Allulose recipe II.

There are so many wonderful basic recipes with allulose that it would be a shame to leave them out, so we are continuing our recipe collection.

Here are some creative, Hungarian-inspired, and allulose-sweetened keto-friendly dessert ideas that might be different from the usual, as they have been adapted for a blood sugar-friendly diet.

1. Keto Somlói Galuska with Allulose

• 4 eggs
• 4 tablespoons almond flour or mixed nut flour (e.g., walnut, hazelnut, or coconut flour)
• 3 tablespoons allulose (sweetener)
• 1 teaspoon baking powder
• 1 tablespoon cocoa powder (for the cocoa sponge cake)
• 200 ml heavy cream
• 100 ml water
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or butter for baking
• pinch of salt
• a little rum or rum essence (optional)

Separate the eggs.

Whip the egg whites with a pinch of salt until stiff.

Mix the egg yolks with allulose, vanilla, and water.

Sift in the almond flour, baking powder, and cocoa powder (into two separate portions of the batter to make both plain and cocoa sponge cakes).

Gently fold in the egg white foam to keep the batter light.

Grease a small baking tray, spread the plain and cocoa batter in layers, or bake them separately and then break them into cubes.

Bake at 180 °C for about 12-15 minutes.

Whip the cream with a little allulose until stiff.

Layer the sponge cake cubes in bowls, drizzle with a mixture of water and rum or rum essence, spoon whipped cream on top, and repeat the layering.

You can top with grated dark chocolate or cocoa powder for decoration.

 

2. Zserbó Slice with Allulose

Dough

• 130 g almond flour
• 15 g cold butter
• 1 packet baking powder (7 g)
• 4 tablespoons allulose
• 1 egg
• 1 tablespoon plain Greek yogurt
• 2 tablespoons cold water
• pinch of salt

Filling

• 12 g ground walnuts
• 4 tablespoons allulose
• Zest of 1 organic lemon
• 25 g sugar-free apricot jam (or low-sugar jam)

Chocolate Glaze

• 10 g sugar-free dark chocolate
• 1 teaspoon coconut oil or butter

Mix the flour with the baking powder and sweetener, then crumble in the cold butter.

Make a well in the center, pour in the egg, yogurt, and water, then quickly knead into a smooth dough.

Divide the dough into three equal parts, roll them out (approx. 20x30 cm), and place them one by one into a baking tray lined with parchment paper.

Spread the first layer with half of the jam, sprinkle with half of the sweetened ground walnuts and lemon zest.

Place the second layer on top, then spread the other half of the jam and the remaining walnuts.

Cover with the third layer, prick the top with a fork, and bake at 170°C for approx. 40-45 minutes.

Once cooled, melt the dark chocolate with coconut oil over a water bath, and coat the top of the slice with it.

Let it set in the refrigerator, then slice.

 

3. Low-carb Rákóczi Túrós

Dough

• 250 g almond flour, walnut flour, or paleo flour
• 125 g cold butter
• 20 g allulose sweetener
• 40 g vanilla sweetener or allulose with vanilla extract
• 15 g baking powder
• 2 egg yolks
• 0.5 dl water

Cottage Cheese Cream

• 0.5 kg low-fat cottage cheese
• 30 g allulose
• 2 egg yolks
• 20 g reduced-carb semolina or ground almonds
• Zest of 1 organic lemon

Egg White Foam

• 4 egg whites
• 50 g allulose
• a few drops of fresh lemon juice (optional, for stabilizing the foam)

Mix the dry ingredients for the dough (flour, sweetener, baking powder), then crumble in the cold butter.

Add the egg yolks and water, and knead into a smooth dough.

Roll out the dough thinly and place it in a baking tray lightly greased with coconut oil, then prick it with a fork.

Refrigerate while preparing the filling.

Combine the cottage cheese, egg yolks, grated lemon zest, semolina, and sweetener.

Spread the cottage cheese filling evenly over the dough, then bake at 180 °C for 15 minutes.

Set the oven to 150 °C, then whip the egg whites with lemon juice and sweetener into a stiff foam.

Smooth the foam over the cottage cheese layer or pipe it in a lattice pattern, and dry it in the oven for 7-8 minutes, being careful not to burn it.

Once ready, cool and slice.

