I currently make any and all desired "sweets" with stevia, but a few threads here have interested me in erythritol. I haven't ordered any, but I was wondering if anyone who has eaten and cooked with both stevia and erythritol at various times could give me an idea if it would be worthwhile to try erythritol--and why. What are the differences between the two, the pros and cons of each?

Thanks in advance!

BEst, Sona