Impact - Pure Allulose Sweetener Sugar Substitute - Zero Calorie Blend, Low-Carb, For Coffee, Tea, Baking, Guilt-Free Indulgence - 1lb

Seems to be good stuff. It’s very sweet tasting and an extremely fine powder - even just slowly closing the baggie will release a small cloud of powder as does slowly pouring it into a mixing bowl. The sugar bakes well into banana bread; carrot cake; etc. There is a slight aftertaste similar to stevia but I’ll take that over the spike in glucose levels! No sugar alcohols either so no “loose gut” Lol. I’ll just keep my eyes on the scientific research regarding allulose as it is the newest of the plant-based sugar alternatives.

I wish I had found this sugar substitute sooner. No aftertaste like other artificial sweeteners. Tastes just like sugar.

I use this in place of sugar. It is a bit expensive so I don't use it all the time. Have used it successfully in baking. It is less sweet which is also fine for most purposes. Participates in the Maillard reaction so it does brown. Seems to not spike my parents blood sugar.

Doesn’t have that metallic taste/aftertaste that I get with most other natural sweeteners (stevia, monk fruit, etc.) Be aware that it doesn’t sub exactly 1:1 for sugar- you’ll need about 1/3 more allulose than you’d use for sugar.A BIG plus for me is that unlike some sweeteners (looking at you, xylitol) allulose is pet-friendly. If doggo accidentally ingests some, no worries.

My first time trying this, but you can fast and use this sugar and it won't break your fast. It browns when baking just like table sugar and people have lost weight using this product!

Allulose is a much healthier choice however, the after taste is bad to the point I put the bag in a drawer and reordered Monk Fruit.

This is good replacement for me as a diabetic and has no erythritol which my stomach does not tolerate.

I have been using this as a sugar substitute. It tastes very much like sugar but is not as sweet. I used it to bake a vanilla cake, and I liked the lighter sweetness of the cake.