Pablo
Thread starter
So I used the allulose in my cacao espresso this AM.
Whoa. Same amount as date sugar and inulin. What a sweet bomb. I mean bordering on too sweet for me, others would be OK with it.
I am a super taster, but these things vary a LOT by what they are mixed with and how they are delivered. I probably should have known that, but interesting "discovery". I will go tiny amount of allulose tomorrow. Coffee and cacao can tend to the bitter side, so very interesting.
Whoa. Same amount as date sugar and inulin. What a sweet bomb. I mean bordering on too sweet for me, others would be OK with it.
I am a super taster, but these things vary a LOT by what they are mixed with and how they are delivered. I probably should have known that, but interesting "discovery". I will go tiny amount of allulose tomorrow. Coffee and cacao can tend to the bitter side, so very interesting.