If you, like me, are a passionate home baker then you probably have had some misgivings about going low carb. But you don’t want to ditch your hobby, or bake only to have your treats sit around for friends and family. And if you’ve already done some research on baking low carb, it can be confusing. There are many alternative sweeteners available nowadays and baking is practically a science so you have to tread carefully with sugar replacements—not all of them are created equal. Since I love cheesecake, I decided to test the results of the four most widely-available, healthy sugar alternatives—erythritol, xylitol, stevia, and stevia blended with erythritol—using this low-carb recipe .
A quick recap on the sweeteners. Erythritol, a sugar alcohol, is the most popular sweetener in the low-carb community, though it has a cooling effect. It contains about 5% of sugar’s calories and can be used solo or with stevia. Xylitol, another sugar alcohol, tastes like sugar (with 40% of its calories), has less of a cooling effect and is commonly used in chewing gum for its dental health benefits but is toxic for dogs—should you have one who might eat your baked goods! Stevia, derived from the Stevia bush leaves originally bordering Paraguay and Brazil, is a natural oldie but goodie that dethroned Splenda about 10 years ago as the go-to for diabetics and dieters. Finally, stevia leaf extract blended with erythritol is very common (for example, the popular Truvia—which also contains unspecified “natural flavors”). So, which of these produced the best cheesecake?
The erythritol cheesecake turned out bland, fluffy on top and grainy at the bottom (though no cooling effect). I haven’t had this inconsistency issue with other desserts so it may be specific to the recipe. In this case, varying the cream cheese, egg and baking time didn’t dissolve the erythritol. In contrast, the xylitol cheesecake had a smooth texture, creamy interior and more compact appearance, and was tasty and sweet. In general, I’ve found xylitol tastes as good as, and bakes out as well as, sugar and thus goes unnoticed as a replacement. In this case, it had no cooling effect.
I asked my mom to sample the stevia cheesecake because, unfortunately, I’m one of those people who can’t stand the taste of stevia! But the dislike seemed to be genetic. I was also afraid the cheesecake would be deflated because the stevia equivalent of sugar was measured in drops (1 TBSP) and one of sugar’s roles in baking is to create bulk. The final product was indeed smaller but not considerably, and the texture was fine. You could easily enjoy this cheesecake if you’re lucky enough to like stevia.
To test the blended sweetener, I used a brand marketed as only stevia (very common practice for blended brands) and the results fell between the erythritol and stevia versions, but with a better texture than either (despite some grainy bits at the bottom) that came close to the xylitol cheesecake. However, there was an unexplainable hole in the middle the mini cakes! So if presentation is important to you, you might be taking a risk with this sweetener.
The hands-down winner for this match would be the xylitol in all categories. Nice, compact mini cakes, no irregularities and virtually the same taste and texture as traditional cheesecake. As a result, my advice would be If you’re hesitant to dive into low-carb baking because of sweeteners, and you also love cheesecake, you may want to start here.
FAQs
INGREDIENTS
- Cream cheese - you will need brick cream cheese for this recipe. ...
- Granulated sugar - simple fine white granulated sugar keeps the flavor clean so the vanilla shines. ...
- Vanilla bean - vanilla is the main flavor aside from the tangy sweet cheese taste, so use high quality vanilla.
Tips and Tricks to Making Sugar-Free Cheesecake:
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.
What sugar substitute tastes most like sugar? ›
Allulose: Offering a texture and taste very similar to sugar, allulose is a favorite for those seeking an ideal sugar substitute without the calories.
What is the healthiest sugar substitute for baking? ›
The Best Sugar Substitutes for Baking
| Alternative | Nutritional Profile |
|---|
| Stevia | Zero calories Zero glycemic index |
| Erythritol | Zero calories Zero glycemic index |
| Mashed Bananas | Low in calories Reduced fat High in vitamins and minerals |
| Applesauce | Low in calories Contains vitamins and fiber |
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Stevia, monk fruit, certain sugar alcohols, and allulose are much lower in calories than table sugar and do not significantly affect blood sugar levels, making them a smart alternative to refined sugar.
What is a good substitute for icing sugar in cheesecake? ›
Granulated sugar
It will add some sweetness, just like with icing sugar, however, the texture will be different as the end result will feel grainy and crunchier. You can also use granulated sugar to make icing.
What is a low-carb substitute for sugar in baking? ›
Allulose, monk fruit, stevia, and erythritol are all keto sweeteners that taste and bake like sugar, without the negative health impacts. In fact, these low-carb sweeteners (all of which can be found right here at Splenda) have health benefits. You'll feel good about eating your keto cookie.
What is a diabetic alternative to sugar for baking? ›
Sweeteners from the stevia plant
A relatively new group of non-nutritive sweeteners include naturally sourced, calorie-free sweeteners made from the stevia plant, eg Truvia and Stevia. They are 200–300 times sweeter than sucrose (sugar) and are heat stable, so can be used in cooking and baking.
Can I use powdered sugar instead of granulated sugar in cheesecake? ›
It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.
Which is better, allulose or stevia? ›
Allulose leads to a much lower rise in blood sugar and insulin compared to sugar, while stevia doesn't raise blood sugar at all in those with blood sugar levels already in normal range.
While both Erythritol and Stevia have zero calories, Stevia is associated with more health benefits such as lowering blood pressure and fewer potential side effects. Erythritol can cause nausea and digestive issues for some people while Stevia is known to have no harmful impact on your gut.
Which is better, allulose or erythritol? ›
Allulose and erythritol are both excellent low-carb sugar substitutes. Allulose is good for inflammation and erythritol improves dental health, and both have properties that are very similar to sugar, which makes them easy substitutes in baking and cooking. Which sweetener is best depends on your personal preferences.
What is the least harmful sugar substitute? ›
Stevia and monk fruit are both naturally derived from plants and some people feel they have a flavor very similar to regular sugar. The FDA says these sweeteners are “generally regarded as safe,” which means they are safe to use for their intended purpose.
What is the safest artificial sweetener to use? ›
The FDA has determined these sweeteners are safe, or not toxic, for the general public:
- Aspartame.
- Acesulfame potassium (Ace-K)
- Sucralose.
- Neotame.
- Advantame.
- Saccharin.
You can opt for coconut sugar, honey, maple syrup, and agave nectar, which are some good and healthy options. Another good option is shakkar, an unprocessed sugar rich in nutrients like zinc, iron, potassium, and magnesium. You can also use jaggery to sweeten up your desserts and beverages.
Can I use turbinado sugar instead of white sugar in cheesecake? ›
Turbinado can be substituted cup-for-cup when a recipe calls for Granulated Sugar. You'll enjoy a delicious hint of molasses flavor, though baking results may vary because it does not dissolve fully in batters or doughs.
What's the difference between Baker's sugar and granulated sugar? ›
When pastry chefs and experienced bakers craft their finest creations, they turn to C&H® Baker's Sugar. It's made especially for baking. Unlike white granulated sugar, the grain size is much finer. So it mixes, blends and melts more evenly, making it ideal for cakes, cookies, pastries, brownies, frostings and glazes.
Why do you put powdered sugar in cheesecake? ›
I love using brown sugar in my graham cracker crust for an extra note of flavor. Powdered sugar in the filling blends beautifully while also encouraging a firm, fully-set texture. Heavy cream.
What type of sugar is best for baking? ›
Granulated sugar: Derived from either sugarcane or sugar beets, this is the most commonly used sugar in baking, and for good reason. It's neutral in flavor and has medium-sized, uniform crystals that are small enough to dissolve into batters and large enough to create air pockets when creamed with butter.
