Not exact matches
Yes, using the
recipe builder — when I made them I ended up using
Stevia in place of regular sugar and they came out to be 5sp.
Any chocolate cake
recipe, including one made without gluten like the
recipe here, can be modified to use
stevia in place of other sweeteners.
For those looking for sweetener alternatives
in this
recipe, I have substituted
stevia in place of agave or honey
in many
of Elana's
recipes with fairly good results and I'm sure this scone
recipe would be the same.
For those who are interested
in substituting
stevia for the agave, I just made this
recipe and used four dropper - fuls
of vanilla
stevia in place of the agave (and added a tablespoon
of honey to add a bit more liquid) and baked them.
For this
recipe, I used NuNaturals vanilla
stevia to sweeten the ice cream and Lily's baking chips
in place of regular chocolate chips since they're sweetened with
stevia.
Then I make a dairy - free «cream»
of sorts modified from this
recipe: http://healingnaturallybybee.com/fake-cream/. I modify it by not always adding the
stevia, using hot almond milk
in place of the water and only using egg yolks (my preference as I don't digest whites as well and I find when this
recipe is warmed or cooked I can taste the egg white - but I am a super taster so each to their own here).
It is easy to use
stevia in place of splenda / sucralose
in these
recipes.