*NOTE:* There seems to be some confusion about Splenda and allulose. "Splenda" is a both a brand name (the company) and a product name (the yellow packets of sucralose, cut with maltodextrin). The Splenda allulose does not contain sucralose or maltodextrin. Also, researchers found that allulose has no impact on blood glucose and actually suppresses glycemic response of other glycemic carbohydrates when tested with carbohydrates or within a meal. Every keto product I've seen with allulose subtracts it in calculating net carbs. Still, the FDA requires it to be listed under "Total Carbs". Also, if you buy the 3lb bag of Splenda, the price comes down to 42 cents per ounce (a better price than the Keystone). This would elevate Splenda to my preferred allulose brand. amzn.to/3o04rKk
I truly prefer the Splenda brand of allulose~ by far, especially for fresh berries, coleslaw dressing, & anything I'm not heating or baking into something. Has the smoothest, cleanest taste in the 'raw', imho. That being said, I also do like to cook w/it as well~ makes the best homemade caramel anything- candy, sauce, etc. Especially when combined w/Kerrygold butter. Also great for glazes & powdered topping, such as lemon bars.
@@DiamondLil That has not been my experience at all Kathy~ & I was concerned, initially. Another HUGE bonus is no digestive issue/gas/bloating- thrilled about that. Lemon curd is absolutely my favorite as well, so I've spent a good deal of time on it, & w/allulose you can say goodbye to 'crunchy' lemon curd! It works perfectly in citrus curds, caramel, jams, etc~ where you want that kind of gelling effect. Has no "cooling" aftertaste, & is about 70-75% as sweet as cane sugar. For curd, depending on how tart/in or out of season my lemons are, I might add a few drops of liquid stevia to compensate, but usually nothing extra- just the allulose. it will brown quicker, so watch carefully at the end if baking lemon bars, for instance. Hope this helps =) ~Samantha in AZ
I LOVE those kitchen science videos! You save us from many kitchen disasters and money down the drain. I appreciate it a lot. Also the duo gives me this warm fuzzy feeling of watching father-daughter working so nicely together! Greetings
All these sweetener choices have me SO confused... I can't buy them all, so it's a good thing that you are testing them! I look forward to the kitchen science videos!
@@butterflyforeve Thanks Desire! It would be good to know what different sweeteners to use for different recipes. Maybe Steve can do that in one of his "educational" videos! (hint, hint Steve!)
For sure - it get’s pricey “testing” them all out - I tried a peanut butter cookie experiment using different types of keto approved sweeteners and it’s tricky to get the balance of one over the other. I’m so grateful that Serious Keto does these - it really does help.
@@johnstobbscpa8081 The kitchen science videos have yet to all be made. There are a few in the Serious Keto listing. Steve, from Serious Keto, is a great teacher and a great form of support for new people to the keto world. I myself, have only been using the Keto (more like low carb to me) diet for about 6 months or so. Steve has been a very big part of that journey!
Loved the ending 😂. Allulose is my go-to sweetener (both monk fruit-allulose blend and straight-up allulose). I like the way it tastes and performs in baking, and it did an amazing job in your but cluster recipe 🥰😋 I’ve never tried plain monk fruit and, thanks to your warning, that’s a mistake I will avoid. I’m already scarred for life by the smell & taste of goat milk, goat cheese, and all things goat 🐐 After exposure to some wild, dirty, stinky billy goats over a decade ago, I haven’t been able to get the smell out of my system 🤢 Big thanks to Courtney for her assistance. It’s always good to watch you two interact.
Great allulose testing thank you You two are so cute together it is obvious that you have a great relationship with your children Courtney‘s smile lights up her whole face Very pretty
I bought the Wholesome brand of Allulose a couple of months ago. I definitely prefer it to Erythitol. I will have to try your preferred brand next time. Thanks for doing the taste test,
Cheryl, I'm that way too. In fact, if a recipe has erythritol and ONLY erythritol will do, I skip that recipe. The mouth-taste and the stomach pains just aren't worth it for me. I know not everyone has the same reaction, though.
I use the Better Foods brand of allulose. It's got a much better flavor to me than any of the other sweeteners I've tried. It works really well in homemade ice cream.
So happy I found you and I recommend your channel to anyone I talk to about changing the way they eat because you are one of the best on UA-cam. I know you are not a medical professional and I think that's also why I like you because you break it down to where everyone can understand. Thank you Steve
The videos with the two of you are always great. I only use allulose for whatever recipe calls for sugar now. i like that it doesnt have that cooling after effect that most of the other sweeteners have. Not to mention it doesnt do a number on my digestion like erythritol does. The splenda allulose is good but i just stick with keystone since its cheaper and I didnt notice much of difference in taste in the end product in whatever i made with it.
Yea! It’s nice to know you are doing this, you have verified my results in a way...I am also leaning toward allulose. I do a lot of baking and have been really disappointed in erytheral recrystalizing in my goods. I hate that. So I also have been trying different sweeteners. Keep it up!
Ah, that must be the “sparkles” I’m seeing on some cookie dough fat bombs I made and froze. They appeared after about a week of being frozen. I was wondering what it was and thought it might have just been the freezing. The recipe did instruct to freeze them so maybe it is recrystalizing?
@@PeriWinkle33957 when I do use erythrital in my baked goods I try to use more than that that one sweetener, or try to powder it..but overall, I try not to bake or do fat bombs with it, sometime I end up throwing the whole thing out, waste of time and money..and I like my time and money 😊
@@AlexKid98765 💯 agree! I cannot remember what I used when I made those cookie dough FBs!🤪 I’ve been trying different combos, brands, etc. I wondered if I could use powdered because I have a couple different brands and have not used them yet. TY, I will remember that! Iv’e had a few disappointing fails too, but that comes with any new recipe experimentation no matter what type of food, diet, etc. I sure do appreciate everyone sharing though so those are fewer and fewer!
Can't wait to see your assessment of all the sweeteners for different tasks. I'm also interested in a comparison of how each of them, including allulose, Bochu Sweet, stevia, monk fruit, monk fruit- erythritol, and erythritol affect blood sugar or insulin.
I won't be doing blood tests. It's pretty pointless, in my opinion, as I monitor my glucose with a continuous glucose monitor and I've eaten all of those sweeteners without experiencing a spike. In my opinion, doing the blood glucose tests in videos only makes sense when I'm doing something I haven't tried (like a new "keto" product or tests on resistant starch). The kitchen science video will be focused on behavior with yeast, how/if it caramelizes, and does it hold in a liquid suspension. I suspect there will be a follow-up where I look a couple of my favorites from the first video and see how they behave in ice cream and baked goods.
I've been curious about allulose for quite a while. Once I found Bochasweet I kind of stopped looking at different alluloses, but I would love to try and find one since Bochasweet tends to be pricey.
Side effects to bochasweet. The taste, mouth-feel and respectability to sweetness is really great however, if you have any GI issues; Ulcerative Colitis, ulcers, celiac, chronic heart burn, chronic gas or just a delicate stomach, this sugar is NOT for you. If you eat this sugar Expect strong smelling gas, diarrhea and upset stomach.
