Wholesome Yum Allulose Sweetener - Natural Granulated Sugar Substitute - Keto, Non GMO, Zero Carb, Zero Calorie, Sugar Free (12 oz)

Wholesome Yum Allulose is a natural sugar without the sugar spike. This keto sugar replacement tastes, bakes, browns, and dissolves just like sugar does, and produces very soft baked goods. Wholesome Yum natural sweetener has zero calories, zero net carbs, and zero glycemic index. Use granulated allulose as a natural sugar-free sweetener in place of granulated sugar for cooking, baking and topping! Because allulose is 70% as sweet as sugar, you’ll need 1 1/3 cups allulose to replace each cup of sugar. Our allulose is a great tasting low carb keto sweetener, but it's perfect for anyone wanting to reduce sugar. Whether you are trying to cut carbs, lose weight, or simply eat healthier and reduce sugar intake, it's a great sugar substitute to fit all your needs. It will satisfy your sweet tooth without the sugar crash -- and it actually behaves like sugar in cooking and baking! Taste the difference using our granular allulose sugar substitute without erythritol! Unlike most other sugar alternatives, our allulose contains no sugar alcohols. That means it dissolves effortlessly, won't crystallize, browns and caramelizes like actual sugar, makes your baked goods moist, is easy on your tummy, and doesn't leave a cooling aftertaste. You CAN enjoy cooking and baking again! What is allulose? Allulose is a rare sugar we can’t metabolize, so it tastes and acts like sugar without spiking blood sugar. Found in fruit, maple syrup & other plants, it’s 70% as sweet as sugar. “Allulose” sounds like glucose, fructose, and other sugar names, because it’s in the same family. But unlike these sugars, we can’t process allulose, which means it has zero calories and zero net carbs. What does allulose taste like? Wholesome Yum Allulose sweetener tastes like sugar, because it is in fact a rare type of sugar (minus the carbs and calories)! It’s just slightly less sweet and more fine. In fact, we challenge you to tell the difference between allulose and sugar in your own blind taste test.