Clara, Been baking for years. Many of my recipes call for sugar and molasses. I use stevia as a sugar replacement because it does not function like a sugar in the body. Tastes sweet but no spikes in blood sugar. I still use molasses for gingerbread, cookies and baked beans. Just use a bit less. Molasses has minerals needed for our bodies. I also use real maple syrup because of the mineral content. Raw honey, maple syrup and molasses do not spike the insulin. Molasses is less sweet because it is what they took out of the sugarcane. Brown sugar is just white sugar with some of the molasses put back in. I have not had any problems with the stevia replacing all the sugar and a bit of molasses added for its flavor. Keto and gluten free have been a challenge. Still working on pasta. Just keep trying and writing down the adjustments you make and your cakes and gingerbreads will be wonderful.

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