What Is Artificial sweetener and How Can I Use It?

Artificial sweetener rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 130 recipes to cook with it.

What is artificial sweetener?

Artificial sweeteners are sugar substitutes that taste sweet but add few or no calories, used to cut sugar in baking and diabetic recipes. Most are far sweeter than table sugar by weight, so a tiny amount does the job of a much larger scoop of sugar.

The common ones behave differently in the kitchen. Sucralose, sold as Splenda, is the most bake-friendly because it holds up to oven heat.

Aspartame, the sweetener in Equal and NutraSweet, loses its sweetness when heated for long, so it belongs in cold dishes. Saccharin (Sweet'N Low) is heat-stable but can turn bitter or metallic in large amounts.

Stevia and monk fruit are technically plant-derived rather than truly "artificial," but cooks group them here because they fill the same role: intense, calorie-free sweetness from a pinch.

Baking and Cooking With Sweeteners

The first rule is to follow the package, not your instinct, because sweeteners are not measured one-for-one with sugar. The granulated, "measures like sugar" products are the exception, designed to swap cup for cup.

Pure concentrated forms are many times sweeter, so a cup of sugar might need only a teaspoon or two.

The deeper problem is that sugar does more than sweeten. It browns and holds moisture, and it gives cakes their tender crumb and bulk. Replace all of it and you often get a pale, dry, oddly textured result, which is why diabetic baking can disappoint.

The fix is rarely full replacement. Many good reduced-sugar recipes keep some real sugar for structure and use a sweetener for the rest, the balance struck in Diabetic Nut Cookies and Diabetic Spice Oatmeal Cookies.

In no-bake and chilled dishes, where structure matters less, sweeteners do their best work, as in a Weight Watcher's Pineapple Cheese Cake or Coffee Yogurt.

For preserves, a heat-stable sweetener lets you make a low-sugar Refrigerator Grape Jelly, though you need a special low- or no-sugar pectin, since ordinary pectin relies on sugar to set.

Pairing and Common Mistakes

Sweeteners pair best where bold flavors mask their quirks. Chocolate, cinnamon, pumpkin spice, and tart fruit all cover the slight aftertaste many people notice. That is why so many of the diabetic recipes here lean on spice and cocoa.

The most common mistake is overdoing it. Past a certain point most sweeteners taste bitter or chemical rather than sweeter, so adding more to chase sweetness backfires. Start low and taste.

A second mistake is heating the wrong one. Bake with aspartame and the dessert comes out flat and barely sweet, because the heat breaks it down. Reach for sucralose or saccharin when the oven is involved.

Substituting for Sugar

There is no single conversion, so treat each product on its own terms. Granulated sucralose blends like Splenda are the easiest, swapping roughly one-for-one for sugar by volume, which makes them the friendliest choice for adapting a familiar recipe.

Concentrated sweeteners are wildly stronger. Pure stevia or a saccharin liquid can be 200 to 600 times as sweet as sugar, so you measure them in drops or a small fraction of a teaspoon. Always start from the package conversion chart.

To replace the bulk that sugar provides, bakers often add unsweetened applesauce or mashed banana, restoring moisture and body that the missing sugar would have supplied. Going the other way is simple: plain sugar replaces any sweetener, you just add calories and use more.

Buying and Storing Sweeteners

Buy the form that matches your cooking. Single-serve packets suit coffee and tea, while the bag or "baking blend" boxes are better value if you cook with them often.

Check the label for whether it is meant to measure like sugar or as a concentrate, since that one detail decides your whole recipe.

Powdered and granulated sweeteners are dry and very shelf-stable, lasting a year or more in a sealed container kept away from moisture, which makes them clump. Liquid drops keep for months but should be used by the printed date, since their sweetness can fade over time.

Store them sealed and dry, the way you would any baking supply. They do not spoil unsafely, but stale or weakened sweetener gives unreliable results, so replace anything well past its date before baking with it.

Nutrition

Quick facts

Where to find artificial sweetener: Artificial sweetener is usually found in the asian section or aisle of the grocery store or supermarket.

Food group: Artificial sweetener is a member of the Sweets US Department of Agriculture nutritional food group.

In Chinese

人工甜味剂

British (UK) term

Artificial sweetener

en français

édulcorant artificiel

en español

edulcorante artificial

How much does artificial sweetener weigh?

Related

Sweets

Recipes using artificial sweetener

There are 130 recipes that contain this ingredient.

Dad's Chocolate Nut Brownies

Old-school sugar-free chocolate nut brownies sweetened with liquid artificial sweetener instead of sugar, made with unsweetened chocolate, butter, eggs, and chopped nuts. A low-carb take on a classic brownie.

Dave's Light Pumpkin Pie

Dave's light pumpkin pie uses artificial sweetener, skim milk, and nonfat evaporated milk for a holiday-classic flavor with significantly less fat and sugar. Thanksgiving dessert you can serve guilt-free.

