Viva Doria Allulose Sweetener, 5 lb (2.27 kg)

I've tried about every non sugar. Artificial, plant-based, fruit derived. First thing I did was stick my finger in this to see if it truly did not have the cooling taste. It was slightly cooling so I had little faith in the reviews that said it did not. I continued to put it in my coffee. The first cup I put more than I would if it were sugar. There was a slight taste that caused me to pause. My husband made me coffee the following night, using less. I've drank it that way each night since. My honest opinion is while it is slightly less sweet than sugar it also has a clean sweetness. No aftertaste that I've noticed after I reduced the amount. It dissolves very well in my coffee. I haven't used it beyond that. I feel so much better. I don't get sugar spikes, (I am diabetic), I don't have a film of aftertaste, my headaches are better. It is more expensive but as long as I can afford it then I will use it.

I’ve been using this in homemade ice cream, smoothies, and to sweeten my coffee, and it’s worked well in all of them. It mixes in easily and adds sweetness without being overpowering. I also like that it doesn’t have the strange aftertaste I’ve noticed with most other sugar substitutes. The flavor is clean, although I do notice a slight cooling sensation, kind of like the freshness after having a mint. It isn’t strong or unpleasant, and I don’t really notice it once it’s mixed into most recipes. So far I haven’t had any stomach issues or other reactions from using it. It’s become my go-to sweetener for lower-calorie recipes, especially homemade ice cream and coffee, and I’m happy with how it’s performed.

This was recommended for making low sugar Italian ices for the Ninja Creamy. Can say it was non clumpy when opened. Good taste, without a bitter aftertaste. I believe it is a sugar alcohol so it is keto friendly. I think good quality. Tastes like natural sugar in the Ice

The caramel from that allulose is amazing. All you need for 1 cup of allulose: 1/4 cup of water and 4 tbsp of butter (add in the and when water mix becomes a bit brown), and 1 tsp of pure stevia powder (from NOW is the best). Can't believe that doesn't spike any blood sugar. I can feel blood spike even after a piece of white bread, but nothing after eating half cup of caramel To the people complaining about the sweetness: you need to stop eating sweets for a while and reset your taste buds. This allulose is so sweet to me (I don't eat any sugar or fruit at all) that at first I thought it might be white sugar, then I remembered how I usually feel after eating that much sugar, and I calmed down. By the way, allulose is a carb. I don't understand the complaints about carbs showing up in the nutrition table. Just google what allulose is and how it's made, you'll realize what unique times we live in, when you can eat a lot of something this sweet without your blood sugar spiking like crazy. Thank you for such a great and genuinely cheap product!

No bad after taste. Not quite as sweet as sugar

I ordered this item specifically for baking, in particular, as a substitute for sugar in pumpkin pies. I'm known for my Thanksgiving pumpkin pies. I baked my usual 5 pies for friends. As they're expected every Thanksgiving, I made sure to ask everyone if they had any issues with allulose. No one did, so I used this instead of sugar. To a one, everyone (as usual) loved the pies. No one said they tasted any different from the pies I made using sugar. There is one thing with allulose that needs mention. It's not as sweet as regular sugar, so to compensate, you should follow the guidelines you can find online. I consistently think dessert recipes call for too much sugar, making things overly sweet. If you feel the same way, my suggestion is to use a 1 to 1 allulose to sugar ratio. If you like really sweet desserts, then again, go with the suggestions you'll find online. I'll be using this sweetener for my Christmas cookies. But as I mentioned, I'll ask beforehand if any of the recipients have any issues with allulose. SEASONAL ADDENDUM - I used this for all my Christmas cookies. They came out beautifully and were their usual hit.

I have been cheerleading for allulose since I first tried it. PROS: + No cooling on the tongue + Zero aftertaste of any kind + No bitterness - no matter how much you use + Tastes EXACTLY like sugar except for being a lot less sweet on the tongue CONS: - for some people (like my brother) it can take some practice to learn how much to use. For me, I was able to figure out how much I like in my coffee vs in cereal or other dishes with this. Sometimes, if I want something sweeter, I will add in a little tagatose with this. - Another thing is that if using this in yeast breads, you have to use sugar (or tagatose) to bloom the yeast first, then you can substitute this for the rest if the sugar if needed. I personally use tagatose to bloom the yeast in baked good. - Some people can't use too much of this without stomach upset or gas. I have not had that problem. My brother gets a little gas from this if he overdoes it. I actually think he is using too much before his body has gotten used to it, but that is only my opinion! Back in the day, there was something called "Just Like Sugar" and I think it must have had an allulose base. This is the only sugar substitute I that I can tolerate. No lie, this stuff has changed my life because I have never been able to stick with any other sugar substitute. The thing I mostly use sweetener in on a regular basis is my coffee throughout the day, so using this has been awesome.

Excellent sweetener with a clean taste and no unpleasant aftertaste. It dissolves well and works great for baking and beverages. The large bag lasts a long time, making it a great value. I would definitely buy it again.