Whole Earth Sweetener Co. Allulose Baking Blend, Granulated, Plant-Based Sugar Alternative, 12 Ounces, 0.75 Pound (Pack of 1)

I was pleased with the taste of this product and how it performed when I used it today to bake a low carb flourless chocolate cake. I tasted it before adding it to the batter, and was surprised that it tasted so much like sugar, but very slightly less sweet, and no after taste. I am optimistic that we can continue to use this to reduce the number of carbs we consume when we have baked goods.

Best tasting sugar substitute ever. I usually buy sugar substitute for baking since diabetes runs in my family and I have a very sensitive palate when it comes to sugar substitute so when I bake I always buy the Allulose Baking mix. Not all sugar substitute bakes well or dissolves easily but this does, it’s build for cooking. However, after I bake my cakes and cookies I will usually have a little bit left, but I never see it again, because my family will steal it for their morning coffee. It really works well for coffee too. It doesn’t upset your stomach or at least you probably would have to eat a lot more than a slice of cake or a cup of coffee. Maybe, if you had that for 3 meals it might make you sick, but that probably would make you sick if you ate it with regular sugar too.

Pretty costly for a sugar alternative but its the only one that I use. Sometimes buying it in the store is cheaper, but overall the packages arrive in good condition and tastes great.

I've been using straight allouse for a while now, but liked the idea of this baking blend to do a one for one measurement when baking. Allouse is less sweet than sugar and you have to add about 1/3 of a cup for every cup--and it's still takes a lot of tasting to get it right. So I was excited to use this product and it cooked up very well and for the first, say, 48 hours, it was just as if I'd cooked with sugar. Then the erythritol kinda took over. That flavor of cool and sharp that comes with erythritol got stronger and stronger each day I stored the items (one was a peach & apple sauce, the other was no bake cookies). Perhaps it would have been different if I had baked instead of cooked over the stove? It's possible. But I'm not willing to try again when I know the straight allouse works just fine and doesn't change in taste with storage. For what it's worth, I stored everything in the fridge. If you don't mind erythritol, then this may not be a problem for you at all. I've certainly used it in the past, but it's not my favorite alt sugar.

Best tasting of other brands I have tried. Works great for baking, a staple in my pantry!

Love this stuff I buy it all the time. Trying to keep my shape.

I do a lot of keto baking and mixing allulose and erythritol is best for sugar like baking results. I wanted to see if this worked better than my own mix. My conclusion is that depending on the recipe you have to adjust the allulose/erythritol ratio to get the desired results. So making your own mix is better but this is good for sweetening drinks and non baked foods.

cheaper and better than stevia