Allulose recipe II.

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

Here are some creative, Hungarian-inspired and allulose-sweetened, keto-friendly dessert ideas that may be different from the usual because they are 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 cream
• 100ml water
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or butter for frying
• pinch of salt
• a little rum or rum flavoring (optional)

Separate the eggs.

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

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

Sift in the almond flour, baking powder, and cocoa powder (two parts of the mixture so that you can make both light and cocoa sponge cakes).

Carefully fold in the foam to keep the dough light.

Oil a small baking sheet, spread the light and cocoa dough 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.

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

You can add grated dark chocolate or cocoa powder on top as a decoration.

2. Zserbó Slice with Allulose

Pasta

• 130 dkg almond flour
• 150g 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 dkg of ground walnuts
• 4 tablespoons allulose
• Grated zest of 1 organic lemon
• 250 ml sugar-free apricot jam (or low-sugar jam)

Chocolate glaze

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

Mix the flour with the baking powder and sweetener, then crumble it into 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 on a baking sheet lined with baking paper.

Spread the first sheet with half of the jam, sprinkle with half the candied chopped walnuts and lemon zest.

Place the second sheet on top, add the other half of the jam and the remaining nuts.

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

Once it has cooled, melt the dark chocolate with the coconut oil in a water bath and coat the top of the bar with it.

Let it set in the refrigerator, then slice it.

3. Low-carb Rákóczi Cottage Cheese

Pasta

• 25 dkg almond flour, walnut flour or paleo flour
• 12.5 dkg cold butter
• 2 tablespoons allulose sweetener
• 4 dkg vanilla sweetener or allulose with vanilla flavor
• 15 g baking powder
• 2 egg yolks
• 0.5 dl water

Cottage cheese cream

• 0.5 kg low-fat cottage cheese
• 3 dkg allulose
• 2 egg yolks
• 2 tablespoons low-carb semolina or ground almonds
• Grated zest of 1 organic lemon

Egg white foam

• 4 egg whites
• 5 dkg allulose
• a few drops of fresh lemon juice (optional, to keep the foam)

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

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

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

Place in the refrigerator until you prepare the filling.

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

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

Preheat the oven to 150 °C, then beat the egg whites, lemon juice and sweetener into stiff peaks.

Smooth the foam onto the cottage cheese layer or pipe it from a piping bag and dry it in the oven for 7-8 minutes, taking care not to burn it.

When it's ready, cool it and slice it.

4. Chestnut Puree with Allulose

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

Grate the chestnut pulp on a large grater or loosen it with a fork.

Stir in 1-2 tablespoons of allulose to taste.

Whip the whipping cream until stiff while gradually adding the allulose.

Carefully fold the chestnut mass and whipped cream together to create a light, creamy consistency.

You can flavor it with a little rum flavoring, but you can also leave it out.

Let it rest in the refrigerator for at least an hour, then serve it in glasses or bowls.

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

Pasta

• 6 keto-friendly strudel sheets
• melted coconut oil or butter for coating

Cottage cheese filling

• 50 dkg cottage cheese (fatty)
• 2-3 tablespoons allulose
• Grated zest of 1 lemon
• 1 egg
• 2 tablespoons ground almonds or coconut flour
• vanilla flavor
• raisins (optional)

Poppy seed filling

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

Cherry and poppy seed filling

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

First prepare the fillings:

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

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

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

Repeat the process with the remaining strudel sheets and fillings.

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

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

After cooling, slice and serve.

6. Poppy Seed Cake with Vanilla Soda, Allulóz Store Method

Poppy seed

• 4-5 keto/brown flour, low-carb croissants
• 2 dl coconut milk or almond milk
• 3 egg yolks
• 50 g ground poppy seeds
• 2-3 tablespoons allulose
• 1 teaspoon vanilla flavoring
• 2 egg whites (for foam)
• butter or coconut oil for greasing the baking sheet

Vanilla soda

• 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 vanilla bean seeds

Poppy seed

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

Heat the coconut milk and mix in the allulose and vanilla flavoring.

