So we are old pros with low carb and keto. I've tried all the alternative sugars. This sugar alternative is more expensive than I prefer, but after this Thanksgiving holiday with all of my baking, the proof was in how everything turned out. If the cost was lower, I'd be even more happy, but I'm thrilled with the taste and how it performs in my recipes. I had tried allulose to bake with due to the no-cooling effect like erythritol, but it browned too much. This Bocha Sweet is as close to sugar with no aftertaste, no cooling and not one bit of heavy browning in my baking. I'm thrilled. We did not have any stomach upset that sometimes happens with new sugar alternatives.
My pumpkin pie was a hit, no one knew it was Keto! Everyone wanted my recipe and were shocked that I used a sugar alternative. I love when I'm able to replicate the "old" way I used to cook and bake. I used it in my cranberry sauce and it was absolutely perfect too. NO ONE KNEW the difference!
I was able to grind it into a confectionary type for some frostings too!
Not gritty or grainy. It does have a little larger grain than sugar but it melts easily in tea and coffee.
I have found my "sugar" and I couldn't be happier! Please find a way to make it lower cost and it would be a perfect 10.
Kabocha Extract (Xylitol)
