Sweet Bean Guide
Substitution Guide
Swap sugar and other common baking ingredients with these tested substitutions. Sweet Bean is a 1:1 replacement for sugar — same measurements, same results.
Sweet Bean = Sugar 1:1. Use it in any recipe that calls for granulated or brown sugar — baking, cooking, drinks, and more.
Shop Sweet Bean →Dairy
| Original | Substitute | Ratio | Notes |
|---|---|---|---|
| Buttermilk | Milk + lemon juice | 1:1 | Add 1 tbsp lemon juice or vinegar to 1 cup milk and let sit 5 minutes. |
| Heavy cream | Canned coconut cream | 1:1 | Rich and thick. Whips well when chilled overnight. |
| Sour cream | Greek yogurt | 1:1 | Same tang and creaminess. Lower in fat. |
| Whole milk | Coconut milk | 1:1 | Adds subtle coconut flavor. Good in baked goods and drinks. |
| Whole milk | Almond milk | 1:1 | Lower in fat. Works in most recipes. Use unsweetened. |
Chocolate
| Original | Substitute | Ratio | Notes |
|---|---|---|---|
| Chocolate chips | Sugar-free chocolate chips | 1:1 | Lily's and Hershey's sugar-free chips work well in baking. |
| Milk chocolate | Dark chocolate (85%+) | 1:1 | Less sugar, more intense flavor. Works in most recipes. |
Egg
| Original | Substitute | Ratio | Notes |
|---|---|---|---|
| 1 egg | Chia egg | 1:1 | Mix 1 tbsp chia seeds with 3 tbsp water. Let sit 5 minutes. |
| 1 egg | Flax egg | 1:1 | Mix 1 tbsp ground flaxseed with 3 tbsp water. Let sit 5 minutes. Best in dense baked goods. |
Fat
| Original | Substitute | Ratio | Notes |
|---|---|---|---|
| Butter | Coconut oil | 1:1 | Adds slight coconut flavor. Works in most baked goods. |
| Butter | Avocado oil | 3/4:1 | Use 3/4 cup avocado oil per 1 cup butter. Neutral flavor, heart-healthy. |
| Canola oil | Avocado oil | 1:1 | Neutral flavor, higher smoke point. |
| Canola oil | Olive oil | 1:1 | Adds mild olive flavor. Best in savory recipes. |
Flour
| Original | Substitute | Ratio | Notes |
|---|---|---|---|
| All-purpose flour | Gluten-free 1:1 blend | 1:1 | Most blends work cup-for-cup. Results vary by brand. |
| All-purpose flour | Coconut flour | 1/4:1 | Use 1/4 cup coconut flour for every 1 cup all-purpose. Very absorbent — add extra eggs and liquid. |
| All-purpose flour | Almond flour | 1:1 | Denser result. Add 1 extra egg for binding. Best for cookies and bars. |
| All-purpose flour | Oat flour | 1:1 | Mild flavor. Works well in muffins, pancakes, and cookies. |
Sugar
| Original | Substitute | Ratio | Notes |
|---|---|---|---|
| Brown Sugar | Sweet Bean + molassesSB | 1:1 | Mix 1 cup Sweet Bean with 1 tsp molasses for a brown sugar substitute. |
| Cane Sugar | Sweet Bean Granulated SweetenerSB | 1:1 | Use the same measurement as cane sugar. |
| Honey | Sweet Bean + waterSB | 1:1 | Mix 3/4 cup Sweet Bean with 1/4 cup water to replace 1 cup honey. |
| Powdered Sugar | Sweet Bean (blended fine)SB | 1:1 | Blend Sweet Bean in a blender or food processor until powdery before using. |
| Sugar | Erythritol | 1:1 | Cooling aftertaste in large amounts. Best in blends. |
| Sugar | Allulose | 1:1 | Browns and dissolves well. Slightly less sweet than sugar. |
| Sugar | Monk fruit sweetener | 1:1 | Works well in most recipes. May not brown the same way. |
| Sugar | Sweet Bean Granulated SweetenerSB | 1:1 | Direct cup-for-cup replacement. Browns, caramelizes, and dissolves like sugar. |
SB = Sweet Bean-specific substitution. All other substitutions are general baking swaps.