School is back in full swing, but fear not, readers - I am going to continue blogging while taking classes this year! In addition to recipe posts, I'll be doing reviews of products that are buzzworthy. An item I've received questions about is Truvia, sweetener that became widely available in grocery stores in 2011.
Truvia is a blend of stevia extract and erythritol, the two sweeteners I have been using since 2008 in the dessert recipes on this blog.
Scroll down for my recipe for cheaper, tastier homemade Truvia substitute + photos of how to make it! I came up with a sweetener blend that's a one-for-one substitute for Truvia after purchasing the real deal a few times (@ $7.99 per 9.8 ounces, yikes!) to test it. A premixed blend of stevia and erythritol is convenient for smoothies and coffee, but I still prefer to use stevia and erythritol and separately.
So, how does Truvia stack up with similar sweeteners? Read on for my review!
After trying out Truvia in various recipes, I'm a little disappointed in the sweetener that the manufacturer, Cargill, claims is made from "the best-tasting part of the stevia leaf." Truvia has a distinct aftertaste--a lingering, pungent flavor note that's a dead giveaway it's not real sugar. I'm used to erythritol's cooling sensation on the tongue, so I know it's not that. I'm guessing the aftertaste comes from Cargill's refinement process for extracting the sweet compounds from the stevia plant. The special extract they used is called "Rebiana." By comparison with Truvia, the NuNaturals pure stevia extract I use has a pure, clean sweetness. It's still the best-tasting stevia I've ever tasted, which surprised me a little since Cargill is a multi-billion dollar corporation that has pumped thousands of dollars into developing and marketing Truvia. Their taste tasters must not have tasted multiple brands of stevia to know what "good" stevia tastes like! ;)
Another noteworthy aspect of Truvia is the artificially sweet smell of it, reminiscent of cotton candy, or perhaps toasted marshmallows? The added fragrance seems a bit unnecessary. I've never smelled sugar with an odor that hits you in the face when you unscrew the jar! The scent must come from the "natural flavors" listed as one of the ingredients for Truvia on the label.
Still, the taste of Truvia is tolerable. The main reason I won't be purchasing any more Truvia is due to the cost. At $6.99 for 9.8 ounces in grocery stores, it's expensive for the amount you get compared to my homemade blend of stevia and erythritol. I order 5 lb bags of erythritol and have a giant jar of stevia extract (a lifetime supply, pretty much!), which I combine to sweeten baked goods for the best value. Truvia cannot be purchased in bulk as far as I know.
Since I get questions from readers about using Truvia in my recipes, I decided to create a Truvia substitute. This way, if you'd like to use Truvia in place of the sweeteners I list, you'll know the amount of stevia and erythritol that you can replace with Truvia. My recipes don't always use the same ratio of stevia to erythritol that's in this "Truvia"-like blend, so keep that in mind. I like to play around with amounts of each sweetener, and usually add a little xylitol in the mix to improve the flavor. The flexibility you have when you can use erythritol and stevia separately is ideal for baking.
Homemade "Truvia" Sweetener
Makes 1/4 cup sweetener substitute
1/8 teaspoon good tasting stevia extract (I use NuNaturals pure white stevia extract)
1/4 cup erythritol
Add ingredients to plastic baggie. Shake baggie well to mix sweeteners. To replace 1 cup of Truvia, mix 1/2 teaspoon of pure stevia extract with 1 cup erythritol. Enjoy!
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And now... the fun part! Here's the cost of my homemade substitute compared to the cost of Truvia:
With a 1-oz container of pure stevia extract, you could sweeten 43.75 cups of homemade Truvia at $0.19 cents per cup. With a 5-lb bag of erythritol, you could sweeten 11.83 cups of Truvia at $2.67 per cup.
Adding the costs per cup, 1 cup of homemade Truvia costs $2.86 per cup. 1 cup of Truvia at $6.99 per 9.8 ounce container costs $5.59 per cup. Sounds like a pretty sweet deal, huh?
25 comments:
Thank you so much for this! I just did a blog post on Stevia last night. Although I'm not a big fan of erythritol, I like the idea of having the option to use stevia extract in place of Reb A to create a Truvia-like sweetener. Thanks again!
Would you use this to replace sugar cup for cup? I thought by combining you get that synergy affect and would use less per cup of sugar. I Think this is a great idea.
Do you think that these sweeteners (erythritol and the stevia's) are really safe? I was using then got scared away and just wanted opinion of someone who sounds like they know what they're doing ;-) Cause I love your recipes!!
So good to see your blog entry again! You've got some big fans!
Now for another question. I usually buy erythritol powder rather than crystals. Do you have suggestions on the measuring differences? I know that won't work with your homemade Truvia...but with other stuff.....
Have you made your own sugar free jams? I buy frozen berries or mixed fruit and the no-cook freezer jam pectin. Instead of sugar I use a combination of erythritol, xylitol, and a bit of concentrated splenda (though now I'll start using Stevia). No after taste and it's delicious!
Where can I get a 5lb bag of erythritol? I've been buying 1lb bags at $8.xx per bag. Seems like I'm over paying.
"Where can I get a 5lb bag of erythritol? I've been buying 1lb bags at $8.xx per bag. Seems like I'm over paying."
