What sugar substitutes do you like to use in baking? How much do you use to replace regular sugar? What do you love about it and what do you hate? Use the comment section to respond.
I personally find most sugar substitutes have a horrible aftertaste, so I try to use just a little real sugar and then a natural fruit or vegetable ingredient to increase the sweetness in a recipe. If all else fails, I’ll just label my food as unhealthy, poor on the sugar and enjoy 🙂