Best Granulated Sugar Substitute: Great Alternatives For Any Recipe (2024)

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!

Best Granulated Sugar Substitutes

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 made from dried dates and has the added bonus of being packed with fiber! It has a caramel, butterscotch-like flavor and a similar sweetness to regular sugar.

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, or confectioners sugar, is pretty unique compared to the other options on this list. It has the same level of sweetness and flavor as cane sugar but with an incredibly fine, powdered consistency.

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 another type of sugar alcohol, like xylitol. It is about 70% as sweet as sugar. You can purchase it in both granulated and powdered form.

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

Monk fruit sweetener can be purchased in liquid or powder form and is 150-200 times sweeter than standard 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.

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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: Different substitutes have varying levels of sweetness. Some are sweeter than sugar, while others are less sweet. Be mindful of this and adjust your measurements accordingly when using a substitute.
3. Calories: If you're looking for a low-calorie option, consider substitutes like erythritol or stevia, which have very few calories compared to sugar.
4. Glycemic Index: For individuals with diabetes or those trying to manage blood sugar levels, it's crucial to choose a substitute with a low glycemic index (GI). Stevia and erythritol have a very low GI and are great options.
5. Flavor: Some substitutes, like molasses, can be very potent in flavor. Others, like monk fruit, are known for having a more neutral taste.

I hope these granulated sugar substitutions have helped you out! Leave a comment down below and let me know your thoughts!

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