Processed
Stevia Erythritol Blend
A tier
A stevia–erythritol blend is the cup-for-cup baking bag: erythritol for bulk and freeze behaviour, stevia for extra sweetness so the cooling polyol does not have to do all the work. Cookies hold a shape; coffee can be scooped like sugar. You still will not get sucrose caramel or a tender invert-syrup crumb. Recrystallisation on a brownie top is normal if the formula is dry. Some people notice a cooling echo. It is a better cake attempt than drops, a worse caramel than sugar. Read whether the bag is 1:1 or twice as sweet.
Track this ingredient
Characteristics
Preparations
Traits
History
Blending reb A with erythritol created the first convincing scoopable stevia bakers' bags.
Low-carb cookbooks standardised on stevia-erythritol 1:1 pouches.
Finer crystals reduced the crunch of undissolved erythritol in cold drinks.
Some blends added a little allulose or monk fruit to soften cooling and aftertaste.