In cakes, cookies, and muffins, sugar does three things: sweetens, provides structure through bulk, and caramelises for colour and moisture retention. This stevia powder only covers the first. To keep the texture you expect, replace the sugar's weight with a combination of stevia (for sweetness) and a bulk ingredient. A typical approach: for every 100 g of sugar the recipe calls for, use 0.3–0.5 g stevia powder plus 80–90 g erythritol, or 60–70 g apple purée / mashed banana / Greek yogurt plus a little extra baking powder for lift. Because stevia does not brown, baked goods will stay paler; brushing the tops with a little milk or egg wash before baking helps. Moisture balance shifts too — if the batter looks dry, add 1–2 tablespoons extra liquid. Test small batches first and note the ratios that work for your favourite recipes.
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