Hi we need to cut down on our sugar intake so what I do is used ordinary brown sugar. If recipe says 1 cup I use half cup if it says half cup I use a quarter cup.I hope the info is helpful

See my previous post. . . . I have found that cutting the sugar and brown sugar by 50% does not take away from the recipe. Don't bother with splenda or Struvia. . . just stick with the originals and use less

use the regular sugar and brown sugar in your recipes but cut it by up to half. . . . i have yet to come across a recipe that is ruined by cutting out up to 50% of the sugars called for.

Splenda makes a great brown sugar which I use for baking and cooking.

Funny you should ask, I was working through this issue earlier this week. I have been baking for the same reason you are. I am mostly working with almond flour, which has less carbs than regular carbs. I've posted a couple of recipes here in the Activity section.

Splenda brown sugar is 96 carbs for 1/2 cup, which they claim replaces 1 cup of regular brown sugar. I've never used it, but I would be concerned about volume issues. Also, I have a solution with fewer carbs.

Regular brown sugar 216 grams carbs per cup packed.

Regular brown sugar is sugar + molasses.

Regular granulated Splenda is 24 grams carbs per cup. Molasses is 16 grams carbs per tablespoon. 1 cup splenda + 1 tablespoon Molasses should give the same sweetness and flavor of one cup of brown sugar. I do not make it into brown sugar, I just add the 2 ingredients to what I am making.

This Splenda + molasses substitution comes in at 40 carbs.

A note about baking soda, brown sugar and molasses. If the recipe calls for baking soda and brown sugar, you will need to include the molasses I suggested. The reason for this is because baking soda needs something to react with to leaven the batter. The molasses in the brown sugar is what the baking soda reacts with. If you use the substitution with out the molasses, there will not be enough leavening and you'll likely get a metallic taste.

Hope this helps.