I like Erythritol in combo with Splenda Granular in much of my baking, however, here's the thing. Erythritol will often have a tendency to recrystallize and at other times if one uses too much of it, the cooling effect on the taste buds is way too noticeable.
I have found powdered Erythritol to be more useful than the granular type, but have found uses for both.
Erythritol is horrible in any kind of oatmeal cookie or even peanut butter cookie. It does not pair well with oatmeal especially - simply for reasons of taste. The cooling effect will be extremely noticeable and will almost taste bitter.
Erythritol should not be used in cheesecakes - no bake cheesecakes or baked or for cream cheese frosting, as it tends to recrystallize. Ever eaten something where the sugar has not dissolved - it's crunchy in a "sandy" sort of way. Ugh! Not too pleasant, hey? Same thing happens with Erythritol in these applications.
I have used it in some fudge-like confections with cream cheese (recipes on my blog) - in this case the confection gets frozen. It was not a problem in those cases, however, in any other cream cheese application, I'd be wary to say the very least.
Erythritol is super as it has hardly any carbs or calories and has little or no effect on blood sugar, plus the added benefit of no intestinal distress. It is not the sweetest (only 70% as sweet as sugar) or most successful sugar alcohol to use in baking, however, combined with Splenda Granular, the sweetness level is raised and the synergy and texture the two provide is satisfying. Other sugar alcohols might be better in confections and baking, however, I cannot tolerate the intestinal distress. No thanks! I boycott any products containing other sugar alcohols, as I've learned the hard way that they don't agree with me. If you do a search at the top left-hand corner for Erythritol, you'll find a more in-depth discussion about Erythritol.
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