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We fixed sugar.
You're welcome.

A 1:1 sugar replacement made with allulose and prebiotic tapioca fiber. Bakes the same. No artificial ingredients. No erythritol. No stevia. No spike.

  • 10cal
    per serving
  • 0g
    net carbs
  • 4g
    prebiotic fiber
$14.99$13.99 1 lb / 454g pouch
Free shipping over $45
30-day taste promise
Don't love it? Email us within 30 days and we'll refund you — keep the bag. Full terms →
A 1 lb white-and-yellow Freely Sweet pouch standing upright on a white kitchen counter, label facing forward

vs. the shelf

Why we left the others on the shelf.

Every "alternative" makes you compromise on something — taste, baking, gut comfort, or trust in the label. We waited for ingredients that didn't make us compromise on anything.

Freely Sweet Cane sugar Monk Fruit Sugar Alcohols Sucralose Stevia drops
Tastes like sugar ✓ ✓ ~ ~ ~ ✗
Bakes 1:1 ✓ ✓ ~ ~ ✗ ✗
4g prebiotic fiber ✓ ✗ ✗ ✗ ✗ ✗
No blood sugar spike ✓ ✗ ✓ ✓ ✓ ✓
No erythritol ✓ ✓ ✗ ✗ ✓ ✓
No stevia ✓ ✓ ✗ ✗ ✓ ✗

below the fold · for the curious

The honest walk-through.

Five chapters. Open whatever you want. Skip what you don't.

01

What it is — four real ingredients.

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Ingredient 1

Allulose

A rare sugar found naturally in figs, raisins, and maple syrup. Your body processes it without converting it to energy, so it never spikes your blood sugar.

Ingredient 2

Soluble Tapioca Fiber (FiberSMART®)

A prebiotic fiber derived from tapioca that feeds the good bacteria in your gut. 4g per serving — about as much fiber as a serving of vegetables. Look at your sweetener! Finally doing something useful.

Ingredient 3

Reb M (OnoSweet®)

A stevia-free sweetener fermented from rice — not extracted from a leaf. That distinction matters. OnoSweet® delivers clean, sugar-like sweetness without the bitterness or weird aftertaste that made you swear off stevia in the first place.

Ingredient 4

Monk Fruit

A small melon prized in China for centuries — long before the Western world figured out that sweet didn't have to mean sugar. Naturally calorie-free and intensely sweet. Old secret. Better formula.

Read the full ingredient breakdown — why we picked these four and rejected the usual suspects.

02

Bakes 1:1 — your recipes still work.

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Same volume. No recipe math. No chemistry workarounds. Cookies brown, cakes rise. We tested 20 versions on over 40 recipes before launch. Browse recipes to see how bakers use it.

1 cup
cane sugar
→
1 cup
Freely Sweet
03

A note from Adam.

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"I love treats. :) But sugar really doesn't do wonders for my body or my brain — and over the last 200 years, it's only gotten more processed and harder on our bodies. It was time for an upgrade, not just a different or differently bad substitute. With inspiration and a lot of experimenting, we created Freely Sweet to do just that: no compromises on flavor, baking, or what it actually does in your body."
— Adam Colvin Founder & CEO, Freely Sweet
04

What users are saying.

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★★★★★

"The chocolate chip cookie was actually amazing. I ate it without realizing it wasn't a normal chocolate chip cookie. I just thought my mom bought them somewhere — then she told me and I got blown away. You fricken did it!"

Kaj E. · Brutally Honest Teen ✓ Verified

More real reviews coming as we ship. We don't run fake quotes or boosted star counts.

05

FAQ — the honest answers.

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Why does it have calories?
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.
Will it spike my blood 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." (See the FDA's 2019 guidance on allulose.)
Does it really bake 1:1?
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.
What if I'm baking by weight?
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.
Does it work for frosting?
Not ideal — frosting needs powdered sugar's specific texture. A powdered Freely Sweet SKU is coming, designed for frosting and dusting.
Will this give me gas?
Freely Sweet contains soluble fiber, which feeds healthy gut bacteria — that's what prebiotic fiber does. Any new fiber 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. (Background reading: American Heart Association on dietary fiber.)
Is it keto-friendly? What about people watching glucose?
0 net carbs, no spike. We don't make medical claims — talk to your doctor about your specific numbers. You'll see folks with CGMs in our reviews sharing their own results.
Why no stevia or erythritol?
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. (On the erythritol question: Witkowski et al., Nature Medicine, 2023.)
Where do we ship?
We ship anywhere in the US — free on orders over $45 (about 4 bags). Smaller orders ship at standard rates. Ships from Utah.

· Questions? hello@freelysweet.com

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Freely Sweet · 1 lb $14.99 $13.99