room temperature in a cool, dry place.

Break up the lumps. If not used within around 6 months, these confectioners’ sugar substitutes can age and harden or become stale in texture. If this happens, they can be broken up and used as normal in your recipe. In other words, don’t be alarmed if you see any lumps in your sugar subs.

FAQs For Sugar Substitutes

What is the closest sugar substitute in terms of consistency? Monkfruit sugar, also known as Lakanto sugar, is the closest alternative to sugar in this respect.

If your sugar substitutes yield a gritty texture, what can you do? Basically, you want to make your sugar substitute is in powder form.

Try Some Of These Out In Some Recipes!

• Gluten-Free Chocolate Cupcakes with Sugar-Free Frosting
• Flourless Chocolate Cake
• Vegan Chocolate Chip Cookies

And don’t forget to follow Bigger Bolder Baking on Pinterest!

The post Baking Without Sugar & Baking With Sugar Substitutes appeared first on Gemma’s Bigger Bolder Baking.

If you’ve never baked with sugar alternatives before this is THE recipe to start with because it is no-fail, no one will believe you when you serve them a slice that it’s actually on the lighter side.

How to Make a Sugar-Free Cheesecake

This is one of the simplest alternative recipes I’ve created. The ingredients really do the work for you and are very similar to what is used to make a traditional New York style cheesecake. What makes this sugar free is swapping out the sugar that usually sweetens the cream cheese custard with a monkfruit-based sugar.

That said, you can use any sugar substitute you like in this recipe — as long as it is in powder, not liquid, form.

What if I Don’t Eat Eggs?

Eggs are a super important part of this recipe as they are what helps the cheesecake to set when baked. I would not suggest switching them out for an egg substitute, but if you can’t eat the eggs, or want to omit them, this can be served like a no-baked cheesecake parfait similar to Gemma’s Single Serving Cheesecake, YUM!

Why do I Need to Bake Cheesecake in a Water Bath?

I know taking the time to set a cheesecake in a larger tray filled with hot water might seem like a stretch, but THIS is what really makes the cheesecake texture so divine. The difference between a creamy light and luxurious texture is steam. When cheesecake is baked “dry,” it can become dense and crack on top because it is exposed to the direct heat of the oven. By baking the Sugar-Free Cheesecake in a water bath, you ensure the temperature will be regulated by the warm water, protecting it from the direct heat, resulting in an extremely moist and rich cheesecake.

When is My Sugar-Free Cheesecake Done?

My cheesecake bakes up just like regular baked cheesecake, slightly puffed and slightly golden on top. Do not worry if your cheesecake feels a bit jiggly in the center because this is what you want. It will firm up once the cheesecake is set.

If it’s firm across the whole top, this is actually a bad sign, meaning the cheesecake is overcooked.

What Can I Add to My Sugar-Free Cheesecake?

To keep this cheesecake completely sugar-free, I resisted adding a berry swirl and instead topped it which a fresh raspberry sauce made by simply pureeing, then straining, fresh berries. If you want to, you can swirl any kind of jam, caramel, chocolate sauce or nut butter through your cheesecake, though, adding extra flavor and a lovely presentation.

How Do I Store Sugar-Free Cheesecake?

My Baked Sugar-Free Cheesecake is really even better the next day, as this is when it’s fully set. This makes it a great one to make ahead for entertaining. Cover and store the cheesecake in the fridge for up to 4 days. I KNOW it would not last that long in my house and I can’t wait to hear what you think!

Tips and Tricks to Making Sugar-Free Cheesecake:

• It is best to start with room temperature cream cheese
• I also suggest starting with room temperature eggs
• If you cannot find Lakanto or another brand of monkfruit sweetener, you can use any powder sugar substitute in a 1:1 ratio
• You can add an extract for a different flavor variation
• You can fold in fresh fruit, nut butter, or chocolate sauce for a swirl throughout the cheesecake
• You can bake the cheesecake in multiple smaller tins to make individual cheesecakes

Try These Recipes, Too!

• Flourless Chocolate Cookies
• Healthy Granola Bars
• Gluten-Free Chocolate Cupcakes

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Sugar-Free Cheesecake Recipe (Baked)

All the rich, creamy, and tangy sweetness you've come to love from cheesecake, but none of the sugar! Try my Sugar-Free Cheesecake recipe!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10

Author Olivia Crouppen

Ingredients

• 3 cups (24oz/675g) cream cheese, full fat, at room temperature
• 1/2 cup (4oz/115g) sour cream, full fat at room temperature
• 1 cup (8oz/225g) Lakanto sugar, Swerve, or coconut sugar
• 3 eggs*, at room temperature, beaten
• 2 teaspoons vanilla extract

