Allulose recipe

Allulose and the World of Creative Ketogenic Desserts

Discover the new generation of ketogenic desserts, where allulose provides a sweet experience without compromise.

Here we have collected some creative dessert recipes, all of which use allulose as a sweetener.

Another indispensable ingredient for cakes is flour, which – as we know – would also cause a huge blood sugar spike. Therefore, in the recipes presented here, it has been replaced with almond flour, flaxseed flour, or coconut flour.

We have dedicated a separate article to the wonderful properties of almond flour, so for now, we will only briefly discuss flaxseed flour and psyllium husk powder:

Flaxseed flour is a true fiber bomb, packed with omega-3 fatty acids and lignans. It gives cakes a slightly nutty flavor and increases fiber content, which helps reduce net carbohydrate intake, aids digestion, and slows down blood sugar elevation.

Psyllium husk powder is crucial for texture and chewiness. Psyllium husk is a natural soluble fiber that absorbs moisture and helps bind cakes, making them soft and slightly elastic. It also adds to your fiber intake.

 

We hope these recipes will serve as inspiration for you to create your ideal, blood sugar-friendly treats according to your taste.

So here are 40 creative and allulose-sweetened, keto-friendly dessert ideas that may differ from the usual because they have been adapted for a blood sugar-friendly diet, and due to the use of almond flour, they are also gluten-free!

 

Table of Contents

• 1.) Coconut, Almond, Poppy Seed Milk
• 2.) Whipped Cream
• 3.) Meringue
• 4.) Apricot Jam
• 5.) Chocolate Mousse
• 6.) Vanilla Pudding
• 7.) Strawberry Sauce
• 8.) Kaiserschmarrn (Shredded Pancake)
• 9.) Energy Ball
• 10.) Panna Cotta
• 11.) Poppy Seed / Walnut Dumplings
• 12.) Cheesecake
• 13.) Apple Pie
• 14.) Chocolate Squares
• 15.) Muffin
• 16.) Cottage Cheese Dumplings
• 17.) Chia Pudding
• 18.) Strawberry Ice Cream
• 19.) Piña Colada
• 20.) Pancakes
• 21.) Somlói Galuska (Somló Trifle)
• 22.) Zserbó (Gerbeaud Cake)
• 23.) Rákóczi Túrós (Rákóczi Cottage Cheese Cake)
• 24.) Chestnut Puree
• 25.) Strudel
• 26.) Mákosguba (Poppy Seed Bread Pudding)
• 27.) Madártej (Floating Island)
• 28.) Marzipan Ball
• 29.) Granola Bar
• 30.) Yogurt Cake
• 31.) Banana Bread
• 32.) Apple Cake
• 33.) Vargabéles (Noodle Pudding)
• 34.) Túró Rudi Cake (Cottage Cheese Bar Cake)
• 35.) Beigli (Hungarian Nut Roll)
• 36.) Pavlova
• 37.) Keto Chocolate Cookies
• 38.) Donut
• 39.) Kürtőskalács (Chimney Cake)
• 40.) Cottage Cheese Cake

 

 

1.) Coconut Milk, Almond Milk, Poppy Seed Milk

• 100 g shredded coconut, or ground almonds or poppy seeds
• 1 liter purified water
• Allulose, to taste
• A pinch of salt

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

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

Sweeten with allulose and salt to taste.

Chill and store in the refrigerator.

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

 

Almond Milk and Poppy Seed Milk

This method can also be used to make almond milk and poppy seed milk.

Instead of simmering, you can use a blender or immersion blender for all three.

The taste and texture of the end result may vary slightly.

Try several methods and choose the one that best suits your taste!

Tip

You can use the leftover shredded coconut to make coconut balls, the almonds for marzipan, and the poppy seeds for poppy seed bread pudding or poppy seed muffins.

 

2.) Keto Whipped Cream with Allulose

• 4 dl heavy cream (animal-based, at least 30% fat content)
• 2-3 tablespoons allulose
• Optional: 1 packet of gelatin for stability

Place the heavy cream in the freezer for at least an hour to chill thoroughly.

Pour the cream into a narrow-mouthed, deep bowl, add the allulose.

Initially, whisk with a hand mixer on the lowest speed for 2-4 minutes.

Then increase the speed by one level and continue whisking for 4 minutes.

When the cream starts to hold its shape, whisk on the highest speed for another 2 minutes until it forms stiff peaks.

If desired, add the gelatin for a more stable cream.

Be careful not to over-whisk, as it may curdle! If it does, the curdled cream can be used to make butter.

 

3.) Meringue

Allulose is excellent for making meringue; technically, it's almost identical to the traditional sugar-based recipe, only requiring longer, lower-temperature drying for a perfect result.

 

Basic allulose meringue (approx. 30 smaller pieces)

Ingredients:

• 4 room-temperature egg whites
• 120–140 g powdered allulose (best to grind into powder in a coffee grinder or food processor)
• 1 teaspoon freshly squeezed lemon juice or ¼ teaspoon cream of tartar
• 1 pinch of salt
• (Optional) 1 teaspoon vanilla extract, or grated lemon zest

 

Why these quantities?

