Good point ... but a significant amount would be absorbed nonetheless. My thought would be to err on the side of caution for those at Induction level of carbs, but could be a little more relaxed at higher carb levels.

It's the filler (maltodextrin) that yields all the carbs in Splenda; sucralose is zero. It would be ideal if a liquid form could be made available in North America, because the filler in THAT is water. However, McNiel (Splenda manufacturer) has no plans to make the product available here. Apparently you can buy liquid Splenda in stores .. in BRAZIL

For readers in countries where cyclamate is available, I imagine that product could be used successfully for this recipe, as cyclamate is stable in cooking and storage (doesn't lose its sweetness). Equal (aspartame) is not stable in storage and loses sweetness after a day or two, so wouldn't work in this recipe. In Canada, SugarTwin (yellow box) is made with cyclamate, and the powder form has half the carbs as Splenda, plus there's a liquid form available that's zero carbs.

Doreen