The chocolate we sell is sweetened with Stevia so we thought we would have a go with baking with Stevia. It not as straight forward as Xylitol. Recipes need to be specially adapted because it's much sweeter and won't replace the bulk of sugar by itself. .
The results were not 100% successful but this may be more to do with the recipe than the stevia
The recipe I used was for sugar free cinnamon thin biscuits and can be found here. I chose it because the main purpose of the Stevia was to sweeten the apple puree. I found it quite difficult to get the thickness right by smoothing them out with a spoon . I think you really need to be quite careful and use a template but that's a bit "cheffy" for me. The first tray I forgot to look at soon enough and they were distinctly over done - well actually nearly burnt to a cinder! So I was more careful with the next tray and they came out a nice golden brown as the recipe suggested. They tasted quite nice and once they were cold were quite crisp. So I put some in a tin to have at supper time with some fruit and ice cream. I was really disappointed to find that by then they had lost all the crispness. Even the ones I incinerated! I can't really see where I went wrong and don't know whether it's worth having another go. Perhaps I will put it down to experience and try something else.