Different people have different palates and will have different opinions on the taste.
For baking or icing where a powdery texture is better, I use Erythritol (the truly powdered style for icing can be bought on Amazon). Where brown/raw sugar texture or a treacle type flavour is aimed for I use golden monk fruit.
Some people report a “cooling” aftertaste with these sweeteners, it depends on the recipe to some extent and the other ingredients in the mixture.
When using artificial sweeteners it is essential to know they are not all 1:1 with sugar in quantity/taste. Some are much sweeter than sugar, some only 70%.
I prefer the two mentioned as they are natural plant/fruit extracts rather than the artificial chemical sweeteners that have been linked to or accused of bad health outcomes. The above two are known as sugar alcohols which do not trigger an insulin response in the body which is good for diabetics or those trying to lose weight.
Another alternative is Stevia that is used in Coke products as a sugar replacement.
Sugar Replacements; Foods with a higher glycaemic index are digested quickly by the body and release higher amounts of glucose into the bloodstream.
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Every wonder why erthritol has a minty after taste? When erythritol makes contact with water you get a chemical reaction know as the ''cooling effect".
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