@@butterflyforeve Do you use any sweeteners? I'm curious if allulose causes GI upset in people. Fortunately, I haven't had any issues with Bochasweet other than the price.
@@AmberMichelleAmber nope its the same molecules as real sugar just isn't absorbed by the bloodstream. I have Crohns and I have to be careful which sweeteners I use and allulose is a winner
Sounds like a great future video on the sweeteners. I haven't had a problem with the lakanto golden monk fruit sweetener. I didn't like the liquid drops though. I have really been wanting to switch to using an allulose instead of erythritol for a sweetener.
We discovered that mixing Allulose, Trader Joe's Liquid Organic Stevia, Xylitol, Sucralose and Monk Fruit make recipes taste like they were made with real sugar. Sometimes we only mix three and the three are based on what we are making to eat or drink.
I'm really looking forward to your kitchen science videos using various sweeteners in different scenarios! The only kind of allulose I've been able to find in Canada is Smart for Life Allulose, but I haven't had a chance to use it yet. I tend to use whatever sweetener is specified in the original recipe, which is often Swerve (I rarely get the cooling sensation, thank goodness) -- which also happens to be the sugar substitute that's most readily available in the stores, and usually the cheapest as well, so win-win.
I checked Amazon. You can get the splenda allulose for 48 oz size for 42 cents an oz and the 19 oz size for 58 cents an oz. Keystone was 58 Cents/oz and the other (monk fruit/allulose) was a whopping $1.25 an oz. I think splenda allulose has a better chance of making it to grocery stores because it is a splenda product also. LOL, I love sweeter. I don't have a sweet tooth, I have sweet teeth. Good video. Look forward to seeing the one with the sweetener comparison but I think you're right, allulose will win. Supposedly, it acts more like real sugar or at least that's what I've heard. I have the splenda allulose now and like it.
Thanks for sharing all of your comparisons!!! I have found that each sweetener has its own negative attributes when baking. I can not use any of them as a 100% replacement. Some will cause an over browning or burning before baked goods are done. Erytritol has a negative stinging sensation on the tongue. Splenda will cause cookies to be more biscuit or scone-like, but it doesn't cause any weird taste. Currently I am using a blend of equal parts allulose, Splenda, and Monk/Erytritol blend. Then if it isn't sweet enough I add some Stevia liquid drops. When my Monk/Erytritol blend runs out, I might not buy it again since even in small amounts I can still detect that weird slight after sting on the tongue of Erythritol. For flour I use Victoria's Keto Kitchen flour blend. I've used the 2.0 lowest carb and whole wheat Einkorn version with slightly more carbs with good success.
Looking forward to the cooking analysis - I've seen some nice looking flan/creme brulee results with allulose, and wonder if they would taste realistic as well.
My favorite Allulose brand is the Wholesome Yum, Besti. They have by far the best brown sugar allulose. THey also have an insanely good allulose maple syrup.
@@cathypitts8968 It is, thankfully I don't use a lot of sweeteners since I generally stick to whole foods, lol. I mostly use it to make BBQ sauce or spice rubs.
So I got some Munk Fruit yesterday and for me it was just sweet. No rubber or plastic taste at all. BUT, I hate Cilantro, to me it tastes like squished Stink Bug smells like. My wife doesn't get that at all. So different strokes.... Love your vids, thanks for doing all you do.
Love your taste tests and opinions. I have so many sweeteners I bought for different applications (straight allulose for ice cream) so I’m looking forward to your take on what each sweetener does best. I’d be very interested in a comparison of their total carbs too. I found I have to count total carbs instead of net carbs in order keep losing weight. I stall out just counting net carbs.
Since making your Sour Cream Lemon Sherbet (I used Swerve), I've been meaning to give allulose a try. Plus, there's an eight year old in the house that remembers it and is asking for a repeat performance. Thanks for all that!
I'm finding myself liking erythritol (Swerve) less and less as a sweetener. I just can't get past the cooling sensation. Plus it just doesn't behave anywhere like sugar, in my experiments.
I make my own blends of allulose, munkfruit/erythritol and bochasweet. I just put them in my blender and make it as powdery as I can get it. I just eyeball proportions. I have not been disappointed by doing it this way. I use more of the munkfruit blend but I use the others because I don't like the cooling effect of the erythritol.
Unfortunately, we don't have allulose here. I've seen in other channels that's THE sweetener to go to if one wants to make toffee, sweets, caramel stuff in general. I hope you can prove them wrong. I've seen in another channel a lady who made toffee with erythritol. I think she said it crystallized when cold. I make my erythritol very fine with a coffee grinder. Perhaps that could solve the problem. I haven't tried to make toffee yet. The caramel sauce was ok. Looking forward to your video on sweeteners!🎉🌻
SPOILER ALERT: My tests so far confirm exactly that. Toffee/brittle/caramel made with erythritol is fragile and crumbly due to the crystallization. Allulose caramelizes VERY well (though perhaps TOO well for some baked goods).
Interesting findings! I've done similar tests with different sweeteners, but not the same sweetener of different brands. I like the (Hoosier Hill brand is what bought) Allulose level of sweetness. You're right, it's mild... but perfect. You really lose the the desire for "super sweet" if you're doing a Ketogenic diet properly. However, most of the people I bake for (mostly those just starting out on Keto) are still looking for really SWEET, but hate the Erythritol "mouthwash" effect. To avoid that, I mix a custom concoction more pleasing to their palates, using multiple sweeteners. Overall, if I could only choose one sweetener, Allulose would be the top dog...& Stevia would be my bottom of the barrel pick (I perceive the bitterness very strongly).
Thank you for your comment. Very helpful. I am in a similar situation cooking and baking for my family. I’ve been doing keto lifestyle since last September, but we went household wide 1-1-21. I didn’t do keto baking , sweets, etc for myself. I know if I want the keto lifestyle to be realistic and sustainable for my entire family, and really for me once I reach my goals, I need to have bread, crackers and a sweet available. It’s been super time consuming trying to figure the sweeteners, recipes etc out that we are all happy with. Serious Keto and his subscribers have been instrumental in helping make it less difficult! ADDENDUM: This was supposed to go under @RachaelReagan-Wessels comment above, but thank you too @angies!🙃😂
I'm looking forward to your upcoming sweetener overview and wondering if you could include some info on the metabolic fate of these indigestible sweet substances. For example, I've read that erythritol (ingested in modest amounts) gets absorbed into the blood stream and is eliminated by the kidneys. Some other sweeteners pass into the gut where they are digested by bacteria so can cause bloating and/or flatulence. Providing links in the episode's description to articles you find during your background research would be most appreciated! Meanwhile, thank you so much for all your work supporting a keto or low carb lifestyle!
I love allulose! ❤️ Anything that goes in the refrigerator, I make with allulose. As it doesn't recrystallize when it gets cold. Crunchy mousse or cake are not a good choice. And I love the way it dissolves completely, like sugar. Ice cream is so much smoother with allulose, not hard. I use Wholesome brand. I've recently purchased Besti brand powdered monkfruit/allulose blend. It works very well for powdered sweetener without an off taste. Personally, I will not use stevia, as I can't handle the bitter taste. Just wondering... Why on Earth would you taste just the sweeteners? Wouldn't it make more sense to use them in a known successful keto recipe for comparison?
