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rbda

rbda

I am wondering if anyone has experience making desserts, such as cookies or brownies, using a replacement sugar. Specifically I am speaking of %100 pure stevia or monk fruit extract. Each of these powders requres a much lower amount to achieve a strong enough sweetness. Instead of adding a whole cup of sugar you might just need a teaspoon or something like that- and the texture is different from sugar. . So obviously this will change how to baked goods turn out. Does anyone know good ways to use these substitutes and achieve desireable results in baked goods?

rbda

rbda

I am wondering if anyone has experience making desserts, such as cookies or brownies, using a replacement sugar. Specifically I am speaking of pure stevia or monk fruit extract. Each of these powders requres a much lower amount to achieve a strong enough sweetness. Instead of adding a whole cup of sugar you might just need a teaspoon or something like that- and the texture is different from sugar. . So obviously this will change how to baked goods turn out. Does anyone know good ways to use these substitutes and achieve desireable results in baked goods?

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