About The Erythritol Baking Tests
Despite the growing popularity of sugar-free baking, I’m not ready to join the bandwagon yet. For obvious reasons, and I’m assuming, it simply doesn’t work!
I haven’t tried baking with sugar replacements before. This is why I conducted this baking test: to find out if my assumption is valid and to see and experience it myself.
I’ve seen recipes with good results using erythritol, especially sponge cakes. But this test is all about replacing sugar with erythritol for meringue, caramel, and chocolate chip cookie recipes.
Keep in mind that you will not get any scientific explanations behind erythritol properties or what it does to our bodies. I’m not an expert on those topics.
Please read the entire article; you will learn important information about baking with this alcohol sugar.
What To Expect
Sugar plays multiple roles in baking, from adding sweetness to providing moisture and caramelization. So, when replacing sugar with erythritol, you’ll see some strange changes in the final product.
I tested erythritol in different baking techniques to understand how it behaves when substituting equal amounts of sugar.
Each recipe’s final product is compared using erythritol versus traditional sugar, focusing on key factors like taste, texture, mouthfeel, and appearance.
But before we go to the results, let’s talk about erythritol first.
What is Erythritol?
Erythritol is a sugar alcohol that’s become increasingly popular as a sugar substitute in baking and other food applications.
Unlike regular sugar, erythritol provides sweetness with virtually no calories, making it a top choice for those on low-carb, keto, or sugar-free diets.
It’s naturally found in certain fruits, such as grapes and melons, and can also be manufactured from fermented food, such as soy sauce.
Erythritol is 70% as sweet as sugar and can be used in equal amounts as a substitute.
Does Baking With Erythritol Work?
Baking with erythritol is exciting news for everyone who wants to cut back on sugar.
While it has almost zero calories and can mimic sugar’s sweetness, many still doubt it. Does it really work?
How effective is erythritol in baking? Can we expect the same texture, flavor, and consistency as sugar?
There’s only one way to find out—erythritol must be tested in basic baking recipes, such as caramel, meringue, and chocolate chip cookies.
Recipe Testing Method
In these tests, it’s crucial to substitute erythritol with regular white sugar in equal amounts to see how it works in different baking and cooking techniques.
The same recipes are used in parallel tests using regular white sugar.
Meringue
To test erythritol’s ability to aerate egg whites and maintain the delicate texture and volume required for meringue.
The Erythritol meringue is also baked to observe any changes when exposed to heat.
Recipe:
50 g egg whites
50 g erythritol
- Whip egg whites while gradually adding erythritol.
- Whip until shiny and form stiff peaks.
- Spread onto a baking tray lined with parchment paper, then bake at 230°F/110°C for 45 minutes.
Comparison Table
| Erythritol Meringue | Results | Compared To Sugar |
|---|---|---|
| Taste | Sweet | Sugar is Better |
| Texture | Grainy | Can’t Replace Sugar |
| Texture (Baked) | Grainy and lumpy | Can’t Replace Sugar |
| Appearance (Whipped) | White and Grainy | Sugar is Better |
| Appearance (Baked) | Golden yellow | Can’t Replace Sugar |
Verdict
Its grainy texture is due to erythritol’s low solubility. Powdered erythritol dissolves faster than sugar but not quite as well.
I was surprised by the cooling-effect aftertaste. Interestingly, the color of the meringue turned golden yellow after baking.
The verdict is clear: Erythritol failed in meringue.
Caramel
This test aims to determine erythritol’s ability to caramelize under high heat, its browning properties, and the flavor associated with traditional caramel.
Recipe:
50 g erythritol
- Cook the erythritol in high heat until it caramelizes.
Comparison Table
| Erythritol Caramel | Results | Compared To Sugar |
|---|---|---|
| Taste | Sweet | Somewhat Similar |
| Texture | It turned into granules. | No Comparison |
| Appearance | No caramelization occurred. It crystallized and transformed into white granules. | No Comparison |
Verdict
Erythritol does not replicate the flavor and texture of traditional caramel.
It cannot be used as a sugar substitute for caramel since it does not caramelize and instead turns into crystals like salt.
Chocolate Chip Cookies
The chocolate chip cookie test will determine how erythritol blends with the cookie dough and how it retains moisture during baking.
Recipe:
60 g unsalted butter
75 g erythritol
30 g egg (cold or room temperature)
4 g vanilla extract
2 g baking soda
2 g salt
110 g all-purpose GF flour / all-purpose Wheat flour
50 g chocolate chips
- Combine baking soda, salt and flour.
- Whisk erythritol with melted butter, then mix the egg and vanilla extract until smooth.
- Stir in the flour until a smooth dough forms. Fold in the chocolate chips.
- Shape the dough into balls. Bake for 9-10 minutes in a preheated 347°F/175°C oven.
Comparison Table
| Erythritol Choco Chip Cookies | Results | Compared To Sugar |
|---|---|---|
| Taste | Sweet with cooling-effect aftertaste like mint. | Sugar Is Better |
| Mouthfeel | Cool/minty | Can’t Replace Sugar |
| Texture | Dry | Can’t Replace Sugar |
| Appearance | Round – the dough didn’t spread out during baking. | Can’t Replace Sugar |
Verdict
The dough was dry when sugar was substituted for erythritol, and the cookies didn’t spread out during baking. The texture was more cakey than chewy.
No significant differences between cookie dough made with wheat flour and a good functional gluten free flour mix.
The verdict is clear: erythritol does not provide the chewy cookie texture we expected.
It may work with tweaking the recipe, such as adding more fat (like butter or oil) to improve texture. But honestly, I wouldn’t do that.
Final Thoughts
Erythritol cannot be used as a one-to-one replacement; recipe adjustments are necessary to make it decent enough for consumption.
While it doesn’t deliver the same textures and flavor as sugar, it may work with other desserts such as mousse, pannacotta, and creme brulee.
When I served the chocolate chip cookies to a group of taste testers, I asked, “Do you like them?” The majority replied, “Did you put mint in them?” Referring to the cooling effect aftertaste of the sweetener.
Baking with erythritol presents certain challenges. While these tests have been limited to caramel, meringue, and cookie dough, they are fundamental aspects of baking.
Erythritol failed these essential tests, therefore it may not be suitable for baking.
FAQ (Frequently Asked Questions)
How does erythritol look like?
Granulated erythritol looks similar to regular granulated sugar but is slightly whiter in color.
Does erythritol affect the texture of baked goods?
Yes, it tends to make baked goods slightly drier or crumblier compared to recipes that use sugar.
Can I use erythritol to make caramel?
No. Erythritol does not caramelize.
Is erythritol as sweet as sugar?
Erythritol is about 60-80% as sweet as sugar.