Classic meringue contains approximately a 1:2–1:3 ratio of protein to sugar (by weight); with allulose, 120–140g for 4 egg whites gives a stable, but not overly sweet, meringue in practice.

 

Step-by-step preparation

Preparation:

- Preheat the oven to 80–90 °C, with convection if available.

- Line a baking sheet with parchment paper.

- Ensure that the bowl and whisks are completely free of grease and water.

Whisking the egg whites:

- Start whisking the egg whites with the salt on medium speed.

- When you have a medium-soft foam, add the lemon juice/cream of tartar.

- Gradually, spoon by spoon, sprinkle in the powdered allulose while continuing to whisk on high speed.

- Whisk until the meringue is glossy, very stiff, and holds "peaks" – it shouldn't move when the bowl is held upside down.

Flavoring, shaping:

- At this point, carefully fold in the vanilla or grated lemon zest (if using).

- Transfer the mixture to a piping bag with a star tip (or a plastic bag with a corner cut off) and pipe small mounds/circles onto the parchment paper:

 

Drying (not real "baking")

- Place the baking sheet in the 80–90 °C oven.

- Dry for 1.5–2.5 hours, depending on size. The goal: a dry, crisp exterior and an interior that is at most slightly sticky.

- At the end, turn off the oven, leave the door slightly ajar, and let them cool inside for another 30–60 minutes to cool slowly, which will reduce cracking.

 

Tips specifically for allulose

Powder it: if the allulose is not powdered, the crystals can precipitate more easily, and the surface may be grainy.

Temperature: allulose dries nicely at a slightly lower temperature, but browns more easily, so do not exceed 100 °C.

Stability: if the meringue feels very unstable, add 1 teaspoon of cornstarch or tapioca starch at the end, folding it in gently – this will make the structure more robust.

Storage: store in an airtight container once completely cooled, otherwise, it may become sticky from ambient moisture.

 

Brief variation ideas

• Cocoa: gently fold 1–2 tablespoons of unsweetened cocoa powder into the stiff meringue.
• Coconut: sprinkle the top with finely shredded coconut before drying.
• Coffee: dissolve 1 teaspoon instant coffee powder in 1 teaspoon water and gently fold it into the meringue at the end for a marbled/streaky effect.

 

4.) Apricot Jam with Allulose

• 1 kg washed, pitted apricots
• 1 kg allulose
• Juice of 2 lemons (helps the jam thicken and balance the flavor)
• Optional: 1 pinch of salt, vanilla bean or cinnamon to taste

Choose ripe, healthy apricots, wash them thoroughly, then, if desired, blanch them in hot water to remove the skins.

Remove the pits and then weigh the fruit.

Place them in a saucepan, add the lemon juice, and start cooking on low heat.

When the apricots have softened and released their juices (approx. 30-40 minutes), add the allulose.

Cook for another 20-25 minutes, stirring frequently – making sure it doesn't burn – until the jam thickens.

Fill sterilized jars with the hot jam, seal tightly, and turn them upside down for 5-10 minutes to help create a vacuum seal.

Sterilization in hot water:

• Wash the jars and lids thoroughly with dish soap.
• Place them in a large pot or saucepan, then pour enough water over them to cover the jars.
• Boil the water for at least 10 minutes.
• Then carefully remove the jars from the water with tongs and place them upside down on a clean, dry kitchen towel to dry.

Sterilization in the oven:

• Wash the jars, then dry them.
• Place the jars and lids on a baking sheet in a preheated oven at 120-130 °C.
• Leave them in for 15-20 minutes.
• Remove the jars and fill them immediately with the hot jam.

Sterilization in the dishwasher:

• If your dishwasher has a sterilizing program, use it; fill the jars and lids immediately after the program ends.

Do not touch the inside of the jars or the inner part of the lids to maintain sterility.

Fill immediately with hot jam to maintain the effect of sterilization.

Then place them in a "dunszt" (hot-pack preserving method) for a few days:

• Place the jars in thick, clean kitchen towels or blankets so that they lie side by side and provide good insulation around the jars.
• Place this covered group of jars in a place where they can cool slowly for approx. 12-24 hours (for example, a cool, dry pantry or kitchen cabinet).
• This slow cooling helps preserve the quality and safe storage of the jam.

 

5.) Allulose Avocado Chocolate Mousse

• 2 ripe avocados
• 3 tablespoons cocoa powder (unsweetened)
• 3 tablespoons allulose
• 1 teaspoon vanilla extract
• Pinch of salt

Blend the ingredients until smooth and creamy.

Chill for at least 30 minutes, then serve garnished with toasted nuts.

 

6.) Vanilla Pudding with Strawberry Sauce

• 500 ml almond milk (or other low-carb plant-based milk)
• 2 egg yolks
• 2-3 tablespoons allulose (to taste)
• 1 packet vanilla pudding powder
• Vanilla essence or vanilla extract
• Pinch of salt
• Cinnamon (for topping, optional)

In a small saucepan, mix the egg yolks with the allulose and half of the almond milk.

Add the vanilla pudding powder, vanilla essence, and salt, then mix thoroughly.

