Kalyn's Kitchen

Kalyn’s Kitchen Picks: Stevia In The Raw Zero Calorie Granulated Sweetener

Stevia-in-the-Raw Granulated Sweetener found on KalynsKitchen.com

Since I’m trying to avoid sugar in my recipes, when I spotted Stevia in the Raw Zero Calorie Granulated Sweetener in the grocery store, it definitely caught my eye. For years I’ve used Splenda in baked goods, sauces, or dressings, and I’ve always been happy with it. I’ve never considered Splenda to be harmful, and still don’t (despite the occasional comments I get from the “food police” lecturing me for using it.)  But I respect the right of everyone to make their own food choices (which is why I never publish those “food police” type comments). I know some people don’t want to use Splenda, and if you’re one of those people, this new product might be a nice option for you.

Just like Splenda, this new Stevia product is used cup-for-cup to replace sugar in baked goods and other recipes where sweetness is needed.   I wanted to try it first in a recipe that I’d previously made with Splenda, so I used it in Low Sugar and Whole Wheat Garden Harvest Cake, and it was delicious.  Since then I have used it in Low-Sugar Mango SorbetSpicy Sichaun Style Green BeansAsian Cucumber Salad with Cilantro and Vidalia Onions, and Savory Whole Wheat Zucchini Muffins with Green Chiles and Cheese.  After the experimenting I’ve done, I’d say you could substitute this product for sugar or Splenda in pretty much any recipe and get good results.

Of course the first thing people are going to ask me is “How does it taste?”  It’s sweet, and I like the flavor even when I just taste it plain, but I do confess I think it tastes best when used with a small amount of brown sugar or agave.  If that’s not an option for you, try mixing it with another type of no-calorie sweetener if you want the best flavor.

Which brings us to those food police types who leave comments lecturing me on what I’m eating.  I’m going to edit all my past recipes where I’ve used Splenda and add this product as an option, but that may take me a while (I have to edit it on the recipe and the printer-friendly recipe for each one.)  Meanwhile if you’re a follower of the blog who’s avoiding white sugar, I’d love you to give this product a try in one of the recipes where you’ve previously used Splenda and let me know how you like it.

And for goodness sakes, if anyone believes this product is harmful in any way, please don’t buy it!

I purchased this Stevia in the Raw Granulated Sweetener myself and the company has no idea that I’m writing about their product. All items featured as Kalyn’s Kitchen Picks are things I will happily buy over and over, and because I want readers to know that my opinions are completely unbiased, I no longer accept sample products of any kind. You can see the complete list of products I’ve chosen under the tab Kalyn’s Picks below the blog header.

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    59 Comments on “Kalyn’s Kitchen Picks: Stevia In The Raw Zero Calorie Granulated Sweetener”

  1. I’m in Costa Rica so I can’t research that for you right now but I don’t think it has many carbs, if any.

  2. Hi – Can you tell me how many carbs are in 100% Natural Zero Calorie Sweetner by Stevia in the Raw. I continue to read conflicting thoughts. I made keto cookies today using 3/4 C, and now I am afraid to eat them. Thanks for any assistance!

  3. Pingback: Low-Carb Sesame Chicken and Broccoli Sheet Frying Pan Dish - Weight Loss Reviews & Healthy Recipes

  4. I was hopeful about stevia-in-the-raw as opposed to stevia powder or extract. However, I just found out that stevia-in-the-raw contains dextrose (most likely from GMO corn) and erythritol (ditto), both of which are sugars and thus not low-carb. Either way, the Rebiana is NOT real stevia, but a chemically altered extract of the stevia plant. And therefore, “Stevia in the Raw” is not real stevia or raw stevia. Darn. 

    • Your comment seems to be copied from something that appears online about this product. That’s fine (obviously you get to make up your own mind about what to eat or not eat) but if you check other sources you’ll find completely different opinions. I just spent a few minutes googling and found a wide variety of opinions about various stevia products.

      And if you check the Stevia in the Raw FAQs the info they provide is much different than the source you quoted. I don’t use a huge amount of sweeteners and prefer Monkfruit Sweetener myself these days. (As you can see, this post was written in 2011.) What I do believe strongly is that everyone gets to make their own food choices. I know there are a lot of “experts” online advising people what to eat, but that is not a role I want or feel comfortable with.

  5. I have been searching for 2 days to find out the calorie count in Stevia in the raw. This is the only place I found a real concrete answer. Thank you for your blog. For two weeks now I have been working on perfecting a muffin recipe. With 100 to 150 calories each and have protein in them. I bake with Stevia and Splenda all the time. For me even Stevia in the raw has a bit of after taste. But when I use a half and half combination I do not taste it.

  6. I use Stevia in the raw for lemonade, 1 cup fresh lemon juice, 1 cup stevia, 5 cups water stir, chill! The best! So now I want to try it in other things, Maybe macaroons to start.

  7. I see I am years late but I just want you to know that I TRULY TRULY appreciate all that you do and share. You have been an angel to me trying to live the low carb but delicious lifestyle <3

  8. This product measures just like sugar.

  9. MJ, thanks for the link update. Looks like they consolidated all their products under one domain. I just updated it.

    There is a whole category for Low Sugar Desserts over in the left sidebar.

  10. FYI, their link is different from the one you've posted. I googled it and found it as http://www.intheraw.com/ instead. Thank you for the mention though! I've been looking for a way to do desserts, but I cannot do Truvia or Splenda, so I'm eager to try Stevia.

    I'd love to know if you could direct me to anymore desserts that are not including ricotta as well! I'm printing off your Coconut Almond Macaroon recipe right now!


  11. Fun hearing from someone else named Kalyn! I've heard from a few people through the years.

    Yes, I do think Stevia in the raw can replace sugar in most any recipe. (Not in something where the sugar will caramelize but most anything else.)

  12. Hi Kalyn, Im Kalyn too! Not only have I run across you bc of the same name but for looking for recipes. I am trying to make candied ginger and wonder if Stevia in the Raw can replace sugar? An interesting recipe idea as non call for other than sugar sweetners. Here's somebody's recipe:

    Candied Ginger
    1 part Ginger
    3 part Water
    3 part Sugar
    Peel the ginger and slice it into rounds about 1/8 inch thick. For every cup of ginger slices, bring 3 cups water and 3 cups sugar to a boil in a large sauce pan. When the sugar is completely dissolved, add the ginger and boil for 45 minutes, until the ginger is sweet and tender. Drain the ginger, reserving the liquid. Place the ginger on a rack to dry for 30 minutes, then toss it with enough granulated sugar to coat. Let it dry on wax paper and then store in an airtight container.

  13. Helen, sounds delicious!

  14. I used Stevia In The Raw today to make no bake cookies. I added protein powder to the Stevia and used Almond Milk along with the light margarine, peanut butter and oats. The stevia, milk and margarine mixture did not boil up as in traditional no bake cookies but cooked it long enough. They are a delicious high protein snack to have with my morning coffee.