Baking Question

How about some unsweetened applesauce? It might give you some natural sweetener from fruit, I know you can use it to substitute for eggs. It is sugar though.

It could be because I'm VSG and not RNY, but I use Xylitol and erythritol on a daily basis with no issues at all. It all depends on your own personal system and whether or not you can handle sugar alcohols. The only way to know for sure is to try them out and find out. Since I don't have a problem with them, I use erythritol and Xylitol exclusively when I'm baking. They act the most like real sugar. It's definitely up to you. Remember, that if you decide to look into monk fruit, it's not pure monk fruit though, it's like 98% erythritol with monk fruit added. Just do some research and try them out and see what works best for you. Good luck!

it must have more to do with your personal system. I'm an RNY'er and I can tolerate both.

I'm 18 years post op so my stomach isn't bothered by anything I stick in it so I go straight for taste. I mix Stevia and Splenda 50/50. I also add some, taste, add a little more, taste again. I find one alone can have a strange after taste but too much of both can ruin a recipe. If your bread turns out good please share the recipe!