Cooking With Stevia

There’s no real magic to replacing standard table sugar with stevia in your cooking recipes. It requires a little bit of know-how, but once you get the hang of it, you’ll find it’s actually quite easy to cook with stevia in all your favorite recipes. Plus, the added benefit of reducing or cutting sugar and other chemical sweeteners (such as aspartame) from your diet makes this new-found education worth it.

The best tip we can give is that less stevia is more. It’s a little like vanilla and other extracts – it’s all too easy to use too much stevia. At first, we recommend using a little less than the recipe calls for and adding more as necessary to taste. Stevia is perfect in produce and milk/dairy recipes, but the downside for baking is that it does not offer the same properties of sugar, such as helping to soften batter, caremlize, etc. Stevia’s sweetness is however unaffected by the baking/cooking process.

By now, you’re asking, “How do I know how much stevia to use? How much is too much?” It’s difficult to provide a definitive answer. Sour or tart fruits, such as cherries or lemons, require more stevia than a comparable dessert baked using apples for example. Your own personal taste plays a role as well, as it does with other non-stevia recipes.

There are also a number of stevia manufacturers whose properties vary from one product to another. We recommend taste-testing several available stevia brands and choosing the one that’s right for your personal taste and your cooking style. It’s important to note that some manufacturers use additives such as maltodextrin or other chemicals in their stevia. It is Stevia Cafe’s opinion that such products are inferior and not recommended.

Stevia Cooking Tips

Stevia / Sugar Conversion Chart

Keep in mind that these numbers are only approximate. As previously mentioned it is difficult to provide exact conversion values for stevia and sugar due to differences in personal taste, manufacturing processes, etc.

Using small amounts of stevia powder can be the most difficult to get just right. The best example of this is when adding stevia to beverages such as coffee or tea. A tiny, pin-head sized amount may be too much for some folks. One option is to dissolve a single tsp. of stevia powder in three tbsp’s of water. You can store this solution in a dropper in your refrigerator. A better option is to simply purchase stevia liquid from your local health store or save even more by shopping our stevia store.

Sugar Stevia Powder/Extract Stevia Liquid/Concentrate
1 cup 1 tsp. 1 tsp.
1 tbsp. 1/4 tsp. 6 – 9 drops
1 tsp. 1 pinch 2 – 4 drops

Stevia Nutrition Information

Per 2 Teaspoons of Sugar Natural or Artificial? Calories Net Carbs Glycemic Index
Stevia Natural 0 0 0
Sugar Natural 32 8g 70
Nutrasweet (Aspartame) Artificial 0 1g 0
Splenda (Sucralose) Artificial 0 1g 0
Sweet’N Low (Saccharin) Artifical 0 1g 0

Comments

10 Responses to “Cooking With Stevia”

  1. Jorge Zapp on February 15th, 2009 6:44 pm

    Finally a website that is not trying to ‘become rich’ with the world’s treasure of stevia
    Thanks

  2. Kathryn Reed on July 20th, 2009 7:26 am

    I am growing Stevia in my herb garden. Can I use it straight in any recipes? How do I use it?

    Thanks,
    Kathryn

  3. Ambrose on October 17th, 2009 10:01 am

    I grow Stevia also. Using the dried and ground leaves will sweeten your products (even coffee), but leaves a decidedly “green” flavor, not to my liking. I haven’t yet tried extracting it in the same way I extract my other herbs, but I mean to try this soon. I ordered a pound of the extract online, and you know how far that goes :) – so I am in no great hurry to augment my supply, which should last for a year or many. Directions for using either water or pure alcohol for the extraction process can be found at:
    http://www.stevia.com/SteviaArticle.asp?Id=2269

  4. Ambrose on October 17th, 2009 10:03 am

    p.s. The information contained on that website – previous post – I copied and pasted to save on my home computer. With the FDA’s stance on Stevia, who knows when the website could be brought down. Freedom of speech at its best :(

  5. Vilma Sonnier on December 25th, 2009 12:27 pm

    I just found this site, I am so thankful because
    I have been wanting to bake with Stevia but did
    not know how much/little to use. Thanks.

  6. jen on July 20th, 2010 10:41 pm

    im a baker, and as such, a common factor in making cakes and pastries “Tender” as well as sweet, is sugar. If I replace the sugar with stevia will my baked goods be less tender?

  7. Jo on August 24th, 2010 6:17 am

    I’m going crazy trying to find a correct conversion chart for sugar to stevia. There are 16 tablespoons in a cup, so how can a cup of sugar be 1 teaspoon of stevia powder and 1 tablespoon of sugar be 1/4 teaspoon of stevia powder?? Which one is it?

  8. Joel on December 23rd, 2010 12:43 pm

    I always thought it was 3 tablespoons per ounce, so a cup would be 24 tablespoons.

  9. bendyb on August 21st, 2011 11:41 am

    I think Jo that it is not a direct correlation like that so it’s not just easily divisible.

    It’ll require trial and error to get the fine line between the right amount of sweetness and it tasting bitter.

  10. Liz on October 24th, 2011 9:14 pm

    By my calculations,the conversion mentioned by Jo would be equivalent: 16 to 1

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