Allulose has been a game changer esp for ice cream. The texture is creamy vs icy with erythritol. Also the browning & caramelizing is much better. I add a few drops of my homemade sucralose to bring up the sweetness level. Splenda brand is the best value right now.
The brand of allulose I bought before is called Micro ingredients. Soon I will buying more of it. I really like it. I will check out the one you listed though, to see if it is cheaper. If it is, I will try yours instead.
It's pretty cool how many options we have now for sugar substitutes. I use them sparingly, but it's great to know there are good options for various purposes. I especially like monk fruit in my coffee-just a half tsp equivalent (1/64th tsp) paired with a drop of liquid stevia and a couple pinches of salt takes the edge off. PS: I use SmartMonk. I think the tub will last me the rest of my life. ;-)
I just happen to be looking into Keto friendly sweeteners and added allulose to my list yesterday. Thanks for the timely review. I’m trying to find Keto friendly soft drinks now.
These are probably considered dirty keto because they all have “natural flavors”, but it’s all I’ve found so far. Zevia Soda, many flavors, including ginger beer we’ve used in Moscow Mules for a special occasion. I don’t care for it because I can really taste the Stevia, but my 16 year old drinks Zevia because it’s all I will buy.😉 If I am really desperate for a cola I will drink a little.😝 I do drink sparkling waters occasionally, but am sure to review the ingredients before trying a new one. Bubly has many flavors that my family enjoys. My favorite brand is at Whole Foods. It’s their Italian Sparkling Mineral Waters. I believe there 3-4 flavors that do not include added sugars. My favorite is the Lime Mint Elderflower.😋 It is a product of Italy and comes in 33.8 fl oz bottles. Please, if you find something share with me!☺️
*Monkfruit can cause an insulin response - this is why I (as a previous T2 Diabetic) don't use it. I personally only use pure allulose (not blends) , sweetleaf stevia drops, and Erythritol. Those are the ones that cause no reaction for me.
I just got a 2lb bag and had a taste; it's interesting. It is a bit sweeter than erythritol to me, but I don't get the cooling effect that Erythritol has. It doesn't have any aftertaste, just like I would expect with sugar. Going to find out how well it works in baking and candy-making.
For stuff that needs to behave like sugar mixed into liquids. I use a 50 / 50 Eyrithitol/Allulose blend. It makes ice cream not too hard not too soft and makes excellent marshmallows. I like stuff around 80 to 90% sweet compared to sugar and find Allulose a little too little sweet so I add in liquid sucralose to make up the difference in sweet. The allulose gives majority of the sweet and the cooking properties and the sucralose just bumps the sweet to what I prefer. Sweeteners is hard for Keto.
That allulose/sucralose blend sounds like it would be awfully close to sugar in terms of taste. I'd never use it in a video, because there are some folks that get pretty worked up over sucralose.
Love y'all's videos! Could you include Pyure Organic Stevia Sweetener Blend from Sam's. It's a blend of erythritol and stevia. It's only 32¢ oz. I am highly allergic to MSG. I get the pork skins from Sam's. It's just pork skins and salt. This commit is from your other video you did.
No freaking way. I was thinking of buying allulose for making keto caramel. Get out of my head. Lol Thanks for this video. Btw your daughter is adorable. I'm going to buy Anthony's Allulose. I love their brand.
Thanks Steve for this video. Didn't even know about the different types. Does the monk fruit + allulose mix taste sweeter than the pure allulose? I've just been using the pure allulose, especially with Baker's 100% baking chocolate because I don't like the taste of Lily's w/erythtritol The Splenda mentions "plant-based" so it's probably Stevia mixed in, why it tastes sweeter. As a super taster, you should have felt the Stevia aftertaste... Since you didn't, must be something other than Stevia...
The blend from ChipMonk is sweeter, but I really pick up the monk fruit taste (which I'm not fond of). When I do my kitchen science video, I'll see if I pick that flavor up once it is caramelized.
In my opinion, the only reason to use the blends is when the volume of sweetener is a factor, as may be the case in many baked goods. Otherwise, simply add additional allulose as needed to suit your taste.
I love Allulose. It really is amazing. I have been getting the Wholesome brand from target. $0.58/oz. I like that Allulose is "less sweet" as well. I prefer to say that sugar is too sweet and Allulose is just right! Looking forward to your kitchen science video. January is no sweetener month for me but I am looking forward to some keto tiramisu in February! Thank you both for another great video. Be well
I will have to try the Splenda version when I run out. With the price of sugar at $0.16usd per POUND on the commodity market it’s no wonder the majority of the population is hooked on it....
Still next to impossible to get allulose in Australia. My sister (in Mississippi) sent me two 12 ounce packets of Wholesome brand for Xmas but had to sell her kidneys to pay for the postage 🤯
I am looking forward to your next session. I've bought a some allulose to make simple syrup and marshmallows hoping to not have the crystallization. I noticed that if you buy the 12 oz 2 pack on AMAZON the SPLENDA ALLULOSE price per ounce reduced to ($0.69 / Ounce) Total $16.49. So it brings it a little more closer in price to Keystone.
I like the taste of Allulose too, but the problem I find when baking with it is it browns too fast before the baked good is finished baking. Curious if there is a trick to stopping it. Great video as always! Thank you!
We have very few allulose options here. I am on my first brand and it is a Monkfruit blend which I don’t mind because for whatever reason it tastes the best to me.
Thanks for this comparison, Steve. I was running out of allulose, so now I know which brand to buy. Will you be including xylitol in your further videos? It's my favorite when I make keto ice cream, so I'd like to know what you think of it as well. And what brand you like most. I noticed there are two types of xylitol - made from non-GMO corn or birch. Would you know which one is the best or which you would recommend? As usual, you're the best!
@@SeriousKeto That's good to know. LOL I don't let xylitol or anything made with it in my house, I'm too worried my dog will eat it, he loves toothpaste, gum and ice cream; of course I keep those out of his reach, but accidents happen. Thank you for the reviews, Steve.
My reservation about the Splenda brand Allulose is that they claim that it can be measured cup for cup with sugar, but if allulose is only 60% as sweet as sugar, how can that be true unless there is something else in the allulose to boost the sweetness?
Looking forward to the kitchen science episode. I have been told that since allulose is actually a sugar, it behaves like sugar and doesn't make ice cream rock hard. I've been meaning to try it out. Also, is the kitchen science review of various thickeners still in the works?
THANK YOU SO MUCH for advising against straight monk fruit. I was Literally planning to buy it tomorrow! Hopefully it's good with allulose because that's my next purchase. I'm hearing too much bad about erythritol, which my current one is a monk fruit erythritol blend, the reason i was planning to purchase something different!
My issue with erythritol is the cooling effect it has in my mouth. Erythritol works best in baking, where you want something crisp/crumbly. Allulose is better at caramelizing.
One observation that I’ve had is that Allulose works great for Keto Ice Cream Recipes. It keeps the ice cream soft and creamy like real sugar. Other sugar substitutes get rock hard. It’s definitely a good choice in ice cream applications
Hi Steve and Courtney and family! My family loves your family and is very appreciative of all you’ve taught us and are teaching us. I thought you would want to know that your comment on Splenda allulose being more expensive, I’ve found to be a mistake, my friend. The Keystone is the one for $.84 an ounce and the Splenda is the one for $.57 an ounce, as seen on Amazon. I thought you would want to know this. I am still concerned about the natural flavor thing and what that really entails. I’d love to know what these natural flavors derive from. Thank you for everything you do. God bless you and yours always.
Allulose is my new favorite...stevia has a metallic after taste, pretty much all sugar alcohols aggravate my GI tract, I like monk fruit but it’s very expensive in its pure form. Hope more research is done on allulose.
I am in Australia and I bought a tub of allulose 19oz jar for 32 AUD off of Amazon Australia ( Allulose isn't sold in Aus) from the US and really hope it is good 🙂
Great video but the nutrition label for the Splenda/Allulose has 8 grams of carbs for 2 tsp. (8g), that's a big chunk out of my daily 20. Still searching for the 'right' one that tastes good with zero carbs. Right now I do 1/2 pure stevia extract and 1/2 ez-sweetz, tastes okay.
Really looking forward to your baking tests. And ... which one do you rate highest for using in liquid beverages, like coffee and hot coco. As to the LARGE price price difference with the Splenda, maybe we could do some dollar-cost-averaging and mix the Splenda in at 1/3 Spenda and 2/3 of the other top of the remaining 2 sweeteners. I definitely want something that performs and TASTES as close to sugar as possible. Thanks for taking the time and the effort ... and ... Cheers from NE Florida : +)
Always appreciate your insights. I've had my eye on Anthony's allulose on Amazon. It has a 4.7 star rating where the Splenda has 4.2. If you get a chance, would love your opinion.
so I ordered both thru amazon and tasted each this morning. They were both good, I liked the Splenda a bit more than the Anthony's: it tasted a bit sweeter to me.
Allulose his hands down my favorite been using it for about 2 years now come down quite a bit and if you buy 3 lb at a time it's not too terrible price wise
Same here but I buy it in 20 or 25 pound boxes from keystone or Hoosier Hill about $7/pound when bought in bulk. I make "maple syrup" carmel, and all my keto sweet things with it, hands down best sweetener IMHO
Allulose is fantastic for home made ice cream made with my Ninja Creami. Of course, allulose is not sweet enough for ice cream alone, but that problem is trivial to solve - just add sucralose (Splenda) or rebaudioside-A (Stevia extract). It isn't hard to get a super sweet arifical sweetner that is hundreds of times sweeter than sugar and that tastes good (sucralose, Stevia extract, and aspertame all work for that), but for ice cream that is not all you need. You need something with the physical properties of sugar, and allulose fits that bill perfectly. So allulose with a little of one of the super sweetners covers all bases. Also, in the case of ice cream, allulose depresses the freezing temperature making the ice cream softer too, which I think is a bonus.
Please do a solubility test for oils, such as coconut oil. Erythritol is not oil soluble, so for my chocolate keto "bombs" I use allulose. Also, coconut cream ice cream comes to mind, where the product is almost all fat and the "sugars" need to be oil soluble.
I have been using the Keystone Pantry brand of Allulose since I first heard about allulose around the end of 2017. Long time user, I like that it's just straight allulose, though I did get some of the Splenda brand on a clearance table, one time. Gotta save the bucks.
*NOTE:* There seems to be some confusion about Splenda and allulose. "Splenda" is a both a brand name (the company) and a product name (the yellow packets of sucralose, cut with maltodextrin). The Splenda allulose does not contain sucralose or maltodextrin. Also, researchers found that allulose has no impact on blood glucose and actually suppresses glycemic response of other glycemic carbohydrates when tested with carbohydrates or within a meal. Every keto product I've seen with allulose subtracts it in calculating net carbs. Still, the FDA requires it to be listed under "Total Carbs".
Also, if you buy the 3lb bag of Splenda, the price comes down to 42 cents per ounce (a better price than the Keystone). This would elevate Splenda to my preferred allulose brand. amzn.to/3o04rKk
I truly prefer the Splenda brand of allulose~ by far, especially for fresh berries, coleslaw dressing, & anything I'm not heating or baking into something. Has the smoothest, cleanest taste in the 'raw', imho. That being said, I also do like to cook w/it as well~ makes the best homemade caramel anything- candy, sauce, etc. Especially when combined w/Kerrygold butter. Also great for glazes & powdered topping, such as lemon bars.
Great thanks again love the fact that your so thorough
@@RV-there-Yet Does it recrystallize when it cools? Keto lemon curd is my holy grail, but it seems to recrystallize, which ruins it.
@@DiamondLil That has not been my experience at all Kathy~ & I was concerned, initially. Another HUGE bonus is no digestive issue/gas/bloating- thrilled about that. Lemon curd is absolutely my favorite as well, so I've spent a good deal of time on it, & w/allulose you can say goodbye to 'crunchy' lemon curd! It works perfectly in citrus curds, caramel, jams, etc~ where you want that kind of gelling effect. Has no "cooling" aftertaste, & is about 70-75% as sweet as cane sugar. For curd, depending on how tart/in or out of season my lemons are, I might add a few drops of liquid stevia to compensate, but usually nothing extra- just the allulose. it will brown quicker, so watch carefully at the end if baking lemon bars, for instance. Hope this helps =) ~Samantha in AZ
What ever happened to the sweetener video you reference in this video? I tried searching your video history and I'm not seeing it.
I LOVE those kitchen science videos! You save us from many kitchen disasters and money down the drain. I appreciate it a lot.
Also the duo gives me this warm fuzzy feeling of watching father-daughter working so nicely together!
Greetings
Steve and Courtney ... taking on the real keto cooking questions! You guys are great.
All these sweetener choices have me SO confused... I can't buy them all, so it's a good thing that you are testing them! I look forward to the kitchen science videos!
If you have a choice go with allulose but I use different ones for different things because they work better
@@butterflyforeve Thanks Desire! It would be good to know what different sweeteners to use for different recipes. Maybe Steve can do that in one of his "educational" videos! (hint, hint Steve!)
For sure - it get’s pricey “testing” them all out - I tried a peanut butter cookie experiment using different types of keto approved sweeteners and it’s tricky to get the balance of one over the other. I’m so grateful that Serious Keto does these - it really does help.
@@CaleanWsh I'm a total noobe, completely ignorant [for the time being] and I would very much like to see the vid you recommended
@@johnstobbscpa8081 The kitchen science videos have yet to all be made. There are a few in the Serious Keto listing. Steve, from Serious Keto, is a great teacher and a great form of support for new people to the keto world. I myself, have only been using the Keto (more like low carb to me) diet for about 6 months or so. Steve has been a very big part of that journey!
Loved the ending 😂. Allulose is my go-to sweetener (both monk fruit-allulose blend and straight-up allulose). I like the way it tastes and performs in baking, and it did an amazing job in your but cluster recipe 🥰😋
I’ve never tried plain monk fruit and, thanks to your warning, that’s a mistake I will avoid. I’m already scarred for life by the smell & taste of goat milk, goat cheese, and all things goat 🐐 After exposure to some wild, dirty, stinky billy goats over a decade ago, I haven’t been able to get the smell out of my system 🤢
Big thanks to Courtney for her assistance. It’s always good to watch you two interact.
