I think Lolita has the right idea. You have to substitute something for the sugar that is being left out! Sugar contributes browning, moisture and leavening. Using a combination of different sugars for whatever is added and decreasing ph would both help the browning. So some baking soda and a spoonful of corn syrup would help. Since sugar adds moisture something wet has to be added too, maybe another egg yolk would help. In terms of flavor, what is sweet for one person changes based on their exposure. My toddler regularly snacks on 100% cacao chocolate wafers with me. If you like baking and desserts but are concerned about obesity, diabetes, dementia it is probably worth figuring out how to reduce the sugar! it takes more than leaving it out. You have to adjust the recipes.

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