beejay on Nostr: For sweetness... monk fruit granulated, or powdered allulose. But I'm not sure of the ...

For sweetness... monk fruit granulated, or powdered allulose. But I'm not sure of the shelf stability since allulose is a moist sugar and could encourage mold growth. The granulated monk fruit on the market these days is usually cut with erythritol which does not dissolve at cold or room temp, and usually will re-crystallize when cooked and then chilled (making it ideal for cookies)