Sugar Substitute Calculator

How this works

White sugar is a dry, pure sweetener with no moisture of its own, so swapping in a liquid sweetener like honey or maple syrup adds extra liquid to the recipe that needs to be accounted for — typically by reducing another liquid ingredient and lowering the oven temperature slightly, since these sweeteners caramelize and brown faster than table sugar. Zero-calorie sweeteners like stevia and monk fruit extract are far sweeter than sugar by weight, so only a small fraction of the volume is needed (many brands sell pre-blended "baking" versions designed to measure 1:1, which is worth checking on the package). Erythritol and coconut sugar are generally used at a 1:1 volume swap, though erythritol is somewhat less sweet and can have a cooling aftertaste in larger amounts.

Source: Ratios reflect commonly published baking substitution charts from King Arthur Baking and sweetener manufacturers' packaging guidance.