The problem with baking is that you know just how healthy - or unhealthy, more likely - the ingredients are because you're doing the baking.
If you're wondering whether you can use artifical sweeteners as a substitute in your recipe, then the answer is a solid "probably, yes." You can use alternatives for some things - but not everything.
There are some sweeteners you need to avoid, like sucralose (E 955) and aspartame (E 961) because they're not heat-stable which makes them unsuitable for baking.
"Aspartame, for example, loses its sweetening power when heated," says Daniela Krehl, nutrition expert at Bavaria's consumer advice centre.
Take care if you are using sacrolose. "Heating it above 120 degrees Celsius can produce compounds that are harmful to health and have carcinogenic potential," Krehl says.
Steviol glycosides (E 960) are fine at high temperatures, but have other disadvantages as they cannot provide binding and volume in the dough, as sugar does. In addition, they tend to have their own distinctive liquorice-like taste.
Some sugar substitutes are more suitable such as xylitol (E 967) and erythritol (E 968), you can add them to your cake or cookie dough for example using similar quantities to sugar.
A minor issue to note, says Krehl, is that "for sensitive people, larger amounts of these sugar alternatives can lead to digestive problems such as flatulence and diarrhoea."
Her tip if you just want to save calories when sweetening baked goods without switching to other sweeteners: "In many recipes, you can reduce the specified amount of sugar by around a third without compromising the result."