@samia - Late to the conversation but erythritol is my go-to sugar substitute. For me, it has no impact on my BG and cooks pretty close to sugar. Downside it is quite expensive.
Stevia, sucralose (splenda in liquid form) are others that I use just for sweetness and have no BG impact. Walden Farms Syrup is sweetened with sucralose which is great.
Splenda in powdered form has maltodextrin added to the sucralose to bulk it up. Maltodextrin rasies my BG so I tend to avoid using powered splenda too much. A little is fine but…
I have used Swerve and it has no BG impact and cooks like real sugar, but I have found it leaves an unpleasant cooling sensation in my mouth.
Sugar alcohols like maltitol, xylitol, mannitol do rasie my BG and I have to bolus for 50% of the sugar alcohol carbs. They can be a bit unpredictable as the BG rise may happen late. Sometime it is better to just use sugar compared to these sugar alcohols as it has a more predictable impact on BG and can be appropriately bolused for.
This is what I have been using recently: