@fitnessproductfinder: All of these Ninja Creami recipes are already posted on my page, but if you want them all in one place with full ingredients and instructions, grab my full recipe books (linked in bio) for all 240+ of my recipes 🫡 #ninjacreami #zerocalorie #sweetener #proteinicecream #fpf

snizelsuarez :

what you think about the Lakanto monk fruit with allusose? it is better that the Lakanto with erythritol? thanks.

Erik Morlock :

Been reading about erythritol’s potential link to heart and stroke risk. Think I’m going to move away from it. https://www.nih.gov/news-events/nih-research-matters/erythritol-cardiovascular-events

Christian Blandford :

And erithritol is not at all easy on the stomach 😭

𝐸𝓋𝑒🪸 :

Do you have to put a sweetener?

komo :

So if you’re using 40g lakanto with erythritol that’s 40+ grams of carbs, isn’t it?

The Loadout Theory :

How to make it thicker like halo top and not too melty

🇱🇹jonas🇱🇹 :

mine just exploded😭

Louis :

How much should i use per pint?

KB ♡ :

I love stevia

🫩 :

but what is the healthiest?

elenagarcia369 :

I use 40 g of the monk fruit erythritol and it’s still never sweet enough for me 😭any suggestions?

theFurqan_3 :

What about xylitol?

somethingtomething :

The best non bulking sweetener is cyclamate if you can get it.

Mickayla Stegman :

in Eli we trust! I've made some of the best ninja creami I've cream because of your videos 😊

🍵 :

stevia SUCKS I used it once I couldn't even eat the icecream

Colt04 :

Good to know. Day 68 asking for a creami

_alexx. :

Does honey work?

Blabla21093 :

Greek yogurt works?

Drkalsong :

LadyKetchum :

Do you have a video on mix ins?

riddy :

What about the noise?

Smilewhileyoucan :

(WHOLESOME )ALLULOSE has been working fine not finding it too soft ( I have the ninja deluxe)BUT I prefer Lakanto as u suggested 😊 I ran out so I tried ALLULOSE.. all yummy! Thank you for your recipes! I have them all!

kimsglp1journey :

don't like stevia

Juannigf :

omggggg this was real quick thank youuuu

sydney :

i honestly didn't notice a difference in softness when I switched from monkfruit erythritol to monkfruit allulose. the biggest difference has just been making sure its been frozen for 24 hours and as minimal respins as possible. it'll be too hard for me to even stir, so its not even close to soft serve consistency.