Usually you don't replace sugar 1:1 with sweeteners like Erythritol for these kinds of reasons. Sometimes you mix it with other sweeteners to bulk them up and o

Usually you don't replace sugar 1:1 with sweeteners like Erythritol for these kinds of reasons. Sometimes you mix it with other sweeteners to bulk them up and other times you include other non-sweetening agents combined with recipe adjustments to compensate for the lack of certain effects. In general you usually include more erythritol than you would sugar, even with these other things accounted, to get the same level of sweetness (but not a ridiculous amount more, like 40% or so depending on what else you change). That said it's often impossible to get something people like more than real sugar no matter what you use/do ;). E.g. a Cleveland Clinic article about it which headlines "Erythritol is a common artificial sweetener found in baked goods, beverages, gum and candy" https://newsroom.clevelandclinic.org/2024/08/08/cleveland-clinic-study-adds-to-increasing-evidence-that-sugar-substitute-erythritol-raises-cardiovascular-risk https://newsroom.clevelandclinic.org/2024/08/08/cleveland-cl...