I use SugarLess stevia and erythritol blend when I'm baking or making home made ice creams. But in almost all of the things I bake or cook using this product, there is a metallic after taste that lingers for 3-4 minutes. The finished food items taste great but I was wondering if there was a way to somehow mask or reduce this after taste.

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    Stevia is a tight binder with significant genetic variation in how people respond to it: cooking.stackexchange.com/questions/74334/… I've never met a metallic after taste. With the effects being so variable, you may be on your own here. – Wayfaring Stranger Jan 8 '19 at 0:48
  • Have you tried using pure stevia? I'm wondering if it's the other ingredients in the blend producing the aftertaste. – FuzzyChef Jan 9 '19 at 17:22
  • @FuzzyChef: No, I haven't tried just stevia and it might be my misunderstanding but I thought that it's Stevia that is a tight binder and leaves an after taste. – Divi Jan 10 '19 at 0:15

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