Unfortunately, any product designed to be a drop-in replacement for sugar in a baking recipe needs to contain a bulking agent like maltodextrin. It makes the product take up the same volume as sugar, so that you don't need to adjust the ratios of all the other ingredients.

A recipe rewritten to use stevia in the first place won't require such hacks for backward compatibility, but there aren't many of them compared to all the legacy stuff out there.

Right that makes sense. Ideally you have to build your recipes around low carb sugars instead of the inverse. It's probably still better than alternatives and a gateway.