Allulose is a unique type of sugar that offers the sweet taste we crave with significantly fewer calories and a minimal impact on blood sugar levels. Naturally found in foods like figs and raisins, allulose (D-psicose) is absorbed by the body but not fully metabolized, making it an excellent alternative for weight management and blood sugar control.
With about 70% of the sweetness of table sugar, allulose works well in baking and cooking, providing similar browning and caramelization properties without the aftertaste of other substitutes. It’s perfect for those looking to enjoy their favorite treats in a healthier way.
For a high-quality option, we recommend trying RxSugar Allulose.
Recipes
Paleo-Keto Pecan Brittle
Ingredients:
- 2 cups raw pecan halves (or 1 cup pecans, 1 cup walnuts)
- 1/4 teaspoon Real Salt
- 1/4 teaspoon ground cinnamon
- 3 tablespoons grass-fed butter
- 1/3 cup sweetener of choice (I use liquid allulose, see notes)
- Pinch of dried Rosemary leaves
- 1/2 teaspoon vanilla extract
- More salt to taste
- Tray lined with parchment paper
Instructions:
- Heat a 10″ skillet over medium heat. Put the raw nuts in the skillet and the dry seasonings. Stir and heat until the pecans are warm and aromatic.
- Add in the butter, cut in chunks, and stir in until melted. Use a spatula to combine everything so the pecans are all coated in butter.
- Add in the sweetener and mix in. Cook, stirring frequently until the caramel begins to bubble. The butter and sweetener will create a foamy, golden bubble, about 6-8 minutes. If using a granular vs. a liquid sweetener, this step might take a little longer. Watch out for the golden bubble.
- Stir in the vanilla extract and bring the heat up to medium-high, stirring often until you see toasty bits on the pecans and the caramel sauce is a deep golden brown and getting sticky.
- Quickly transfer the mix, while hot, to the parchment paper and spread it out a bit to create approximately a 6×6 inch mass. Keep the nuts bunched up and close together so they stick as it cools.
- Pop it in the freezer to harden, making sure it’s on a flat surface. After about 20-30 minutes, it should be hard enough to break up into pieces.
- Store in an airtight container in the fridge or freezer.
Recipe Notes:
- To make it dairy-free, use coconut oil instead.
- If using granulated sweetener, you may need to add more butter to add volume to the caramel.
- To make it paleo, use maple syrup or maple sugar.
- You can use liquid or granular sweetener; I use the liquid.
- The recipe will work with macadamia nuts, peanuts, or cashews too.
- 1 gram NET carbs per serving (11 grams total – 8 grams allulose – 2.1g fiber = 0.9g net carbs).
Nutrition:
- Serving Size: 1/10 of recipe
- Calories: 181
- Sodium: 45mg
- Fat: 19g
- Carbohydrates: 11g (8g allulose)
- Fiber: 2.1g
- Protein: 2g
Gluten-Free Berry Snack Cake
This easy and delicious Berry Snack Cake is the perfect paleo and gluten-free treat for backpacking or on-the-go family adventures. Both kids and adults love this snack cake and no one will suspect that it’s free of grains and refined sugar!
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 2 hours
Total Time: 2 hours 50 minutes
Ingredients:
- Ghee or Avocado oil to grease sides of pan
- 1 cup finely ground almond flour
- ¾ cup cassava flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 3/4 teaspoon Redmonds Real Salt
- ½ teaspoon ground cardamom
- ½ cup ghee, softened (or coconut oil, softened)
- 1 cup granulated allulose
- 2 large eggs
- ⅓ cup full-fat coconut milk
- 2 teaspoons grated lime zest
- 1 teaspoon lime juice
- 1 teaspoon vanilla extract
- 1½ cups mixed berries
- 1 tablespoon keto confectioners sugar (optional)
Instructions:
- Heat oven to 350°F with the rack in the middle. Lightly grease the sides and bottom of an 8-inch square metal baking pan with avocado oil or ghee. Make a sling out of parchment paper to line the bottom and hang over the sides.
- In a medium bowl, whisk together flours, cinnamon, baking soda, salt, and cardamom. Set aside.
- Plop the softened ghee and allulose in the bowl of a stand mixer (or in a large bowl if you are using a hand mixer). Use the paddle attachment to blend the mixture on medium-high speed for 3 to 5 minutes or until lighter in color and fluffy.
- Scrape down the sides of the bowl and add the eggs, coconut milk, lime zest and juice, and vanilla. Beat the mixture on medium speed for 30 seconds or until combined.
- Next, add half the flour mixture and beat on low speed until combined. Slowly add the rest of the flour and mix until incorporated. Scrape down the sides of the bowl and mix in any dry flour with a spatula.
- Carefully fold the berries into the batter.
- Transfer the batter to the parchment-lined baking pan and smooth the top.
- Pop the pan in the oven and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 30-35 minutes. Cover the cake lightly with foil during the last 10 minutes to prevent it from browning too much; the allulose allows for a nice light brown crust.
- Cool the cake in the pan on a cooling rack. Cut the cake into nine squares and serve as is or top with keto confectioners sugar.
Notes:
- Store leftover cake in a sealed container or wrapped in plastic wrap in the fridge for up to 4 days or in the freezer for up to 4 months.
Nutrition Facts per Serving:
- Calories: 230 kcal
- Carbohydrates: 30 g
- Protein: 3 g
- Fat: 18 g
- Fiber: 3 g
Net Carbs: 11 grams (Total carbs 30 g – Fiber 3 g – Allulose 16 g = 11 g Net carbs)
