A single ingredient cannot tell you everything about a finished cake or your diet. The useful question is what you want to bake and what suits your own needs.
Different ingredients, different jobs
Sugar supplies more than sweetness. It affects structure, moisture and colour. Erythritol is used as a sugar replacement, but a direct swap will not produce the same result in every recipe.
Keep the whole bake in view
Butter, flour, chocolate, fruit, dairy and serving size still matter. A sugar replacement does not remove allergens or turn a dessert into a treatment for a health condition.
Make an informed choice
Check the label, start with an appropriate recipe and consider your own tolerance. Excessive consumption of polyols may produce laxative effects. If you need personal dietary advice, ask a qualified clinician or dietitian.
Read our evidence guide for the research and its limitations.