Low key the best sugar substitute for diabetics
I saw a chart once that showed the sweetness level over time of different sugar substitutes. Every different sweetener has its own sweetness profile with “attack” and “decay” just like the different types of kick drum on a sampler. This is partly why sweeteners like aspartame and sucralose taste off, because it takes longer for the sweetness to hit and longer for it to fade away. The allulose curve matches sucrose closer than any of the other ones
Sub in 30% more allulose for regular sugar and your coffee or baked goods will taste exactly the same. It also breaks down similarly to sugar under heat, so you can use it to make diabetic-friendly caramel (I do). Add it to a 50/50 mix of almond and wheat flour and you’ve got a killer base to make any baked good with 25% of the carbs and 100% of the flavor, chef
Available in giant 2lb bags from Amazon for $20/pop