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Reviews (1)
Sarah Verlindeby

Great sugar substitute
My mom and I never have had an issue with erythritol - use it in baking. The only limitation is using it in cheesecakes and ice cream - first day is great, but each day that passes, it becomes more and more crystalized. It's ok if you expect it, but not great if you're looking for something silky smooth. I've been using allulose in those other situations.

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