Zero Calorie Allulose Granular Sugar Replacement Sweetener, 12 Ounce Bag

In an effort to get as far away from sucralose (Splenda) as possible, I did some research and thought I’d give this a try. I can typically have the saccharin (sweet n low) & aspartame (equal) without issues, and they’re fine, but I thought I’d try something new in my coffee. It’s very interesting to say the least, not super sweet, sort of just “there” without being obnoxious or adding much flavor. I usually put five heaping teaspoons in my coffee. I like that there’s no real particular flavor to it, just a sweetness, and that it’s safer and doesn’t have any ingredients that can cause trouble. This brand is highly worth it when looking to replacing table sugar and sweeteners.

As a type 2 diabetic, I've been happy with Swerve Zero Calorie Allulose Blend Granular Sugar Replacement. This sweetener has proven to be a good ally in my quest for a healthier lifestyle, and here's why:1) Zero Calories: Swerve is a zero-calorie sweetener, making it an excellent choice for those of us watching our calorie intake. It allows me to satisfy my sweet tooth without compromising my dietary goals.2) No Sugar Alcohol: The fact that Swerve contains no sugar alcohol is a huge plus for anyone with diabetes. Sugar alcohols can sometimes impact blood sugar levels, but Swerve provides the sweetness without causing spikes, making it a diabetic-friendly alternative.3) To me, it tastes just like sugar: Swerve has a remarkably similar taste and texture to sugar, making it easier to avoid harmful sugars.4) Diabetic-Friendly: Swerve is a diabetic-friendly sweetener that doesn't compromise on taste. It opens up a world of culinary possibilities for those managing diabetes, enabling us to create delicious treats without worrying about blood sugar spikes.

Doesn’t raise my blood sugar.

Swerve is great substitute when baking. It is used at a 1 to 1 ratio when replacing sugar in your recipes.While improvements have been made to the product, it still behaves a little particularly when you are making caramel. I haven't mastered the inclusion of milk to the caramel process. It turns into a non-Newtonian state between something like a super soft Werther's but not quite liquid enough to pour as a drizzle. (note that the brown sugar version is more finicky than this blend).The bag doesn't reseal well. I find that I have to transfer it into a ziplock bag or a canister for storage.It remains expensive compared to actual sugar.

It's not as sweet as regular sugar so I need more than a teaspoon to sweeten my coffee. But it dissolves nicely and has no aftertaste. I haven't tried it yet for baking