Sweeteners We Use

Allulose is classified as a 'rare sugar', because it's naturally found in small amounts in a few foods, including figs, raisins, molasses, & maple syrup. It does not raise blood sugar or insulin levels.

In addition, research suggests that allulose has anti-inflammatory properties, & may help prevent obesity & reduce the risk of chronic disease!


Erythritol is probably the most popular sugar alcohol on the market today, with a glycemic index of just 1. It’s also the sweetener that behaves most like sugar for crisp baked goods. We use erythritol blends quite often in our goodies!
Monkfruit gets its name as it was literally cultivated by Buddhist monks over a thousand years ago, and it’s also a zero glycemic sweetener like stevia. We love using monkfruit blended with erythritol!
Xylitol is another naturally occurring sugar alcohol with a low GI of just 13 (still very low when you compare to sugar at 100).  Xylitol is processed from trees like birch, or from a plant fiber called xylan. Some people subtract its sugar alcohol carb count completely (like with erythritol), and others do half.