Sugar Substitute Converter
Swap sugar for honey, maple, erythritol, allulose and more.
About this tool
Enter the amount of white sugar in your recipe in cups or grams. The table shows how much of each substitute to use, how much to reduce the liquid, and tips for baking with it.
Baking with sugar substitutes
Sugar sweetens, but it also adds bulk, keeps baked goods moist, helps browning and affects texture, so swaps need small adjustments. Liquid sweeteners are sweeter than sugar and add water: use about ΒΎ cup of honey or maple syrup per cup of sugar and reduce the recipe's other liquid by about 3β4 tablespoons. Agave is sweeter still, at about β cup. Honey and agave also brown faster, so lower the oven by about 25 Β°F (15 Β°C). Coconut sugar and brown sugar swap cup for cup, with more caramel flavour. Sugar alcohols and rare sugars such as erythritol and allulose are only about 70% as sweet, so use about 1β cups, or a blend made to swap 1:1. Erythritol can recrystallise and taste cool, and allulose browns quickly. Xylitol swaps 1:1 but is highly toxic to dogs. Granulated sucralose products are measured by volume, not weight. Honest limits: results vary by recipe, so expect some change in texture and colour and test a small batch first. Pure stevia and monk fruit extracts are hundreds of times sweeter than sugar, so follow the product's own conversion. Not dietary or medical advice. The cooking converter and the recipe scaler are related.
Frequently asked questions
How much honey replaces 1 cup of sugar?
About ΒΎ cup, reducing other liquid by about ΒΌ cup and lowering the oven by 25 Β°F.
How do I substitute maple syrup for sugar?
Use ΒΎ cup of maple syrup per cup of sugar and cut other liquid by about 3 tablespoons.
How much erythritol equals 1 cup of sugar?
About 1β cups, since erythritol is roughly 70% as sweet.
Is xylitol safe for dogs?
No. Xylitol is highly toxic to dogs, even in small amounts.
Is my data sent anywhere?
No. Everything is calculated in your browser, and nothing is stored or sent.