No more last-minute grocery store run, and some of these sugar substitutes are healthier.
While sugar substitutes (artificial and natural) can providehealthier alternatives, they won’t always yield identical results.
That being said, an unidentical result does not mean a less tasty one.
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Here are the sugar substitutes some Southern culinary experts use and enjoy.
Natural Sweeteners
Kenneth Temple, a Louisiana-basedChoppedChampion and chef, said his go-to sugar substitutes areTruviaandSwerve.
“And, it doesn’t have one of those strange aftertastes.”
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Both products are zero calorie and can be used cup for cup just like sugar.
Temple recommends using the bananas that have sat too long in the fruit bowl.
For example, to replace a cup of sugar, used half a cup of applesauce.
Homemade Applesauce.Credit: © smneedham / Getty Images
To really get the sweetness from a banana, it should be black before you use it.
Some recipes actually use applesauce as a one-to-one substitute for oil.
This golden-hued, crystallized sugar is often sprinkled on top of cookies and muffins to give them a crunch.
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Because it is still crystalized, demerara is ideal for recipes where you are required to cream your ingredients.
Part of the role sugar plays in baking is building structure, and it does so by trapping air.
Liquid sweeteners are unable to do this, and can result in a differenttexture of your baked good.
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“It’s going to be good.
But it’s not going to be the same as what you’re used to eating.”
General recommended substitution ratios are as follows:
