Has anyone used this product? It’s a combination of erythritol and stevia (and some other ingredients I’m looking up). It’s gluten-free. It does list carbs, but says there’s no impact on blood sugar.
Any other suggestions for low-carb brown sugar substitutes in baking?
I have not but I did have a new one called ( allulose ) at AADE this year. It was pretty darn good, especially in the chocolate.
I am mostly a Turvia person. but I might give it try in bulk when it arrives.