Bests & Worsts Reviews from Amazon

This is by far the best sugar alternative I have used. Pros: It actually caramelizes just like sugar, so you can make keto caramel sauce. You can cook it down into a syrup and it thickens up and has the same mouthfeel as syrups make with sugar. I have not yet tried it for the most demanding uses, such as meringues and macarons, for which sugar is a crucial component in the texture. But I am optimistic. It tastes like sugar, too, with no weird aftertaste, cooling effect, or bitterness. No digestive problems with controlled portions. Cons: It's expensive! Because of the price, I will probably use cheaper sweeteners for some things, and use allulose only when the texture of sugar is really important, or when I need to caramelize. It's only 70% as sweet, so you have to use more. It's less dense, so you need to measure by volume, not weight, in recipes. While I can handle one serving of sweets made with allulose, I get some digestive "effects" if I eat more than one serving. That's okay, I guess...calories still count and I need to limit myself to one serving at a time, anyway. But the bottom line is, if I am willing to pay for it, I can make keto-friendly desserts that really taste like they were made with sugar. If only there were a flour substitute that is half this good...