Allulose…the emerging winner in Keto Baking!

Here’s what I know so far about this “rare sugar”. Up to this point trying to find a low carb or zero carb sweetener has been a challenge.  Just as with anything, there is a lot of trial and error. Nothing is going to act EXACTLY like traditional/table sugar, because, well they are NOT traditional sugar.  But….I am forever on a quest to find a substitute that does not spike blood sugar, bakes well, doesn’t cause stomach upset, tastes delicious, has some shelf life has been a balance and don’t break the bank.

I do not use dates or raisins or fruit to sweeten my desserts because they spike my blood sugars.  However, I have come across a new product they are calling a “rare sugar” that I want to share called Allulose, but first…

Traditional/Table sugar….

  1. Widely available
  2. Cheap
  3. Browns and caramelized beautifully
  4. Spikes blood sugars
  5. Makes us fat and sick
  6. Great shelf life

Artificial sweeteners such as Splenda*, Sweet ‘n Low* and Aspartame

  1. Widely available
  2. Cheap
  3. Super sweet
  4. Make us crave more sweet and carbs
  5. Make us sick and fat
  6. Made from chemicals

Sugar alcohols (Erythritol and Xylitol)

  1. Derived from natural sources
  2. Tricky to bake and cook with
  3. Create gas, bloating and diarrhea
  4. Expensive
  5. Cooling mouth affect
  6. Not a great shelf life
  7. Available online and in some commercial stores
  8. Erythritol no blood sugar spikes, Xylitol has some spikes
  9. Some people really like sugar alcohols, but they’re not for me.

Plant based sweeteners (Stevia and Monk fruit)

  1. Derived from natural sources
  2. Do not have the bulk of table sugar
  3. Do not brown or caramelize
  4. Can be expensive
  5. Reported that they do not spike blood sugars
  6. Great way to sweeten beverages or items that do not need the bulk of table sugar
  7. Most commercially available products are blended with sugar alcohols…check the labels
  8. Available online and in some commercial stores
  9. Expensive

Allulose, The Rare Sugar

The new darling on the sugar block is something the food manufacturers are calling a “rare sugar”. And here’s what I know so far…

Allulose is derived from natural sources, so technically IT IS sugar.  The chemists and scientists get the tiniest amount of Allulose from sources such as figs, dates, raisins, corn and wheat.  There is definitely some major processing going on to actually get the Allulose, but it does come from natural sources in very small quantities.  Maybe that’s why they call it “rare”.

This product is deemed “generally safe to consume” for the general public, so our governmental agencies and controls are saying we can eat it and we will be ok.  I know that is not totally comforting because look at what diet sodas and food dyes are doing to us, however…

The Darling Details of Allulose

Allulose does come from natural plant sources.

Allulose does not spike blood sugars…of course everyone is different so please check for yourself.  

Allulose is NOT yet sold in stores, however I easily purchased online through Amazon and received in a about a week.  Click HERE for the brand that I bought…

Allulose bakes and browns like table sugar 1:1 ratio, so when I make my favorite peanut butter cookies I just sub out the table sugar for the Allulose.

Allulose browns quicker than table sugar and sugar alcohols, so you will have less cooking/baking time required.

Allulose comes in syrup flavors such as Maple syrup, honey and others I have not tried yet. Maple and honey taste almost exactly like the traditional stuff to me.

Allulose does not have the mouthcool effect. Thank GOD! I hate that feeling in my mouth unless I’m chewing gum.

Allulose is a super low calorie and no carb sweetener. But remember that all the other ingredients you bake with do contain calories and carbs, so keep that in mind.

Allulose is about 70% as sweet as table sugar and sugar alcohols.  To counter this I add 5-10 drops of liquid stevia to bring the sweetness levels up to a pleasing sweetness level for our house. So far it has worked great in my recipes.

Allulose has a pretty good shelf life and does not crystalize when it cools…yay, not more crunchy lemon curd.

Allulose is expensive compared to table sugar. I can get table sugar at any supermarket for about $3 for 5lbs.  Allulose online is running about $35 for 3lbs of granular Allulose. And the syrups are about $13 for a small 11.75oz bottle.  I guess when you think of it you really should only be consuming a small amount anyway, so as a treat it’s not so much.

Lastly, and most importantly…

Allulose does NOT upset my stomach, bloat or give gas.  Again, everyone is different, so you will have to try for yourself, but no more running to the bathroom for us.

So far I have made FANTASTIC cookies, caramel sauce, ice cream, chocolate souffle and cake.  Allulose has been deemed a “rare sugar”, but I am certain it will not be rare for long.

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