Stevia has become increasingly popular as a sugar alternative for baking in recent years.
It should be noted that the ratio to the other ingredients in terms of mass is considerably lower than that of sugar. Shortcrust pastry is no problem with Stevia. In the case of sponge cake or sponge dough, sugar serves as an important mass-volume supplier and is therefore almost impossible.
In this case, a mixture of erythritol and Stevia is suitable. It is also often called spoonable sweetener and is very easy to use and convert in the ratio to sugar 1 to 1.
When shopping, make sure that you do not use pure erythritol, as this only has a sweetening power of 60-70% to sugar.
It is cheaper to buy sweetener in a ratio of 1:1.