Consistency over time, not perfection at every meal
When you live with diabetes, sugar is something you should completely remove from your diet, but yes, you still have a need to use sweeteners in your cooking, but fortunately there are many good alternatives to sugar to cover the need for sweeteners.
Lifestyle blogger
When you live with diabetes, sugar is something you should completely remove from your diet, but yes, you still have a need to use sweeteners in your cooking, but fortunately there are many good alternatives to sugar to cover the need for sweeteners.
I have created a small overview of the different sukker replacements I use in my diet.
Do you want to reduce your sugar consumption,
but want to avoid artificial sweeteners? Then Sukrin is a good alternative.
Positive: 0 calories. 0 carbohydrates. Natural origin and production.
Unique: Same consistency, taste and volume as sugar.
Sweetening level: Approximately 70% of sugar.
Areas of use: Everywhere you would use granulated sugar: over berries, fruit, porridge, yoghurt, cottage cheese, breakfast cereals, etc. In baked goods that do not have too much sugar (up to 20% of the total content).
Disadvantage: If the proportion is too high, the taste can be perceived as cooling/metallic. Pastries where too much is used can become dry and hard. Should not be used in a proportion greater than 20% of the total content in the recipe.
Tip: Sukrin works very well in combination with other sweeteners. If the amount of sugar you want to replace exceeds 20% of the total content, you can mix Sukrin with Tagatesse, Stevia, FiberSirup or the sweetener you prefer or have available. For example, if you mix Sukrin half and half with regular sugar, you have also made a good, health-promoting reduction.
If you are concerned about your health, 
Sukrin:1 is a great alternative to sugar. With 0 calories and a GI of 0, it will not burden your blood sugar. You also get rid of all the empty calories that sugar provides.
Sukrin protects your teeth by preventing the growth of plaque and cavities. Daily use of Sukrin will improve dental health.
Studies show that Sukrin fights free radicals in the body, and acts as an antioxidant. It can also help protect blood vessels from damage due to high blood sugar.
Positive: 0 calories. 0 carbohydrates. Natural origin and production.
Unique: Same sweetness, consistency, taste and volume as sugar.
Sweetness: Approximately 100% of sugar.
Areas of use: Everywhere you would use granulated sugar: on berries, fruit, porridge, yoghurt, cottage cheese, breakfast cereals, etc. In baked goods that do not have too much sugar (up to 20% of the total content).
Disadvantage: If the proportion is too high, the taste can be perceived as cooling/metallic. Pastries where too much is used can become dry and hard. Should not be used in a proportion greater than 20% of the total content in the recipe.
Tip: Sukrin:1 works very well in combination with other sweeteners. If the amount of sugar you want to replace exceeds 20% of the total content, you can mix with Tagatesse, Stevia, FiberSirup or the sweetener you prefer or have available. For example, if you mix Sukrin half and half with regular sugar, you have also made a good, health-promoting reduction
SukrinMelis is a natural sugar substitute that
is finely ground and similar in consistency to icing sugar. A small amount of sweetener from the stevia plant (steviol glycosides) has been added, and the combination of the two sweeteners gives a round and rich sweet taste.
Positive: 0 calories. 0 carbohydrates. Natural origin and production.
Unique: Dissolves easily, does not give the crunchy feeling of granulated sugar.
Sweetening degree: Approximately 100% of sugar.
Areas of use: Since SukrinMelis is finely ground, it will dissolve easily, even in foods and drinks that are not to be heated, such as yogurt, cold drinks, marzipan, creams, glazes, etc. It can of course also be used in things that are heated.
Disadvantage: If the proportion is too large, the taste can be perceived as cooling/metallic. Pastries where too much is used can become dry and hard. Should not be used in a proportion greater than 20% of the total content in the recipe.
Tip: SukrinMelis works very well in combination with other sweeteners. If the amount of sugar you want to replace exceeds 20% of the total content, you can mix SukrinMelis with Tagatesse, Stevia, FiberSirup or the sweetener you prefer or have available. For example, if you mix SukrinMelis in half with regular sugar or icing sugar, you have also made a good, health-promoting reduction.
Sukrin Gold is a natural and healthy sugar 
substitute with a very good sweet taste that can replace both brown and white sugar. The unique blend of natural sweeteners gives Sukrin Gold a sweet, round and full taste.
Positive: Very few calories (8 kcal/100 g). Natural origin and production.
Unique: Delicious, golden color, melts in the mouth, has a sweeter, rounder and fuller taste than original Sukrin.
Sweetness level: Same as sugar/brown sugar.
