How to replace sugar in a recipe?

There are several alternatives for replacing sugar in a recipe, depending on what you’re looking to accomplish (reduce calories, avoid refined sugars, etc.). Here are some common options with quantity equivalencies:

Honey is sweeter than white sugar and provides a richer flavor. It is also more liquid.

• Equivalence : 100 g of sugar = 75 g of honey
• Advice : Reduce the amount of liquid in the recipe by 25% to compensate for the extra moisture.

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These natural syrups have a lower glycemic index than refined sugar.

• Equivalence : 100 g of sugar = 75 g of maple or agave syrup
• Advice : As with honey, consider slightly reducing the other liquids in the recipe. We therefore advise you to reduce by 25% as well.

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Perfect for cakes and muffins, applesauce adds sweetness while reducing calorie content.

• Equivalence : 100 g of sugar = 100 g of applesauce
• Advice : Slightly reduce the amount of liquid in the recipe to balance the moisture.

Stevia is a highly concentrated natural sweetener. It is calorie-free and tastes very sweet.

• Equivalence : 100 g of sugar = approximately 1 g of powdered stevia (or a few drops of liquid stevia, depending on the product)
• Advice : Since stevia does not add volume, you may need to compensate by adding more dry matter (flour, for example).

Coconut sugar has a slightly caramelized taste and a lower glycemic index than refined sugar. Please note that the coconut flavor may not go as well with some desserts.

• Equivalence : 100 g of sucre = 100 g of coconut sucre

If you find that the taste of maple sugar is too strong for some recipes, you can use ¾ cup of maple sugar in place of 1 cup of white sugar, and adjust to your taste preference.

• Equivalence : 100 g of sugar = 75g to 100 g of maple sugar
• Advice : Maple sugar is ideal for recipes that pair well with the flavor of maple, such as nutty pastries, pancakes, or even some savory recipes like marinades.

Brown sugar has a slightly caramelized taste due to the presence of molasses. This can give a richer flavor to your dishes, especially in cakes, cookies or muffins.

• Equivalence : 100 g of sugar = 100 g of curd

Dates provide a sticky texture and natural sweet taste, perfect for recipes like energy bars or cakes.

• Equivalence : 100 g of sugar = 100 g of date puree
• Advice : To make your own date puree, add hot water to make mixing easier. You could also buy store-bought date puree.

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Each substitute may slightly change the texture or flavor of the preparations, so feel free to adjust the proportions and experiment to find what works best for your taste.