Granulated Sugar Substitute

Best granulated sugar substitute: All the best options for swapping out common household white sugar in any recipe! From simple 1:1 replacements to liquid sweeteners, there is sure to be a substitute that works for you. You may already have some of them at home.

Try out these sugar substitutes in sugar cookie bars, Southern peach cobbler, or lemon sugar baked donuts.

Jump to:

• Granulated Sugar Alternatives For Baking
• 1. Caster Sugar
• 2. Brown Sugar
• 3. Raw Sugar
• 4. Coconut Sugar
• 5. Date Sugar
• 6. Powdered Sugar
• Natural Non-Sugar Substitutes
• 7. Stevia
• 8. Xylitol
• 9. Erythritol
• 10. Monk Fruit Sweetener
• Liquid Sweetener Options
• 11. Honey
• 12. Molasses
• 13. Maple Syrup
• 14. Corn Syrup
• 15. Agave Nectar
• Tips For Choosing A Granulated Sugar Substitute
• 📖 Recipe Card
• 💬 Comments & Reviews

There could be many reasons why you are looking to swap out granulated sugar; you may have run out, are looking for lower-calorie options, follow a specific diet, and need to replace it for health reasons. I have different options on this list that will meet all those needs, no matter what you make!

Granulated Sugar Alternatives For Baking

These sugar substitutions are easy to use in baked goods and can also be used in other recipes!

1. Caster Sugar

Caster sugar is just typical granulated sugar that has been ground into a finer consistency. It is easily the best alternative since it is the same thing!

Don't get confused with powdered sugar; that version of sugar is even more finely ground until it reaches a powdery texture.

You can use caster sugar as a replacement for granulated sugar in a 1:1 swap.

2. Brown Sugar

Brown sugar (both light and dark) makes a fantastic alternative to sugar, especially since most people already have some on hand! While the sweetness of your baked goods will be pretty similar, they will take on a richer, more caramel-like flavor.

As an added bonus, it will make your treats soft and moist!

You can use brown sugar as a substitute for granulated sugar in a 1:1 ratio.

3. Raw Sugar

Also called turbinado sugar or Demerara sugar, is a variety of sugar with larger granules and a small amount of molasses. The added molasses will cause a slight flavor difference in your recipes but can easily be used instead of granulated sugar.

Use raw sugar as a replacement for granulated sugar in a 1:1 swap.

4. Coconut Sugar

Coconut sugar comes from the sap of the coconut palm tree. It can easily be used as a replacement for granulated sugar, but it does have a slightly different consistency and could affect your recipes.

Coconut sugar is dryer and more crumbly than typical granulated sugar.

Use coconut sugar as a 1:1 replacement for granulated sugar.

5. Date Sugar

Date sugar is a variety of sugar that is made from dried dates. It has a caramel flavor with a hint of butterscotch. While the level of sweetness is similar to standard sugar, it is also jam-packed with fiber.

Unfortunately, date sugar does not dissolve or melt because of the fiber content. Keep this in mind when choosing what recipes you would like to use it in!

You can use date sugar as a 1:1 replacement for granulated sugar.

6. Powdered Sugar

Powdered sugar (also commonly called confectioner's sugar) might be one of the most unique options on this list. The flavor and sweetness are the same as granulated sugar, but the texture is very different. It is incredibly fine and powdery.

It will make your baked goods smoother and more dense, but the flavor won't be affected. Remember that some powdered sugar brands have cornstarch in them, so sauces or pudding may thicken more quickly than you would like.

To replace 1 cup of sugar, use 1¾ cups of unsifted powdered sugar or 2 cups of sifted powdered sugar.

Natural Non-Sugar Substitutes

These natural options are ideal for people looking to reduce their sugar, carb, or caloric intake.

7. Stevia

Stevia, a natural sweetener derived from the stevia plant, can be anywhere from 30-450 times sweeter than table sugar, so you definitely don't want to exchange it on a cup-to-cup basis. It can also be purchased in either a concentrated liquid form or a powder.

When swapping out 1 cup of sugar, you only need 5 teaspoons of powdered stevia or slightly less than ¼ teaspoon of liquid stevia to achieve the same level of sweetness.

While this can easily work in various dishes, it isn't the best option for baked goods because you'd be removing a lot of necessary bulk.

8. Xylitol

Xylitol is a sugar alcohol that looks and tastes similar to granulated sugar. It can even melt and be dissolved in liquids. Additionally, it does not affect blood sugar, making it a popular choice among diabetics.

While it tastes and looks like sugar, it may act differently in baked goods. It can't be used in yeast-based recipes as yeast does not metabolize xylitol. Finally, it does not caramelize and become hard (so don't use it for hard candy or creme brulee!)

It's extremely important to remember that if you have dogs, xylitol is considered toxic to them. Also, too much xylitol may cause gastrointestinal distress, so enjoy it in moderation.

Use xylitol as a substitute for sugar using a 1:1 ratio.

9. Erythritol

Erythritol is yet another variety of sugar alcohol. This option is only about 70% as sweet as your regular granulated sugar. You can even buy it in powdered form as well as granulated.

Like xylitol, erythritol absorbs moisture more quickly than sugar, so remove your baked goods from the oven slightly sooner. It also melts at high heat but won't caramelize.

You can use erythritol as a 1:1 substitute for sugar. Or, if you want to achieve the same level of sweetness, you can use 1⅓ cup of erythritol per 1 cup of sugar.

