09/08/2026
I get asked a lot — why do I prefer these sweeteners over sugar?
After years of developing sugar-free food, these are the ones I keep coming back to:
Monk Fruit • Stevia • Erythritol • Allulose • Maltitol • Sucralose • Isomalt
Each one has a different purpose. Some give sweetness, some give bulk, some help with texture, browning, chocolate or confectionery.
But I don’t believe that just because something is “sugar-free” it automatically means it’s healthy. And I definitely don’t believe one sweetener works for everything.
The real skill is knowing which sweetener to use, how much to use and where to use it.
Because removing sugar is easy.
Making something delicious without it is the hard part.
