Trying to make something with Allulose works sometimes, or doesn’t other times.

In this case though…

CHEESECAKE

It’s just awful.

I’ve tried it with Monk Fruit to up the 30% missing sweetness of Allulose, or upped the Allulose.

Allulose just tastes off when I mix it with cream cheese for some reason.

My 14 year old thinks it’s fine.

It’s a chemical taste feeling, which lingering grows a bit and lingers on and on.

I made ice cream the other week, vanilla, with Allulose. It was great.

I’ve made brownies with Allulose. Great. We all loved them.

Chocolates with Allulose. Great. I know, everyone including me said awesome!

I made caramel with Allulose. Really good!

Cream Cheese, cheesecake. I was really hoping this time was good. I tasted the batter, fine.

Daughter tasted the remnants on the spring form pans. fine just like it should taste. She said.

Once my hubby and daughter return later this week, I’ll serve them the cheesecake that remains, and see what they think.

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I hate cilantro (who wants to eat stinky soap?) Broccoli bitter as… drown it in cheese sauce it’s tolerable. I like cauliflower that way too, but enjoy it more than broccoli, amen.

I’ve backed away from a lot of foods, because they were just too much, and finding relief in natural simplistic flavors.

Supposedly “supertasters” don’t like creamy, fatty … well, not true here. I love butter. That’s a fact. Pudding, ice cream, cheese soup, cheese sauce.

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Sugar has a zinGGGG that Allulose, erythritol, and anything alternative has nothing like that. I love honey, molasses, maple syrup, but aren’t using them due to eating KETO and not wanting that sugar anyhow. I just want something sweet every once in awhile, not every day, just here and there, with no problems.

I can see clearly I need to do more testing, but it comes down to what’s going on, Am I the only one noticing this weirdness in cheesecake. OK it’s me, if it is, OK.

I don’t want to have to do the darndest thing and put sugar into the cheese cake again, but if I do, the fact is this: I don’t eat a big portion anyhow. I make small cheesecakes (4-inch I guess) and I would serve myself for a week, having a small portion every day. More likely even more days than that, and not every day.

That tiny bit of sugar, as long as I have a good KETO meal first and am active afterwards, no problem, I hope.

I am serious here, most people eat these giant pieces of cheesecake. Fools.