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Q: Can you use the confectioners-style Swerve in the place of granular Swerve in a recipe?

When a recipe calls for 1 cup granulated, you can sub in 1 3/4 cup powdered. I learned this after a 1:1 ratio in a cheesecake that just wasn't sweet enough. Make sure you adjust accordingly!

Q: Anybody tried this with Cuisinart icer cream maker recipes?

I just made some keto ice cream in the Cuisinart ice cream maker with this stuff and it was delicious and guilt free! One tip, freshly made ice cream is soft and delicious but it will freeze really hard, like a rock. So if you want it a bit softer, use half of the amount as swerve and add other sweetener like stevia glycerite. Maria Emmerich (who's recipe I used) has more info on her website about that.

Q: Does this have the cool, tingly sensation? I’ve noticed that taste with some other natural sweetener options.

We recognize that every once in a while you may experience a “cooling effect” or feel like you chewed a piece of minty gum when consuming Swerve. Here's the reason why: It takes more energy to dissolve erythritol in the mouth than it does sugar or other foods. Because of this, some individuals detect a cooling effect or sensation after they eat something with Swerve or erythritol. But - many people don't notice it at all! Adding more fat to a recipe and baking or dissolving Swerve with other ingredients, all help reduce the cooling effect.

Q: I can not eat sorbital. so probably this is out, right?

Swerve does not contain sorbiotol. Swerve is a blend of three ingredients. Erythritol is the first and most prominent ingredient, and is naturally made by fermenting glucose. Prebiotic fibers called oligosaccharides are then added to our blend, along with some natural flavor from citrus to provide just the right amount of sweetness.