I’m very careful with my dogs. The alcohol sugars can cause GI distress in some people, but I’ve used Xylitol and Erythritol without issue. I find Xylitol to be better tasting and dissolves better.
I do not care for the cooling sensation erythromycin imparts to the taste. I have some, but use it rarely. I prefer to use Isomalt with a little monk fruit powder, as isomalt is only 75% as sweet as sugar. When I make keto ice cream, I make sweetened condensed milk from evaporated milk and isomalt, cooked til the consistency of condensed milk, cool it down to room temperature (or lower), whip 1 quart of heavy cream til soft peaks form, add a dash of salt, a teaspoon of vanilla, and whatever flavoring and nuts I want, then mix in the condensed milk and a little xanthan gum, taste it for sweetness, and mix in a little monk fruit powder if needed, and stick it in the freezer overnight. Makes wonderful low carb ice cream! Makes about 10 cups, 6.44g carbs, 38g fat, and 4.5g protein per cup.