MODERN MOUNTAIN Alulose Sweetener (11.3 Oz) Keto Sugar Substitute, 0G Net Carbs, Zero Calorie Sweetener, Has Sugar Taste And Behavior, Premium Quality, Cet Food

I'm on my "lifestyle change/diet" the last few weeks and I am on a low calorie/ low sugar diet. I used to put an ungodly amount of white sugar in my coffee especially every day- And bc I could ALWAYS taste the no calorie sweeteners like stevia I never used them. I have followed a few lifestyle/diet influencers and one ALWAYS said to use allulose bc it has no nasty after taste and It's anti-diabetic, doesn't spike blood sugar, helps to reduce hunger cravings, and actually has been shown to reduce BMI and helps with weight control. This has studies she has on her page this all was sited on. So I was interested.I bought it without much hope it wouldn't have an aftertaste or twang. To my ABSOLUTE SHOCK though it doesn't! I don't drink soda at all now bc of my diet but I never was able to drink diet soda etc back in the past bc i ALWAYS tasted the fake sweetener! So I am shocked! I am so happy I found this and will absolutely re order when needed for my morning coffee. (Which i have even drastically reduced my sugar in) Amazing product!

Allulose sweetener had none of that nasty after taste. The first time I used it I made sugar cookies. They were great! I made them for my husband who is on a Keto diet and I ate more of them than he did! Thanks for this product!

The description indicates you can substitute 1 sugar for 1 1/2 Allulose. I found it to be closer to 1 to 2 ratio in drinks. I have not tried to bake with it yet. Still trying to recognize differences. It is a much finer ground almost powdery.

I used it in a recommended diet plan but enjoy sucrose more. It does work. It is expensive.

I thought I'd try this product because I've been into using allulose recently and it was a larger sized package for less $$ than other brands. I have been pleasantly surprised! I use it for cooking and baking a lot - allulose is so cool because it still browns and caramelizes like sugar (albeit at a lower temperature - around 230F for allulose vs. 367F for "regular" sugar). My trial recipes have been turning out really well (taking into account that 1c sugar = 1.5c allulose), and no one has noticed the difference!