Its 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. Read more

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 Read more

A good substitute, but still not sugar yet! Really nice and good sugar alternative, and it has close characteristics to sugar- ideal for baking. However, I personally feel a bit bitter taste. Another cons is the price. Other than that- it is a good sugar alternative with 0 calories. Strongly recommended for those who watch sugar level in the blood. Read more

We made butter pecan ice cream with this stuff - used it caramelizing the pecans and in the heavy cream. It was out of this world. I was concerned it would spike my wife's blood sugar, but it actually dipped after she ate a significant portion of the ice cream! I don't notice any after-taste - even when tasting it raw. Simply amazing. I'm going to make some Southern sweet tea with it next. Read more

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. Read more

In regards to this specific product: texture is fine, but the packaging is not particularly done well. It is very difficult to get the package to seal and stay closed. Redesign needed, IMO. This is my first try with allulose as a sweetener. If you take a taste of it off a spoon, it is pretty nice and sweet. Add it to coffee and tea? I don't know how much you are supposed to add, but it seemed like there was no reasonable amount I could have added that I would even detect as sweetening the beverage even a little. Five measured teaspoons in a cup of hot coffee or tea and there is a complete lack of sweetness. So, in my book, that's a major fail of the sweetener. I might try baking with it to see what happens, but I don't have any hopes that it will come through. Read more

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

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. Read more