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Keto sweetener?
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<blockquote data-quote="JoKalsbeek" data-source="post: 2056085" data-attributes="member: 401801"><p>Depends on what you want to use it for... Most sugar alcohols have a vile aftertaste, so stuff like erythritol isn't exactly good for tea or coffee, in my opinion, but it does well enough in my cinnamon/cacoa omelettes; no aftertaste then. Can't stand stevia in a hot drink, but it is fine in full fat greek yoghurt or whipped cream, though I don't sweeten those anymore now I'm used to a sweetnerless life for the most part. Artificial sweeteners usually taste better, but I went overboard with the Natrena (50 per day, thereabouts, plus diet coke), and basically destroyed my gut last summer, and am still recuperating a year on. Very unpleasant, so careful with that stuff. There's a mix of stevia and erythritol, Sukrin I think, which is passable, but I don't know if that's available where you are under that name. Insanely expensive though. Good for baking and does alright in a double espresso, but again, I've become accustomed to going without. (Or I put a dollop of cream or clotted cream in, or butter.). Heard good things about monk's fruit, but that's not available in the Netherlands, so I haven't tried it yet. So basically, for tea I have no workable alternatives. For eggs, yoghurt and baked goods, the erythritol and/or stevia are fine.</p><p></p><p>Looking forward to see what others suggest! Good luck with the search eh.</p></blockquote><p></p>
[QUOTE="JoKalsbeek, post: 2056085, member: 401801"] Depends on what you want to use it for... Most sugar alcohols have a vile aftertaste, so stuff like erythritol isn't exactly good for tea or coffee, in my opinion, but it does well enough in my cinnamon/cacoa omelettes; no aftertaste then. Can't stand stevia in a hot drink, but it is fine in full fat greek yoghurt or whipped cream, though I don't sweeten those anymore now I'm used to a sweetnerless life for the most part. Artificial sweeteners usually taste better, but I went overboard with the Natrena (50 per day, thereabouts, plus diet coke), and basically destroyed my gut last summer, and am still recuperating a year on. Very unpleasant, so careful with that stuff. There's a mix of stevia and erythritol, Sukrin I think, which is passable, but I don't know if that's available where you are under that name. Insanely expensive though. Good for baking and does alright in a double espresso, but again, I've become accustomed to going without. (Or I put a dollop of cream or clotted cream in, or butter.). Heard good things about monk's fruit, but that's not available in the Netherlands, so I haven't tried it yet. So basically, for tea I have no workable alternatives. For eggs, yoghurt and baked goods, the erythritol and/or stevia are fine. Looking forward to see what others suggest! Good luck with the search eh. [/QUOTE]
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