I have some tips on this

I like diamond stevia sugar blend better for baking. It is more calories yes, but the texture is better.

Truvia, is the suck for baking, it gets so bitter it is not edible. I made the mistake of trying to caramelize it on a brulee one time, and whew, I thought I was going to lose my mouth it was so bitter. I really liked the way it hardened up, and had high hopes only to be dashed by the sheer bitterness!

Splenda doesn't do well in custards or puddings, but the splenda blends and the stevia blends do. I sometimes uses pure agave nectar for making candies and puddings, it works really well, as long as you need or want a caramel color.