Has anyone substituted Swerve for the sugar?

Allulose (Swerve is a brand name) is a sweetener that’s about 70% as sweet as sugar, but isn’t metabolized like sugar (so it’s thought to be a better choice for people who are trying to manage their blood sugar). I know that people bake with it, but I haven’t. I have tried it, however. My husband is a SweetnLow user, and at some point he wanted to try another sweetener so I bought a bag. You’d think that if it’s 70% as sweet as sugar, you could use a little more and the sweet taste would be there. That wasn’t true for either of us. I ended up throwing it away. That said, this recipe is much more about the butter and pecans than the sugar. I’d suggest you try maybe a 1/4 recipe and see how it turns out. There are no eggs in the dough, so you could actually taste a bit to make sure it’s the sweetness you prefer. If you do this experiment, please report back here. We often get questions about using sugar substitutes in baking, so this could be helpful to others.