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Can You Bake With Truvia?

By Heather Topham Wood

Truvia is a name-brand version of the sugar substitution product stevia. Stevia is much sweeter than table sugar and contains zero calories. Truvia may be used in certain baked good recipes, but the manufacturer recommends leaving some sugar in cookies, cakes, muffins and brownies for structuring purposes.


When you do bake with Truvia, you must lower the temperature of your oven. Decrease the temperature by an average of 25 to 50 degrees F and increase the baking time by about 5 to 10 minutes. This prevents the cookies from browning too quickly without baking through.


The manufacturer of Truvia suggests leaving a minimum of ¼ cup of sugar in your baked goods recipes. The remainder of the sugar required may be substituted with Truvia. The sugar helps brown, spread and keep the structure of your baked goods in place. Truvia provides a conversion chart to help you measure out the amount of the artificial sweetener to add to your recipes. For instance, replacing a ½ cup of sugar requires 12 packets, or 3 1/2 tbsp. of Truvia; while 1 cup of sugar converts to 24 packets, or 1/3 cup and 1 1/2 tbsp. of Truvia.


Truvia may be added to fruit-based pies to enhance the sweetness of the dessert without the need for sugar. If you use fresh fruit during your baking, cover the fruit with Truvia and set aside for approximately 20 minutes. The addition of the Truvia draws out the natural sweet flavors from the fruit. However, cornstarch should be added when using Truvia in pies to thicken the filling. Add about 3 tbsp. to the pie filling before baking.


Stevia is found on the Food and Drug Administration’s Generally Recognized as Safe, or GRAS, list. The sugar substitute may cause mild side effects after use such as stomach upset, nausea and bloating. Additionally, if you are using Truvia for weight management, monitor the other ingredients in your recipes to keep your desserts low in calories.

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