Areas of use: Everywhere you would use white or brown sugar. Perfect over berries, cereal, porridge, yogurt, in coffee, tea, desserts, etc.
Disadvantage: If used in too large a proportion, the taste can be perceived as cooling/metallic. Pastries where too much is used can become dry and hard. Should not be used in a proportion greater than about 20% of the total content in the recipe.
Tip: Sukrin Gold has a golden color, and looks delicious when sprinkled over cottage cheese, yogurt, ice cream, or as a final finish on cakes and desserts.
Sukrin+ is a blend of Sukrin and stevia. 
Sukrin's sugary consistency is combined with the sweetness of the stevia plant. Both products are calorie-free, which means that Sukrin+ has no effect on blood sugar.
Positive: 0 calories, 0 carbohydrates, natural origin and production.
Unique: Twice as sweet as sugar, and can thus replace a larger amount of sugar without reaching the limitations that can be encountered with Sukrin and SukrinMelis.
Sweetness level: Twice as sweet as sugar.
Areas of use: In baking that is sweeter than where you can use original Sukrin. (Where sugar makes up 40% of the total content)
Disadvantage: Only fills half the volume in recipes that state sugar. The taste of pure Sukrin+ can be experienced as somewhat intensely sweet, since it is twice as sweet as sugar.
Good for your food and good for your body! FiberSirup is a sweet syrup of beneficial prebiotic fibers that both taste good and are good for your whole body. It is made from a plant fiber called isomalto-oligosaccharide (IMO syrup), and is available in two different varieties: FiberSirup Clear and FiberSirup Gold
Fibersirup GoldPositive: Only 5% sugars and a whopping 69% fiber!
Unique: Syrup consistency. Can replace honey and syrup.
Sweetness: As sweet as sugar/syrup.
Areas of use: FiberSirup Gold is a healthier alternative to honey and syrup, and is ideal over pancakes, yogurt, porridge, berries, ice cream and desserts.
Disadvantage: May cause temporary digestive discomfort, such as gas and loose stomach, if consumed in large quantities. Recommended maximum daily intake: 45 g.
Positive: Only 5% sugars and a whopping 70% fiber!
Unique: Syrup consistency. Absolutely fantastic for homemade bars.
Sweetening level: About 60% of sugar.
Areas of use: First and foremost, FiberSirup Clear is a wonder drug in homemade bars. It gives the bars both sweetness, perfect consistency and a good dose of fiber. It also works well as a sweetener in other baking and cooking, and can, for example, help biscuits and cookies get a crispy outside and a soft core.
Disadvantage: If consumed in large quantities, it can cause temporary digestive discomfort, such as gas and loose stomach. Recommended maximum daily intake: 45 g.
Tip: FiberSirup is brilliant in combination with other sweeteners. If you mix FiberSirup Clear and stevia drops, you can create a versatile sweetener with exactly the flavor you want. FiberSirup will also remove the cooling sensation that Sukrin can give at high dosages.
Tagatesse baking sugar is a sweetener
that is ideal for baking, in yoghurt or cereal, for hot and cold drinks, or where you would otherwise have used regular sugar.
Positive: Low calories. Since Tagatesse is to be used in half the amount, it will in practice only provide ¼ of the calorie content of sugar. Low GI (7).
Unique: Very good baking properties. Makes the taste of baking almost identical to that of using sugar. Tagatesse caramelizes easily, and is well suited for e.g. crème brulée.
Sweetness: Twice as sweet as sugar.
Areas of use: In cakes and sweet baking.
Disadvantage: Only fills half the volume in recipes where sugar is specified. Contains a small amount of sucralose. Contains a lot of fibre, and poses a greater risk of digestive discomfort than Sukrin. Should not be heated above 160 C, as it browns very quickly at high temperatures.
Stevia Drops is a liquid and calorie-free sweetener 
that easily flavors food and drinks.
Positive: 0 calories, 0 carbohydrates, natural origin and production.
Unique: Stevia drops both sweeten and flavor at the same time.
Sweetness level: 6 drops equals about 1 teaspoon (5 g) of sugar
Areas of use: Easily adds both sweetness and aroma to coffee, tea, smoothies, ice cream, yogurt, creams, cakes, desserts and the like.
Disadvantage: Does not give any volume. Some people find that stevia gives a slightly bitter, licorice-like aftertaste.
Tip: Make sure you do not use too much stevia drops. Experiment, and start with a little less than you think you need. 6 drops equals about 1 teaspoon of sugar in sweetness, but the experience will vary depending on what you use the drops in. Stevia is very nice to combine with other sweeteners, such as Sukrin to get volume.