Light Pumpkin Pie

Light pumpkin pie sweetened with brown sugar, honey, and low-calorie sweetener, blended with non-fat milk for a creamy custard that skips the heavy cream without losing the warm ginger-cinnamon-nutmeg punch.

Creamy Cranberry Sherbet

Creamy cranberry sherbet whips fresh cranberries with evaporated skim milk and gelatin into a tart, frosty scoop. A low-calorie holiday dessert with rosy color and fluffy texture.

Low-Cal Brownies

Low-cal brownies: a quick blender batter that swaps applesauce for butter and a sugar substitute for sugar, baked into a light chocolate fix. A guilt-free brownie ready in about 30 minutes.

Healthy Whole Wheat Pancakes for One

Healthy whole wheat pancakes for one made with yogurt, buttermilk, and egg substitute. A high-fiber, low-fat single-serving breakfast ready in 25 minutes for diabetic-friendly weight loss meal plans.

Sugar Free Peach Oat Bran Muffins

Sugar free peach oat bran muffins packed with chopped peaches, toasted pecans, and dates. Made with brown rice flour and oat bran for a hearty, gluten-free breakfast muffin sweetened only with fruit.

Refrigerator Grape Jelly

Sugar-free refrigerator grape jelly made with unsweetened grape juice, unflavored gelatin, and lemon juice. No pectin, no canning, no special equipment. Ready in 35 minutes, keeps for 2 weeks.

Grape Snack Muffins

Whole-wheat grape juice muffins with blue cornmeal, yogurt, and a pinch of nutmeg. Naturally sweetened with concord grape juice, no refined sugar. A wholesome lunchbox snack.

Low-Fat Creamy French Dressing

A completely fat-free, sugar-free, low-fat, low calorie French-style salad dressing that's creamy, thick and packed with flavor.

Coffee Yogurt

If you're late for work and in need of coffee, try this delicious yogurt that is bound to wake up you and your tastebuds.

Diabetic Spice Oatmeal Cookies

Diabetic spice oatmeal cookies: soft, chewy, no-added-sugar oatmeal cookies sweetened with plumped raisins and warm allspice, cinnamon, and nutmeg. A high-fibre treat without the sugar rush.

Sugar Free Blueberry Pie

This sugar free blueberry pie is bursting with 4 cups of juicy berries, warm cinnamon and nutmeg, and a bright squeeze of lemon. Thickened with quick-cooking tapioca for a bubbling, glossy filling that's diabetic friendly and absolutely crave-worthy.

Diabetic Blueberry Muffins

Diabetic blueberry muffins use Bisquick, sour cream, and artificial sweetener for low-sugar muffins with fresh blueberries and a lemon zest topping. Quick six-ingredient breakfast.

Low Fat Chocolate Mousse

Low-fat chocolate mousse skips the cream and yolks, using skim milk, cocoa, gelatin, and whipped egg whites for an airy diet-friendly dessert. Sugar or sweetener, your choice.

Chocolate-Cinnamon Torte with Mocha Fudge Glaze

A vegan chocolate-cinnamon torte made with tofu and sugar substitute, glazed with a glossy mocha fudge topping spiked with espresso. No eggs, no dairy, and completely plant-based without sacrificing richness.

Chocolate-Cinnamon Torte with Mocha Fudge Glaze

A vegan chocolate-cinnamon torte made with tofu and sugar substitute, glazed with a glossy mocha fudge topping spiked with espresso. No eggs, no dairy, and completely plant-based without sacrificing richness.

Low Cal Curried Rice

Quick curried coconut rice using instant rice, sliced mushrooms, and Thai yellow curry powder. Includes a clever low-fat imitation coconut milk recipe.

Renaissance Pizza

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

Renaissance Pizza

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

Pat's Special Diet Chili

Low-carb beef chili made with ground beef, green beans instead of kidney beans, tomato juice, bell peppers, and red onion. Diet-friendly with no added sugar.

Fruity Tofu Cooler

Fruity tofu smoothie blended with white grape juice, silken tofu, and fresh strawberries. A creamy vegan protein boost ready in 10 minutes. Swap in banana, mango, or peach.

Lowcalorie Marble Chocolate Brownies

Low-calorie marble chocolate brownies made with applesauce instead of oil and sugar-free sweetener. A swirled vanilla-and-chocolate treat that satisfies the craving without the guilt.

Chocolate Instant Breakfast

Frothy chocolate breakfast shake blended with banana, egg, and skim milk for protein. Homemade cocoa sauce sweetened with artificial sweetener keeps it low-calorie.

Low Fat Cherry Cheesecake

Low-fat cherry cheesecake built on blended cottage cheese and whipped egg whites for a light, airy slice, with no added sugar. A crustless lightened cheesecake topped with sweet bing cherries.

