[pull_my_finger]

It actually is. If you're shopping low carb/keto marketed stuff, they put it in almost everything. Even other sweeteners like stevia, monkfruit, allulose often are cut with majority erythritol. You have to really scour the packaging to make sure you're buying "stevia" and not a "stevia blend" etc. Erythritol sucks too. It gives a weird cooling sensation on your tongue like menthol, I have no idea why they mix it into everything.

[asyx]

Because it has no calories. Xylitol is nicer but gets metabolized. Erythritol is one of the few sweeteners that are reasonable to use at home (like, you can dose it like sugar unlike aspartame), tastes reasonable on its own (you don’t need the blend you have in coke zero for example) and will not spike glucose levels so diabetics can actually use it.

Like, I can bake a cheese cake just like any other cheese cake as long as I replace the flour for the bottom with almond flour and the sugar with erythritol.

[pull_my_finger]

We do a lot of keto cooking here. Erythritol is the bottom of the barrel. They have monkfruit/allulose blends that are very comparable to sugar in taste and how they interact with heat - caramelization or melting in granular or powdered. I've read erythritol is more "immediately" sweet on your tongue, but for it's "potential" health detriment, as well as the overpowering "cooling" effect it's really not worth it. I guess if you're doing low cal as well you need to make additional concessions but most of those that don't get processed, really turn your GI upside down as well.