Simple Baking Tips When Using Stevia and Xylitol


Our baking boot camp taught us quite a few things about our dear friends stevia and xylitol. Using the following “tricks” will create beautiful recipes.During September, I had the pleasure of creating 40 dessert recipes using purely stevia and xylitol as the sweeteners. Paula and I got this whacky idea that we’d write a cookbook. We’ll both tell you that the Lord’s hand was over the entire process because we could never have imagined that at month’s end we’d have over 70 recipes to share!

Both Paula and I have suffered with candida. Our personal struggles combined with our love for baking lead us to write The Sweeter Side of Candida. In my introduction, I wrote that the process of writing these recipes was, “almost like medicine to my soul as I created them with the anticipation that they might help some of you continue in your journey to health.” But this cookbook is definitely not just for those who suffer from candida. It’s for anyone trying to avoid refined sugar, to lose weight, or to just be healthy!

Our month-long course of baking boot camp (or paradise, for me) taught us quite a few things about our dear friends stevia and xylitol. As people tested our recipes, they couldn’t believe there was no “sweetener” aftertaste that so often comes with using sugar alternatives. Paula and I both believe that using the following “tricks” create the beautiful marriage of flavors that will delight you.

Stevia and xylitol baking tips

Here are our favorite MAKE-NOTE-OF-THESE tips:

1.) There are a LOT of brands of stevia, as we’re sure you’re well aware. Some brands are sweeter than others, some have an aftertaste, some are cheap, some are spendy, and then there’s all those off-shoot brands like Truvia (more on that here).

This makes it hard to follow any cookbook that uses stevia unless you’re all using the same brand. Even Paula and I don’t use the same brand! 🙂

Every time we mention stevia in our cookbook, we say to use it ‘to taste’. You’ll probably want to ring our necks for being so vague, but really, there’s no other way around it.

The best words of advice we can give is to start out sprinkling it. Taste test, and sprinkle a little more. Stevia is a LOT sweeter than sugar (like 200-300 times sweeter), so you definitely don’t want to use equal proportions, however there is such a thing as too much stevia which can make your baked goods have a bitter aftertaste. So be sure to play, taste – play, taste. . .

2.) Stevia and salt are best friends. Some things simply taste better when they’re together. So is true with stevia and salt. You’ll find that nearly every recipe in The Sweeter Side of Candida calls for ‘a pinch of celtic sea salt’ and ‘stevia to taste’.

Stevia and salt have made friendship bracelets, buried a time capsule, and promised to be best friends until the day they die. Do. Not. Separate. 😉

3. Sometimes xylitol needs to be powdered first. Xylitol doesn’t dissolve as easily as refined white sugar does, so in some recipes it’s best to grind it first in a coffee grinder or high-powered blender so it’s more like powdered sugar. In some of our recipes we measured already powdered xylitol, and in others we measure the granules and then powdered them.

4. Stevia and xylitol compliment each other. Like a good marriage we’ve found that when a recipe seems like something is missing, it comes together beautifully when both sweeteners are used. Some recipes can stand alone with just one or the other, but others needed them both for that finishing touch (cue violin music).

There’s no right or wrong way to use these two sweeteners, but we found that Paula likes to add stevia first and then top it off with xylitol whereas I like to start off with xylitol. Each method works well.

If you want to play around with your own recipes, here is a good Sugar Conversion Chart.

5. Use a bit more sweetener in recipes you’re baking or freezing. When you’re using stevia or xylitol in a recipe that you’ll be baking or freezing, get it to the point of perfection, and then add just a tad more. When it’s almost too sweet – it’s perfect. Baking and freezing seem to subdue the sweeteners.

6. Get a spoon, dip your finger, or swipe the beaters. You have our complete and total permission (like you need it!) to taste your batters, dough, and frostings to tweak the sweetness factor to your liking. Just be sure there’s enough to bake with. 😉 We both taste all of our batters (a lot!) to make sure that they’re just right, so don’t be shy, taste away!

The Sweeter Side of Candida


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Baking Tips for using Stevia & Xylitol



I'm Sarah, a contributing writer for Whole Intentions. I'm a follower of Christ, wife to my best friend, Aeron, mother of three small children, home manager and educator, wannabe gourmet chef, candida fighter, and co-author of The Sweeter Side of Candida.
About The Author


I'm Sarah, a contributing writer for Whole Intentions. I'm a follower of Christ, wife to my best friend, Aeron, mother of three small children, home manager and educator, wannabe gourmet chef, candida fighter, and co-author of The Sweeter Side of Candida.


  • Andee Wright

    Reply Reply August 14, 2015

    Thank you so much for the great info! I too have been dealing with Candida for over a decade.
    I was wondering, if a recipe calls for Stevia and I would rather use Xylitol, how do I convert? I don’t think it would be equal parts right? I haven’t been able to figure this out.
    Thank you so much!

    • Paula

      Reply Reply August 19, 2015

      I wish I had an easy answer for you, but so much depends on the stevia – each brand can vary in strength. The best advice I can give is that 1 cup of white sugar equals about 1 tsp. stevia or 1 c. xylitol. So 1 tsp. stevia should be the same as 1 c. xylitol. Hope that helps!

      • Jutta Morten

        Reply Reply September 3, 2015

        I am just starting to explore Xylitol and that is how I came across your website.
        I need to ask: what is “1 c.”?

        Thank you!

  • taramarshall

    Reply Reply November 6, 2015

    Hi Paula!: Do you use substitutes for traditional flour in these recipes? Thanks!

