Stevia
 

Hi All,
I am making low carb Brownies and it called for 2 cups erythritol (powdered, not granulated). Can I use Stevia in its place??? If so does anyone know the right amount to use in comparison to 2 cups of erythritol? I cant find erythritol anywhere around town.

Thanks

I think I would use stevia to taste--adding a little at a time, then tasting your "batter". Stevia's VERY sweet in concentrated amounts, so go easy!

You can buy erythritol on line. It works nicely in baked goods. I've never tried to bake with stevia. Let me know how it works.

OMG My brownie turned out horrible. I didnt even bake them because the batter tasted soo bitter.

Can you get xylitol? That works pretty well in baked goods also. Splends doesn't work well with chocolate baked goods. It also turns out bitter.

Yes I can get xylitol. Do I put the same amout of xylitol as erythritol?

The problem with Stevia is that it's something like 400 times sweeter than sugar, and if you get it in the pure powder form...it's VERY hard to measure. I'm currently using a liquid one, where 5-7 drops in a LARGE glass of iced tea gives me a sweet tea without bitterness. The people I've read who use stevia in the powdered form dilute very tiny amounts in water first, then use the water-stevia mix to sweeten things a little at a time.

I think you can probably use the same amount of xylitol as erythritol. I think they may have a conversion chart on the PP board for all the artificial sweetners if you want to be sure. As you might have noticed, some of those guys are very serious about their cooking/baking.

I find that mixing a small scoop or two (my powder comes with a tiny tiny scooper) with a few tablespoons of hot waters makes it easier to control.

Xylitol is excellent for baking, IMO. I haven't found that it stalls me, personally. It works for meringues, which I found Splenda to struggle with.