Low Fat Cherry Cheesecake

Low-fat cherry cheesecake built on blended cottage cheese and whipped egg whites for a light, airy slice, with no added sugar. A crustless lightened cheesecake topped with sweet bing cherries.

Chickpea Snacks (Takes 2-3 Days)

Make your own snacks rather than buying from a bulk store or box. Store bought packaged snacks always have huge amounts of salt, reduce the sodium by making your own.

Mock Pavlova

Mock pavlova is a sugar-free Aussie meringue dessert using artificial sweetener. Crisp shell, marshmallow heart, and fresh kiwi slices, all under 100 calories per portion.

Shrimp with Tomato Chili Sauce

Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence.

Delicious Vegan Sloppy Joe Pizza

Vegan sloppy joe pizza tops a homemade whole-wheat crust with meatless tomato sauce, sauteed vegetables, and a savory tofu-oat crumble seasoned sloppy-joe style. A hearty, plant-based pizza night.

Purple Pudding

Purple pudding made with blue cornmeal and grape juice, blended smooth with yogurt. A naturally colorful no-bake dessert with a creamy, tangy finish and striking violet hue.

Soy Vey Challag

Vegan challah bread made with soy milk, tofu, and soy flour, braided and topped with poppy seeds. Egg-free and dairy-free with a soft, tender crumb.

Stuffed Chinese Black Mushrooms

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

Diabetic Nut Cookies

Diabetic nut cookies: sugar-free drop cookies with bright orange zest, chopped nuts, and no refined sweeteners. An easy low-sugar cookie recipe for diabetes-friendly baking.

Low-Calorie Eggnog

Low-calorie eggnog made with skim milk, beaten egg whites, and sugar-free sweetener. All the creamy holiday flavor without the guilt.

Orange Chiffon Cheesecake

No-bake orange chiffon cheesecake with cream cheese, ricotta, and fresh orange segments set with gelatin. A light, citrusy dessert sweetened without added sugar on a graham crust.

Chicken Salad Chinois

Chicken salad chinois is a light Asian-inspired chicken salad with yogurt, ginger, and soy dressing. Low-fat and diabetic-friendly, this make-ahead salad gets better as it chills.

Tomato & Avocado Pinwheel Salad

Tomato and avocado pinwheel salad: a 15-minute showpiece side of alternating tomato and avocado wedges under a balsamic-onion vinaigrette. Low-carb, vegan, and beautiful on the plate.

Cappuccino Shake

Low-calorie cappuccino shake blended with skim milk, instant coffee, rum extract, and a cinnamon finish. Enjoy it cold from the blender or warmed in the microwave.

Pear-Plum Spread

Pear-plum spread made with fresh pears, red plums, cinnamon, cloves, and ginger with no added sugar. A spiced fruit butter you can process for canning or store in the fridge.

Stewart's Salad

Stewart's Salad is a layered retro Jell-O salad with sugar-free lemon jello and pineapple, a fluffy cream cheese middle, and a golden pineapple-juice custard topping. A diabetic-friendly potluck classic.

Tortoni

Light tortoni frozen dessert made with whipped nonfat dry milk, almond extract, and graham cracker crumbs. A low-fat Italian-style ice cream treat with no heavy cream needed.

Marinated String Beans

A no-cook marinated string bean salad with mushrooms, cucumber, cauliflower, and pimentos in a tangy champagne vinegar dressing. Make ahead, fat-free, perfect for picnics and potlucks.

Tomato & Herb Salad

Tomato and herb salad layers sliced ripe tomatoes over crisp lettuce with a chopped-tomato oregano vinaigrette. Fat-free, low calorie, diabetic-friendly side ready in 20 minutes.

Diet Blueberry Bread Pudding

Diet blueberry bread pudding made with fresh blueberries, diet bread, skim evaporated milk, and minimal sugar. A lighter take on classic bread pudding with bright berry flavor.

Peaches 'N Creme Mold (Lacto)

Peaches and cream gelatin mold with fresh peaches, non-fat yogurt, and vanilla-orange extract. A light, sugar-free molded dessert with real fruit.

Pine-Ana Ice Cream

Pineapple banana ice cream made with evaporated milk, crushed pineapple, and ripe bananas in an ice cream maker. A lighter, tropical frozen dessert with minimal added sugar.

Lemony Cheesecake

No-bake lemon cheesecake with Neufchatel cheese, gelatin, and a graham cracker crust. A lighter, sugar-free cheesecake that sets in the fridge in 2 hours.

Pineapple-Cranberry Relish

No-cook pineapple cranberry relish made with raw ground cranberries, crushed pineapple, and sugar-free sweetener. A tart, low-fat, diabetic-friendly condiment for turkey and roasted meats.

Prudhomme's Lemon Dill Chicken

Lemon dill chicken in the Paul Prudhomme style: boneless chicken breasts seasoned with dill, basil and pepper, then pan-seared and simmered in a tangy apple juice and lemon pan sauce. Low-fat skillet dinner.

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