Pour in the remaining coconut milk and cook over medium heat, stirring continuously, until it thickens into a pudding-like consistency (approx. 5-7 minutes).

Remove from heat, pour into glasses, let cool, then refrigerate for at least 1-2 hours.

When serving, you can add keto whipped cream (see above) or strawberry sauce to your liking.

 

7.) Keto-friendly Strawberry Sauce

• 250 g fresh strawberries (or frozen, thawed)
• 1-2 tablespoons allulose (to taste, for sweetening)
• 1 teaspoon lemon juice (fresh)
• 1/2 teaspoon vanilla essence
• Optionally 1 teaspoon gelatin or almond flour for thickening (if you want a thicker sauce)

Clean and chop the strawberries into smaller pieces.

Place the strawberries in a small saucepan, add the allulose and lemon juice.

Heat over medium flame, stirring continuously, until the strawberries begin to break down and release their juices (approx. 5-7 minutes).

If you want a thicker sauce, add gelatin or almond flour and cook for a few more minutes, stirring, until it thickens.

Remove from heat, stir in the vanilla essence, then let cool. Can also be served cold.

8.) Keto Lemon Allulose Kaiserschmarrn

• 3 eggs
• 1/3 cup almond flour
• 2 tablespoons allulose
• Zest and juice of 1 lemon
• 2 tablespoons coconut oil

Beat the eggs and mix with the almond flour, allulose, lemon zest, and juice, then fry in coconut oil in several batches.

You can top it with, for example, the strawberry sauce described above.

 

9.) Allulose Peanut Butter Keto Energy Balls

• 1 cup peanut butter (sugar-free)
• 1/4 cup allulose
• 1-2 tablespoons unsweetened cocoa powder
• 1-2 tablespoons shredded coconut
• Fruit pieces (optional)

Mix the ingredients, form into balls, and refrigerate. You can make them unique with surprise fruit fillings.

 

10.) Coconut Milk Allulose Panna Cotta

• 2 cups coconut milk
• 1/4 cup allulose
• 1 packet gelatin
• 1 teaspoon vanilla extract

Heat the coconut milk with allulose, dissolve the gelatin in it, pour into glasses, then chill.

Before serving, complement with your favorite fruits.

 

11.) Poppy Seed / Walnut "Nudli" with Vanilla Custard

Nudli:

• 400g cooked potato (or vegetable puree, e.g., cauliflower, can also be used)
• 100g almond flour or coconut flour
• 1 egg
• Pinch of salt
• 50g ground poppy seeds or walnuts
• 30g allulose
• 30g butter or coconut oil for frying

Vanilla Custard:

• 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 seeds from a vanilla bean

Cook the potatoes, peel them, then mash them with a potato masher or fork.

Once cooled, add the egg, salt, almond flour or coconut flour, and knead thoroughly to get a soft but not sticky dough (add more flour or a little water if needed).

Roll the dough into finger-thick cylinders, then cut into pieces about 2-3 cm long.

Drop the "nudli" into lightly boiling, lightly salted water and cook until they float to the surface, which takes about 2-3 minutes.

Meanwhile, melt the butter or coconut oil in a pan and toast the ground poppy seeds or walnuts with the allulose to create a sweet, fragrant "coating."

Drain the cooked "nudli" and then toss them in the poppy seed (walnut) mixture until well coated.

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.

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

Thicken to a creamy consistency over medium heat, stirring constantly. (If necessary, thin with a little milk).

Cool.

Serving:

Drizzle the warm poppy seed (walnut) "nudli" with the cold vanilla custard and serve immediately.

 

12.) Allulose Raspberry Cheesecake (Gluten-Free)

• 200 g cream cheese
• 1/4 cup allulose
• 1/2 cup raspberry puree (fresh or frozen)
• 2 tablespoons almond flour

Mix the ingredients, pour into a cake pan, and chill for at least 2-3 hours for it to set and the flavors to meld.

 

13.) Allulose Cinnamon Keto Apple Pie

• 1 cup almond flour
• 2-3 eggs
• 1/4 cup allulose
• 1 tablespoon cinnamon
• 1 small apple (grated)
• 2 tablespoons butter
• Baking powder
• Pinch of salt
• Sliced fruit for topping

Prepare the dough, bake with the filling, and finally decorate to your liking.

 

14.) Allulose Chocolate Squares

• 1/2 cup ground chia seeds
• 1/2 cup ground flaxseeds
• 1 cup coconut milk
• 2-3 tablespoons unsweetened cocoa powder
• 2-3 tablespoons allulose
• 1-2 tablespoons gelatin
• Optional: cinnamon, coconut, walnuts, almonds, mascarpone, almond flour, dark chocolate, (raisins)

First, bloom the gelatin powder in the coconut milk.

Then mix everything well, pour into a greased mold and chill.

Wait patiently, remove from the mold, decorate, and then you can cut it into squares!

 

15.) Vanilla Allulose Keto Muffin

• 3 eggs
• 1/3 cup almond flour
• 1/4 cup allulose
• 1 teaspoon vanilla extract
• 2 tablespoons butter or coconut oil
• 1 packet baking powder

Mix the ingredients and bake in small molds.

