Baking with sugar substitutes (Keto) is like starting all over as a new bride after 50 years! I used granulated monk fruit which also has the Xylitol. Sadly, it didn’t work out very well for me. Never got the texture I wanted. Always dry or way too heavy. I distinctly remember the one pumpkin pie I tried. Developed a yukky white film on top of the custard, was really grainy and didn’t taste great like the old ones I’ve made using regular sugar. Finally after many many failures I gave up. Must have been some secret I didn’t know. We still love the Monk in our tea. Hope it goes better for you.

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