    • Paula

      Reply Reply November 9, 2015

      I’ve used stevia with regular flour, but in the cookbook The Sweeter Side of Candida, we use mostly coconut and almond flour – sometimes oat too. 🙂

  • Sonia du Plessis

    Reply Reply November 23, 2015

    Hi Paula and Sarah; thanks for so generously sharing! I clicked the link to confirm, but accidentally I did not download my free gift. Could you please help?

    • Paula

      Reply Reply November 29, 2015

      Sonia, I emailed you – did you get it?

  • rogercope85Roger

    Reply Reply December 10, 2015

    Your sugar conversion chart link only links to an advert.

    • Paula

      Reply Reply December 14, 2015

      Thanks for letting me know! 🙂 It’s been updated.

      • Vickie Sage

        Reply Reply September 17, 2016

        Hi, I still don’t get to a comparison chart. It goes to a page with good info about ‘Phase 4 : After HCG, but, in scanning/reading through it I don’t see any chart. 🙂

        • Paula

          Reply Reply April 5, 2017

          Sorry about that Vickie – it’s been updated. 🙂

  • Ellen

    Reply Reply February 4, 2016

    Thank you so much for the tip about grinding Xylitol. The bag claimed it dissolves like sugar…no it does not!! I made a batch of sugar free peanut butter fudge with it. The Xylitol did not dissolve and there were granules through out the fudge making it inedible. The taste was amazing though so I don’t want to give up. I made the same recipe with liquid splenda and it was not near as good.

    • Marnye Moore

      Reply Reply August 3, 2016

      I am just learning to use Xylitol and Erythritol to be healthier and to continue my sweet addiction. (sigh) Anyway, I would say to ‘Ellen’ fudge is a candy. The sugar needs to melt and become liquid to become incorporated with the butter and peanut butter. Xylitol will not become liquid in the same way. Fuss with it a bit…maybe you can find a way to break down the Xylitol first.

  • Barry

    Reply Reply February 6, 2016

    I have a recipe for a chocolate cake made with potato flour and sugar.
    want to replace the potato flour with whole spelt flour and the sugar with Xylitol.
    Any ideas, tips?

    • Paula

      Reply Reply February 29, 2016

      You can replace xylitol with sugar, cup for cup. I’ve never used spelt or potato flour, but if I were, I’d start by Googling to see how much spelt you would use to replace potato flour.

  • Agatha

    Reply Reply June 7, 2016

    Thank you for your wonderful advice ! I am now eating hi protein anti carb and NO SUGAR ! however I would like to know what you would recommend instead of self raising flour ? thank you

    • Paula

      Reply Reply April 5, 2017

      I try not to use any white flour. If you are on an anti-candida diet I would recommend making recipes that called for almond or coconut flour, or a pure sourdough. If you’re trying to replace the self-rising with a healthier option, I would start out using half self-rising and half whole wheat and if possible, eventually changing it all to whole wheat.

  • Tricia

    Reply Reply August 1, 2016

    I have been using xylitol and stevia for some years now, but had a not successful attempt at meringue shells this weekend using xylitol. They tasted fantastic, but would not firm up to the dry, crispy stage. Since I have always had good luck using traditional methods and sugar, I have to attribute the difference to the xylitol. Am I correct and can this be fixed? Thanks,

    • Paula

      Reply Reply April 5, 2017

      Sarah is the co-author who made meringue in our cookbook. I’ve never been good at it regardless of the sugar used. lol Her recipe calls for stevia instead of xylitol:
      • 3 egg whites (If you like a really fluffy meringue topping, you may want to double the egg whites)
      • stevia to taste
      • 1/4 tsp. arrowroot
      Beat 3 egg whites on medium speed until they turn white. Add arrowroot and stevia to taste and beat until stiff peaks form.

  • Susan

    Reply Reply August 22, 2016

    Hi, I was trying to see the sugar conversion chart but it’s still an advertisement. Enjoyed reading your article. Thanks

    • Paula

      Reply Reply April 5, 2017

      Just updated the chart. Thanks for your patience!

    • Paula

      Reply Reply April 19, 2017

      Sorry about that, Susan – it’s been updated now. 🙂

  • Jean

    Reply Reply September 11, 2016

    I still can’t get your chart to convert the sugars. Also, if something calls fo 2/3 c. xylitol how much stivia or super sweet blend from Trim healthy mama would it be. Thanks so much for your help.

    • Paula

      Reply Reply April 5, 2017

      The chart link has been updated. Hope that’s more helpful!

  • Dana

    Reply Reply November 10, 2016

    I especially appreciate the tip to powder the Xylitol. I’m making my husbands favorite cherry pie for the first time with salt and sugar moderations and am confident of a better outcome because of your tip. Thanks.

  • Lisa Harris

    Reply Reply January 19, 2017

    We just moved to a town in the mountains. We are at 5000 feet. Is there anything to know about baking with stevia or xylitol for this elevation? Do I need to reduce the amount of stevia or xylitol as you do sugar? If so, how much do I need to reduce it? Thank you for your help. I love your website. God bless your ministry!!

    • Paula

      Reply Reply April 5, 2017

      I’ve not heard that you need to change anything for elevation purposes. And thank you for your kind words!

  • Irene

    Reply Reply March 18, 2017

    Paula, can I use Stevia in place of Xylitol?
    Also, thank you for the tips, they really help.

    • Paula

      Reply Reply March 28, 2017

      You can’t use stevia cup for cup in place of xylitol – they are two very different products. Stevia is from an herb, very concentrated, and can have a bitter taste if you use too much while xylitol has more of the granular look and feel of sugar.

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