Creme Brulee Still3 1000X
Creme Brulee Still3 1000X

Essential Swerve Baking Tips Part 3: Troubleshooting, Baking Tools, and Storage


Today’s post is the third and final blog in the essential Swerve baking tips series. We’re a little sad this journey is coming to an end, but don’t worry - you can always refer back to Part 1 and Part 2 if you want to relive these game-changing tips!

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In a kitchen, things can go a little sideways. Sometimes it results in a new masterpiece, but, honestly, we’d rather things go to plan!  Here are some tips to help your next masterpiece achieve perfection:

  • Eliminating any possible cooling effect 
    • Combine Swerve with fats like butter, heavy cream, or oils to create a rich mouthfeel that reduces the cooling effect.
    • Bake or dissolve Swerve with other recipe ingredients.
    • Use the smallest amount of Swerve possible to get to your desired level of sweetness.
    • Avoid sprinkling Swerve on top of a baked good or rolling cookies in Swerve.
    • Try Swerve in cold-temperature recipes, such as cheesecake, ice creams, or puddings.
  • Preventing crystallization
    • Whenever possible, keep baked goods at room temperature instead of storing in the fridge
    • Use Confectioners Swerve instead of Granular Swerve
    • Consume the dessert the day it was made for optimal flavor and texture (I mean, this is the best tip yet, right!?)
    • Use gelatin in your recipe. This works great in jam!
  • How to use Confectioners in all your recipes - We developed this video that helps to explain when to use Confectioners Swerve
  • Keeping it moist - Erythritol can dry out baked goods over time, so you can experiment with ingredients like applesauce, pumpkin puree, and mashed bananas to keep desserts moist.
  • Room temp is best for all ingredients - Make sure your ingredients are at room temperature when baking, including eggs and milk. If making a frosting, you should be able to leave a dent in a stick of butter after lightly pressing it
  • Avoid sticky pans by using butter - Baked goods sticking to the pan? Whip out the butter! Seriously, be generous when buttering your pans. Especially with gluten free items. (can you tell we REALLY like butter?)

Baking Tools

Using the right tool for the right job is key in just about everything in life.  Baking is no different! Make sure your toolkit is stocked!

  • Eliminate sticking to pans - Gluten free baked goods have the tendency to stick to pans and cupcake wrappers. We suggest using parchment paper on cookie sheets, cake pans, and cupcake pans. Or you can invest in a silicone mat or silicone cupcake liners.
  • Avoid uneven oven temps - Check your oven temperature with a thermometer before baking. Discrepancies in oven temperatures can be a big reason recipes don’t turn out!
  • Frost like a pro! We love offset spatulas for smoothing out frostings on a cake
  • Use a different vessel - In a pinch, you can use a springform cheesecake pan in place of a cake pan. It’s also easier to remove the cake from a springform pan!


Put a lid on it” - my mom’s favorite saying to us as kids, and probably worth a revisit for almost any kitchen staple. Here are some ideas for storage to ensure your Swerve is ready when you are!

  • Store at the right temperature - Store Granular and Confectioners Swerve in your refrigerator or freezer to prevent Swerve from getting hard or lumpy. Brown Swerve should be kept at room temperature. Watch the video below for more info!
  • Removing lumps - If your Swerve gets clumpy, you can blend it in a blender, coffee bean grinder or food processor until it reaches its original consistency.

Storing Swerve

Hopefully these series of baking tips have been helpful! Let us know your best baking tips in the comments below, or email us at Also, be sure to join our Swerve Sweetie Baking Club, where we chat all things recipes, tips & tricks, and answer any and all questions you have about Swerve. Happy baking!