I’ve been researching this for a while and here is what I think today. You are probably right choosing Erythritol.
Erythritol has 70% the sweetness of sugar by volume.
Erythritol is very hard for gut bacteria to ferment or digest so it seems to do the least damage to them and you will have less gas, etc.
Erythritol has practically no effect on blood sugar levels. This is a good thing. All of the other sugar alcohols will spike blood sugar levels and increase insulin output. Bad.
Stevia will impact the health of good bugs in your gut. Specifically, it will reduce the numbers of L. Rheuteri. This is one of the best bacteria that you can have and they are hard to maintain in the gut without prebiotics and additional supplementation. So anything that makes keeping them around harder should be out. That’s sad because Stevia was the last hope of a good, natural sweetener.
Again, based on everything I’ve seen to date, Erythritol is the least harmful... and it’s comparatively cheap. I just got 2.5 pounds from Amazon for $12.99 delivered. That will last me a while.
So, until something better comes along, Erythritol seems to be the best choice... today.
I use those, plus monk fruit and isomalt. Isomalt is great if you need to make a sugar free syrup. I use it for sugar free pecan pie, and syrup. I order it from Amazon. Nutrition may have it. I’m not sure. I use two or three sweeteners when I’m making sugar free desserts. Mixing them up gives a more complex sugar taste like real sugar.