With low carb stuff, expensive is better. Like erythritol is a much better sweetener than the other sugar alcohols. I never stall on erythritol, always do from maltitol. Plus the type of oils and other ingredients matter. Low carb ingredients, the good ones, are really expensive. The cheap things are about a buck an ounce, but they always have the crummy fats and the cheaper sweeteners. So you have to figure that in the cost. I spend more on baked goods to eat better, since I cannot live without them, but just don't eat as many as if they were cheaper. So I'm spending the same total amount of money on sweets (few, expensive vs more, cheap) but not getting fat. A good trade.