The men in my family all have diabetes. I have been trying many different approaches to baking so that they can enjoy baked goodies. Sometimes I can use a product that has some sugar, other times the recipe calls for way too much sugar for that to work. The best sugar substitute I have found to date was something called Tagatose. It substitutes 1x1 for granulated white sugar and has about 90% of the sweetness of white sugar. Unfortunately the folks who produce it stopped making it. I found something called Tagatesse which appears to be the same as Tagatose. I have it on order so I cannot tell you if it does or does not really substitute that simply and safely. I have just started (only 2 different products so far) with something called Allulose, which also substitutes 1x1 with white sugar. It is NOT as sweet as sugar - maybe more like 80-90% which is not really a problem for us, but others might want to add more sweet. Both things I made came out as expected and were delicious. No one is reporting any side effects so the Allulose looks to be a keeper. :) The articles I've seen online indicate that Tagatesse/Tagatose/Allulose are all safe to eat, safe for baking, and good for people following keto diets. I do find it very frustrating that there seems to be so few recipes that are aimed at using substitutes that are not themselves heavy in sugar (honey, applesauce, etc have a lot of sugar - that's not really helpful).

• Reply