On my quest to discover all "sugar blends" across the country, I found 35 products.

They allow you to reduce, but not eliminate, the sugar in your recipe.

They bake & brown like sugars do, but with 25 to 75% fewer calories

Not sugar-free. Not calorie-free.

There is A LOT to see here.

Scroll down to explore it all or, if you are short on time, make your choice below: 

Sugar Blend | with Refined Sugar
Contains white or brown sugar blended with a reduced calorie sweetener or a high intensity sweetener.

It helps consumers reduce regular sugar intake. It is designed for baking and cooking as it gives the benefits of sugar (familiar taste, rising, browning, moisture) with less calories per serving.

1/2 cup of these sugar blend sweetener is typically equal 1 cup of regular sugar
Sugar Blend | Fructose, Coconut or Raw Sugar
Contains a caloric sweetener (such as coconut sugar, raw cane sugar, or fructose) blended with a reduced calorie sweetener or a high intensity sweetener.

It helps consumers reduce their sugar intake. It is designed for baking and cooking as it gives the benefits of sugar (familiar taste, rising, browning, moisture) with less calories per serving.

Also called baker's blend or baking blend,
it maintains almost the same role of the sugar replaced in baking, but with less calories.
Syrup Blends
It is a caloric sweetener in liquid form (such as honey, agave, maple syrup, or corn syrup) blended with one or more reduced calorie sweeteners and/or high intensity sweetener.
Maltodextrin | 1:1 Sugar Replacement
1:1 Sugar Replacements are sweeteners that measure spoon-for-spoon (or cup-for-cup) like regular sugar,
and mantain some of sugar's role in baking
but with less calories.

When substituting this sweetener for sugar, consumer must substitute 'equal volume', not 'equal weight', because this sweetener is much lighter than sugar.

Do not contain a sugar but have as main ingredient carbohydrates such as polysaccharides (often maltodextrin) that breaks down into glucose.
Show More

Click the Try it button of each sweetener to be linked to Amazon

where you can read reviews, labels, Q&As, and price.

Affiliate links help keep this content free (Full disclosure)

  • Sugar blend = refined sugar (from cane and/or beet) + high-intensity sweetener (stevia or sucralose) + low-digestible carbohydrates (erythritol or soluble fibers).

  • Choose a sugar blend when to reduce refined sugar in our baking goods. Sugar blends maintain (almost) the same role of refined sugar in baking and cooking, but with 25 to 75% fewer calories.

  • Some sugar blends are as sweet as sugar (1:1 sugar replacement). Others are twice as sweet (2:1 sugar replacement) or 3x as sweet (3:1 sugar replacement).  

  • Syrup Blends = honey or agave nectar + stevia. They are 2x sweeter than honey and agave nectar so we can use half as much. Syrup Blends maintain (almost) the same role of the syrup replaced with 25 to 50 percent fewer sugar and calories. Honey 2.0 is a blend of honey with a soluble fiber, without stevia; one serving (1 Tbsp) contains 8 g of fiber.

  • Lite table syrups = corn syrup or high fructose corn syrup + high-intensity sweeteners (aspartame, sucralose, and acesulfame-k).

  • Lite syrups offer 50% fewer calories and sugar content (per serving) than their original version, typically providing 25 cal/tablespoon. They are 2x sweeter than their original version, and so, we should use half as much.  


  • May also contain: (1) preservatives to maintain freshness, (2) artificial and/or natural flavors to improve the taste, (3) thickening agents (cellulose gum or xantham gum) to make them more viscous. 

  • The predominant ingredient in 1:1 Sugar Replacement sweeteners above is maltodextrin. It is blended with a high-intensity sweetener (sucralose, aspartame, stevia, or monk fruit) resulting in a product that is as sweet as table sugar. They offer 90% fewer calories than sugar.

  • They are labeled as zero-calorie but suggested by their manufacturer to be measured as a cup-for-cup substitute for table sugar. One cup of those sugar substitutes (about 100 cal) does offer significantly fewer calories than table sugar (about 750 cal/cup), but it is not "zero cal". 


  • By law, these sweeteners may be labeled "zero-calorie" because one serving (1 tsp), which is as sweet as 1 tsp of sugar, provides <5 cal. One tsp of these sweeteners provides around 2 cal (due to maltodextrin) and is rounded to zero in the Nutrition Facts label.

  • Maltodextrin-based sweeteners are included with "sugar blends" because even though maltodextrin is not a sugar, it is broken down into sugars (maltose & glucose) in our mouth, stomach, and small intestine, being absorbed as pure glucose. 

  • Maltodextrin blends give the best results when you do not replace all the sugar required in your recipes. Cakes will not rise and brown like their full-sugar counterparts. 

WhatSugar  Blog is reader-supported.


When you buy through Amazon links, this blog may earn an affiliate commission.

A one-woman business relying on Amazon affiliate commission to avoid ads.

The list above is not intended to endorse, advertise, or recommend products.

We present this listing simply as a service to our readers.

Copyright © 2021  ALL RIGHTS RESERVED  WhatSugar Blog

Everywhere in the USA  |  Based in Richmond, VA |  Email me at

  • WhatSugar YouTube Channel
  • WhatSugar Blog Facebook
  • Twitter what_sugar
  • WhatSugar Blog Pinterest
  • WhatSugar Blog Instagram
  • LinkedIn