I did that in a cooking group while on work experience at a nursing home once as several of the residents had diabetes. I can't remember eating it but the group did and there were no complaints. They used Splenda for everything I that place! Maybe do a half recipe and try it?
My husband is hypoglycaemic (but not diabetic) so can't have regular sugar. I tend to substitute with fructose instead of artificial sweetener. It dissolves easier than regular sugar so being grainy isn't such an issue and it doesn't have than funny metallic taste. I've use it for making shortbread and it was fine. The packet says to only use a third of the fructose as it is sweeter than regular sugar but you need to make up for the loss of dry ingredients.
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