Keystone PantryAllulose Sweetener, Low Calorie and Low Carb Sugar Substitutes, Natural Allulose Sugar Substitute, Gluten, Soy, and Sugar Alcohol-Free 3 Lbs. 2-Pack

Be sure to choose powdered versions for more "normal sugar" flavor and less "tanginess".The standard "crystaline" Allulose products have more of that tangy aftertaste (e.g. Stevia aftertaste). This product is the powerded version, which diffuses better and just tastes more "normal".One caveat: it is easier to put *more* of the powered allulose into your recipe and *more* = more chance for bloating or other gut "distress", which some people have reported.I use this powdered allulose to make icecream and it works VERY well for this. Local dairy HEAVY cream + this allulose + *ACTUAL* vanilla = pretty darned good ice cream :-)It's great for making cookies as well.*for that real vanilla, I suggest this one: https://www.amazon.com/Ground-Vanilla-Madagascar-Beyond-Good/dp/B08KTQC4X7/ (look at what your 100% vanilla "extract" is actually made of)IMPORTANT NOTE:The (as I write this) top review is a warning about the danger of consuming Allulose; it summarises some of the findings in a rat study by essentially saying allulose can kill you, because it kills rats.I was alarmed by this, so I did some DuckDuckGo'ing and found the report (the abstract, as I am not a scientist and those 'people' don't like to let us normies have access to the full report).. here is the report:https://pubmed.ncbi.nlm.nih.gov/12775119/ **The IMPORTANT takeaway here is: those rats that died were being feed a diet in which 10% to FORTY PERCENT (40%) of their dietary intake was JUST ALLULOSE.Seriously folks, anything can kill you if you consume enough of it (water, anyone?)There are NUMEROUS studies of allulose in humans and it is deemed SAFE and even beneficial... such as this one, that demonstrates consumption of allulose (in small quantities) actually causes fat burning (https://pubmed.ncbi.nlm.nih.gov/28935140/).. and many more.Yes, you will possibly get some bloating or irritation if you consume a lot of it, and that amount really ​varies per person. On that note, another study indicated a max single "dose" at 0.4 grams per kilogram of bodyweight and a maximum daily intake of 0.9 grams per kilogram of bodyweight (study is here: https://pubmed.ncbi.nlm.nih.gov/30572580/). If you weigh in at 220lbs, that is about FOUR tablespoons (12 teaspoons) in one sitting and about seven tablespoons (21 teaspoons) per day...STRAIGHT, with no other food!*note: Like most studies, tt is highly likely the "dosage" was administered without being incorporated with other digestible material (e.g. food)... This aligns with anecdotal examples I have seen (a good one here: https://www.youtube.com/watch?v=CYfqvTZWilw). The importance of this is food material (especially digestible fiber) acts as a buffer, easing the impact of large concentrations of <anything> hitting your digestive tract all at once.That review should be pulled down or updated to actually include the link to the study, rather than sensationalizing a non-human study of dietary extremes, designed to induce radical effects to establish boundaries for future studies. Maybe that person is on the Monk Fruit association or something ;-)) (that's just a joke!)

It’s good. I was expecting somewhat sweeter taste but good enough and it does not spike my glucose level

This has the consistency and taste of powdered sugar. It did not send me out if ketosis. It’s very true that it is NOT as sweet as sugar! For test purposes I made a gallon of tea & used a cup of sugar for typical southern tea. It tasted like a bland 1/2 & 1/2 tea. Added one more 1/2 cup, the sweetness budged a tiny bit but still did not get much sweeter AT ALL but did get kinda...gross just like when you eat something with too much powdered sugar.It delivers way better in baked goods and puddings fat bombs etc rather than in drinks. A caution: when I first started using this sugar I swear my colon turned into a jet ski lol. After the initial “cleansing” I had no more stomach issues. My preferred method for getting as close to real sweet Tea is to use 2 heaping spoons of this with a packet of a no calorie sweetener like Stevia etc. the price is high, but how much is your health worth? If you’re like me and can’t handle the taste of stevia alone this will be a joy on keto. Another tip: try KNOW chocolate cookies which use allulose and are a great keto snack when cut in 1/2 in case you want to taste the flavor of this sugar before buying these huge tubs.

I've been using this product for several years to make Ice Cream and Caramel bars and cheesecake, and for those things it has done a great job, but I recently tried using it in baking cookies and discovered that unfortunately it is not well suited to the job. I tried a recipe for cookies found that included Allulose, and no matter what I tried I ended up with scorched cookies. The first batch is shown here, cooked exactly to the recipe, very burnt. My final batch was blackened bottoms and uncooked tops. I ended up buying a different brand of Allulose and the scorched baking problem went away, so I'm not sure if there's variations in how this stuff is made or if there's something in the Keystone allulose like an anti-caking agent, but I cannot recommend it for baking.Now, I will give it positive mention for use in Ice Cream, it works amazingly well for that, better than any "healthy" ice cream at the grocery store. And it caramelizes nicely, which makes the scorching when baked somewhat puzzling. I have a few pounds of it in the cupboard, and I'll be able to use it well, but I'm not sure I'll be buying it again since it can't meet all my culinary needs.

I have gone through 3 lbs of this order now and I am finding I can't use it as a direct sugar substitute in any baked recipe. They just don't come out right. There needs to be a cookbook or a conversion chart for changes to make so recipes come out close to what we're used to, similar to what is available for other baking ingredients, including Coconut Flour and Almond Flour. If you're using this sugar to sweeten drinks or salad dressings, it's fine, but anything that will be cooked or baked comes out quite different from what you're used to. It is my hope someone jumps on the Allulose bandwagon and writes a cookbook for this amazing sugar. As an aside, with continued use the gastro effects seem to have disappeared.