I agree. You have to take it recipe by recipe. Overall, I use 1/2 the called for regular sugar, then 1/2 as erythritol in the cup for cup measurement and add about 20% Stevia. The combination of Stevia and Erythritol seems to cancel out the bitterness of Stevia and the cool mouth feel of the Erythritol. 1/2 the sugar (regular or powdered coconut sugar if needing brown sugar) does the trick for most recipes. Stevia loses some or most of its sweetness when heated, though. It's important to do a baked taste test first. Then fiddle with the ratios until the cookie or muffin, or whatever comes out tasting as close to the all sugar version. It's a bit of a fuss but people rave about my sugar-free or near-sugar-free brownies, cookies, muffins, custards, and such.

I've never been able to replicate a good, feather-light cake with anything but sugar, though. Sugar is hydroscopic and holds in moisture. Stevia, erythritol, etc, don't. That's why cookies come out dry and tough-cake-like. Coconut sugar, which is only a fraction better health-wise than cane or beet sugar does the trick but aren't appropriate for some things because it acts like brown sugar in foods and will turn a custard into something looking like mustard. Coconut sugar also needs to be put in a blender to powder it before using it in cooking because it won't dissolve batters or liquids and your baked goodies will be grainy.

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