Allulose Sweetener 8 oz - Pure Low Calorie Zero Net Carb Natural Keto Sugar Substitute With No Aftertaste - Perfect for Baking and Sweetening Your Favorite Foods - By Fit Lane Nutrition

It feels, tastes, and works just like sugar. I'm on a keto lifestyle and this has been a godsend for me. It's not quite as sweet as sugar, but I typically add about 1/4 tsp of pure stevia powder to a cup of allulose and I can't tell the difference. It reduces down to a syrup, or caramel, just like sugar does. I know can make good quality caramel that no one can tell the difference between it and the full sugar stuff. I reduce it down to a syrup for corn syrup replacement, and then if I want to make keto maple syrup or honey, I just add the extracts to flavor it the way I want. For baking however, I will do 50/50 allulose and erythritol to get the sweetness I want without the crystallization from full erythritol or the burning from full allulose. Also, to make powdered sugar, just add the stevia powder as I said and blend it in your ninja or whatever you have available and it will powder it to where you can't tell the difference between it and the real thing. Loving this stuff!!!

Regarding the sweetness and flavor of this allulose is so far the best one I have tried. It is also a great value for what one pays other 100% allulose powders are more expensive and not as good in the flavor department. It does cake quite a bit which makes it hard to transfer to a different container which I have for day to day use. I believe a food grade de-caking packet (I hope that this is what is called) would go a long way to keep this from clumping making it perfect.This won't stop me from purchasing again though so I leave it to the reader to decide on purchasing it

I use this in combination with erythritol in place of all sugar - In tea, smoothies, desserts, and in everything that needs sweetener -- it tastes very much like sugar -- You can make several types of candies, cookies, puddings, pies, cakes, etc out of it and it will taste just like you used sugar

Research shows that this sweetener is much healthier for you. Although you will need more of it to attain the desired sweetness, their is no aftertaste and it does provide a quality sweetness.

As more evidence is surfacing on GLP 1 like effects on allulose, my hope is that its price will drop in timeIt is less sweet than actual sugar, and I tolerate it well. Not recommended to have more than 30 gr per day as side effects increase beyond that.

I generally follow a low carb diet and avoid sweets, but for the occasional sweetened dessert or foods that I do have or make at home, I’ve struggled at times to find an ideal and good tasting alternative to sugar. Enter Allulose. This is a non-metabolizable, non-absorbed essentially no-calorie sugar with a minimum of GI side effects (binging on Allulose does have GI side effects); and it tastes very close to actual table sugar. I find that this is ideal as a standalone table sugar substitute, or blended with other sweeteners such as erythritol, for cakes, brownies, cheesecakes, sweetened coffees, homemade ice cream, and many other treats.The main drawback for Allulose is that it tends to be expensive. This 4-pound bag is very competitive in terms of price; less expensive than many other alternatives.

I am very allergic to Stevia (giant ragweed is my worst allergy), Monk Fruit is OK, but Allulose is slightly better, mainly due to cost.

Can’t return this forty dollar 4 lb bag of gas and diarrhea, what a bummer.Made keto flan with this because I found in my research that allulose is basically the only replacement sugar that will caramelize, which is necessary for making flan. Ate two small pieces that night and had terrible diarrhea, then a rumbling stomach for hours and hours. Didn’t think much of it… sometimes these things happen.Ate two more small pieces the next day and the same thing happened. Huh… I wonder if it was the allulose??Next day: ok, only one piece. Let’s see what happens. Same thing, just less severe.Next day: NOPE. The rest of the flan went in the trash (and guess what? No digestive upset). What a waste of expensive ingredients and eggs. Tasted fantastic, I’ll give it that. But not worth all the discomfort and trots.Very disappointed to find I couldn’t return it. In this economy I rarely take a chance on a $40 item, but I couldn’t get flan off my mind and decided to make the purchase. Should have checked the return policy first.Not sure if all allulose would do this to my digestive system but this brand certainly did.DO NOT RECOMMEND.Oof. :(

Very good taste

Excellent

Especially for homemade sugar free ice cream! Xylitol is deadly for dogs, so not an option in our house. Erythritol not only has that "tingly" taste residue it freezes ROCK hard when making ice cream. Allulose is the best of both worlds. Freezes to the same texture as real sugar, and doesn't have any residual taste. However, it's VERY expensive... hoping this comes down in price over time as its popularity scales.

This rare sugar tastes great is good for you and is a great alternative to cane sugar and low carb.