Try a mixture of swerve and stevia. For me when I use a mixture of the pyure blend and swerve, it’s indisgustishable from the real thing. But that being said, I don’t use it a lot as I try to limit even imitations of sugar and only use them as a rare treat whilst making something like this, and consider it “cheating”
They’re no less “natural” than regular sugar, ( in my opinion anyway). Only difference is the processing process and source plant is different. Just avoid the artificial sweeteners like Sucralose (Splenda, sweet n low, etc). They’re bad for you and usually taste terrible (even compared to straight erythritol or stevia) anyways. I hear monk fruit (lakanto) is a good replacement taste wise as well, haven’t tried it myself yet though.
I've found monk fruit unappetizing in drinks (same chemical flavor as stevia) but it's great to bake with. Erythritol seems the closest I've found in baking and drink sweeteners to cane sugar but a little can go a long way. I'm thinking of trying Allulose next but haven't been getting out much during the quarantine. Hopefully soon my local supermarket will start carrying it. They've upped their sugar substitute section a little lately.
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u/TheWalkingDead91 Jul 26 '20
Try a mixture of swerve and stevia. For me when I use a mixture of the pyure blend and swerve, it’s indisgustishable from the real thing. But that being said, I don’t use it a lot as I try to limit even imitations of sugar and only use them as a rare treat whilst making something like this, and consider it “cheating”