I use a number of different sugar substitutes in my baking. Among them are Whey Low D Granular, Erythritol (Swerve Granular and Swerve Confectioners), Stevia in the Raw, agave nectar, and on occasion Splenda. I often use these in combination with one another to get the right taste and consistency.
Featured pic is of my Sugar-Free Oatmeal Apple Raisin Cookies
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