Yes, you can substitute stevia for Truvia when baking, as Truvia is actually a brand name for a sweetener that uses a blend of stevia extract and erythritol. Both stevia and Truvia are low-calorie sweeteners, but there are a few things to consider when making the substitution:
Sweetness intensity: Truvia is typically sweeter than pure stevia because it contains erythritol, a sugar alcohol that adds sweetness. When substituting, keep in mind that you may need to use more stevia to achieve the same level of sweetness.
Bulking agent: Truvia contains erythritol, which has a similar texture to sugar and can add bulk to baked goods. When using pure stevia, which is a highly concentrated sweetener, you may need to add another ingredient to provide the necessary bulk and structure to your baked goods. Common options include applesauce, mashed bananas, or additional dry ingredients like almond flour or coconut flour.
Baking time and texture: Baked goods made with pure stevia may have a slightly different texture and browning compared to those made with Truvia. You might need to adjust baking times and temperatures accordingly.
Taste: Some people may detect a slight aftertaste with certain stevia products. This can vary depending on the brand and form of stevia you use. Be sure to choose a high-quality stevia product to minimize any potential aftertaste.
Conversion ratio: There is no one-size-fits-all conversion ratio between Truvia and stevia, as it depends on the specific stevia product you have and your taste preferences. Start by using half the amount of pure stevia as the amount of Truvia called for in the recipe and adjust to taste from there. It's always best to do a small test batch before making a larger batch to ensure the desired sweetness and texture are achieved.
If you're new to using stevia in baking, it might be helpful to find recipes specifically designed for stevia or other low-calorie sweeteners to get a sense of the appropriate ratios and ingredients for successful baking results.