Your Kitchen Allulose 18.7 Fl Oz - 99.7% Keto Allulose Syrup, Zero Calorie Sweetener, Stevia Blend Thin Syrup, Low Glycemic, Non Erythritol, 0 Net Carbs Sugar Substitute

This allulose syrup is easy to use and adds a pleasant sweetness without being overpowering. It mixes well into coffee, yogurt, and other foods, and I like that it has zero calories. The squeeze bottle is also convenient and makes it easy to control the amount.

Effective, no weird after taste, and dissolves quickly. Can use for any recipe or drink. Doesn't affect my glucose at all. Highly recommend for those trying to cut out sugar from diet.

I really like this allulose syrup. It has a nice sweet taste without much of an aftertaste, and it’s easy to use. It’s a great option for reducing sugar while still enjoying something sweet.

Flavor is good. It won’t spike your blood sugar. Read up on this regarding how your body processes this type of sugar.

I really like this allulose syrup. It has a mild sweetness and doesn’t have a strong aftertaste. I use it in coffee, yogurt, and other foods when I want a little sweetness without adding sugar. It’s easy to use and I’m happy with it so far.

So happy with this allulose syrup. Tastes great and leaves no unpleasant aftertaste like other sugar substitutes. Will definitely buy again!

I purchased this allulose syrup recently and it works well for my needs. The taste is pleasant and it dissolves easily in beverages without leaving a strange aftertaste. The packaging is convenient for pouring.

Because this product is liquid, it works well where I might have used some other syrup. The only difference is that this syrup won't have flavors such as maple, coconut, or vanilla. It more resembles a plain corn syrup. I can add flavors like vanilla, though. Glucose, fructose, and allulose are just different forms of sugar (C₆H₁₂O₆), but allulose is not absorbed by the body, meaning that you get the sweetness without the insulin spike. I'm a heart patient, so I'm trying to cut down on sucrose sugar (which is 50% glucose and 50% fructose) by replacing it with allulose sugar.