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

Pour the sweet coconut milk over the croissants and toss well so that each piece is well soaked.

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

Place the whole thing in a buttered baking pan and press down.

Beat the egg whites with the allulose until stiff, then smooth them over the top of the mixture.

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

Let it cool and rest for a bit.

Vanilla soda

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

Mix the egg yolks with the coconut flour until smooth.

In slow batches, while stirring constantly, pour the warm milk into the egg yolks, then return them to the saucepan.

Over medium heat, stirring constantly, thicken to a creamy consistency.

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

Serving

Drizzle the still lukewarm or cold poppy seed cake generously with the vanilla soda and serve immediately.

7. Allulose Bird's Milk

• 1 liter of milk or coconut milk (the fattier the better)
• 4 eggs
• 60 g allulose
• Scraped seeds from 1 vanilla pod or 1 teaspoon vanilla extract
• 1 pinch of salt

We separate the eggs.

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

In a saucepan, boil the milk with the vanilla.

Using a spoon, drop dumplings into the boiling milk.

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

Mix the egg yolks with the remaining allulose until smooth.

Add the egg yolk mixture to the hot milk little by little, then thicken over low heat for a few minutes, stirring constantly (do not boil).

Serve the bird's milk with the dumplings, sprinkled with cinnamon if desired.

8. Marzipan Balls from Allulose

• 20 dkg finely ground almonds
• 20 dkg allulose sweetener
• ½ cup water (or coconut milk)
• A few drops of bitter almond flavoring (optional)
• For decoration: hazelnuts, cocoa, chocolate and coconut flakes, ...

Make sugar syrup and mix it with the almonds.

Wrap it in plastic wrap and put it in the refrigerator for 1-2 hours, as this will make it easier to shape.

Shape them into small balls, roll them into decorations, and place them in paper bowls.

9. Keto Kürtőskalács with Allulose

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

Thus, the lower-temperature caramelization of allulose allows you to quickly and easily create lighter or softer caramel in sugar-free sweets.

We will take advantage of this in this classic as well, because it makes it possible to bake the chimney cake in a grill oven, even without the dough drying out!

• 50 dkg almond flour
• 5 dl coconut milk
• 4 eggs
• 25 dkg allulose (half in the dough, half on the dough)
• Lemon zest
• 2.5 dkg yeast (if powdered, double it)
• 1 teaspoon sugar (to leaven)
• Salt
• Coconut oil or butter for the outside
• For rolling: nuts, coconut, cocoa, cinnamon, ...

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

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

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

It also rises beautifully in the sun, and even energizes you there!

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

We twist it onto our preheated and greased (empty) beer cans. (We fold the beginning and end of the dough under.)

We grease it well with our fat and roll it in the allulose.

Place the rolls on the warm baking sheet and continue to rise in the oven, which has been turned off and is set to a maximum of 30-40 °C.

We split the leavening in two so that we don't burst the carbon dioxide bubbles when stretching. This trick results in a wide and soft dough, as you can see in the picture.

After 5 minutes, turn them over so that their bottoms are not flat.

After 10-15 minutes, take it out and turn the oven to 250 °C. (Upper grill)

When it reaches the desired temperature, put the pan back in and rotate the rollers every 3-4 minutes.

Once the outside has caramelized – and the dough has baked – we take it out and, while it's still warm, roll it in the desired seasoning.

When it has cooled slightly, remove it from the cylinders and serve.

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

+1 Coconut milk

• 100 g coconut flakes
• 1 liter of purified water
• A pinch of salt
• Allulose to sweeten to taste

Cook the coconut flakes on low for 10 minutes. This will help release the fats and flavors.

Let it cool, then strain through cheesecloth or a fine strainer and squeeze out any remaining moisture.

Season with allulose and salt.

Cool and refrigerate.

Always shake before consuming, as the coconut oil may settle to the top.

You can also make coconut balls from the remaining coconut flakes.

Enjoy your meal!