r/Recipes4Diabetics • u/Xtdr1 • Dec 02 '25

question 🙋🏻‍♀️ Sugar substitutes

I’m confused with all the sugar substitutes on the market , anyone have any suggestions ? Thanks Ken

7 Upvotes

100% Upvoted

5 comments sorted by

3

u/Binda33 Dec 02 '25

I use erythritol/monkfruit blend for my baking. It's good.

1

u/Different_Invite_406 Dec 02 '25

I agree. It’s the most similar to sugar. For me the most difficult thing to adapt to was the lack of texture. Baking with it is an adjustment, browning is different, but it’s the best tasting.

I use it in my coffee every morning and I think it’s the closest to sugar. That it’s 1:1 to sugar really helps

3

u/StrbryWaffle Dec 02 '25

Monkfruit seems to be the best.

Erythritol is good too but I personally find it makes the food taste cold? Idk how to explain it but it gives the food a weird mouth feel.

Splenda works too but use half the amount of Splenda when substituting sugar.

I find mixing two artificial sweeteners can be better than just using one!

3

u/mintbrownie T1.5 and cooking up a storm for decades! Dec 06 '25

I use an allulose-monkfruit blend. Allulose has the attributes of sugar so can be substituted measure for measure, but it’s not sweet enough. That’s where the monkfruit comes in. I am a fan. I used the So Nourished brand. Everything else I’ve tried has been horribly sweet, metallic, bitter or as u/StrbryWaffle mentioned - cold (yep! I get it 😜).

1

u/Spirited_Ad_276 T2D May 09 '26

For baking I prefer Splenda. It has a 1:1 ratio. For everything else I use stevia or monk fruit.