| Sweetener | Amount | Notes |
|---|---|---|
| Honey | 150g | Liquid • Reduce other liquids by 1/4 cup • Add 1/2 tsp baking soda |
| Maple syrup | 150g | Liquid • Reduce other liquids by 3 tbsp |
| Agave nectar | 150g | Liquid • Reduce other liquids by 1/4 cup |
| Brown sugar | 100g | Dry • 1:1 replacement • Works best in recipes with molasses |
| Coconut sugar | 100g | Dry • 1:1 replacement • Lower glycemic index |
| Stevia | 1/4 tsp | Very concentrated — start small, liquid or powder forms available |
| Monk fruit | 200g | Liquid or powder • No aftertaste • Works 1:1 with other sweeteners |
| Erythritol | 266g | Dry • About 70% sweetness of sugar • Use ~1/3 more • Cooling sensation |
| Xylitol | 100g | Dry • Nearly 1:1 replacement • Toxic to dogs! |
| Allulose | 100g | Dry • 1:1 replacement • Closest taste to sugar |
| Applesauce | 200g | Wet • Reduce other liquids by 1/4 cup • Adds moisture |
| Banana (mashed) | 200g | Wet • Reduce other liquids by 1/4 cup • Adds banana flavor |
This sugar sweetener conversion calculator turns a sugar amount in grams into typical substitute quantities for honey, maple syrup, stevia, monk fruit, and other common sweeteners. Ratios are for swapping sweetness in recipes, not nutrition claims. Liquid substitutes usually need a small cut in other liquids — those notes stay on the live table.
These factors are the same ones the calculator applies when you type a sugar weight. Amounts for 100 g and 200 g of sugar are shown so you can check the live result.
| Sweetener | Vs sugar | For 100g sugar | For 200g sugar |
|---|---|---|---|
| Honey | × 0.75 | 75g | 150g |
| Maple syrup | × 0.75 | 75g | 150g |
| Agave nectar | × 0.75 | 75g | 150g |
| Brown sugar | 1:1 | 100g | 200g |
| Coconut sugar | 1:1 | 100g | 200g |
| Stevia | grams ÷ 800 tsp | 0.125 tsp | 0.250 tsp |
| Monk fruit | 1:1 | 100g | 200g |
| Erythritol | × 1.33 | 133g | 266g |
| Xylitol | 1:1 | 100g | 200g |
| Allulose | 1:1 | 100g | 200g |
| Applesauce | × 2 | 200g | 400g |
| Banana (mashed) | × 2 | 200g | 400g |
Stevia is reported in teaspoons (grams ÷ 800). Erythritol uses × 1.33. Applesauce and mashed banana use × 2 by weight.
Enter sugar in grams. Honey, maple syrup, and agave are each sugar × 0.75. Brown sugar, coconut sugar, monk fruit, xylitol, and allulose stay 1:1 by weight. Erythritol is sugar × 1.33. Stevia is sugar grams ÷ 800, labelled in teaspoons. Applesauce and mashed banana are sugar × 2. Liquid rows in the tool still remind you to reduce other liquids (¼ cup for honey/agave/applesauce/banana; 3 tbsp for maple) and to add ½ tsp baking soda with honey.
Use 75% of the sugar weight: 200 g sugar → 150 g honey. The tool also notes honey is liquid — reduce other liquids by about ¼ cup and add ½ tsp baking soda.
This calculator uses sugar grams ÷ 800 in teaspoons, so 200 g of sugar → 0.250 tsp of stevia. It is very concentrated; start small.
By weight in this chart, yes: 200 g sugar → 200 g monk fruit. The live table notes liquid or powder forms and no aftertaste.
The script treats erythritol as about 70% as sweet, so it multiplies sugar grams by 1.33 (200 g sugar → 266 g erythritol).
Yes. Brown sugar, coconut sugar, xylitol, allulose, and monk fruit are 1:1 by weight here. (The interactive table refreshes from those ratios when you change the gram input.)
The conversion is 1:1 by weight with sugar. The notes in the tool flag that xylitol is toxic to dogs — keep it away from pets. This page is a recipe swap chart, not medical advice.
