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Truvia Baking Blend

As much as I love to bake, it’s no surprise that every January I’m kicking myself for the abundance of goodies that I have consumed throughout the months of November and December. The skinny jean craze we seem to be having doesn’t help my self-esteem, especially in comparison to my baked goods consumption. That being said, I simply refuse to stop baking and eating tasty treats in the name of fashion, so becoming a Kitchen Cabinet ambassador for Truvia® Baking Blend seemed to be a logical solution.

I’m not going to lie, I’ve had my doubts with some sugar substitutions in the past. Truvia® Baking Blend is a blend of Truvia® natural sweetener, which is developed from the Stevia plant and sugar, so it’s truly all natural. It really does give your baked goods a sugar-like taste with a lot less calories.

Substituting Truvia® Baking Blend for sugar reduces the calories from sugar by 75% and still gives the recipe the same texture and level of sweetness as using an all-sugar recipe. Although there seem to be many benefits to using Truvia® Baking Blend, the fact that you are able to use half the amount of Truvia® Baking Blend in place of regular sugar in a recipe to get the same desired sweetness, minus the artificial taste some sugar substitutes are afflicted with, is a major selling point for me. With just one bag of Truvia® Baking Blend you can make 13 pies, 9 batches of cookies, or 6 batches of brownies, which would be the equivalent sweetness of at least 7 cups of sugar in a typical recipe!

I’ve also been excited by developing recipes that are a bit more Diabetes-friendly.(Truvia® natural sweetener has no effect on the glycemic index, but keep in mind that Truvia® Baking Blend is a blend of that plus some sugar.)I get lots of requests from readers who would like to convert my recipes for just that. I’m always looking for ways to help you guys get your bake on, so win-win, I think!

I know all you die hard sugar fans are still skeptical, but I can honestly say, having been a skeptic myself, that this is definitely a substitution worth trying. Your skinny jeans will love you for it, trust me!

I look forward to developing some recipes using Truvia® Baking Blend for you all to try so you can become convinced as well.

Disclosure: My Baking Addiction has teamed up with Truvia to develop recipes using Truvia Baking Blend. This is a sponsored post written as part of that program. All opinions about Truvia Baking Blend are my own. Photos are provided by Truvia.

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Billie Camic

Thursday 17th of May 2018

Husband is diabetic so I will be thrilled to find some recipes that may help his seeet tooth without harming him!

Sidney Hughes

Tuesday 17th of April 2018

I used the 75/25 truvia to bake my famous million dollar pound cake recipe. It calls for 3 cups of sugar so i used 3 cups if truvia. The cake cooks at 350 for 75 minutes. That is what i did ....the cake looked done....it was not as thick as the reg cake but when i dumped it it was raw in the middle and way too sweet. It was eaten but it was different. Help?

Denise Collins

Friday 28th of June 2019

Use half the amount of Truvia Baking Blend than you would of the regular sugar.

Doug Woodbury

Tuesday 5th of December 2017

I’ve noticed the baking blend seems to have disappeared and “cane sugar blend” is being advertised.  Is this the same stuff with a new name or something slightly different?

Jamie

Monday 11th of December 2017

After a little research, I think this is the same thing, Doug. I believe it was just rebranded. I hope this helps! Happy Holidays to you and yours! -Jamie

Janice

Tuesday 21st of February 2017

I tried banana bread and it was also horrible I baked it longer than usual and it still did not seem to get done. It was horrible

Jamie

Thursday 23rd of February 2017

That had to have been so frustrating, Janice. I think the baking blend works very well in cookies. If you give it another try, let me know how it goes. All the best to you!

Frank

Saturday 23rd of January 2016

I bake with  truvia all the time, it works great. I like mixing it with coconut sugar.

Jamie

Saturday 23rd of January 2016

Thanks for stopping by, Frank!

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