The closest alternative "sugar" I've tried that closely mimics the appearance and texture of regular sugar when baking is Allulose. It's pretty expensive, but when baking for low-carb, keto, or diabetic friends, it's the only substitute I'll use now. It's not a sugar alcohol, nor is it an artificial sweetener. It is a natural sweetener derived from certain fruits, but it is ultra low-calorie and has no glycemic effect. Since it's only about 70% as sweet as sugar, you may have to add additional Allulose, or you can buy it blended with other sweeteners like Monk Fruit or Erithrytol to make it a 1-1 replacement.

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