This is the basic recipe; its composition can be varied endlessly. Feel free to experiment!

 

16.) Allulose Strawberry Cottage Cheese Dumplings

• 400g full-fat cottage cheese
• 3 eggs
• 3 tablespoons almond flour or coconut flour
• 2 tablespoons allulose
• 1 teaspoon grated lemon zest (optional)
• 1 pinch of salt
• Fresh strawberry pieces (approx. 250g)
• Grated walnuts
• Sour cream

Mash the cottage cheese with a fork, then mix in the egg yolks, almond flour, allulose, lemon zest, and a pinch of salt.

Work thoroughly until combined.

Gently fold in the beaten egg whites into the mixture.

Cover and let rest in the refrigerator for at least 3 hours. (If you skip this, they will fall apart during cooking!)

Form small discs from the dough, place a rounded piece of strawberry in the center of each, then close them up so the strawberry is in the middle.

Cook the dumplings in hot water (just barely simmering) until they float to the surface.

Then roll the cooked dumplings in the walnuts, top with sour cream, and perhaps sprinkle with a little allulose powder.

Garnish with fruit and serve.

 

17.) Allulose Chia Pudding with Coconut Milk

• 4 tablespoons chia seeds
• 4 tablespoons flaxseeds
• 2 cups coconut milk
• 3-4 tablespoons allulose
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• Shredded coconut
• Fruits

Mix, pour into glasses or bowls, decorate, then let stand in the refrigerator for at least 4 hours.

 

18.) Mascarpone Strawberry Ice Cream with Allulose

• 150g mascarpone
• 2-3 tablespoons sour cream
• 100 ml heavy cream
• 2-3 tablespoons allulose
• 1 teaspoon vanilla extract
• Strawberries

Mix the mascarpone, sour cream, heavy cream, and chopped, mashed strawberries.

Add the allulose and vanilla extract and mix until smooth (use a blender if you have one).

Pour into a bowl or container and place in the freezer.

Freeze for 3-4 hours, stirring occasionally to maintain its creamy consistency.

Allulose helps prevent the ice cream from becoming too hard, as it lowers the freezing point and results in a creamier texture.

When serving, scoop out and garnish with fresh strawberries. You can also add allulose whipped cream.

Excellent in iced coffee too!

 

19.) Virgin Piña Colada Keto with Allulose

• 120 ml pineapple juice (from plantation, sugar-free)
• 120 ml coconut cream
• 1-2 teaspoons allulose
• Ice

Blend the ingredients, sweeten with allulose, and serve in a chilled glass. The classic taste, sweetened with allulose, remains keto-friendly. (And thus, without alcohol, it also remains liver-friendly)

 

20.) Allulose Cinnamon Pancakes

• Almond flour
• Coconut milk
• Egg
• Allulose
• Cinnamon
• Baking powder
• This time, I'll leave the ratios to you

Mix the ingredients into a smooth batter, then cook as pancakes in a non-stick pan. Adjust the thickness to your liking.

Serve with allulose-sweetened whipped cream and fruits.

Of course, traditional pancake fillings (cottage cheese, poppy seed, walnut) will also perfectly complement the taste of the batter.

 

21.) 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
• 100 ml water or coconut milk
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil or butter for baking
• 2 packets of baking powder
• Pinch of salt
• A little rum or rum essence (optional)

Separate the eggs.

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

Sift in the almond flour, baking powder, and cocoa powder (into two separate halves of batter, so you can make light and cocoa sponge cakes).

Add water or coconut milk and salt, then mix thoroughly.

Grease a small baking dish, layer the light and cocoa batter in it, or bake them separately.

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

Once done, cut into cubes.

Whip cream with a little allulose. (See above)

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

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

 

22.) Gerbeaud Slice with Allulose

Dough:

• 130 g almond flour
• 150 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:

• 120 g ground walnuts
• 4 tablespoons allulose
• Zest of 1 organic lemon
• 250 g sugar-free apricot jam (See 3.)

Chocolate Glaze:

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

Mix the flour with the baking powder and sweetener, then rub in the cold butter until crumbly.

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

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

Spread half of the jam on the first layer, 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 the coconut oil in a double boiler, and coat the top of the slice with it.

Let it set in the refrigerator, then slice.

 

23.) Low-carb Rákóczi Cottage Cheese Pie

Dough:

• 250 g almond flour, nut 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 meringue:

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

Mix the dry ingredients of the dough (flour, sweetener, baking powder), then rub in the cold butter until crumbly.

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

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

Smooth the meringue over the cottage cheese layer or pipe a lattice design with a piping bag, and dry in the oven for 7-8 minutes, being careful not to burn it.

Once done, cool and slice.

 

24.) Chestnut Purée with Allulose

• 250 g natural 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 with a coarse grater or loosen it with a fork.

Stir in 1-2 tablespoons of allulose to taste.

Whip the cream into stiff peaks, gradually adding the allulose. (More details, see 2.)

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.

Refrigerate for at least one hour, then portion into glasses or small bowls.

