Since starting a keto diet, we've been using allulose as our replacement sweetener. It is derived from natural sources (corn, figs, raisins) and looks and bakes like sugar. The body doesn't absorb it and you are left with zero calories, zero carbs. It is about 75 percent as sweet as sugar, so you do need to use more. It is also more expensive than sugar. Amazon carries several non-GMO brands at a decent price. Some people have a negative digestive effect from allulose, but so far my family, and those we've served desserts to, have been fine. It even reportedly lowers your blood sugar when eaten! Swerve has a gastric effect for those of us with a FODMAP foods problem (fructose, etc) and a terrible aftertaste, IMO. Look into allulose as an alternative. We've loved it! And baking with it has been great. It even browns like sugar! PJ, you should try it as an alternative! (We've been using it with almond flour and coconut flour, but I haven't tried it in a traditional recipe yet.)

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