Allulóz recept II. - Your Allulose Store

Allulose recipe II.

October 12, 2025 Allulose Store

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

Here are some creative, Hungarian-inspired, keto-friendly dessert ideas sweetened with allulose, which may differ from the usual as they have been adapted for a blood-sugar-friendly diet.

1. Keto Somlói Galuska (Sponge Cake Trifle) with Allulose

Keto Somlói Galuska with allulose, layered with whipped cream and chocolate

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 flavoring (optional)

Separate the eggs.

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

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

Sift in the almond flour, baking powder, and cocoa powder (into two parts of the batter so you can make both plain and cocoa sponge cakes).

Gently fold in the egg whites to keep the batter light.

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

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

Whip the heavy cream with a little allulose.

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

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

2. Zserbó (Gerbeaud) Slices with Allulose

Dough

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

Filling

120 g ground walnuts
4 tablespoons allulose
zest of 1 organic lemon
250 g sugar-free apricot jam (or low-sugar jam)

Chocolate glaze

100 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 uniform dough.

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

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

Place the second layer on top, add 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 about 40–45 minutes.

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

Let it set in the fridge, then slice.

3. Low-carb Rákóczi Túrós (Cottage Cheese Cake)

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
50 ml water

Cottage cheese cream

500 g low-fat cottage cheese (túró)
30 g allulose
2 egg yolks
20 g carbohydrate-reduced semolina or ground almonds
zest of 1 organic lemon

Egg white meringue

4 egg whites
50 g allulose
a few drops of fresh lemon juice (optional, for stability)

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 uniform dough.

Roll the dough thin, place it into a pan lightly greased with coconut oil, and prick with a fork.

Place in the fridge while preparing the filling.

Mix 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 beat the egg whites with lemon juice and sweetener into a stiff meringue.

Spread the meringue over the cottage cheese layer or pipe it on in a lattice pattern, and dry in the oven for 7–8 minutes, watching carefully so it doesn't burn.

Once done, let cool and slice.

4. Chestnut Purée with Allulose

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

Grate the chestnut purée using a large-hole grater or loosen it with a fork.

Mix in 1–2 tablespoons of allulose to taste.

Whip the heavy cream into stiff peaks while adding the allulose little by little.

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

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

Let it rest in the fridge for at least an hour, then portion into glasses or bowls.

5. Cottage Cheese, Poppy Seed, and 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

Cherry-poppy seed filling

150 g ground poppy seeds
2–3 tablespoons allulose
100 ml plant-based milk
100 g pitted 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 it thickens.
Cherry-poppy seed: Prepare just like the poppy seed filling, then mix in the drained cherries.

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

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

Repeat the process with the remaining sheets and fillings.

Place the strudels on a baking-paper-lined pan, brush the tops with melted coconut oil.

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

Slice after cooling and serve.

6. Poppy Seed Guba (Bread Pudding) with Vanilla Sauce, Allulose Store Style

Poppy seed guba

4–5 keto/dark flour, reduced-carb rolls
200 ml 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 sauce

300 ml 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 guba

Cut the rolls into 1–2 cm thick slices and place in a large bowl.

Heat the coconut milk and stir in the allulose and vanilla extract.

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

Pour the sweet coconut milk over the roll slices and toss well so every piece is soaked through.

Mix the ground poppy seeds with a little allulose and add to the roll mixture.

Place the whole mixture into a greased pan and press down.

Beat the egg whites with the allulose until stiff and spread over the top of the mixture.

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

Let it rest a little while cooling.

Vanilla sauce

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.

Slowly pour the warm milk into the egg yolks while stirring constantly, then return to the saucepan.

Thicken over medium heat while stirring constantly until creamy.

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

Serving

Drizzle the still warm or cold poppy seed guba generously with the vanilla sauce and serve immediately.

7. Floating Island (Madártej) with Allulose

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

Separate the eggs.

Beat 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.

Using a spoon, scoop "dumplings" of the egg white foam into the boiling milk.

Cook for 1–2 minutes on each side, then remove 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 bit by bit, then thicken over low heat for a few minutes while stirring constantly (do not boil).

Serve the custard with the foam dumplings, you can sprinkle with cinnamon to taste.

8. Marzipan Balls with Allulose

200 g finely ground almonds
200 g allulose sweetener
50 ml water (or coconut milk)
A few drops of bitter almond extract (optional)
For decoration: hazelnut, cocoa, chocolate-covered coconut flakes, ...

Make a sugar syrup and work it together with the almonds.

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

Form into small balls, roll in your choice of toppings, and place in paper liners.

9. Keto Chimney Cake (Kürtőskalács) with Allulose

While granulated sugar only begins to caramelize at 160–170 °C, allulose starts 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 for this classic recipe, because it makes it possible to bake the chimney cake in a grill oven without the dough drying out!

500 g almond flour
500 ml coconut milk
4 eggs
250 g allulose (half for the dough, half for the outside)
Grated lemon zest
25 g yeast (if using dry, double the amount)
1 teaspoon sugar (to activate the yeast)
Salt
Coconut oil or butter for the outside
For rolling: walnut, coconut, cocoa, cinnamon, ...

Crumble the yeast into 200 ml of lukewarm sugared milk and let it activate for ~5 minutes.

Preheat the flour in the oven, then work the ingredients thoroughly with the lukewarm milk. (If you have a bread maker, it can make it perfect). For hand mixing, sift the flour and knead for a long time.

Cover and keep warm in a turned-off oven. (Max. 30–40 °C!)

It also rises beautifully in the sun, where it also gets energized!

After 10–15 minutes, roll out to ~1 cm thickness and cut into strips.

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

Brush well with your chosen fat and roll in allulose.

Place the cylinders into a lukewarm pan and continue rising in the turned-off, max. 30–40 °C oven.

We split the rising into two parts so as not to burst the carbon dioxide bubbles while rolling. This trick results in the wide and soft dough shown in the picture.

After 5 minutes, turn them so their bottoms don't flatten.

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

Once it reaches the desired temperature, put the pan back and rotate the cylinders every 3–4 minutes.

After the outside has caramelized – and the dough is baked – take it out and while still warm, roll it in your chosen topping.

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

If it didn't turn out perfect the first time, don't let that discourage you, because practice makes perfect! After the 3rd time, you'll be teaching it yourself! ;)