Erythritol
Erythritol weighs 200g per cup — the same as table sugar. A sugar alcohol with about 70% the sweetness of sucrose, so most recipes use 1:1 swaps and accept slightly less sweetness, or use a 1:1.3 erythritol-to-sugar ratio. Provides almost no calories and doesn't spike blood sugar, making it popular for keto and diabetic baking. Has a slight cooling sensation on the tongue. Browns and caramelizes poorly — not ideal for crème brûlée.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.