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Whole Earth, Allulose Baking Blend, Granulated, 12 oz (340 g)
Description
- Keto Friendly
- Plant-Based Sugar Alternative
- Zero Calories & Zero Sugar
- Bakes & Browns Like Sugar
- Measures Like Sugar
- Sugar-Like Texture
- Zero Net Carbs
- Low Glycemic Index
- No Artificial Colors, Flavors, or Preservatives
- Kosher Parve
Net Carbs Calculation: 8 g Total Carbs - 4 g Erythritol - 4 g Allulose = 0 g Net Carbs
Our Ingredients
Allulose is a type of sweetener found in fruits such as figs and raisins, and Erythritol is a sugar alcohol found in fruits such as pears, melons, and grapes. Our allulose and erythritol are derived from corn, and while both ingredients are counted as carbohydrates in the nutrition table, neither impacts blood sugar significantly. Stevia and monk fruit extracts help add sweetness, and xanthan gum aids with texture, especially in gluten-free baking.
Suggested use
Use 1 cup Whole Earth Allulose Baking Blend Granulated in place of 1 cup sugar.
For best results when baking cookies, press cookie dough balls down before baking.
Other ingredients
Allulose, erythritol, xanthan gum, stevia leaf extract, monk fruit extract.
| Supplement Facts | ||
| Serving Size: 2 tsp (8 g) | ||
| Servings Per Container: about 43 | ||
| Amount Per Serving | %Daily Value* | |
| Calories | 0 | |
| Total Fat | 0 g | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrates | 8 g | 3% |
| Total Sugars | 0 g | |
| Includes 0 g Added Sugar | 0% | |
| Erythritol | 4 g | |
| Protein | 0 g | |
| Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, vitamin D, calcium, iron and potassium. | ||
Disclaimer
While iHerb strives to ensure the accuracy of its product images and information, some manufacturing changes to packaging and/or ingredients may be pending update on our site. Although items may occasionally ship with alternate packaging, freshness is always guaranteed. We recommend that you read labels, warnings and directions of all products before use and not rely solely on the information provided by iHerb.
