Comments on: Natural Sugar-Free Low Carb Sweeteners Guide & Conversion Chart

By: Brenda Bennett

Brenda Bennett — Wed, 13 May 2026 19:41:53 +0000

In reply to Susan. I have ragweed allergies since I was a child. I've been using it since 2006 with no issues. Some people may react but I haven't.

By: Susan

Susan — Wed, 13 May 2026 17:03:37 +0000

Not sure if this has been mentioned before but Stevia is not good for people with ragweed allergies.

By: Brenda Bennett

Brenda Bennett — Sun, 10 May 2026 11:36:09 +0000

In reply to Judy. It would be the same as pure stevia extract on my chart.

By: Judy

Judy — Fri, 08 May 2026 21:40:02 +0000

Thank you for this conversion Chart! Have you used NOW brand of “Better Stevia”? It’s only stevia, powder form (organic) and Much sweeter than sugar. Comes with a tiny scoop (“45 grams; 0.15cc, ~1/48th tsp), and one tiny scoop is plenty for sweetening tea and other beverages. My question is how to “add it” to your conversion chart, to compare for recipes using monk fruit or sugar, especially for baking. Thanks for any advice.

By: cindy litchke

cindy litchke — Sat, 18 Apr 2026 20:52:13 +0000

it seems i have trouble finding a true granulated sweetener with the crunch for cookies. Is there a particular brand and type that you would recommend?

By: Brenda Bennett

Brenda Bennett — Wed, 10 Dec 2025 14:26:13 +0000

In reply to gabe smith.

Yes super hard to find in any stores so I purchase online:https://amzn.to/48Kox4n

By: gabe smith

gabe smith — Wed, 10 Dec 2025 11:17:11 +0000

Hi Brenda, I love your recipes, can you tell me where you can buy pure monk fruit or stevia? everything on the shelves has a mixture of erythritol (which lately has been shown to increase heart rate If I recall) . I have searched high and low for pure and cannot find it anywhere. its all erythritol as the first ingredient. Keep those great recipes coming.

By: Brenda Bennett

Brenda Bennett — Mon, 03 Nov 2025 13:51:24 +0000

In reply to Tessa McCall. I don't know what recipe you are referring to, you are commenting on my Sweetener guide.

By: Tessa McCall

Tessa McCall — Sun, 02 Nov 2025 16:43:14 +0000

Made this and followed recipe to the T and it was grainy and tasted like eggs. What went wrong? I did use Monk fruit and not even the amount called for. I never used Monk fruit before does it cause grainy? Eggs were perfectly cooked.

By: Lavender

Lavender — Sun, 17 Aug 2025 10:20:37 +0000

What a fantastic post!
I have just subscribed. I want to read more of what you do. Thank you so much xx

By: Neala Corbett

Neala Corbett — Sat, 26 Jul 2025 20:03:39 +0000

In reply to Tammy Jackson. Thank you Tammy. I have been trying to make a cookbook for diabetics using old family recipes. I had two problems trying to convert them to sugar free. one was the problem of the substitute crystallizing when heated. two it very difficult to cook with something that upsets your stomach whenever you eat it. I'll try the monk fruit and see if that bothers me. what is the ratio of this one to real sugar?

By: Brenda Bennett

Brenda Bennett — Wed, 23 Jul 2025 00:18:30 +0000

In reply to Neala Corbett.

Yes I use Monk Fruit with Allulose and it works great for all my recipes and doesn’t crystallize and browns nicely too. https://amzn.to/40snEKM

By: Neala Corbett

Neala Corbett — Tue, 22 Jul 2025 23:55:50 +0000

I have been trying to find a sugar substitute that will not crystallize when heated. I am diabetic and have to avoid sugar and have been converting family recipes to sugar free so I can continue to enjoy them and still control my sugars. I don’t know a lot about the different sugar substitutes and what can be used as a replacement for white sugar and brown sugar. especially one tat won’t crystallize when heated. can you help me with this?

By: Brenda Bennett

Brenda Bennett — Fri, 02 May 2025 12:30:55 +0000

In reply to Tammy Jackson. Hi Tammy, Have you subscribed to my free email list? If so, you should have received that in an email after confirmation. If not feel free to email me at brenda at sugarfreemom dot com

By: Tammy Jackson

Tammy Jackson — Fri, 02 May 2025 01:16:32 +0000

Please send me the sweeter conversion chart in pdf. I really appreciate the recipes!