Truvia, splenda, erythritol, sucralose, xylitol, stevia, stevia + erythritol, swerve, sweetfreeze.....

I can't even

Every recipe calls for something different and I have NO idea what's interchangeable, what bakes, what can't, what tastes better.....

As of right now, I have like 4 different sugars in my kitchen and I'm pretty sure I don't need all of it.

Hi.

I'd have to guess no, though I've never searched. One of the biggest problems with that, IMO, is that their tastes and intensities are different to everyone. I made a LC cheesecake once and I thought it was... okay, but it just had this intense aftertaste to me, even though I was used to both of the sweeteners used. I've had both of them in my coffee and I didn't mind them. But this cheesecake recipe... ugh. Well, I shared some with a non-LCing friend and she loved it! I asked her if she wanted to take the whole thing home and she was happy to do so!

I think you're probably best off with trial and error of the recipes, but I wouldn't do any subs unless you're confident it won't affect the structure. For example, I don't think I'd substitute liquid sucralose for a cookie recipe that calls for granulated Splenda. Packets are probably interchangeable.

A lot of recipes are something like, "sweetener to taste" or, "1 Tbsp of honey or sweetener to taste." No harm in tasting.

(ETA) I have several on hand most of the time, too. No harm, I don't think, unless you're desperate for cabinet space. I have three different kinds right now, just because I found them on reduced racks. Heh.

I think it is a trial and error thing. Just pick a couple of sweeteners you'd like to try, then taste everything and adjust. I always oversweeten just a tad. Usually when something is baked or frozen, it loses some sweetness, or something.

Oh yes, don't bake with aspartame.

Wikipedia is also a good reference.

I believe erythritol is the best sweetener, hands down! The only "aftertaste" is the kind of "minty" flavour you get. Other than that it tastes just like regular sugar to me and has the same qualities.. For example when you make meringues. Makes the egg whites nice and fluffy! Also, erythritol is all natural and does not affect your blood sugar levels. Lots of different brands carry it. Now foods being one of them.