It's Just - Allulose, Sugar Substitute, Keto Friendly Sweetener, Non-Glycemic, Non-GMO (32oz)

The value is great. It’s 75% as sweet as regular sugar, dissolves easily, has the texture of sugar, almost nonexistent carb content, and it lowers the glycemic load of food you eat with it.No aftertaste.

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.

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.

I'm a super taster and a classically trained chef. I am also one of those mutant who finds cilantro tastes like soap. This is what I have to say about the flavor: It starts subtly sweet, has a mid taste is chemical or bitter, just a bit flat- a noticeable shift in flavor and then finishes sweet. If your taste buds are tuned to high fructose corn syrup and refined sugars, this is not going to taste sweet enough for you, I'd say it's about 1/3 less sweet. All of that being said, it could be a good way to step down off of high sugar content.I cannot tolerate artificial sweeteners; they taste like bug spray and make my tongue go numb AND give me migraines. This may work for me. I'll keep you posted if there's any migraines or tummy aches. I'm taking it slow and easy. As much as I want to dump some of this into my next batch of protein powder ice cream, I'll need to work my way up to a whole 5grams.

Being diabetic, and wanting to make my own protein shakes without some of the stuff found in commercially made powders and shakes, I gave this a try upon recommendation. I was pleasantly surprised.I've tried other sweeteners, both artificial and "natural", and found many of them too sweet for my taste. Because I use a Dutch processed cocoa powder that's awesome, I didn't want to ruin it with something too sweet. This product works perfectly for me. Just a hint of sweetness that doesn't interfere with the rich, chocolate flavor of the cocoa powder. And no aftertaste or "cooling" like some low carb sweeteners.

I was looking for a good sugar substitute, this wasn’t it for meI found I needed too much of it to make it taste as sugary as sugar.The texture is fine and it melted completely in my coffee, I appreciated thatI found it does have an aftertaste and a different smellOverall, I personally find it hard to get used to any sugar substitute

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.

Well, done who thought of this one. Really good mix not to strong together. Thank you. Jeanne`