@@angelaa9948 me too! I raised dairy goats, but that buck smell shows up in store bought goat cheese ect. Yuck!
My wife loves baking so she will be very interested in the kitchen science episode. Thanks for sorting through all this stuff for us!
I use Anthony's Allulose and it's 56 cents an ounce if you get the 2lb bag. Thanks as always for the great info you always provide!
Great allulose testing thank you
You two are so cute together it is obvious that you have a great relationship with your children
Courtney‘s smile lights up her whole face
Very pretty
I bought the Wholesome brand of Allulose a couple of months ago. I definitely prefer it to Erythitol. I will have to try your preferred brand next time. Thanks for doing the taste test,
Cheryl, I'm that way too. In fact, if a recipe has erythritol and ONLY erythritol will do, I skip that recipe. The mouth-taste and the stomach pains just aren't worth it for me. I know not everyone has the same reaction, though.
Nice review of allulose sweeteners. Thank Steve and Courtney
I use the Better Foods brand of allulose. It's got a much better flavor to me than any of the other sweeteners I've tried. It works really well in homemade ice cream.
Interesting video. These sweeteners are a challenge when low carb baking. Thanks Jennifer 🤩
So I use monk fruit sweetener. Now I'm going to try the alulose can't wait ordering today.
Another great taste-off. Love these videos. Thanks again Steve and Courtney! Best of wishes for your new adventure to come Courtney...
So happy I found you and I recommend your channel to anyone I talk to about changing the way they eat because you are one of the best on UA-cam. I know you are not a medical professional and I think that's also why I like you because you break it down to where everyone can understand. Thank you Steve
Thank you. 😊
Can’t wait to see how the usability of these 3 are in different types of applications from desserts onward.
👏🏻 great job.
Another fun video! Just like the super taster one. I am so excited for your upcoming sweetener video🙂
Once again, great video. I appreciate how informative your channel is!
The videos with the two of you are always great.
I only use allulose for whatever recipe calls for sugar now. i like that it doesnt have that cooling after effect that most of the other sweeteners have. Not to mention it doesnt do a number on my digestion like erythritol does. The splenda allulose is good but i just stick with keystone since its cheaper and I didnt notice much of difference in taste in the end product in whatever i made with it.
Yea! It’s nice to know you are doing this, you have verified my results in a way...I am also leaning toward allulose. I do a lot of baking and have been really disappointed in erytheral recrystalizing in my goods. I hate that. So I also have been trying different sweeteners. Keep it up!
Ah, that must be the “sparkles” I’m seeing on some cookie dough fat bombs I made and froze. They appeared after about a week of being frozen. I was wondering what it was and thought it might have just been the freezing. The recipe did instruct to freeze them so maybe it is recrystalizing?
@@PeriWinkle33957 when I do use erythrital in my baked goods I try to use more than that that one sweetener, or try to powder it..but overall, I try not to bake or do fat bombs with it, sometime I end up throwing the whole thing out, waste of time and money..and I like my time and money 😊
@@AlexKid98765 💯 agree! I cannot remember what I used when I made those cookie dough FBs!🤪 I’ve been trying different combos, brands, etc. I wondered if I could use powdered because I have a couple different brands and have not used them yet. TY, I will remember that! Iv’e had a few disappointing fails too, but that comes with any new recipe experimentation no matter what type of food, diet, etc. I sure do appreciate everyone sharing though so those are fewer and fewer!
Can't wait to see your assessment of all the sweeteners for different tasks. I'm also interested in a comparison of how each of them, including allulose, Bochu Sweet, stevia, monk fruit, monk fruit- erythritol, and erythritol affect blood sugar or insulin.
I won't be doing blood tests. It's pretty pointless, in my opinion, as I monitor my glucose with a continuous glucose monitor and I've eaten all of those sweeteners without experiencing a spike. In my opinion, doing the blood glucose tests in videos only makes sense when I'm doing something I haven't tried (like a new "keto" product or tests on resistant starch).
The kitchen science video will be focused on behavior with yeast, how/if it caramelizes, and does it hold in a liquid suspension. I suspect there will be a follow-up where I look a couple of my favorites from the first video and see how they behave in ice cream and baked goods.
@@SeriousKeto makes sense!
Allulose has no effect on my blood glucose. I've tested it many times over the years.
Thank was wondering about buying this. Glad u did a review
I've been curious about allulose for quite a while. Once I found Bochasweet I kind of stopped looking at different alluloses, but I would love to try and find one since Bochasweet tends to be pricey.
yep Bochasweet is king but I can't buy it anywhere in a store. My local health food store sells allulose in a 12 oz bag for only $6!
Bovhasweet can raise blood sugar in some people and its very expensive
Side effects to bochasweet.
The taste, mouth-feel and respectability to sweetness is really great however, if you have any GI issues; Ulcerative Colitis, ulcers, celiac, chronic heart burn, chronic gas or just a delicate stomach, this sugar is NOT for you. If you eat this sugar Expect strong smelling gas, diarrhea and upset stomach.
@@butterflyforeve Do you use any sweeteners? I'm curious if allulose causes GI upset in people. Fortunately, I haven't had any issues with Bochasweet other than the price.
@@AmberMichelleAmber nope its the same molecules as real sugar just isn't absorbed by the bloodstream. I have Crohns and I have to be careful which sweeteners I use and allulose is a winner
Thanks ya'll.. i will be going with the splenda..
I just got a 3 lb bag myself. The price sure comes down when you buy in bulk.
Thanks for this video! Always looking for info on allulose. I currently love Nature's besti monk and allulose blend. I buy the powdered version.
U two are so great together! This was so cool to see! Thank u for doing this!
Sounds like a great future video on the sweeteners. I haven't had a problem with the lakanto golden monk fruit sweetener. I didn't like the liquid drops though. I have really been wanting to switch to using an allulose instead of erythritol for a sweetener.
We discovered that mixing Allulose, Trader Joe's Liquid Organic Stevia, Xylitol, Sucralose and Monk Fruit make recipes taste like they were made with real sugar.
Sometimes we only mix three and the three are based on what we are making to eat or drink.
I find that blends work better than their individual components.
Steve & Courtney Thank you for your much good info love every review you do. many Blessings
I'm really looking forward to your kitchen science videos using various sweeteners in different scenarios! The only kind of allulose I've been able to find in Canada is Smart for Life Allulose, but I haven't had a chance to use it yet. I tend to use whatever sweetener is specified in the original recipe, which is often Swerve (I rarely get the cooling sensation, thank goodness) -- which also happens to be the sugar substitute that's most readily available in the stores, and usually the cheapest as well, so win-win.
Not too long ago I got some Splenda allulose from Amazon, for 42 cents/oz. 3lb bag. I see that it's still there. Love your reviews.
I can't believe you're making a video on yeast reactions, I was just thinking about testing this out myself.
Both yeast activation and yeast deactivation.
