It's Just - Allulose, Sugar Substitute, Keto Friendly Sweetener, Non-Glycemic, Non-GMO (11oz)

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 price and taste like sugar.

I’ve been searching for a healthy natural sugar substitute forever. I FINALLY found this one that tastes like sugar, bakes like sugar, dissolves easier than sugar, and measures very closely to sugar. On the tongue it tastes like sugar but disappears to no taste quickly. No aftertaste. Easy adjustment. So psyched I found this!!I’m convinced if everyone switched to an alternate healthy sweetener than “regular sugar” the prices of allulose, stevia and monkfruit sweeteners would decrease. So tell everyone!!The following recipe was the first time I baked with allulose. Remember the sweetness doesn’t linger like sugar so while it’s in your mouth it’s sweet but as soon as you swallow it’s very butter forward. Don’t hesitate…run to your kitchen!!Simple Shortbread Sugar Cookies⅓ cup It’s Just! ALLULOSE SWEETENER1 stick butter1 cup flour½ teaspoon vanilla1. Preheat oven to 325*2. Beat ALLULOSE, butter, and vanilla until completely mixed, then add the flour slowly (will be crumbly at first).3. Scoop 1 tablespoon size balls onto a parchment lined cookie sheet. Flatten evenly to ¼ “. (yields 22 ish cookies)4. Bake 12-15 minutes. Let cool on pan before removing.5. ENJOY!!You’re welcome.

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.

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.

Good, but expensive.

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.

It yates like real sugar, do not has after tasting. Love it