Similar. When I made a crust-less pumpkin pie, I used Truvia in place of sugar, and used 1/2 of what the recipe called for. The Truvia sort of changed the texture -- the pie was spongier somehow -- but it was still yummy.I use erythitol in baking and use about 1/3-1/2 the sugar a recipe calls for. But I don't like things overly sweet. I will usually throw in a few packets of stevia.