It's Just - Allulose, Sugar Substitute, Keto Friendly Sweetener, Non-Glycemic, Non-GMO (32oz)

My fiancé was recently diagnosed Type II diabetic. Until you are dealing with it , you don't realize how nearly impossible it is to find a natural sweetener that doesn't have a bad aftertaste. I've used stevia for years, but not exclusively as it's hard to cook with and does taste different. After reading up on what we could use, I researched until I found this. We were using allulose with monkfruit, but it makes coffee taste weird. Most other allulose brands have other things in them also. They'll have maltitol, erythritol or something in them. Sugar alcohols may be better than straight sugar, but they still affect your glycemic index. This is the only one I found that was JUST allulose. It actually tastes good, no funky aftertaste, AND I can bake with it! Hello again blueberry muffins. His A1C went from 11 to 8.9 in 2 months. Highly recommend for anyone even if not diabetic because after serious label reading we've realized almost all food has far more sugar in it than the human body should be using.

Excellent taste in my coffee no bitter aftertaste I use 2 tablespoons with my coffee Reasonably price I highly recommend because it dissolves well and is ketogenic

I try to stay away from artificial sweeteners, except on rare occasions. So I was intrigued when I heard of allulose, a healthier natural sweetener. I've been enjoying homemade guilt-free hot chocolate using allulose, cocoa powder, low-fat milk, vanilla, and the tiniest pinch of salt. It's also good in tea. Looking forward to trying it in homemade eggnog when the holidays roll around. I don't bake many desserts and haven't tried it in baked goods. I understand you have to be careful not to overdo the amount. It's definitely not as sweet as sugar but it has a pleasant flavor in hot beverages. Glad I discovered it.

Using allulose for baking , for handmade chocolate and other desserts, it is pure white, almost no calories. Perfect for FMD protocol.

Want to start by saying I’m not a diabetic and this is not a life-significant product for me. Bought it because some ‘doctor’ was highly promoting its better qualities on social media as being the closest thing to sugar; However i find that to be a GROSS EXAGGERATION. I find this product completely messes with the flavor signature (as most artificial sweeteners tend to do) of whatever you put it in. To that end, I don’t find that it’s any better than Splenda, which it’s pretty bad unless you are talking about very bitter or acidic drinks like espresso and lemonade - in these cases it’s ANAZINGLY good at ‘taming’ those flavors, specially strong bitter espresso. However, this product, EVEN MORE THAN Splenda, if you use enough of it to sweeten whatever, like say espresso, it will remove the espresso flavor altogether. You’ll be left with something that you can’t ascertain what it is that you are drinking. To that end, I tend to first sweeten with sugar and use Splenda to take the bitter or burnt flavor of espresso off. However, for allulose, it takes huge amounts of it to really ‘sweeten’ things. By then, whatever your product was supposed to taste like, that flavor, is gone. For me this was a total waste of money.