I made some muffins last night, keto muffins. They’re pumpkin muffins with a cream cheese filling that’s put in there before baking. Both the muffin part and the filling part are sweetened. I used Swerve, which is erythritol for the cream cheese part of it and Pyure, which is a blend of erythritol, xylitol, and stevia, for the cake part.
I tasted the batter before I put it in the pan. Tasted good, plenty sweet. I tasted the cream cheese filling, plenty sweet. I thought to myself, “this is gonna be good”.
Baked it last evening but didn’t taste one of them until today at lunch, a treat for after lunch. Briefly warmed it in the microwave. Kinda tasted like I had left the sweetener out of 'em. It was a wonderful texture. And the flavors that were there (pumpkin, in particular), were fine. They weren’t bitter as some artificial sweeteners can do. They just weren’t very sweet. I didn’t notice either the cream filling or the cake part of it being any sweeter or less sweet than the other part.
Hmmm. 
It made me wonder whether this is typical for artificial sweeteners going through the baking process. Would a better plan be to sweeten until it’s a bit too sweet and then bake? Or if that just the nature of the beast?
I figure some of you have been down this road before so I figured I’d ask here.
Thanks!
