Hi there Carole, we've done some low sugar testing with this recipe and found that you can successfully reduce the amount by 25% (leaving you with 1 1/2 cups of sugar). Beyond that, the texture gets rubbery and unpleasant. We haven't experimented with using stevia, but you're welcome to give it a try following the substitution recommendations listed on the product. Use a sugar alternative that specifically made for baking for best results. Good luck! Kye@KAF

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