I checked Amazon. You can get the splenda allulose for 48 oz size for 42 cents an oz and the 19 oz size for 58 cents an oz. Keystone was 58 Cents/oz and the other (monk fruit/allulose) was a whopping $1.25 an oz. I think splenda allulose has a better chance of making it to grocery stores because it is a splenda product also. LOL, I love sweeter. I don't have a sweet tooth, I have sweet teeth. Good video. Look forward to seeing the one with the sweetener comparison but I think you're right, allulose will win. Supposedly, it acts more like real sugar or at least that's what I've heard. I have the splenda allulose now and like it.
Thanks for sharing all of your comparisons!!! I have found that each sweetener has its own negative attributes when baking. I can not use any of them as a 100% replacement. Some will cause an over browning or burning before baked goods are done. Erytritol has a negative stinging sensation on the tongue. Splenda will cause cookies to be more biscuit or scone-like, but it doesn't cause any weird taste. Currently I am using a blend of equal parts allulose, Splenda, and Monk/Erytritol blend. Then if it isn't sweet enough I add some Stevia liquid drops. When my Monk/Erytritol blend runs out, I might not buy it again since even in small amounts I can still detect that weird slight after sting on the tongue of Erythritol. For flour I use Victoria's Keto Kitchen flour blend. I've used the 2.0 lowest carb and whole wheat Einkorn version with slightly more carbs with good success.
I’m liking allulose also. Before Bocha but getting that cooling a bit. So will look forward to your application video of allulose.
Looking forward to the cooking analysis - I've seen some nice looking flan/creme brulee results with allulose, and wonder if they would taste realistic as well.
I’ve made creme brûlée with allulose and it was amazing!
I use the Splenda brand and love it.
So Steve, were you trying to match your hairstyle to your T-shirt? Good job!
😆 I didn't even notice the similarity! 😆
Hahahahaa
You are looking great! Thanks for the video.
Thanks Steve. I am using allulose now and I find I do have to use a little bit more but it is really good.
My favorite Allulose brand is the Wholesome Yum, Besti. They have by far the best brown sugar allulose. THey also have an insanely good allulose maple syrup.
Good info
Besti is amazing! Unfortunately, it's very pricey.
I agree!
@@cathypitts8968 It is, thankfully I don't use a lot of sweeteners since I generally stick to whole foods, lol. I mostly use it to make BBQ sauce or spice rubs.
Wholesome liquid allulose is what i use. Will you be discovering if you can use it in baked goods?
Eventually
Very helpful. Thank you for putting this together.
So I got some Munk Fruit yesterday and for me it was just sweet. No rubber or plastic taste at all. BUT, I hate Cilantro, to me it tastes like squished Stink Bug smells like. My wife doesn't get that at all. So different strokes.... Love your vids, thanks for doing all you do.
When I make Diedre's bread in my bread maker with Allulose the CRUST burns, made with Swerve (Erythritol) it is golden brown. Both taste good inside.
Allulose caramelization occurs at a much lower temp that other sweeteners.
Love your taste tests and opinions. I have so many sweeteners I bought for different applications (straight allulose for ice cream) so I’m looking forward to your take on what each sweetener does best. I’d be very interested in a comparison of their total carbs too. I found I have to count total carbs instead of net carbs in order keep losing weight. I stall out just counting net carbs.
Since making your Sour Cream Lemon Sherbet (I used Swerve), I've been meaning to give allulose a try. Plus, there's an eight year old in the house that remembers it and is asking for a repeat performance. Thanks for all that!
I'm finding myself liking erythritol (Swerve) less and less as a sweetener. I just can't get past the cooling sensation. Plus it just doesn't behave anywhere like sugar, in my experiments.
@@SeriousKeto I can't get past the stomach pain
I make my own blends of allulose, munkfruit/erythritol and bochasweet. I just put them in my blender and make it as powdery as I can get it. I just eyeball proportions. I have not been disappointed by doing it this way. I use more of the munkfruit blend but I use the others because I don't like the cooling effect of the erythritol.
Cool
I would be curious as to a gastro follow up. Allulose can get your tummy a rumblin so I’m curious if you had any side effects. Thanks for the video!
The only sweetener I've found that affects me that way is xylitol. I hate that stuff.
Hi I'm so happy you did this video in my country keto stuff is basically non-existent or super EXPENSIVE so this helps in deciding whats best
Unfortunately, we don't have allulose here. I've seen in other channels that's THE sweetener to go to if one wants to make toffee, sweets, caramel stuff in general. I hope you can prove them wrong. I've seen in another channel a lady who made toffee with erythritol. I think she said it crystallized when cold. I make my erythritol very fine with a coffee grinder. Perhaps that could solve the problem. I haven't tried to make toffee yet. The caramel sauce was ok. Looking forward to your video on sweeteners!🎉🌻
SPOILER ALERT: My tests so far confirm exactly that. Toffee/brittle/caramel made with erythritol is fragile and crumbly due to the crystallization. Allulose caramelizes VERY well (though perhaps TOO well for some baked goods).
Awesome video! I can’t wait to see how you bake with it!
Do you know how to get rid of the cooling sensation that you get with our allulose and xylitol? I’m very sensitive to it.
Interesting findings! I've done similar tests with different sweeteners, but not the same sweetener of different brands.
I like the (Hoosier Hill brand is what bought) Allulose level of sweetness. You're right, it's mild... but perfect. You really lose the the desire for "super sweet" if you're doing a Ketogenic diet properly.
However, most of the people I bake for (mostly those just starting out on Keto) are still looking for really SWEET, but hate the Erythritol
"mouthwash" effect.
To avoid that, I mix a custom concoction more pleasing to their palates, using multiple sweeteners.
Overall, if I could only choose one sweetener, Allulose would be the top dog...& Stevia would be my bottom of the barrel pick (I perceive the bitterness very strongly).
I have to agree with you. The straight up Stevia is awful.
Thank you for your comment. Very helpful. I am in a similar situation cooking and baking for my family. I’ve been doing keto lifestyle since last September, but we went household wide 1-1-21. I didn’t do keto baking , sweets, etc for myself. I know if I want the keto lifestyle to be realistic and sustainable for my entire family, and really for me once I reach my goals, I need to have bread, crackers and a sweet available.
It’s been super time consuming trying to figure the sweeteners, recipes etc out that we are all happy with. Serious Keto and his subscribers have been instrumental in helping make it less difficult!
ADDENDUM: This was supposed to go under @RachaelReagan-Wessels comment above, but thank you too @angies!🙃😂
I'm looking forward to your upcoming sweetener overview and wondering if you could include some info on the metabolic fate of these indigestible sweet substances. For example, I've read that erythritol (ingested in modest amounts) gets absorbed into the blood stream and is eliminated by the kidneys. Some other sweeteners pass into the gut where they are digested by bacteria so can cause bloating and/or flatulence. Providing links in the episode's description to articles you find during your background research would be most appreciated! Meanwhile, thank you so much for all your work supporting a keto or low carb lifestyle!
It’s going to be a kitchen video, not a physiology video. Sorry.
I love allulose! ❤️ Anything that goes in the refrigerator, I make with allulose. As it doesn't recrystallize when it gets cold. Crunchy mousse or cake are not a good choice. And I love the way it dissolves completely, like sugar. Ice cream is so much smoother with allulose, not hard. I use Wholesome brand. I've recently purchased Besti brand powdered monkfruit/allulose blend. It works very well for powdered sweetener without an off taste. Personally, I will not use stevia, as I can't handle the bitter taste. Just wondering... Why on Earth would you taste just the sweeteners? Wouldn't it make more sense to use them in a known successful keto recipe for comparison?