 

4. Chestnut Puree with Allulose

• 250 g plain chestnut paste (sugar-free)
• 200 ml unsweetened whipping cream
• 2-3 tablespoons allulose to taste
• 1 tablespoon rum essence or rum (optional)

Grate the chestnut paste on a large-hole grater or loosen it with a fork.

Mix in 1-2 tablespoons of allulose to taste.

Whip the heavy cream until stiff, gradually adding the allulose.

Gently fold the chestnut paste and whipped cream together to achieve a light, creamy consistency.

You can flavor it with a little rum essence, but it can also be omitted.

Rest in the refrigerator for at least one hour, then portion into glasses or bowls.

 

5. Cottage Cheese, Poppy Seed, and Sour Cherry-Poppy Seed Strudel

Dough

• 6 keto-friendly strudel sheets
• Melted coconut oil or butter for layering

Cottage Cheese Filling

• 500 g cottage cheese (full-fat)
• 2-3 tablespoons allulose
• Zest of 1 lemon
• 1 egg
• 2 tablespoons ground almonds or coconut flour
• Vanilla extract
• Raisins (optional)

Poppy Seed Filling

• 150 g ground poppy seeds
• 2-3 tablespoons allulose
• 100 ml plant-based milk (almond milk or coconut milk)
• Cinnamon to taste

Sour Cherry-Poppy Seed Filling

• 150 g ground poppy seeds
• 2-3 tablespoons allulose
• 100 ml plant-based milk
• 100 g pitted sour cherries (frozen is fine, well-drained)
• Cinnamon

First, prepare the fillings:

• Cottage cheese filling: Mix the cottage cheese, allulose, lemon zest, egg, almond flour, and vanilla extract into a creamy mass.
• Poppy seed filling: Heat the ground poppy seeds, allulose, plant-based milk, and cinnamon in a small saucepan until thickened.
• Sour cherry-poppy seed: Prepare the same way as the poppy seed filling, then stir in the drained sour cherries.

Roll out or prepare the strudel sheets one by one, brush each with coconut oil.

Place the desired filling (cottage cheese, poppy seed, or sour cherry-poppy seed) on the first sheet, then carefully roll it up.

Repeat the process with the remaining strudel sheets and fillings.

Place the strudels on a baking sheet lined with parchment paper, brush their tops with melted coconut oil.

Bake in the oven at 180 degrees Celsius for about 20-25 minutes, or until golden brown and crispy.

Slice and serve after cooling.

 

6. Mákosguba with Vanilla Custard, Allulose Store Style

Mákos Guba (Poppy Seed Bread Pudding)

• 4-5 pieces keto/brown flour, reduced-carb crescents
• 2 dl coconut milk or almond milk
• 3 egg yolks
• 50 g ground poppy seeds
• 2-3 tablespoons allulose
• 1 teaspoon vanilla extract
• 2 egg whites (for the foam)
• butter or coconut oil for greasing the pan

Vanilla Custard

• 3 dl full-fat milk or almond milk
• 2 egg yolks
• 2 tablespoons allulose
• 1 tablespoon coconut flour or cornstarch (keto-friendly thickener)
• 1 teaspoon vanilla extract or seeds from 1 vanilla bean

Mákos Guba

Cut the crescents into 1-2 cm thick slices and place them in a large bowl.

Warm the coconut milk and mix in the allulose and vanilla extract.

Whisk the egg yolks until smooth, then add the vanilla coconut milk.

Pour the sweet coconut milk over the crescent slices and mix well, ensuring every piece is soaked.

Mix the ground poppy seeds with a little allulose, then add to the crescent mixture.

Place the entire mixture into a greased baking pan and press down.

Whip the egg whites with allulose until stiff, then spread over the poppy seed mixture.

Bake in a preheated oven at 175 °C for approximately 15–20 minutes, or until the foam is golden brown.

Let it rest a little while cooling.

Vanilla Custard

Heat the milk, vanilla, and allulose in a saucepan over medium heat, but do not boil.

Whisk the egg yolks until smooth with the coconut flour.

Gradually pour the warm milk into the egg yolks, stirring continuously, then return to the saucepan.

Thicken over medium heat, stirring constantly, until creamy.

If necessary, you can thin it with a little milk.