 

25.) Cottage Cheese, Poppy Seed, and Sour Cherry-Poppy Seed Strudel

Dough:

• 6 sheets keto-friendly phyllo dough
• 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 also good, 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 mixture.

Poppy Seed Filling:

Heat the ground poppy seeds, allulose, plant-based milk, and cinnamon in a small saucepan until it thickens.

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 phyllo sheets one by one, brushing 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 phyllo sheets and fillings.

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

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

Slice and serve after cooling.

 

26.) Poppy Seed Bread Pudding with Vanilla Sauce, Allulose Store Style

Poppy Seed Bread Pudding:

• 4-5 pcs 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 meringue)
• butter or coconut oil for greasing the baking pan

Vanilla Sauce:

• 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 a vanilla bean

Poppy Seed Bread Pudding:

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

Heat 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 to ensure all pieces are thoroughly 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 into a stiff meringue with allulose, then smooth it over the top of the mixture.

Bake in a preheated oven at 175 °C for approx. 15-20 minutes, until the meringue is golden brown.

Let it rest a little before serving.

Vanilla Sauce:

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 it reaches a creamy consistency.

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

Serving:

Pour plenty of vanilla custard over the still warm or cold poppy seed bread pudding and serve immediately.

 

27.) Allulose Floating Island (Madártej)

• 1 liter milk or coconut milk (fattier 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.

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

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

Spoon the meringue dumplings into the boiling milk.

Cook each side for 1-2 minutes, then remove them 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 constantly (do not boil).

Serve the floating island with the meringue dumplings, sprinkled with cinnamon to taste.

 

28.) Marzipan Balls with 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: nuts, cocoa, chocolate, shredded coconut, ...

Make a sugar syrup and mix it with the almonds.

Wrap it in cling film and refrigerate for 1-2 hours, as this makes it easier to shape.

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

 

29.) Granola Bar

• 135 g rolled oats
• 75 g almond flour
• 75 g dried apricots
• 8 pitted dried dates
• 50 g pumpkin seeds
• 35 g sunflower seeds
• 25 g shredded coconut
• 125 g butter or coconut oil
• 100 g allulose

Chop the apricots and dates, then mix them with the rolled oats, shredded coconut, pumpkin seeds, and sunflower seeds.

In a saucepan, melt the fat with the allulose over low heat, stirring constantly.

Pour it over the fruit and seed mixture, then add the almond flour and mix well.

Grease a baking tray (approx. 20x30 cm) with butter, then line it with baking paper.

Press the mixture evenly into the tray with the back of a spoon.

Bake in a preheated oven at 160°C (140°C for fan-assisted ovens) for about 40 minutes, until golden brown.

Let it cool completely in the pan, then cut into 12 slices.

 

 

30.) Keto Strawberry Yogurt Cake

Ingredients for the base:

• 120 g almond flour
• 40 g melted butter (or coconut oil)
• 1 tablespoon allulose
• ½ teaspoon cinnamon or vanilla

For the strawberry-yogurt cream:

• 300 g fresh strawberries (puréed)
• 350 g full-fat Greek yogurt
• 150 ml heavy cream (whipped)
• 50 g allulose (or more to taste)
• 7 g gelatin (1 packet)
• 2 tablespoons cold water
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract

For decoration:

• sliced strawberries
• lemon zest
• mint leaves
• allulose syrup (caramelized)

Preparation of the base

Mix the almond flour, butter, and allulose.

Press it into the bottom of an 18 cm springform pan, then chill for at least 20 minutes.

The cream

Blend the strawberries with yogurt, vanilla, and lemon juice.

Mix the gelatin with cold water, then warm until dissolved, and mix into the strawberry mixture.

Folding in the cream

Gently fold the whipped cream into the strawberry mixture, then sweeten with allulose to taste.

Smooth the mixture onto the chilled base.

Chilling

Refrigerate the cake for at least 3 hours (or overnight) until fully set.

Serving

Before serving, decorate with fresh strawberries, mint leaves, and a little allulose syrup, which you can make by quickly caramelizing 2 tablespoons of allulose and 1 tablespoon of water in a pan.

Tip for texture

If you want a lighter, mousse-like cake, add 1 tablespoon of mascarpone or protein powder to the cream – this will stabilize and make the texture smoother.

The result

A light, refreshing, low-glycemic keto strawberry yogurt cake that holds its own on any festive table and is completely sugar-free, sweetened with allulose.

 

31.) Banana Bread

• 0.5 cup almond flour
• 0.25 cup coconut flour
• 0.5 cup allulose
• 1.5 teaspoons baking powder
• 2 ripe bananas
• 3 eggs
• 0.5 cup melted butter, or coconut oil
• 1 teaspoon vanilla
• Pinch of salt

Preheat the oven to 175°C.

Mix the dry and wet ingredients separately, then combine them well.

Pour the mixture into a bread pan and bake for 33–37 minutes.

Let it cool, slice, and enjoy!

Tip

If you want softer bread, use yeast instead of baking powder!

