Guest Post from Sarah of Whole Intentions

During September, I had the pleasure of creating 40 dessert recipes using purely stevia and xylitol as the sweeteners. My friend Paula, who blogs at Whole Intentions, 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 led us to write The Sweeter Side of Candida, 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.

Simple Tips

Stevia and Xylitol Baking 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.

This makes it hard to follow any cookbook that uses stevia unless you’re all using the same brand. Even Paula 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. This is so 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. 😉


Lemon Blondies


Mock Cinnabons

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.

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.

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!




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A Note from Kristy: 

I battled candida for years, and I’m well aware of the struggle that involves.  I know many other women who struggle with yeast issues, so when Paula invited me to share about her new ebook, I was thrilled!  


The Sweeter Side of Candida is an amazing resource.  It is well put together, the recipes are ridiculously tempting, and the health information is priceless.  I truly recommend this ebook and I hope you’ll give it a try! 



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5 thoughts on “Simple Baking Tips for Stevia and Xylitol

  1. Stevia is so bitter, making a sugar free cheesecake, extracts are helping but not enough, Thanks

    Posted on August 21, 2015 at 9:47 am
    1. Yes, stevia can be so bitter in baking! I enjoy a blend of (mostly) xylitol with a pinch of stevia just for a little extra sweetener!

      Posted on August 21, 2015 at 6:50 pm
  2. I am so glad I came across your page – I have been baking health rusks with a brown caramelised sugar and one of my clients requested to use Xylitol in the recipe instead of the sugar – it will be a first for me to try the recipe I have with Xylitol. I need 375ml of brown sugar in the recipe – what would you advise would be the right quantitiy to use. I use Agave crystals in my tea. I have printed your Sweetener Conversion Calculator.
    Thank you

    Posted on December 23, 2014 at 1:25 pm
    1. Ria, I am not completely sure what your xylitol to sugar conversion would be in ml, but I would use about 3/4 of the amount and add more if it needs to be a little more sweet. I use close to cup-per-cup in my baking.

      Hope this helps!

      Posted on December 23, 2014 at 2:37 pm
  3. There is a brand of stevia blend in the market that uses pure stevia and xylitol as the bulking agent – the brand is Stevita Supreme, and unlike other blended stevia in the market such as Truvia, there is no masking flavors ( natural flavors) added to it to improve the taste of the stevia.

    Posted on November 2, 2013 at 10:28 am