In short: Sugar does more than sweeten: it holds moisture, contributes structure and colours the crust. Substitutes therefore have to be chosen with mass in mind — 10 g of some sweeteners replace 80 g of sugar, and the texture changes accordingly.
Why this is a category now
Sugar-free desserts are a genuinely new direction in pastry. Interest in an active lifestyle, in cutting sugar and in counting calories has grown rapidly, and cafés and restaurants have followed.
What sugar actually does
Beyond sweetness, sugar binds water, which keeps a bake moist for days. It contributes to structure in meringue and in creamed batters. And it browns: the colour of a crust is largely a sugar reaction.
Remove it and all three of those disappear at once, which is why sugar-free baking is not simply a swap.
The substitutes
Erythritol. Close to sugar in bulk, so proportions stay recognisable. Gives a cooling sensation in large amounts.
Stevia. Extremely sweet by weight, so the bulk has to be replaced separately.
Jerusalem artichoke syrup, dates. Bring their own flavour and moisture, which suits some bakes and ruins others.
What cannot be done
Caramel. Caramelisation is a reaction of sugar itself; sweeteners do not undergo it, and no substitute produces caramel.
Frequently asked questions
What replaces sugar in baking
Erythritol, stevia, Jerusalem artichoke syrup or date paste. Each changes sweetness and moisture differently.
Why is sugar-free baking drier
Sugar holds moisture. Without it the crumb stales faster, so the recipe needs more liquid or fat.
Can I make caramel with a sweetener
No. Caramelisation is a reaction of sugar; substitutes do not undergo it.