 

32.) Poppy Seed Apple Cake

Dough:

• 150 g almond flour
• 50 g ground poppy seeds
• 100 g allulose
• 80 g butter (melted)
• 3 eggs
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

Apple layer:

• 3 medium apples (approx. 400 g), thinly sliced
• 1 tablespoon lemon juice (to prevent the apples from browning)
• 20 g allulose
• 1 teaspoon cinnamon

Preparation

Preheat the oven to 175°C.

Grease a 22 cm diameter springform pan with butter and sprinkle with a little almond flour.

Apple preparation

Mix the apple slices with lemon juice, allulose, and cinnamon, then set aside for the flavors to meld.

Dough preparation

Separate the eggs.

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

Mix the egg yolks with the remaining allulose and vanilla, then add the melted butter.

Sift in the almond flour, ground poppy seeds, baking powder, and cinnamon.

Gently fold in the egg whites to achieve a light, airy consistency.

Assembly

Spread half of the dough onto the bottom of the springform pan, arrange the apples evenly on top, then pour the remaining dough over them.

Baking

Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Cooling and serving

Let it cool for 15 minutes, then carefully remove from the pan.

When serving, you can sprinkle with a little extra allulose powder or a light dollop of whipped cream.

 

This poppy seed apple cake made with allulose is an ideal example of how classic Hungarian desserts can be transformed to be health-conscious while retaining their original flavors and texture.

 

33.) Vargabéles with Strawberry Sauce

• 1 package phyllo pastry (8 sheets)
• 250 g vermicelli noodles
• 500 g cottage cheese
• 4 eggs
• 200 g allulose
• 2 dl sour cream
• 100 g raisins
• 100 g butter or coconut oil
• Grated zest of 1 lemon
• Rum (to taste)
• 1 teaspoon vanilla extract
• Salt
• Allulose powder for serving
• Strawberry sauce (see 5.)

Cook the vermicelli noodles in lightly salted water until al dente, drain, then mix with a little butter to prevent sticking.

Soak the raisins in a little rum.

Meanwhile, cream the egg yolks with the allulose and vanilla extract, then carefully fold in the stiffly beaten egg whites.

Mash the cottage cheese with a fork, then add it to the egg mixture.

Grate in the lemon zest, add the sour cream and the drained raisins.

Finally, fold everything together with the cooled noodles.

Grease a glass dish or baking pan, and melt the remaining butter.

Line the baking pan with half of the phyllo pastry sheets, ensuring the edges slightly overhang, and brush each sheet with melted butter.

Smooth the noodle mixture into the pan, fold the overhanging phyllo sheets over, and cover with the remaining 4 phyllo sheets, also brushing each layer with butter.

Bake in a preheated oven at 160 °C for 40-45 minutes, until beautifully golden brown.

Let it rest for fifteen minutes before cutting. Once slightly cooled, cut into squares, sprinkle with allulose powder, and serve with the strawberry sauce.

 

34.) Túró Rudi Cake 

Sponge Cake:

• 150 g almond flour
• 30 g cocoa powder (unsweetened)
• 50 g allulose
• 80 g butter (melted)
• 4 eggs
• 1 teaspoon baking powder
• Pinch of salt

Cottage Cheese Cream:

• 500 g full-fat cottage cheese (or cream cheese, it's worth pressing it through a sieve)
• 80 g allulose
• 1 teaspoon vanilla extract
• Grated zest of 1 lemon
• 1 tablespoon lemon juice

Chocolate Coating:

• 100 g 85% dark chocolate
• 50 g butter or coconut oil
• 2 tablespoons allulose
• 1 teaspoon vanilla extract

Preheat the oven to 175°C.

Grease a 22 cm diameter springform pan with butter and sprinkle with almond flour.

Sponge Cake

Mix the almond flour, cocoa powder, baking powder, salt, and allulose.

Separate the eggs, and beat the egg whites until stiff.

Lightly beat the egg yolks, then mix in the melted butter.

Sieve in the flour mixture and gently fold in the egg white foam.

Pour the mixture into the cake pan and bake for 20-25 minutes, or until a skewer comes out clean.

Curd Cream

In a bowl, mix the curd cheese, allulose, vanilla, lemon zest, and lemon juice until smooth.

Assembly

Once the sponge cake has cooled, spread a thick layer of curd cream over it.

Refrigerate for 1-2 hours to allow the cream to set.

Chocolate Glaze

Melt the chocolate and butter/coconut oil over a double boiler, then stir in the allulose and vanilla extract.

Let it cool slightly, then pour evenly over the top of the curd cream.

Return to the refrigerator for about half an hour to allow the glaze to set.

Serving

Cut into slices and serve chilled as a keto-friendly treat.

This cottage cheese dessert roll cake version retains the classic flavors but is made with allulose and almond flour, so it can be enjoyed as part of a low-carb diet. 

