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.

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

Here are some creative, Hungarian-inspired and allulose-sweetened, keto-friendly dessert ideas that may be different from the usual because they are adapted to a blood sugar-friendly diet, and since they are made with almond flour, they are even gluten-free.

Table of contents

• 1.) Coconut milk, Almond milk, Soy milk
• 2.) Keto Whipped Cream with Allulose
• 3.) Apricot Jam with Allulose
• 4.) Allulose Avocado Chocolate Mousse
• 5.) Vanilla Pudding with Strawberry Sauce
• 6.) Strawberry sauce the keto-friendly way
• 7.) Keto Allulose Lemon Caesar Crumbs
• 8.) Allulose Peanut Butter Keto Energy Balls
• 9.) Coconut Milk and Allulose Panna Cotta
• 10.) Allulose Raspberry Cheesecake (Gluten-Free)
• 11.) Allulose Cinnamon Keto Apple Pie
• 12.) Allulose Chocolate Cube
• 13.) Vanilla Allulose Keto Muffins
• 14.) Strawberry Allulose Cottage Cheese Dumplings
• 15.) Allulose Chia Pudding with Coconut Milk
• 16.) Mascarpone with Strawberry Ice Cream
• 17.) Virgin Piña Colada with Keto Allulose
• 18.) Allulose Cinnamon Pancakes
• 19.) Keto Somlói Galuska with Allulose
• 20.) Zserbó Slice with Allulose
• 21.) Low-carb Rákóczi Cottage Cheese
• 22.) Chestnut Puree with Allulose
• 23.) Cottage Cheese, Poppy Seed, and Cherry-Poppy Seed Strudel
• 24.) Poppy Seed Cake with Vanilla Soda, Allulóz Store Style
• 25.) Allulose Bird's Milk
• 26.) Marzipan Balls from Allulose
• 27.) Lamb Chops with Strawberry Sauce
• 28.) Keto Kürtőskalács with Allulose
• 29.) Allulose Caramel Cheesecake

1.) Coconut milk, Almond milk, Soy milk

• 100 g shredded coconut, or ground almonds or poppy seeds
• 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.

Almond milk and poppy seed milk

You can also make almond milk and poppy seed milk using this method.

Instead of boiling them, you can use a blender or hand blender for all three.

This may cause the taste and texture of the final result to be slightly different.

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

Tip

You can use the remaining coconut flakes to make coconut balls, the almonds to make marzipan, and the poppy seeds to make poppy seed bars or poppy seed muffins.

2.) Keto Whipped Cream with Allulose

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

Place the whipped cream in the freezer for at least an hour to cool down thoroughly.

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

Initially, beat with a whisk on the lowest setting for 2-4 minutes.

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

When the foam starts to hold, beat on high speed for another 2 minutes until it forms peaks.

If desired, add gelatin for a more durable foam.

Be careful not to overbeat, as it may curdle! If it does, the curdled cream can be made into butter.

3.) Apricot Jam with Allulose

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

Choose a ripe, healthy apricot, wash it thoroughly, and if you wish, peel it by dipping it in hot water.

Remove the seeds and weigh the fruit.

Put it in a saucepan, add the lemon juice and start cooking over low heat.

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

Cook for another 20-25 minutes, stirring frequently, taking care not to burn, until the jam thickens.

Pour the jam into sterilized jars while hot, seal tightly, and turn upside down for 5-10 minutes so that the vacuum created on the lid helps seal.

Sterilization in hot water:

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

Sterilization in the oven:

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

Sterilization in the dishwasher:

• If your dishwasher has a sterilizing program, use it; fill the jars and lids immediately at the end of the program.

Do not touch the inside of the jars or the inside of the lid to maintain sterility.

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

Then put it in the steamer for a few days:

• Place the jars in a thick, clean tea towel or towel 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 about 12-24 hours (such as a cool, dry pantry or kitchen cupboard).
• This slow cooling helps preserve the quality and safe storage of the jam.

4.) 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 together until smooth and creamy.

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

5.) Vanilla Pudding with Strawberry Sauce

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

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

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

Pour in the remaining coconut milk and cook over medium heat, stirring constantly, until it has a thick, pudding-like consistency (about 5-7 minutes).

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

When serving, you can top it with keto whipped cream (see above) or strawberry sauce, if you like.

6.) Strawberry sauce the keto-friendly way

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

Clean the strawberries and cut them into smaller pieces.

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

Heat over medium heat, stirring constantly, until the strawberries begin to break down and release their juices (about 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 vanilla essence, and let cool. Can also be served cold.

7.) Keto Allulose Lemon Caesar Crumbs

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

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

You can also add the strawberry sauce described above on top.

8.) 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 coconut flakes
• Fruit pieces (optional)

Mix the ingredients together, form into balls, and refrigerate. You can make them unique by filling them with a surprise fruit piece.

9.) Coconut Milk and Allulose Panna Cotta

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

Heat the coconut milk with allulose, dissolve the gelatin in it, pour into molds, then cool.

Add your favorite fruits before serving.

10.) 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 refrigerate for at least 2-3 hours to set a little and let the flavors meld.

11.) 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 on top

Make the dough, bake it with the filling, and finally decorate it to your taste.

12.) Allulose Chocolate Cube

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

First, swell the gelatin powder in the coconut milk.

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

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

13.) Vanilla Allulose Keto Muffins

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

Mix the ingredients and bake in small molds.

This basic recipe can be varied endlessly by changing its ingredients. Feel free to experiment!

14.) Strawberry Allulose Cottage Cheese Dumplings

• 40 dkg of fatty 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. 25 dkg)
• Grated walnuts
• Sour cream

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

Work it together thoroughly.

