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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 (who uses NOW Better Stevia) 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!


WARNING: Please be aware that xylitol can be fatal to dogs. It can cause liver failure that can happen within just a few days.



Are you struggling with recurring candida? You’re thinking, great, I can cook with stevia and xylitol, but my candida keeps coming back. If you’re candida symptoms won’t stay gone, consider joining The Kicking Candida Program, where you’ll receive a plan of action and the support you need to keep candida from returning.

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.

    42 replies to "Simple Baking Tips When Using Stevia and Xylitol"

    • Andee Wright

      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

        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

          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

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

      • Paula

        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

      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

        Sonia, I emailed you – did you get it?

    • rogercope85Roger

      Your sugar conversion chart link only links to an advert.

      • Paula

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

        • Vickie Sage

          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

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

    • Ellen

      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

        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

      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

        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.

    • Marza

      I used xylitol as sugar replacement cup for cup to bake rusks using stone ground brown flour,which came out well, these were then dried out in the oven at about 80 degrees C. They turned a beautiful chocolate colour!!! The taste is good, texture a bit rough but on the whole quite nice. Is this change of colour OK, can we stil eat the rusks!

      • Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

        The change of color would not worry me. 🙂

    • Agatha

      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

        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

      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

        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

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

      • Paula

        Just updated the chart. Thanks for your patience!

      • Paula

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

    • Jean

      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

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

    • Dana

      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

      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

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

    • Irene

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

      • Paula

        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.

    • Rod

      I love gooseberry pie and cobbler. Since I am pre-diabetic and also fighting candida, I want to try using xylitol. Do you have any suggestions beyond what is in your tips for using xylitol and stevia ?

      • Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

        Not really, this is pretty much all I’ve discovered so far. 🙂

    • Deborah

      I’m trying to find how much powdered xylitol equals the granules. Thanks so much!

      • Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

        When I put granulated xylitol in my little coffee grinder, I find that 4 Tablespoons granules equals 5 Tablespoons powder.

    • Wendy

      Was wondering if you have found a brand you like and trust for granulated xylitol. There are a lot of companies out there!

      • Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

        Hi Wendy,

        I like Xyla – it is made from hardwood trees rather than corn, and in talking to their customer service, is also non-GMO.

    • Suzi Ronning

      I enjoy reading your articles. I am a bit disappointed that in this article about using Xylitol that it does not mention anywhere that this sugar substitute is absolutely deadly to pets. Anyone using Xykitol should be aware that if you give your pet a “taste” of whatever you eat, as so many pet owners do, absolutely, positively do NOT give your pet (especially dogs) even a taste of anything made with Xylitol. You will end up causing organ failures in your pet and one outrageous emergency vet visit if you are fortunate enough to catch the symptom diagnosis in time which the er vet may or may not be able to save your pet. The Xylitol is extremely toxic to dogs. Our bodies can process it but theirs cannot. I just wanted to comment so people are aware of this while trying to cook and eat better. 🙂 Thank you!

      • Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

        Thank you for bringing this to others’ attention. I didn’t mention it, just as I don’t mention that foods like avocados, onions, garlic, grapes/raisins, macadamia nuts, and chocolate can be harmful or fatal. I don’t ever recommend feeding a pet ‘human’ food, but there is always the chance that they could dig through the garbage, and therefore you are correct, I should have made clear the danger. I’ll make sure to update my article. 🙂

    • Janet Pohl

      I’ve been using Stevia/Xylitol blends in place of sugar for many years, but learned quite a bit from your website…thank you and glory to God for giving you both the guidance to learn about and create so many recipes! I have a few questions:
      1. Are there other types of fiber that can be used in place of apple fiber to replace the volume when using Stevia/Xylitol in place of sugar?
      2. What brands of Stevia do you and Sarah use?
      3. When grinding Xylitol to a powder, am I correct in assuming I would measure the amount needed before grinding? Thank you!!

      • Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

        Hi Janet,

        Thank you for your kind words! Let me see if I can answer your questions. . .

        1. Neither Sarah or I have used a fiber to replace volume in any of our recipes, so unfortunately we can’t help you there.
        2. We’ve both experimented with various brands and sometimes had to replace a brand because the company started to add more ingredients than just stevia, so at the moment I use NOW Better Stevia.
        3. If you’re referring to the recipes in The Sweeter Side of Candida, it depends on the recipe. If the recipe calls for 1/2 cup powdered xylitol, you want to grind it to a powder first, and then measure it after it’s been ground. If the recipe calls for 1/2 cup of xylitol, powdered, then you’ll want to measure out 1/2 cup of xylitol granules, and then grind it.

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