No matter what I do or how I test, someone will find an issue with it.
Allulose has been a game changer esp for ice cream. The texture is creamy vs icy with erythritol. Also the browning & caramelizing is much better. I add a few drops of my homemade sucralose to bring up the sweetness level. Splenda brand is the best value right now.
The brand of allulose I bought before is called Micro ingredients. Soon I will buying more of it. I really like it. I will check out the one you listed though, to see if it is cheaper. If it is, I will try yours instead.
It's pretty cool how many options we have now for sugar substitutes. I use them sparingly, but it's great to know there are good options for various purposes. I especially like monk fruit in my coffee-just a half tsp equivalent (1/64th tsp) paired with a drop of liquid stevia and a couple pinches of salt takes the edge off.
PS: I use SmartMonk. I think the tub will last me the rest of my life. ;-)
Very helpful video
Great haircut Steve! You look even younger.😊
If you buy the 3lb bag of Splenda today on Amazon you can get it for .42/ounce or $19.99 for 3lbs.
I just happen to be looking into Keto friendly sweeteners and added allulose to my list yesterday. Thanks for the timely review. I’m trying to find Keto friendly soft drinks now.
Glad I could help. For better or worse, I'm not a soft drink person, so I can't help you there...
These are probably considered dirty keto because they all have “natural flavors”, but it’s all I’ve found so far. Zevia Soda, many flavors, including ginger beer we’ve used in Moscow Mules for a special occasion. I don’t care for it because I can really taste the Stevia, but my 16 year old drinks Zevia because it’s all I will buy.😉 If I am really desperate for a cola I will drink a little.😝 I do drink sparkling waters occasionally, but am sure to review the ingredients before trying a new one. Bubly has many flavors that my family enjoys. My favorite brand is at Whole Foods. It’s their Italian Sparkling Mineral Waters. I believe there 3-4 flavors that do not include added sugars. My favorite is the Lime Mint Elderflower.😋 It is a product of Italy and comes in 33.8 fl oz bottles.
Please, if you find something share with me!☺️
I know some people drink Virgil's sodas. My local Target sells them. I think I first heard of them on a KetoConnect video. I've never tried them.
My husband uses a Soda Stream for sparking water. I prefer just water, sometimes with lemon or lime.
*Monkfruit can cause an insulin response - this is why I (as a previous T2 Diabetic) don't use it. I personally only use pure allulose (not blends) , sweetleaf stevia drops, and Erythritol. Those are the ones that cause no reaction for me.
Steve, since your test, Splenda brand is now as of this post, 55 cents per oz on Amazon. Makes it pretty cost effective.
Good info. Thanks
Late to the party, but thank you BOTH very much.
I just got a 2lb bag and had a taste; it's interesting. It is a bit sweeter than erythritol to me, but I don't get the cooling effect that Erythritol has. It doesn't have any aftertaste, just like I would expect with sugar.
Going to find out how well it works in baking and candy-making.
Be aware that allulose caramelizes VERY QUICKLY.
@@SeriousKeto ooo.. good to know! I greatly look forward to your Kitchen Science video on it! :D
For stuff that needs to behave like sugar mixed into liquids. I use a 50 / 50 Eyrithitol/Allulose blend. It makes ice cream not too hard not too soft and makes excellent marshmallows.
I like stuff around 80 to 90% sweet compared to sugar and find Allulose a little too little sweet so I add in liquid sucralose to make up the difference in sweet. The allulose gives majority of the sweet and the cooking properties and the sucralose just bumps the sweet to what I prefer.
Sweeteners is hard for Keto.
That allulose/sucralose blend sounds like it would be awfully close to sugar in terms of taste. I'd never use it in a video, because there are some folks that get pretty worked up over sucralose.
Where were all these no calorie sweeteners like 10 years ago? I see an ad for a new one everyday on FB. What is going on?
Follow the money. 😉
What's in the Splenda allulose? Its allulose and ? BC the label says allulose and natural flavors. I'm curious what that is.
Love y'all's videos!
Could you include Pyure Organic Stevia Sweetener Blend from Sam's. It's a blend of erythritol and stevia. It's only 32¢ oz.
I am highly allergic to MSG. I get the pork skins from Sam's. It's just pork skins and salt. This commit is from your other video you did.
No freaking way. I was thinking of buying allulose for making keto caramel. Get out of my head. Lol Thanks for this video. Btw your daughter is adorable.
I'm going to buy Anthony's Allulose. I love their brand.
Allulose caramelizes really well, as I’ll show in the kitchen science video. It has a low caramelization point, so don’t take your eyes off of it.
@@SeriousKeto I will, and can't wait for that video.
Thanks Steve for this video. Didn't even know about the different types.
Does the monk fruit + allulose mix taste sweeter than the pure allulose?
I've just been using the pure allulose, especially with Baker's 100% baking chocolate because I don't like the taste of Lily's w/erythtritol
The Splenda mentions "plant-based" so it's probably Stevia mixed in, why it tastes sweeter. As a super taster, you should have felt the Stevia aftertaste... Since you didn't, must be something other than Stevia...
The blend from ChipMonk is sweeter, but I really pick up the monk fruit taste (which I'm not fond of). When I do my kitchen science video, I'll see if I pick that flavor up once it is caramelized.
In my opinion, the only reason to use the blends is when the volume of sweetener is a factor, as may be the case in many baked goods. Otherwise, simply add additional allulose as needed to suit your taste.
You should look at how sweeteners react to eggs (I.e bind to them to froth/whip)
Great suggestion. I don't know if that will make the first kitchen science video. I foresee it being a two-parter.
I would love to know if allulose can be used in the fermenting process for things like, pickles, kumbacha, sauerkraut, etc.
Me too
I love Allulose. It really is amazing. I have been getting the Wholesome brand from target. $0.58/oz. I like that Allulose is "less sweet" as well. I prefer to say that sugar is too sweet and Allulose is just right! Looking forward to your kitchen science video. January is no sweetener month for me but I am looking forward to some keto tiramisu in February! Thank you both for another great video. Be well
The Splenda brand goes down to $0.43/oz when you buy the 3 lb bag. At least it was the last time I checked Amazon.
I will have to try the Splenda version when I run out. With the price of sugar at $0.16usd per POUND on the commodity market it’s no wonder the majority of the population is hooked on it....
I use wholesome also. Love it!
I’ve been using Allulose for over a year, I like it much better than Erythritol. I get the Hoosier Brand through Amazon 👍🏻
Still next to impossible to get allulose in Australia. My sister (in Mississippi) sent me two 12 ounce packets of Wholesome brand for Xmas but had to sell her kidneys to pay for the postage 🤯
I am looking forward to your next session. I've bought a some allulose to make simple syrup and marshmallows hoping to not have the crystallization.
I noticed that if you buy the 12 oz 2 pack on AMAZON the SPLENDA ALLULOSE price per ounce reduced to ($0.69 / Ounce) Total $16.49. So it brings it a little more closer in price to Keystone.
