Replace sugar with honey, stevia, erythritol, or 10+ other sweeteners — with adjusted amounts, liquid changes, and baking tips
Enter a sugar amount to see substitutes
About This Tool
Replacing sugar in a recipe isn't as simple as a 1:1 swap. Honey is sweeter than sugar but adds liquid. Stevia is 200× sweeter so you need a tiny amount. Erythritol has 70% the sweetness. And liquid sweeteners like agave change the moisture balance of your batter.
This converter does the math for you. Enter how much sugar your recipe calls for, choose your substitute, and get the exact replacement amount plus any adjustments you need to make — reduced liquid, lower oven temperature, texture notes, and calorie comparison.
Compare multiple sweeteners side by side to find the best option for your recipe, dietary needs, and taste preference.
How to Use
1. Enter the amount of sugar your recipe calls for (cups, grams, or tablespoons)
2. Browse the substitute cards — each shows the replacement amount and recipe adjustments
3. Click any card to see detailed baking tips
4. Use the sweetness and calorie comparison to choose the best option
5. Click "Copy Link" to save your conversion
Frequently Asked Questions
How much honey do I use instead of 1 cup of sugar?
Use ¾ cup (180g) of honey to replace 1 cup (200g) of sugar. Honey is about 25% sweeter than sugar. Also reduce other liquids in the recipe by ¼ cup and lower oven temperature by 25°F (15°C) to prevent over-browning.
How much stevia replaces 1 cup of sugar?
About 1 teaspoon of pure stevia powder replaces 1 cup of sugar. Stevia is roughly 200–300× sweeter. Since stevia adds no bulk, you may need to add a filler (like applesauce or yogurt) in baking to maintain texture.
Is erythritol a 1:1 substitute for sugar?
Almost. Erythritol is about 70% as sweet as sugar, so for equal sweetness use about 1⅓ cups of erythritol per 1 cup of sugar. Many people use 1:1 and accept slightly less sweetness. Erythritol has virtually zero calories and doesn't spike blood sugar.
What happens to baking when I replace sugar with liquid sweeteners?
Liquid sweeteners (honey, maple syrup, agave) add moisture to your batter. You must reduce other liquids by 2–4 tablespoons per cup of sweetener used. They also cause faster browning, so lower oven temperature by 25°F (15°C). The result is often a denser, moister texture.
Which sugar substitute is best for baking?
It depends on your goal. For closest texture to sugar: erythritol or monk fruit blend (1:1 granulated). For natural option: coconut sugar (1:1). For low-calorie: stevia or monk fruit. For flavor: honey or maple syrup. For diabetics: erythritol, stevia, or monk fruit (all zero glycemic impact).
Can I replace sugar with maple syrup?
Yes. Use ¾ cup of maple syrup per 1 cup of sugar. Reduce other liquids by 3 tablespoons and lower oven temperature by 25°F. Maple syrup adds a distinctive flavor that works well in cookies, muffins, and pancakes but may overpower delicate recipes.