Substitutions

Here are the answers to all of your burning questions about substitutions. I highly encourage you to experiment a bit with my recipes to make them compatible with your dietary needs. Get creative! 😀 It’s a great way to learn how to bake with these funky alternative ingredients. 

Tip: Use the search function (Control + F for Window systems) of your browser and type in a keyword (e.g. “stevia”) to quickly find an answer concerning a specific ingredient!

Is there a substitute for almond flour?

There is not a substitute that will yield the same results as blanched almond flour that is purchased commercially. However, you can come close by substituting with other nuts and seeds ground to a fine powder. I have found that grinding sunflower seeds and cashews that have been chilled first yields a nice blend that you can use as a 1:1 substitute for blanched almond flour. 

Is there a substitute for coconut flour?

There is no substitute for coconut flour that works in every recipe. However, I’ve had some success using 1/4 cup of arrowroot starch in place of coconut flour in some recipes.

Is there a substitute for stevia?

Yes. You can use honey, maple syrup, or another sweetener you prefer in place of stevia. There is no exact substitution amount since natural sweeteners vary in sweetness. I wouldn’t recommend replacing stevia with erythritol or xylitol, simply because those sweeteners can create a “icy” aftertaste if you use more than the amount listed in my recipes.

Is there a substitute for erythritol?

Yes! You can use xylitol in place of erythritol. I recommend using 1/2 cup of xylitol for every cup of erythritol a recipe calls for. Keep in mind that xylitol can cause some minor gastric upset, unlike erythritol! I would not substitute xylitol in a recipe unless you have tried it first to see how well you tolerate it. 

Is there a substitute for arrowroot starch?

Tapioca starch and cornstarch act similarly. However, they both have slightly different flavors, and yield textural differences. Tapioca tends to make bake goods more springy and bread-like, whereas arrowroot makes them more crumbly.

Is there a substitute for eggs?

Unfortunately, it’s nearly impossible to make egg-free baked goods without sugar OR grains! Sugar (table sugar or natural sweeteners like honey, maple syrup, etc.) and starchy grains both add structure to baked goods, so one or the other is usually necessary ingredients to make egg-free treats. If you’re feelin’ frisky, you can try to use flaxseed meal or chia seed gel in place of eggs. Here’s the general formula:

1/4 cup water + 1 Tablespoon flaxseed meal = 1 egg

OR

1/4 cup water + 1 Tablespoon chia seed meal = 1 egg

Keep in mind that the substitution above tends to work best for cookies and other dense treats. I don’t recommend substituting for eggs in cakes, puddings, breads, or other treats that require the structure and puffiness that eggs lend to baked goods.