Here is a question I recently received from FOODPICKER.org:
What is the best sugar substitute to use for baking and daily use for diabetics?
Sugar substitutes come in different varieties and go by many a name- Sucralose (Splenda), Saccharin (Sweet and Low), Aspartame (NutraSweet, Equal), and Acesulfame K (Sunett). Each of these sweeteners are FDA-approved and are considered safe to consume. While much debate exists between which are better choices, the bottom line is to choose the one that best agrees with your tastebuds!
Note that many "diet" and "sugar-free" foods to allow diabetics to be able to enjoy their favorite foods more often, while following diet guidelines.
A word of caution on baking- since artificial sweeteners do not share the same properties of sugar, be wary when making recipe modifications. An improper substitution may affect the quality of the product. Official websites of brand name artificial sweeteners contain a variety of recipes in which sweeteners can be used in baked goods- be sure to check them out.
Also, remember sugar is not the only source of carbohydrate in baked goods- fruits, starch (flour, grains), and dairy must also be taken into carbohydrate count.