Beat the egg white until foamy and carefully fold it into the mixture.

Cover and refrigerate for at least 3 hours. (If you skip this, it will fall apart while cooking!)

Shape the dough into small disks, place a round piece of strawberry in the middle, and then fold them together so that the strawberry is in the middle.

Cook the dumplings in hot water (minimum simmering) until they rise to the top of the water.

Then roll the cooked dumplings in the walnuts, add sour cream, and possibly sprinkle with a little more allulose powder.

Decorate with fruit and serve.

15.) Allulose Chia Pudding with Coconut Milk

• 4 tablespoons chia seeds
• 4 tablespoons flaxseed
• 2 cups coconut milk
• 3-4 tablespoons allulose
  
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• Coconut flakes
• Fruits

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

16.) Mascarpone with Strawberry Ice Cream

• 150g mascarpone
• 2-3 tablespoons sour cream
• 1 dl whipped cream
• 2-3 tablespoons allulose
• 1 teaspoon vanilla flavoring
• Strawberry

Mix together the mascarpone, sour cream, whipped cream and chopped strawberries, pierced with a fork.

Add the allulose and vanilla flavoring and blend until smooth. (If you have a blender, use it)

Pour it into a bowl or box and put it in the freezer.

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

When serving, scoop out and garnish with fresh strawberries. You can also top with allulose milk foam.

It's also excellent in iced coffee!

17.) Virgin Piña Colada with Keto Allulose

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

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

18.) Allulose Cinnamon Pancakes

• Almond flour
• Coconut milk
• Egg
  
• Allulose
• Cinnamon
  
• Baking powder

Mix the ingredients until smooth, then cook as pancakes in a non-stick pan. The thickness should be to your liking.

It can be served with whipped cream made with allulose and fruit.

Of course, traditional pancake fillings (cottage cheese, poppy seeds, nuts) will also go perfectly with the taste of the dough.

19.) 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 frying
• 2 packets of baking powder
• Pinch of salt
• A little rum or rum flavoring (optional)

Separate the eggs.

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

Sift in the almond flour, baking powder, and cocoa powder (half and half to make both light and cocoa sponge cakes).

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

Oil a small baking sheet, spread the light and cocoa batter in layers, or bake them separately.

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

When it's ready, cut it into cubes.

Whip cream with a little allulose. (See above)

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

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

20.) 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
• 25 dkg sugar-free apricot jam (See 3.)

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.

21.) 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.

22.) 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 peaks form, while gradually adding the allulose. (For more information, see 2.)

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.

23.) Cottage Cheese, Poppy Seed, and Cherry-Poppy Seed Strudel

Pasta:

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

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 the 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 and 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.

24.) Poppy Seed Cake with Vanilla Soda, Allulóz Store Style

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 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.

25.) 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 them for 1-2 minutes on each side, 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.

26.) Marzipan Balls from Allulose

• 20 dkg finely ground almonds
• 20 dkg allulose sweetener
• Half a cup of 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.

27.) Lamb Chops with Strawberry Sauce

• 1 package of strudel sheets (8 sheets)
• 25 dkg vermicelli
• 50 dkg cottage cheese
• 4 eggs
• 20 dkg allulose
  
• 2 dl sour cream
• 100g raisins
• 10 dkg 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 in lightly salted water until not too soft, drain, then mix with a little butter to prevent it from sticking together.

Soak the raisins in a little rum.

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

Crush the cottage cheese with a fork and then add it to the mixed eggs.

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

Finally, mix everything together with the cooled dough.

Butter a glass bowl or baking dish and melt the remaining butter.

Line the baking sheet with half of the strudel sheets, leaving the edges of the strudel sheet slightly overhanging, and brush each strudel sheet with melted butter.

Smooth the dough into the baking pan, fold the overhanging strudel sheets over them and cover with the remaining 4 strudel sheets, which we also spread in layers.

Bake in a preheated oven at 160 °C for 40-45 minutes, until nicely browned.

Let it stand for a quarter of an hour before cutting, then cut it into slightly cooled cubes, sprinkle the top with allulose powder, and serve with the strawberry sauce.

28.) 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 (optional)
• 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 rolls 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! ;)

29.) Allulose Caramel Cheesecake

An easy-to-make flour-free cottage cheese base and sugar-free caramel sauce made with allulose.

We apply low-carb, ketogenic guidelines in every step of the recipe, so you get a blood sugar-friendly and diet-friendly dessert.

Ingredients (for 8 slices)

Cheesecake base:

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

Keto caramel sauce:

• 250 ml heavy cream
• 60–65 g allulose
• 2 tablespoons butter
• 1 teaspoon vanilla flavoring
• Pinch of salt

To the top:

• Fresh berries, mint leaves (optional)

Preparation:

Preheat: Turn on the oven to 170–175°C, fan-forced.

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

Baking the cake: Pour the mixture into a greased and lined cake tin. Bake for approx. 35–45 minutes until golden brown and firm (pin test).

Caramel sauce: In a small saucepan over medium heat, bring the cream, allulose, butter, vanilla, and salt to a boil, stirring constantly.

When it has thickened and turned a light caramel color, remove from heat and 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 natural yogurt to the cream.

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

Instead of caramel, you can use dark chocolate or hazelnut spread, but allulose caramel is the true keto classic!

This recipe is completely sugar and flour-free, sweetened with allulose, and fits well into the keto diet, with low carbohydrates and delicious flavors.

Just be creative!

As you can see from the examples above, the only limit to the foods, drinks, cakes, mousses and ice creams made with allulose is your imagination...

Feel free to experiment and enjoy the sweet flavors without guilt,

.... because,

you deserve it! ;)

Enjoy your meal!