Serving

Generously pour the vanilla custard over the still warm or cold mákos guba, then serve immediately.

 

7. Allulose Floating Island (Madártej)

• 1 liter milk or coconut milk (full-fat is better)
• 4 eggs
• 60 g allulose
• Scraped seeds of 1 vanilla bean or 1 teaspoon vanilla extract
• 1 pinch of salt

Separate the eggs.

Whip the egg whites with a pinch of salt and 30 g allulose until stiff.

Bring the milk to a boil with the vanilla in a saucepan.

Spoon dollops of the whipped egg whites into the simmering milk.

Cook each side for 1-2 minutes, then remove with a slotted spoon and set aside.

Whisk the egg yolks until smooth with the remaining allulose.

Gradually add the egg yolk mixture to the hot milk, then thicken over low heat for a few minutes while stirring continuously (do not boil).

Serve the floating island with the egg white dollops, optionally sprinkled with cinnamon.

 

8. Marzipan Balls from Allulose

• 200 g finely ground almonds
• 200 g allulose sweetener
• half a deciliter of water (or coconut milk)
• A few drops of bitter almond extract (optional)
• For decoration: hazelnuts, cocoa, chocolate-coconut flakes, ...

Make a sugar syrup and mix it with the almonds.

Wrap it in plastic wrap and put it in the fridge for 1-2 hours, as this makes it even easier to shape.

Form small balls, roll them in the chosen decoration, and place them in paper cups.

 

9. Keto Chimney Cake with Allulose

While granulated sugar only starts to caramelize at 160-170 °C, allulose does so at 110-120 °C!

This lower caramelization temperature of allulose allows you to quickly and easily make lighter or softer caramel in sugar-free desserts.

We will exploit this property with this classic, as it allows chimney cake to be baked in a grill oven without the dough drying out!

• 500 g almond flour
• 5 dl coconut milk
• 4 eggs
• 250 g allulose (half for the dough, half for the topping)
• Lemon zest
• 25 g yeast (if powdered, double the amount)
• 1 teaspoon sugar (for proofing)
• Salt
• Coconut oil or butter for the outside
• For rolling: walnuts, coconut, cocoa, cinnamon, ...

Crumble the yeast into 2 dl of lukewarm sweetened milk and let it proof for ~5 minutes.

Preheat the flour, eggs in the oven, and thoroughly mix our ingredients in the lukewarm milk. (If you have a bread machine, it's perfect) When mixing by hand, sift the flour and knead for a long time.

Cover and keep warm in the switched-off oven. (Max. 30-40 °C!)

It also rises nicely in the sun, and it even gets energized there!

After 10-15 minutes, roll it out to ~1 cm thick and cut into strips.

Wrap the strips around our preheated and greased (empty) beer cans. (Tuck the beginning and end of the dough underneath.)

Generously brush with our fat and roll in allulose.

Place our cylinders in a lukewarm baking tray and continue proofing in the switched-off oven at max. 30-40 °C.

We divided the proofing into two parts so that the carbon dioxide bubbles do not burst when rolling. This trick results in the wide and soft dough shown in the picture.

After 5 minutes, turn them over so that the bottom is not flat.

After 10-15 minutes, take them out and set the oven to 250 °C. (Top grill)

Once it has reached the desired temperature, put the tray back in, and turn our cylinders every 3-4 minutes.

After the outside has caramelized - and the dough is cooked - take it out and roll it in the desired flavoring while still warm.

Once it has cooled down a bit, remove it from the cylinders and serve.

 

If it didn't turn out perfectly the first time, don't be discouraged, practice makes perfect! After the 3rd time, you'll be teaching it! ;)

 

 

+1 Coconut Milk

• 100 g shredded coconut
• 1 liter purified water
• A pinch of salt
• Allulose to taste for sweetening

Simmer the shredded coconut on low heat for 10 minutes. This helps extract the fats and flavors.

Let it cool, then strain through cheesecloth or a fine sieve, squeezing out any remaining liquid.

Season with allulose and salt.

Chill and store in the refrigerator.

Always shake before consumption, as coconut fat may separate and rise to the top.

The remaining shredded coconut can be used to make coconut balls, for example.

 

Enjoy your meal!

 

Continuation: Allulose recipes