And it's not for no reason, it's because recipes rely on the physical properties of sugar (i.e. to aerate butter) not just the sweetness and so a granular sweetener that can be substituted 1-1 by volume is pretty much necessary.
Source: I bake for my family members that have diabetes.
That is good to know thank you. I always wondered whether stevia could be used as a substitute for sugar in baking for that exact reason.
Its also used as a non fermentable sweetener in brewing to backsweeten stuff without reactivating the yeast.
This is the primary reason I use it. Time to try out other sweeteners I guess!
Good note, just checked the Truvia brand sweetener than I know my parents use. Looks like the packers have erythritol in them.