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: 

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

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

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  • 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).  

Sweetener Conversion Chart 1 to 1 Replacement
Conversion Chart 2 to 1 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. 

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