I have been trying many different sweeteners in recipes for over 10 years. Almost none acts like the new comer Allulose. Some become completely unstable, some even become very unstable that it turns into a different substance. With allulose, I have been successful more often, not always, but definitely more.

Of course, in choosing allulose the most important reason is taste. It tastes like sugar. There are other advantages of using Allulose which you can read in my blog post comparing Allulose and other sweeteners.

One obvious tweak when using allulose is to use more as it is less sweet. Even types of sugar like cane sugar and beet sugar have different sweetness levels, cane sugar being sweeter. People also overcome this issue by adding another sweetener with high sweetness level like monk fruit or stevia. Once you add one of these,  the after taste will be present so it kinda defeats the purpose of using allulose imo.


Allulose in Baking

Allulose browns like sugar, but in high temperatures of oven it will brown much faster. To remedy this situation, adjusting the oven temperature down helps almost always, for cookies reduce it from if the recipe calls for 350 to 300. For cakes, 350 to 325 should be good but covering the top of the cake loosely with parchment paper or aluminum will prevent the top from burning. Don't worry about inside of your cookie or cake bake well, it will since allulose retains heat more than sugar. Always know your oven though, they all have individual characters.

The second important point is that allulose, in baked goods like biscotti, scones etc it won't yield the desirable texture, by itself. I had success using inulin and been trying ingredients that are more readily found in household kitchens. Of course, if you're not keto dieting or your diet allows using carb rich starches  it is a different story. My goal is to keep it low carb and if possible low calorie.

But in cakes, it is better than sugar I kid you not. It makes the cake fluffier and lighter. Very very good choice to bake cakes. Just sub sugar 1 to 1 1/2 or 1 and 1/4, adjust the temperature as described above and might want to cover the top to keep if browning too much.


Allulose in Cheesecake Making - A shout out!!

This is heaven and best choice making cheese cake. If you love Burnt Basque (or San Sebastian) cheese cake, you're in luck. It was a very pleasant surprise when I first make cheesecake with allulose. Soo if you don't cover the top of your cheesecake, it will brown. 


Allulose in Making Frostings, Puddings, Jams etc 

Basically, just adjust the taste by increasing the amount of allulose. No surprises here. Even when your frosting calls for candy making temperature tricks. Actually allulose here performs better than sugar. It doesn't crystallize like sugar making it easier to work with. You can get 230F faster with allulose so just watch the temperature if you are making candy.

I make marshmallows with allulose and I like it better, actually I dont even use more allulose in replacing sugar if I am to use the marshmallow as frosting.

Caramelizing Allulose - Another shout out!!!

Yes, it does caramelize really nicely. Just watch it you caramelize it since timing is a little different than sugar. Somehow with allulose it doesn't gradually get darker. It doesn't change color until you get bored and look away  then it quickly burns. So dont let it fool you and just watch it, once it's starts to change color, turn the heat off.
Tastewise, it tastes exactly like good old caramel.


Allulose in Ice Cream and Sorbet Making

Works exactly like sugar but definitely use more. It could be personal preference  but it feels like allulose tastes even less sweet when frozen. Other sweetener like erythritol works fine in ice cream, its cooling effect fits well.  However I think allulose works better with chocolate ice cream and caramel ice cream.

Where to buy Allulose? 

Allulose is not available in Europe. While it is getting popular in the U.S., it is not easy to find Allulose in brick-and-mortar stores like Walmart and Target in most states. Allulose is available in various online stores like Amazon and Goalz Allulose Shop. One thing to pay attention when buying Allulose for baking is checking out the ingredients first. Some brands add fillers to make Allulose measure 1 to 1 with sugar. However, it is always better to buy pure Allulose and arrange the amount yourself. Goalz Allulose is very fine with granule mesh size between 60 and 80. This makes it perfect for most uses such as confectionary and baking. 

Purchase Goalz fine Allulose with no fillers here: SHOP ALLULOSE

Purchase Goalz Allulose Sweetened Baking Chips: SHOP ALLULOSE CHOCOLATE CHIPS

Purchase Goalz Allulose Sweetened Chocolates: SHOP ALLULOSE CHOCOLATES 


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