Shoutout to the better sugar-free options we have now in baking

Baking without sugar used to be a fail, but now it's a win.

3 comments

3 Comments

Remember how those early sugar-free recipes always turned out crumbly or bitter. The new sweeteners and blends actually behave like real sugar. It's made baking for my diabetic sister so much easier.

drew_grant521mo ago

But does it really make that big a difference? I've had sugar-free stuff that still tastes fake lmao.

evah401mo ago

Depends on what you're making. A good sugar cookie still needs real sugar to get the right texture. The fake taste is less of an issue than the weird, dry mouthfeel for me.