Look into erythritol and allulose.
We primarily use erythritol, erythritol with monk fruit, and just occasionally allulose.
I prefer cane sugar, in moderation. :)
I use erythritol, sucralose (Splenda), and occasionally
if I'm baking something yummy, unsweetened applesauce
and/or a dab of unsulfured molasses.
Haven't tried Monk fruit or allulose yet, though.
.
I just looked up Allulose - glycemic index of Zero - good.
I'll try it out. The Monk fruit also.
Thanks.