It's been pressuring me for some time, so I need to get something off my chest.
I really don't much like erythritol.
Having tried several of the recipes I've found at All Day I Dream About Food, I DO really like this woman's creative skills. She creates some of her recipes specifically to showcase what you can do with Swerve, and the basic recipes are very good, but i'm left with that bitter, over-sweetened feeling when I use it ... and I ALWAYS use less than her recipes call for. That latter trick I learned decades ago when substituting artificial sweeteners for sugar in conventional recipes.
Yes, there are times when the powdered Swerve will definitely come in handy, because the other things on the market don't have a very good texture for certain applications. I can even see using the granulated version as PART of the sweetening in recipes.
Veronica Atkins is absolutely right. She's a proper CHEF, and no doubt it was on her advice that the dear doctor (NOT "the good doctor" whose advice I wouldn't take on ANYTHING) advocated using a mixture of different artificial sweeteners, for their synergistic and aesthetic advantage. When you take one packet of sucralose and one packet of saccharine-blend, it comes off tasting sweeter and more sugar-like than two packets of either one alone.
So this is not a "forgive me, readers, for I have sinned" sort of confession, just one of those "I wanted to like it but I just DON'T" situations. I'm going back to considering bulk sucralose my go-to choice, to be augmented by erythritol (plus others) for the synergy.
The only sweetener on my never-never list remains XYLITOL -- I can't repeat often enough, how toxic it is for dogs!