Instructions

• Preheat the oven to 350°F (180°C) and line a 9-inch springform pan with a piece of parchment paper cut into a circle the size of the pan. Then, boil a pot of water, set aside
• In a large bowl, using a whisk or electric mixer beat the cream cheese and sour cream together until light and fluffy.
• Pour in the Lakanto sugar and mix until the sugar has dissolved about 3-5 minutes. 
• Next, add in the eggs and vanilla and mix to combine 
• Wrap the bottom of the prepared Springform pan with 2-3 layers of foil, making sure it's sealed nice and tight to prevent the hot water from seeping into the cheesecake. 
• Place the foil-wrapped springform pan into a large baking pan, then transfer the cheesecake mixture into the springform. Smooth out the top with a spatula.
• Transfer the large pan holding the cheesecake into the oven and quickly pour the recently boiled water into the large pan, allowing the hot water to come about 2 inches up the sided of the springform.
• Bake the cheesecake for 1 hour 20-30 minutes. When the cheesecake is done it will have risen slightly and will be firm around the outside with a very slight jiggle in the center. 
• Remove the cheesecake from the oven and allow to cool fully. Once cooled, cover and store in the fridge for a minimum of 4 hours, preferably overnight, to set. 
• When the cheesecake has set, remove from the pan. Slice and enjoy with fresh berries and raspberry sauce if desired. 
• Cover and store the cheesecake in the fridge for up to 4 days. It can also be frozen wrapped up tight for 4 weeks. 

Notes

*Eggs cannot be substituted in this recipe. 

 

The post Sugar-Free Cheesecake (Baked) appeared first on Gemma’s Bigger Bolder Baking.

Last week I shared a Free Downloadable Weight Conversion Chart that allows you to easily convert ingredients from cups to grams to ounces in your recipes. Growing up in Ireland if a recipe was in cups then I couldn’t make it. So, no matter what metric you use or country you live in you should never come across a recipe now that you can’t make. With Bigger Bolder Baking having such an international audience it’s really important to me that not only my recipes, but all recipes are accessible to you. Preferably, they would all be my recipes. Smiley face.

[ For information on how to replace eggs in your baking be sure to check out my free downloadable egg substitute chart. ]

What are the best sugar substitutes for baking?

Nowadays people like to use more all natural sugars, some of my favorites being maple syrup, stevia, agave and honey. Since creating this chart I’ve discovered 2 other sugar substitute brands I really like, Lakanto Sweetener and Swerve. Lakanto brand offers both liquid and powdered sugar replacements while Swerve is a great alternative dry sweetener.

How to substitute 1 cup of sugar

To replace 1 cup of white sugar you can substitute it for 3/4 cup honey, or 3/4 cups maple syrup or 2/3 cup agave or 1 teaspoon stevia.

How to use liquid sweetener

Take care to fully read the chart because there are tips below the measurements about adjusting  the liquid used in the recipe if you choose to use the liquid sugars like agave, honey or maple syrup. Likewise if you use stevia, you will also need to make adjustments to make up the weight of the sugar left out.

GET A FREE DOWNLOADABLE SUGAR SUBSTITUTES CHART

Get More Alternative Baking Recipes!

• 3 Gluten Free Flours
• How to Make Coconut Milk
• Vegan Chocolate Chip Cookies 

Follow Bigger Bolder Baking on Pinterest for more baking ideas!

The post The Best Sugar Substitutes for Baking & FREE Substitutes Chart! appeared first on Gemma’s Bigger Bolder Baking.

I have made over a hundred Microwave recipes both sweet and savory but I have to say these new microwave snack recipes might be my new favorite. These microwave kale chips are made with just 3 ingredients, take 3 short minutes and are super healthy. What more could you ask for from a snack?

This popular snack is high in fiber with no fat making it the perfect thing to eat if you’re trying to keep your snacks clean. I see these in all kinds of grocery stores but I so much prefer to make my own. These Microwave Kale Chips are a great way to use leftover kale and my favorite part is that this recipe allows for so much room to experiment. I like to add whatever seasoning I have around like chipotle powder, garlic powder or dry herbs! You must add these to your snack repertoire; they are a winner!

Do you want more Microwave Snack recipes? Check out my Microwave Sweet Potato Chips & Microwave Sweet and Spicy Nuts.

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Microwave Kale Chips Recipe

Enjoy Microwave Snacks in minutes with my Microwave Kale Chips recipe that will give you a crispy, delicious and healthy snack in minutes!

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Total Time 8 minutes minutes

Servings 5 -7

Author Gemma Stafford

Ingredients

• 1 bunch curly kale , ribs trimmed away and discarded and leaves torn into 2-inch pieces
• 2 tablespoons olive oil
• Sea salt to taste

Instructions

• Line a large microwave safe plate with parchment paper.
• Wash and thoroughly dry your kale.
• Tear your kale into roughly two inch pieces then toss the kale in olive oil and sea salt.
• Arrange on your plate and microwave for 3 - 3 1/2 minutes. If they are not super crisp continue to microwave in 30 second increments until the kale is crispy and crunchy.
• Enjoy immediately or store in an air tight container for up to 2 days.

The post Microwave Kale Chips (Microwave Snacks) appeared first on Gemma’s Bigger Bolder Baking.