FAQ

Yeah — it's food. Real food has calories. 10 per serving. What it doesn't have is a blood sugar spike, a crash, or the carbs that come with every spoonful of conventional sugar.

Allulose has minimal impact on blood glucose, and the tapioca fiber is fiber — not a digestible carb. We don't make medical claims, but the ingredient profile is built for "no spike."

Yes. Same volume. We tested cookies, cakes, banana bread, brownies, ice cream, etc. It browns, dissolves, and behaves like sugar — because chemically it's much closer to sugar than stevia or erythritol.

Freely Sweet was designed to be a 1:1 by volume. If baking by weight, simply multiply your sugar weight by 0.85 to get the appropriate sweetness level.

Not ideal — frosting needs powdered sugar's specific texture. A powdered Freely Sweet SKU is coming, designed for frosting and dusting.

Freely Sweet contains soluble fiber, which feeds healthy gut bacteria and can help aid digestion, stabilize blood sugar, and reduce inflammation. That said, any new addition to your diet takes adjustment. If you're fiber-sensitive, start with 1 tsp a day for the first week and gradually increase from there. Most people find their body adapts quickly — and their gut thanks them for it.

0 net carbs, no spike — yes, both keto and diabetic-friendly crowds love it. We don't make medical claims, but you'll see plenty of folks with CGMs in our reviews.

Stevia tastes weird. Erythritol upsets stomachs and now has a cardiovascular question mark next to it. They're not better than sugar — they're just different bad. We waited for ingredients that earn the swap.

Free standard shipping on US orders with a subtotal of $45 or more after discounts, before taxes. Below $45, standard shipping rates apply at checkout. Ships from Utah.

If you don't like the taste of your first bag, email us within 30 days from the day your order ships. One bag per household; no return required. Full terms here.