 

35.) Beigli (Hungarian Poppy Seed/Walnut Roll)

Ingredients (for 2 rolls)

Dough:

• 250 g almond flour
• 50 g coconut flour
• 1 tablespoon psyllium husk (for a biscuit-like texture)
• 1 teaspoon baking powder
• 100 g butter (melted)
• 3 eggs
• 80 g allulose (powdered to taste)
• Pinch of salt
• 2 tablespoons cream (if needed to soften the dough)

Poppy Seed Filling:

• 150 g ground poppy seeds
• 70 g allulose
• 100 ml cream or coconut milk
• 1 teaspoon vanilla extract
• Zest of half a lemon
• Pinch of cinnamon (optional)

Walnut Filling:

• 150 g ground walnuts
• 70 g allulose
• 100 ml cream or coconut milk
• 1 teaspoon vanilla extract
• Zest of half an orange
• Pinch of cinnamon

For brushing: 

• 1 beaten egg

Instructions

Mix the dry dough ingredients (almond flour, coconut flour, psyllium husk, baking powder, allulose, salt) in a bowl.

Add the melted butter, eggs, and cream, then knead into a smooth, elastic dough – if too dry, add 1 tablespoon of water. 

Wrap in foil and refrigerate for 30 minutes.

Poppy Seed Filling:

Boil the cream with allulose, then stir in the poppy seeds, vanilla, and lemon zest.

Cook for 5 minutes until thickened, then cool.

Walnut Filling:

Prepare the walnut filling in the same way, with orange zest – cook until thick, then cool.

Roll out half of the dough into a sheet (approx. 30x20 cm, on parchment paper, lightly floured with almond flour), spread one of the fillings thinly over it (don't reach the edges), then roll it into a log.

Place on a baking sheet lined with parchment paper, brush with beaten egg, and make cuts on top every 1 cm. 

Bake at 180°C (350°F) with top and bottom heat for 25-30 minutes, or until golden brown.

Cool on a wire rack, then slice.

One slice contains only about 2-4 g net carbohydrates due to the use of allulose and almond flour.

 

36.) Keto Pavlova

Ingredients for Pavlova:

• 4 egg whites (room temperature)
• 100 g allulose
• 1 teaspoon apple cider vinegar
• 1 teaspoon almond flour
• 1 teaspoon vanilla extract
• 1 pinch of salt

For the cream:

• 250 g mascarpone
• 200 ml whipping cream (min. 30% fat content)
• 1 teaspoon vanilla extract
• 30 g allulose

For topping:

• 300 g fresh strawberries, sliced
• 40 g coarsely chopped toasted walnuts
• a little fresh lemon juice for the strawberries

Preheating and preparation

Preheat the oven to 150 °C (300 °F). Line a baking sheet with parchment paper and draw a circle about 20 cm (8 inches) in diameter on it.

Whisking the meringue

Whisk the egg whites with a pinch of salt at medium speed until soft peaks form. Then, gradually add the allulose, continuing to whisk until you have a smooth, glossy, stable meringue (10–12 minutes).

Adding vinegar and flour

Add the vinegar, vanilla, and almond flour, then gently fold them in with a spatula.

Shaping and baking

Spoon the meringue onto the center of the parchment paper, leaving the edges higher to create a well in the middle for the cream.

Immediately place it in the oven, then reduce the heat to 110 °C (225 °F) and bake for 90 minutes, until the outside is dry but the inside remains slightly soft.

Afterward, turn off the oven, leave the door ajar, and let the Pavlova cool completely inside (at least 4–5 hours).

Cream and decoration

Whip the mascarpone and cream with vanilla and allulose until you get a soft, fluffy cream.

Spread the cream over the cooled Pavlova, then decorate with fresh strawberries and coarsely chopped toasted walnuts.

Before serving, you can drizzle a little fresh lemon juice over the strawberries to enhance their freshness.

Tip

Lightly toast the walnuts in a pan to give them a more pronounced flavor.

It's best to assemble the Pavlova just before serving to prevent it from getting soggy due to the cream.

 

37.) Keto Chocolate Chip Cookies

• ¼ cup almond flour
• ¼ cup flaxseed meal
• 1 tablespoon coconut flour
• 1 tablespoon psyllium husk powder
• ½ cup (approx. 150g) powdered allulose
  
• 100g butter (room temperature)
  
• 1 large egg
• 1 teaspoon vanilla extract
  
• ½ teaspoon baking soda
  
• Pinch of salt
• 100g, 85-90% dark chocolate, chopped

Preheat oven to 180°C (350°F), line a baking sheet with parchment paper.

In a large bowl, cream together the butter and allulose with a hand mixer until light and fluffy (2-3 minutes).

Add the egg and vanilla extract, and mix until smooth.

Sift together the dry ingredients (flours, psyllium husk, baking soda, salt) and gradually incorporate them into the wet mixture.

Stir in the chopped chocolate, then refrigerate the dough for 20-30 minutes (this prevents spreading).

Form dough into balls (approx. 1 tablespoon each), place on the parchment paper, flatten slightly, and bake for 10-12 minutes, until the edges are golden brown.

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Flavor with finely chopped walnuts, cinnamon, or a pinch of espresso powder to deepen the flavors.

Store any leftover cookies in an airtight container. They can be kept at room temperature for up to 5 days, or in the refrigerator for up to 10 days. For longer storage, they can be frozen.

