Good results start with the recipe. Erythritol can bring sweetness to home baking, but it is not identical to sugar in every role.
Choose a suitable recipe
Sugar contributes structure, moisture and browning as well as sweetness. Start with a recipe developed for erythritol rather than automatically replacing every gram in a favourite recipe.
Think about texture
A finer powder can help in smooth fillings and icing. Let your finished bake cool as directed before deciding whether the texture is right. Keep notes about the exact product and quantities you used.
Read every label
A sweetener blend may contain ingredients that pure erythritol does not. Chocolate, yoghurt, fruit and decorations also affect the finished recipe. Check allergens and choose alcohol-free flavourings.
Questions beyond baking
Our recipes are not medical advice. Excessive consumption of polyols may produce laxative effects, and individual tolerance varies.
Read our evidence guide for the research and its limitations.