I wanted to try cellulose sweetener for the first time because I dont care for the aftertaste of many of the other natural low carb sweeteners. I found this to be right up there with monk fruit in the "most natural tasting" category for me. I'm still adjusting to the 1:1 ratios but have used it in cheesecake, whipped cream, coffee and several other applications and I think I like it. I an testing it out to see if it affects my blood sugars at all so will have to update on that. I'm also thinking that I will try it in some of the low carb bread recipes that call for yeast and thus ask you to put some kind of added sugar in them to activate that yeast. The sugar is supposed to be used up by the yeast and thus not present to affect blood sugars but I know there is no way to control that and to ensure that you are letting your yeast work long enough to consume all the the added sugar. Since allulose IS a "rare natural" sugar I want to see if it will also activate yeast.

I did sense an aftertaste when I tasted a little on my finger. However, this product was formulated to match 1:1 for table sugar in sweetness and volume. As such, it is most likely something you would use in baked goods, where the correct volume matters. In these cases you would likely have other flavors, such as chocolate, which would mask the Stevia/Monk Fruit taste. I made a tray of lemon bars and didn't detect any aftertaste whatsoever. I'm completely sold on Allulose. No blood spikes and no digestive issues. If you want something to sweeten a beverage, get the straight Allulose and use as much as you need. If you need a sweetener for baking where the volume matters, this Allulose blend is a good choice.

It poors like regular sugar and sweetnens cold and hot food but it dosnt seem to like being cooked on higher than sipable heat. It seems to loses its sweetness. I havnt tried baking. I just used it to make a candy that required melting it in a pan. I like that it is supposed to be actualy healthy to use as opposed to just sweetening with out calories and raising blood sugar. Next time I make iceream I will use less as it is very sweet. The recipe called for sugar substitute equal to sugar required by the recipe.

It may be expensive compared to erythritol (same 70% sweetness), but the taste, and the way it behaves just like sugar, makes it totally worthwhile. No after-taste, no grittiness, no cool sensation. Melts easily and stays melted. My keto caramel is now incredible. In fact, I will never again use other sweeteners for my keto blog sweet recipes (except a pinch or two of pure stevia powder to increase overall sweetness - but only when necessary). Absolutely recommended!

Have been eating the low carb way for over three years and have reversed my type 2 diabetes. One way to sustain this way of eating is being able to have foods my whole family enjoys. The recent discovery of Allulose has helped immensely because it tastes good, no cooling effect like erythritol, no aftertaste like stevia, and no gastric upset. Wholesome provisions delivers a high quality product, packaged securely and quickly. Keeping my family fed and happy.

This sweetener made a very sweet and fluffy pound cake, a cinnamon bread loaf, a pumpkin and pecan pie for the Holidays! I have a new oven after 30 years that seems to bake quickly in this modern era! I had to lower the 350 degree temperature and or adjust the cooking time for the recipes because the sugar browns quickly, too!

To me, this is the best tasting allulose I've tried. The price is why I tried it, but the taste is why I keep buying it. I think it tastes just like sugar! I've been off sugar for a while, so the sweetness is just perfect for me. I think it's like 80% as sweet as sugar, so you'd want to consider that in your recipes.

Keto Sweetener is excellent. I like that I don’t have to change measurements when using it. The taste is pretty spot on, and any differences are negligible in beverages or baked goods. And there’s no sugar crash, so any baked snacks won’t ruin my appetite or diet. I can’t wait to try out more recipes.

Was very good. I had been expecting a similar granule size to sugar as it is allulose, but this is a combination of allulose with other sweeteners and was much lighter and finer. I baked with it as well as made ice cream with it and everything came out very tasty and with similar properties to sugar.

I use this sweetener exclusively for ice cream. It is PERFECT for that use. Keeps the ice cream soft, and tastes extremely close to table sugar. The only word of caution I would add is that this sweetener can cause some GI discomfort if too much is consumed at one time.

This is one of my favorite Allulose blends. Tastes great and even my regular sugar-loving family are happy to eat the things I make with it. Works will with baking or mixed in liquids. Wish it wasn't so expensive but it's cheaper than diabetes meds and insulin.

We have used and enjoyed this product. It is one of the best sweeteners that we have found for baking and non-baked desserts. It does not seem to have an aftertaste which most of the others we have tried have. Definitely would highly recommend this product.

Very pleased with how this product sweetens. (I do have another kind but it seems more "floury"). This product is very fine (granules). I use half a teaspoon to sweeten a bowl of sliced fresh strawberries (for hubby!) This review written by wife, Susan

I started to learn more about Allulose from a few different You Tubers and wanted to give this a try. WOW, this stuff is great!! Added it to my morning coffee today and loved it. Looking forward to my wife experimenting with it with her baking.

Best sugar free sweetener out there. I’ve tried them all and this taste great. No tummy upset or weird aftertaste as with some sweeteners. Just make sure you don’t use to much or it taste bitter.