 

38.) Doughnuts

• 400 g almond flour
• 1 yeast sachet (5-7 g)
• 1 teaspoon honey
• 300 ml lukewarm almond milk
• 1 tablespoon allulose (sweetener)
• 4 eggs
• 4 tablespoons coconut oil
• 1 pinch of salt
• 1 teaspoon vanilla extract (optional)
• Coconut oil for frying
• 2 tablespoons powdered allulose (for dusting)

Mix the lukewarm almond milk with the yeast and honey, then let it sit in a warm place for 10 minutes until it foams up.

In a bowl, mix the almond flour, allulose, and salt.

Add the activated yeast, eggs, oil, and vanilla, then knead into a dough.

Cover the dough and let it rise in a warm place for about 1-1.5 hours, until its volume doubles.

Heat oil over medium heat in a pan.

Form smaller doughnuts from the dough and fry both sides until golden brown, about 2-3 minutes per side.

Remove the doughnuts onto paper towels to drain excess oil.

Serve with keto apricot jam (3.), strawberry sauce (6.), or cinnamon-dusted powdered allulose.

For true gourmets, you can also offer caramel sauce! (36.)

 

39.) Keto Chimney Cake with Allulose

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

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

We will leverage this for this classic recipe, as it makes it possible to bake chimney cakes in a grill oven without the dough drying out!

• 500g almond flour
• 500ml coconut milk
• 4 eggs
• 250g allulose (half for the dough, half for coating)
• Grated lemon zest
• 25g fresh yeast (if dry, double the amount)
• 1 teaspoon honey (for activating yeast)
• Salt
• Coconut oil or butter (for outside)
• For coating: walnuts, coconut, cocoa, cinnamon, ...

Crumble the yeast into 200ml of lukewarm, honey-sweetened coconut milk and let it activate for 10 minutes.

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

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

It also rises beautifully in the sun, and gets energized there too!

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

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

Generously brush with fat and roll in allulose.

Place your rolls on a lukewarm baking tray and continue rising in the switched-off oven at max. 30-40 °C.

We divided the rising process so that the carbon dioxide bubbles don't burst when rolling out the dough. This trick results in the wide and soft dough shown in the picture.

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

After 10-15 minutes, remove them and set the oven to 250 °C (480 °F). (Top grill)

Once it reaches the desired temperature, put the baking tray back in and turn the rolls every 3-4 minutes.

Once the outside is caramelized – and the dough is cooked through – remove from the oven and, while still warm, roll them in your desired flavoring.

Once slightly cooled, remove them from the cylinders and serve.

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

 

40.) Allulose Caramel Curd Cake

An easy-to-make flourless curd base and sugar-free caramel topping made with allulose.

The recipe follows low-carb, ketogenic guidelines at every step, resulting in a blood-sugar-friendly and diet-conscious dessert.

Ingredients (for 8 slices)

Curd Cake Base:

• 500 g full-fat cottage cheese (túró)
• 4 eggs
• 2 heaped tablespoons of sour cream (or thick, full-fat Greek yogurt)
• 1 teaspoon vanilla extract or aroma
• 2 teaspoons lemon zest (optional)
• 1 teaspoon baking powder
• 7–8 tablespoons allulose (to taste)
• Pinch of salt

Keto Caramel Sauce:

• 250 ml full-fat cream
• 60–65 g allulose
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Pinch of salt

Topping:

• Fresh berries, mint leaves (optional)

Preparation:

Preheat: Turn on the oven to 170–175°C with convection.

Cottage cheese base: In a large bowl, mix the cottage cheese, eggs, sour cream, vanilla, allulose, baking powder, and salt until smooth. You can use a hand mixer or food processor to make it perfectly smooth.

Baking the cake: Pour the mixture into a springform pan lined with baking paper and greased. Bake for approximately 35–45 minutes, until golden brown and set (check with a skewer).

Caramel sauce: In a small saucepan over medium heat, continuously stir and cook the cream, allulose, butter, vanilla, and salt.

Once it thickens and turns a light caramel color, remove it from the heat and let it cool.

Serving: Pour the caramel over the cooled cake, decorate with berries, mint leaves, and lemon.

Tips

If you want an extra soft cake, add 1–2 tablespoons of cream or plain yogurt to the mixture.

To increase protein (for sports, diet), you can add 1 tablespoon of neutral-flavored protein powder.

Instead of caramel, dark chocolate or hazelnut spread can also be used, but allulose caramel is the true keto classic!

This recipe is completely sugar-free and flour-free, sweetened with allulose, making it suitable for a keto diet, with low carbohydrates and delicious flavors.

 

Just be creative!

As seen from the examples above, there are no limits to our imagination when it comes to dishes, drinks, cakes, foams, and ice creams made with allulose...

Feel free to experiment and enjoy sweet flavors guilt-free,

.... because,

you deserve it! ;)   

 

 

Final thoughts

Allulose is a keto baker's best friend, providing a sugar-like taste and texture without the carbohydrate load.

By carefully following baking times and ingredient combinations, you can create delicious, guilt-free keto desserts that satisfy cravings and support your diet.

Start experimenting today – swap allulose into your favorite recipes and enjoy low-carb treats that taste just like the real thing!

 

Enjoy your meal!