If you buy the 3 lb bag, it goes down to $0.43/oz.
@@SeriousKeto Sounds good 👍
I like the taste of Allulose too, but the problem I find when baking with it is it browns too fast before the baked good is finished baking. Curious if there is a trick to stopping it. Great video as always! Thank you!
It definitely caramelizes quickly (and well, if that's your goal). I don't know if baking at a lower temp would help...
@@SeriousKeto I’ll have to try baking at lower temp. Great idea! Thanks!
We have very few allulose options here. I am on my first brand and it is a Monkfruit blend which I don’t mind because for whatever reason it tastes the best to me.
Thanks for this comparison, Steve. I was running out of allulose, so now I know which brand to buy.
Will you be including xylitol in your further videos? It's my favorite when I make keto ice cream, so I'd like to know what you think of it as well. And what brand you like most.
I noticed there are two types of xylitol - made from non-GMO corn or birch. Would you know which one is the best or which you would recommend?
As usual, you're the best!
Xylitol give me disaster pants, so I will not be reviewing it.
@@SeriousKeto yikes!
@@SeriousKeto That's good to know. LOL I don't let xylitol or anything made with it in my house, I'm too worried my dog will eat it, he loves toothpaste, gum and ice cream; of course I keep those out of his reach, but accidents happen. Thank you for the reviews, Steve.
So, I'm going back to the super taster video and click on the link to get that kit.
My reservation about the Splenda brand Allulose is that they claim that it can be measured cup for cup with sugar, but if allulose is only 60% as sweet as sugar, how can that be true unless there is something else in the allulose to boost the sweetness?
Yep. I'd like to know that too. I'm sure it's proprietary, but I think people should know what's in the stuff they ingest.
Looking forward to the kitchen science episode. I have been told that since allulose is actually a sugar, it behaves like sugar and doesn't make ice cream rock hard. I've been meaning to try it out. Also, is the kitchen science review of various thickeners still in the works?
There are a lot of things in the works. I haven't forgotten. 🙂
great job
Give Anthony's a try if you haven't yet, it's my favorite thus far 👍
THANK YOU SO MUCH for advising against straight monk fruit. I was Literally planning to buy it tomorrow! Hopefully it's good with allulose because that's my next purchase. I'm hearing too much bad about erythritol, which my current one is a monk fruit erythritol blend, the reason i was planning to purchase something different!
My issue with erythritol is the cooling effect it has in my mouth. Erythritol works best in baking, where you want something crisp/crumbly. Allulose is better at caramelizing.
I love Keystone Pantry.
One observation that I’ve had is that Allulose works great for Keto Ice Cream Recipes. It keeps the ice cream soft and creamy like real sugar. Other sugar substitutes get rock hard. It’s definitely a good choice in ice cream applications
That is true. I always add a teaspoon of it to every pint I make in my Ninja Creami.
Hi Steve and Courtney and family! My family loves your family and is very appreciative of all you’ve taught us and are teaching us. I thought you would want to know that your comment on Splenda allulose being more expensive, I’ve found to be a mistake, my friend. The Keystone is the one for $.84 an ounce and the Splenda is the one for $.57 an ounce, as seen on Amazon. I thought you would want to know this. I am still concerned about the natural flavor thing and what that really entails. I’d love to know what these natural flavors derive from. Thank you for everything you do. God bless you and yours always.
It was at the time of this video release. And according to one of my viewers who contacted Splenda, the natural flavor is stevia extract
Allulose is my new favorite...stevia has a metallic after taste, pretty much all sugar alcohols aggravate my GI tract, I like monk fruit but it’s very expensive in its pure form. Hope more research is done on allulose.
It seems more and more keto product manufacturers are using it.
I am in Australia and I bought a tub of allulose 19oz jar for 32 AUD off of Amazon Australia ( Allulose isn't sold in Aus) from the US and really hope it is good 🙂
What brand is not produced by fermenting corn?
Great video but the nutrition label for the Splenda/Allulose has 8 grams of carbs for 2 tsp. (8g), that's a big chunk out of my daily 20. Still searching for the 'right' one that tastes good with zero carbs. Right now I do 1/2 pure stevia extract and 1/2 ez-sweetz, tastes okay.
That’s because the FDA recently required that allulose be labeled as a sugar despite the fact that all keto products subtract it from net carbs.
Really looking forward to your baking tests. And ... which one do you rate highest for using in liquid beverages, like coffee and hot coco.
As to the LARGE price price difference with the Splenda, maybe we could do some dollar-cost-averaging and mix the Splenda in at 1/3 Spenda and 2/3 of the other top of the remaining 2 sweeteners. I definitely want something that performs and TASTES as close to sugar as possible.
Thanks for taking the time and the effort ... and ... Cheers from NE Florida : +)
The price per oz on the Splenda drops considerably with the 3 lb bag.
And to answer your first question, I use the flavored SweetLeaf stevia drops for my coffee.
Always appreciate your insights. I've had my eye on Anthony's allulose on Amazon. It has a 4.7 star rating where the Splenda has 4.2. If you get a chance, would love your opinion.
so I ordered both thru amazon and tasted each this morning. They were both good, I liked the Splenda a bit more than the Anthony's: it tasted a bit sweeter to me.
Allulose his hands down my favorite been using it for about 2 years now come down quite a bit and if you buy 3 lb at a time it's not too terrible price wise
True. The price per ounce on the Splenda brand drops considerably when you get the 3 lb bag.
Same here but I buy it in 20 or 25 pound boxes from keystone or Hoosier Hill about $7/pound when bought in bulk. I make "maple syrup" carmel, and all my keto sweet things with it, hands down best sweetener IMHO
@@jillhartman5650 hey jill, would you share your maple syrup recipe? Thanks in advance. 🙂
@@jillhartman5650 I also would love to see your maple syrup recipe if you didn’t mind sharing.☺️
@@jillhartman5650 I use the Hoosier Hill brand too, Allulose is the best 👍🏻
Allulose is fantastic for home made ice cream made with my Ninja Creami. Of course, allulose is not sweet enough for ice cream alone, but that problem is trivial to solve - just add sucralose (Splenda) or rebaudioside-A (Stevia extract). It isn't hard to get a super sweet arifical sweetner that is hundreds of times sweeter than sugar and that tastes good (sucralose, Stevia extract, and aspertame all work for that), but for ice cream that is not all you need. You need something with the physical properties of sugar, and allulose fits that bill perfectly. So allulose with a little of one of the super sweetners covers all bases. Also, in the case of ice cream, allulose depresses the freezing temperature making the ice cream softer too, which I think is a bonus.
Please do a solubility test for oils, such as coconut oil. Erythritol is not oil soluble, so for my chocolate keto "bombs" I use allulose. Also, coconut cream ice cream comes to mind, where the product is almost all fat and the "sugars" need to be oil soluble.
I have been using the Keystone Pantry brand of Allulose since I first heard about allulose around the end of 2017. Long time user, I like that it's just straight allulose, though I did get some of the Splenda brand on a clearance table, one time. Gotta save the bucks.
I bought a 5 pound bag of the Keystone the last time Amazon had it on sale.