Cake, cupcakes, muffins, muffin top. There’s no way around this one. These treats are so gorgeously addictive, and so undeniably bad for you. Check out this decadent recipe, for instance! Yeah, sorry. Is there a way to make delicious desserts without all that sugar? There is. One smart solution is to use a sugar substitute. The challenge is finding one that has the same great sweetness and bakes just like sugar—but has fewer calories heading straight for your butt. Truvia Baking Blend may just be your new BBF—best baking friend. Made from Truvia calorie-free sweetener from the Stevia leaf and regular granulated sugar, this blend really does bake just like sugar. Replacing sugar with Truvia Baking Blend in your own recipes is a cinch with the conversion chart right on the package that takes the guesswork out of the process.
The Verdict: When we tried Truvia, our cakes rose up in the oven just the same as those made with regular sugar (although we did notice they began to brown a bit faster). The result? They delicious. True, the taste wasn’t exactly the same as our cakes made with regular sugar but we have to say, it was pretty damn close, and definitely worth your time.
LOW-SUGAR SWEET AND TART LEMON LOAF
Recipe yields 8 mini loaves
WHAT YOU’LL NEED:
Ingredients
1 cup Unsalted Butter
3/4 cup Truvia Baking Blend
2 Eggs
1 tsp. Fresh Lemon Zest
1 cup All Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/2 tsp Coarse Salt
1/4 cup + 1 tbsp Buttermilk
1/4 cup (scant) Fresh Lemon Juice
3/4 tsp Pure Vanilla Extract
WHAT YOU’LL DO:
Preheat oven to 350C degrees.
In a medium bowl, sift together flour, baking soda, baking powder and salt and set aside. 
In a small bowl, mix together the buttermilk and fresh lemon juice.
In a mixer with the paddle attachment, cream butter, Truvia Baking Blend and lemon zest together. Mix for 2 minutes and until completely combined. Add vanilla and eggs and mix for 1 minute, scraping down the sides of the bowl as needed. Add dry ingredients, alternating with the mixture of buttermilk and lemon juice and mix just until combined.
Prepare mini loaf pan or muffin tins with non-stick spray.
Fill each tin 2/3 full. Bake for 20 minutes. While baking, prepare simple syrup.
Lemon Simple Syrup 1/2 cup Fresh Lemon Juice 1/3 cup Truvia Baking Blend
Combine fresh lemon juice and Truvia Baking Blend in a small saucepan. Cook over medium heat until all the Truvia is dissolved. Set aside and let cool. 
Once Lemon Loaves have finished baking, remove them from the oven and while still warm and gently brush the Lemon Simple Syrup over each cake. Allow to cool completely at room temperature. Store cakes in an air tight container.
Still hungry? Try one of these perfect afternoon snacks