Ok, nevermind. I got all excited and jumped the gun. I found it in your post. :)
I can't use the NuNaturals because it has maltodextrin in it. :(
I have to agree about the NuNaturals. I've used the pure stevia extract powder from NOW brand for years, and decided to try NuNaturals NoCarb Blend. Wow! No comparison. Wish I had tried it sooner. :-)
Oh, and for Anonymous, the NoCarb blend doesn't have the maltodextrin. It's just got a sweet, clean taste with no after taste. :-)
I was wondering how much stevia was in this. I actually started buying and using erythritol after reading it was the main ingredient in Truvia. Thanks for the recipe!
Thanks buddy, your article really adds to my knowledge. By the way, I'm looking for information about the Nutritional Facts of pregnancy, can you provide it to me?
Great post!!!! I LOVE your blog!
Awesome! I haven't like the "other natural ingredients" listed on Truvia not knowing what they actually were. I was just going to purchase more Truvia but I just made my own with your recipe! Sweeeeeeeeeet! Thanks!
Hi Melie - Glad you enjoyed the post!
Anon - The blend is intended to be 2 1/4 times as sweet as sugar (according to the Truvia label). :) I wouldn't use it to replace sugar cup for cup just because the cooling effect of erythritol might be noticeable in some recipes. If you're baking a cake or pie that doesn't require a ton of sugar (say, over 1 cup) then this blend might just do the trick. When I combine erythritol, xylitol, and stevia in ratios dependent on the recipe (see the sugar-free baking guide post for more info on how to mix sweeteners to suit your recipes!
Suzi - I haven't seen convincing scientific evidence that says there is anything toxic about consuming these natural extracts in reasonable amounts, but I'm no expert! ;) I simply enjoy reading about nutrition science and consuming those foods that make me feel best. Give these sweeteners a try to see whether they work for you!
Dieting Dave - I did try jam with xanthan gum and it was pretty good, but I don't eat much of the stuff and wouldn't be able to gauge how authentic the texture is. The powdered E should measure like powdered sugar - roughly 1 3/4 cups packed powdered E to 1 cup granular E. :)
Anon - NuNaturals pure stevia extract does NOT contain maltodextrin. ;) There are a couple of different versions of the product. There is one version for baking that contains maltodextrin to bulk out the stevia extract, intended to make it measureable without using teeny tiny spoons!
Rettakat - Glad you like the NuNaturals too! I'm such a fan after trying it a few years back.
Katina - Glad you've enjoyed the post!
Kris - Let me know how it goes for you. :)
What a great idea, Lauren! I know I love Truvia, but I'm usually left wondering what that maple smell is...
This sounds too good to be true! I love how this sweetener originates from a plant..that's so great! Will definitely give this one a try,
Sounds great, although I've become quite leary of NuNaturals after a bad experience last year.
I used to praise their products, but I got a batch of packets with the stevia caked to the inside of the packet.
They treated me like dirt, drug their feet and it was several months before they made things right!
Oh well!!!
I've missed your posts Lauren and glad to hear that you will continue to thrill us with your creative recipes, this one included. I've always been a bit suspicious about Truvia, especially since the MFG is Cargill, a BIG company that deals in grain and other agriculture commodities. Wikipedia has some interesting tidbits about them. rn.
Lauren, this is brilliant! I can't wait to try it; thank you!
Question, though: It seems to me that the generic packets of stevia/erythritol blend are a different concentration than the bulk TruVia--I find these at Kroger and Wal-Mart--and cost less per sugar equivalent than the bulk brand stuff. Any idea where your mixture falls in all this?
Lauren, I have a few question about erythritol. First of all, do the carbs in erythritol count?
Or are they not "real" carbs? And erythritol does have anything to do with fructose?
Thanks!
Anon, I have a lot of experience with erythritol and xylitol. Erythritol has negligible calories and a glycemic impact of essentially zero. Xylitol has significant calories, though only about half sugar's, and the glycemic impact is in the "very low" range, only a tenth or so as much as sugar. I've tested the effect of a tablespoon of each (dissolved in a drink) on my fasting blood sugar and neither appears to have a measurable effect on me... YMMV.
The carbs in these sweeteners are not metabolized by the body in the same way as sugar, so there is no need to account for them in a low-carb diet. Do realize you can't eat anything in excess, and count the xylitol calories. Calories do matter, even in a low carb diet, because too much food energy can destabilize your blood sugar too.
Both chemicals occur naturally in food, though they are manufactured using specific processes. Erythritol is not fructose or derived from fructose. It is actually produced by a special yeast by fermentation of glucose. The fermentation process produces a virtually pure product after the yeast is filtered out. The yeast is not Candida, and the finished erythritol has no effect on a person's susceptibility or otherwise to Candida infection.
Hope that helps!
I just ordered a few of the things you recommend from iherbs!! I'm excited to start trying out your recipes!!
Have you noticed if you've been able to lose or maintain weight even though you eat these sweets?
What a great idea! I am so excited about this way of cutting back on my ingredient's costs. It's amazing how a good idea like your's can help so many people save money. Thank you so much for posting that recipe!
Blast!
I bought the one bulked with maltodextrin by mistake!
...Not sure what I'll do with it now...
What would the conversion in this mix be for the white stevia powder versus white stevia extract powder?
I wish I'd read the label more closely!
Okay! I'm done lamenting... Onwards!
The problem, however, with NuStevia is, if I'm not mistaken, it is mostly maltodextrin with a much lesser amount of actual stevia. Maltodextrin is a polymer derived from corn or rice and is metabolized into glucose.
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