Allulose

I have used allulose in numerous desserts and not a single guest has ever noticed they weren't eating sugar.

Allulose is a low-calorie sugar found naturally in small amounts in foods like figs and raisins. It's about 70% as sweet as sugar and behaves more like real sugar than most keto sweeteners, which makes it particularly useful in cooking.

Unlike many sugar substitutes, allulose:

• dissolves easily
• browns under heat
• contributes slight body to sauces
• has no cooling effect

Because of this, it is often the best choice when a recipe needs a small amount of sweetness without tasting artificial.

However, allulose does not crystallize like sugar, so it cannot fully replicate certain candy or caramel techniques.

There are both granulated and liquid forms of allulose. Granulated works best for most cooking applications.