10. Monk Fruit Sweetener

You can buy monk fruit sweetener in either liquid or powder form. It is important to remember that it is a whopping 150-200 times sweeter than your regular sugar. While some other natural non-sugar sweeteners may cause an upset stomach, monk fruit does not.

It works well in a variety of recipes, even baked goods! For replacing granulated sugar, I recommend using the powdered version so that you don't have to adjust your recipes too much.

Since it is so sweet, use a smaller amount and adjust as needed.

Use ½ cup of monk fruit sweetener for every 1 cup of sugar. Add more if needed to meet your desired level of sweetness.

Liquid Sweetener Options

Liquid sweeteners can easily replace sugar, depending on what you are making. However, using these in baked goods should be a last resort, as you'll have to make some extra tweaks to the recipe.

Instead, try out these alternatives in other recipes, such as sauces, dressings, pudding, and more!

11. Honey

Honey makes a fantastic natural replacement for cane sugar, but it is not as simple as a 1:1 swap since it affects the amount of moisture in your recipes.

In baked goods, honey can burn more quickly than sugar, so you'll want to reduce the oven temperature by about 25°F. They also may bake faster, so keep an eye on the oven!

To use honey as a substitute for 1 cup of sugar in baked goods, use ¾ cup of honey + ¼ teaspoon of baking soda and reduce the amount of liquid in the recipe by ¼ cup. If there is no liquid, add ¼ cup of flour.

12. Molasses

Molasses has a very potent flavor. So, while you can use it as a sugar substitution, combining it with another substitute (like honey or maple syrup) might be better to temper the flavor.

It can also drastically alter the flavor and color of your dish, so try to only use it in recipes that will complement the flavor. You'll also want to lower the oven temperature by 25°F.

To swap molasses for 1 cup of sugar in baked goods, use 1⅓ cup of molasses + 1 teaspoon of baking soda. You'll also need to reduce the liquids by ⅓ cup or add ⅓ cup of flour if there is no liquid.

13. Maple Syrup

Using maple syrup instead of sugar will bring a warm, caramel-type flavor to your dishes. As with honey, you'll want to lower the oven temperature by 25°F and watch your baked goods closely.

To use maple syrup as a substitute for 1 cup of sugar in baked goods, use ¾ cup of maple syrup + ¼ teaspoon of baking soda and reduce the amount of liquid in the recipe by ¼ cup. If there is no liquid, add ¼ cup of flour.

14. Corn Syrup

Corn syrup is perfectly fine to use in baking (and has a similar nutritional profile to sugar) as it is not the same thing as high-fructose corn syrup that you'll find in processed foods.

Don't forget to lower the oven temperature by 25°F as well.

For every cup of granulated sugar needed, use 1¼ cup of corn syrup and decrease the liquid in your recipe by ¼ cup. If there is no liquid, add ¼ cup of flour.

15. Agave Nectar

Agave nectar is similar to honey or maple syrup but with a much thinner, runnier consistency. It is also about 1½ times sweeter than sugar.

You can easily exchange it with other liquid sweeter, but you'll need to tweak any baked recipes to accommodate the excess liquid.

To use agave nectar as a substitute for 1 cup of sugar in baked goods, use ¾ cup of agave + ¼ teaspoon of baking soda and reduce the amount of liquid in the recipe by ¼ cup. If there is no liquid, add ¼ cup of flour.

Tips For Choosing A Granulated Sugar Substitute

Remember that all sugar substitutions are different and can have different outcomes. Keep these tips in mind when choosing the one for you!

1. Purpose. Some substitutes work better for baking, while others are more suitable for beverages or sauces.
2. Sweetness. Some substitutes are sweeter than others (and some are sweeter or less sweet than granulated sugar). Adjust your measurements, if needed, so that your dish isn't too sweet (or not sweet enough).
3. Calories. If you need an option that is lower in calories, try using substitutes like stevia or even erythritol.
4. Glycemic Index. If you or your guests have diabetes (or simply need to manage blood sugar levels), make sure to choose an option that has a low glycemic index. Stevia and erythritol would be some good options.
5. Flavor. Some substitutes, like molasses, can have a very strong flavor. Others, like monk fruit, are known for having a more neutral taste. Use one that best complements what you are making.

Leave a comment down below and let me know which one of these substitutes is your favorite! What will you be baking first?

Baking Substitutions
Arrowroot Powder	Buttermilk	Cream Cheese
Coconut Sugar	Cornmeal	Potato Starch
Tapioca Starch	Cornflour	Creme Fraiche
Masa Harina	Brown Sugar	Vanilla Extract
Shortening	Lemon Extract	Molasses
Eggs	Honey	Sour Cream
Almond Flour	Vegetable Oil	Baking Powder
Cornstarch	Baking Soda	Milk
Evaporated Milk	Xanthan Gum	Applesauce
Butter	Lard	Cream of Tartar
Rice Flour	Powdered Sugar	Sweetened Condensed Milk
Heavy Cream	Agave Nectar	Ricotta Cheese
Cake Flour	Nutritional Yeast	Corn Syrup
Coconut Milk	Maple Syrup	Coconut Flour
Cocoa Powder	All-Purpose Flour	Coconut Oil
Oat Flour	Meringue Powder	Marshmallow
Agar Agar	Buttermilk Powder	Yogurt
Creme de Menthe	Golden Syrup	Lingonberry Jam
Peanut Butter	Apple Pie Filling	Cranberry
Pecans	Peanuts	White Sugar
Currants	Bananas	Custard Powder
Apple Cider	Rye Flour	Self-Rising Flour
Half & Half	Mace	Walnut
Vanilla Bean	Star Anise	Unsalted Butter (for salted)

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