We do a lot of keto cooking here. Erythritol is the bottom of the barrel. They have monkfruit/allulose blends that are very comparable to sugar in taste and how they interact with heat - caramelization or melting in granular or powdered. I've read erythritol is more "immediately" sweet on your tongue, but for it's "potential" health detriment, as well as the overpowering "cooling" effect it's really not worth it. I guess if you're doing low cal as well you need to make additional concessions but most of those that don't get processed, really turn your GI upside down as well.
No comments yet.