SPLENDA Allulose Plant Based Zero Calorie Sweetener For Baking & Beverages, 3 Pound Resealable Pouch

This is somewhat in between a granulated texture and a powder. Over the past couple years my in-laws have been diagnosed with diabetes so I’ve been trying to find safe sugar alternatives for tea/coffee and baking - not just for them, but was interested in something healthier for myself too. I decided to try this after using monk fruit with erythritol sweeteners for a while, since I know erythritol can have some downsides with digestive issues. The monk fruit sweetener also tends to be overly sweet most of the time so I figured I’d give this a try since Allulose also seems to be safe for diabetics with no glycemic index and also supposedly have anti-inflammatory properties. I actually really like the taste and quality of this one - it’s not overly sweet, but I usually do need to use a bit more since it’s not as sweet as regularly sugar either. The price point is actually really affordable compared to most other sugar alternatives I’ve seen on amazon too. — I recently tried baking banana bread and in one recipe I used half this allulose and half the monkfruit/erythritol blend and in another I used half allulose and half Kabocha extract sweetener (also diabetic-friendly). Both came out really well but the second was my favorite. I think the allulose helps balance out some of those other overly sweet alternatives so I will definitely continue to buy when this bag runs out. The resealable zipper seems to work pretty well so far too. I haven’t tried other baked goods with this product yet and I assume because of the texture it probably would affect the texture of cookies and things like that when compared to regular sugar but with the health benefits to switching out sugar it seems worth a try. I would definitely recommend.

If you’re looking for an alternative way to sweeten your food and not have to rely on harmful artificial sweeteners, this get some allulose. It’s a plant based sweetener that has no glycemic impact on your blood sugar levels and some studies show that can even help lower blood sugar levels. I try to eat a carnivore diet to help keep my A1C in control, but sometimes I want a break from the meat. I use allulose to make some deserts and I replace flour with powdered egg white and I can make some very satisfying “deserts” that should make me feel guilty, but I know I can eat it guilt free. If you want a great alternative sweetener you should consider this product. I do want to add that it doesn’t dissolve quite like sugar, so it may not be great to use in drinks.

I use this as a 1:1 in my Ninja Creami ice cream recipes. This has no noticeable aftertaste. Total life-changer.

maybe a good sugar substitute but not all that sweet... doesn't have an aftertaste like most other sugar substitutes...

This is our favorite allulose! We do a lot of keto and low carb baking, and this is a great size to keep on hand and easy to use. It also mixes really well with other sweeteners like monk fruit or erythritol, which is how we often use it.

I bought some of this, and it tastes a wee bit different compared to pure allulose, but is easier to work with given it's 1:1. The flavor is different because it contains a form of processed rebaudioside A (stevia) that is modified so that it doesn't have to be labelled as such on the label. But it's not a big deal since it's added to recipes. I like to add this stuff to my plain filtered yogurt to give it some sweetness. I have yet to use it for baking, but it works great in coffee, mixes fine in drinks, and work really well in yoghurt. Use it like sugar. Because it basically is, but it isn't. The price, $20 for 3lb, is a bit high for a sugar substitute, BUT, allulose is relatively new and difficult to produce, plus, it's lower than other brands. Give it time, I bet this stuff will take off. DO NOT be worried by the calorie/sugar/carb amount on the label. Rest assured, it's only a regulatory issue, this has little to no effect on my blood sugar, and probably yours, apart from the effect that eating sweet things has (this is neurological).

I am afraid of the bad reports for the other sweeteners like metabolic syndrome and destruction of your good bacteria. My dietician recommended Monk Fruit, but I find it has an aftertaste. Allulose then came out, and I read that while Monk Fruit is neutral for gut bacteria, Allulose is actually beneficial. Allulose has no aftertaste, but although it as advertised as measure-to-measure with sugar, it doesn't seem as sweet. While I added two tsp of Splenda to a 2 cup mug of tea, I need a tablespoon of Allulose. Allulose is more expensive than anything else, but I think of it as a necessary health expense. As we learn more about gut bacteria, I really don't want to use substances that destroy the good ones.

I'm a super taster. I don't know if that comes into play here. I purchased Allulose before from a different brand. When I tasted that straight, I couldn't taste anything. It was very not sweet but that was great for me. It was either out of stock, or this was a bit cheaper, so I tried it. I just made a sugar cookie frosting with it and it's sickeningly sweet and has a marshmallow or odd fake flavoring taste to it although there is no added ingredients. The other brand did not have this. Allulose, a monosaccharide also known as psicose, is a rare sugar. It’s found naturally in dried fruits like jackfruit, figs and raisins, but only in small quantities which makes it difficult to extract from its original source. Allulose is about 70% as sweet as sucrose, tastes just like it and even has the same chemical formula (albeit the hydrogen and oxygen atoms are arranged differently). Gram for gram, allulose has approximately 90% fewer calories than sucrose. Allulose is great to use where bulk is needed, and it behaves like regular sugar so it will crystalize and melt, which is good for candy making, if you understand the science of candy making. Just this brand, doesn't work for my taste buds. If you are using it as a frosting/icing, and find it too sweet, like I do, then experiment by swapping out some of the allulose with egg white powder, or cream powder, to make it less sweet, keep the thickening property and keep it low carb.