“I have used sweet n low for 40 years at least. It took a few days to get use to the change but it is a good change. Closer to the taste of sugar. No after taste. I am glad I switched.”
“This is the best natural sugar substitute I've ever used. I can't stand the taste or aftertaste of Stevia or pure monkfruit, and don't want to use erythritol because of the damage it reportedly does to the gut lining. Boca Sweet doesn't bother my gut, and while it is a form of erythritol, I'm guessing that it's because it is sourced from a nutritious superfood. I don't make keto desserts often, but when I do, they need to taste good or I won't bother. They say to use in equal amounts to sugar in recipes, but I find that I prefer using just a little under that amount. So happy to have found this, and also bought the powdered form, but haven't tried that yet. It is expensive, but worth it to me for the small amount of use I need it for.”
“I first tried Bocha Sweet while on Keto and used it to make sweets for my diabetic husband. It tastes and measures like sugar. I use it in cooking, in hot tea and anywhere else that sugar is called for. Zero calories! It is expensive but well worth the money.”
“Was using plain monk fruit sweetener until Erythritol entered the picture in EVERYTHING like soy. Olive oil mayo? NOT! Soy mixed in. And now they’ve come out with a study-Erythritol causes strokes and heart attack. Look it up. You be the judge.I use it to make home made dark chocolate. I’m lactose intolerant and avoid sugar.I cup cocoa butter melted in double boiler, 1/4cp. Bocha Sweet stirred in followed by I cup cocoa powder. Stir and add 1/2-1tsp vanilla and 1/4 tsp sea salt. I crush organic almonds and put them in four silicone chocolate trays. I whisk it so the Bocha is really mixed in with the chocolate, pour it over the nuts and put it in the fridge for 1/2 hour. Done! Not tempered so it could melt outside the fridge. And unless you melt the Bocha sugar separately at a high temp its crunchy which I still love. I keep it in the fridge until I want it. No additives! Next? Hazelnut dark chocolate. I see all sorts of possibilities with this product. LF milk chocolate? Maybe. Only the beginning….”
