Allulose
- Melting Points & Microwaves
- Melting Points
- Allulose melts at 230.0 deg F
- Maltose melts at 215.6 deg F (contained in light corn syrup)
- Sucrose melts at 366.8 deg F (normally used for candy)
- Xylitol melts at 197.6 deg F
- How Hot Does a Microwave Get?
- Maximum effective temperature of food in a microwave is 212 deg F
- Water can be superheated to 248 deg F
- This suggests we can melt Allulose and Xylitol in a microwave
- For every 100 watts over the average microwave oven’s electrical power of
700 watts, cooking time, power level, or power setting should be reduced
by 10% to avoid overcooking
- A 1000 watt microwave oven will cook the same food 30% faster than a
700 watt model
-
Microwave Timing Conversion Chart @ microwavecookingforone.com
(06/22)
- How Hot Does an Electric Stovetop Get?
- General Information
- Medium heat ranges from 300 to 400 deg F (#5 on dial from 1 to 9)
- If you leave the knob at #5 long enough, the heat will rise above medium heat
- Medium-high heat is between 375 and 449 deg F
- Medium-low heat ranges from 250 to 324 deg F (#3 and #4 on dial from 1 to 9)
- Low heat ranges from 200 to 300 deg F (#1 to #3 on dial from 1 to 9)
- Conversions
- Allulose Chemistry
-
Piscose @ wikipedia.org
(06/22)
- Allulose is a low-calorie epimer of fructose
- Allulose provides 0.2-0.4 kcal/gram as carbohydrate
- If you used 20g (5 tsp) of Allulose, it would have the caloric equivalent of
only 1 to 2g of carbs (4 to 8 calories)
-
Allulose @ caloriecontrol.org
(01/19)
- The body absorbs the allulose (in the small intestine), but does not metabolize it
- Allulose is therefore not converted to glucose
- Allulose has no impact on blood glucose or insulin levels
-
What is Allulose? @ foodinsight.org
(01/19)
- Allulose, a monosaccharide also known as D-psicose
- Allulose is about 70% as sweet as sucrose, tastes just like it and even has the same
chemical formula (albeit the hydrogen and oxygen atoms are arranged differently)
- Gram for gram, allulose has approximately 90% fewer calories than sucrose
-
Is Allulose the Next Sweet Thing? @ holisticprimarycare.net
(01/19)
- Tate & Lyle tested excretion rates, using a radioactive tracer in eight male subjects,
finding that 86% was excreted in urine, 3% in stool, and a negligible amount in
expired air
-
I Ate 50 Grams of Allulose @ youtube.com
(06/22)
- Baking and Cooking
-
Allulose: Sugar Impressionist @ youtube.com
(06/22)
- It lowers the freezing temperature (frozen dessert)
- 70% Allulose and 30% water gives you a corn syrup texture
- Allulose is 70% as sweet as sugar
- When Allulose is mixed with protein, it browns much faster
- When mixing Allulose with egg whites, use very low temperature
-
Allulose @ sugarfreesprinkles.com
(06/22)
- Allulose will caramelize, thicken, get sticky, and will not crystalize when
cold like many other sugar substitutes.
-
Allulose Showdown @ youtube.com
(06/22)
-
Keto Sweeteners and Caramelization @ youtube.com
(06/22)
- English Toffee: 2 tbsp sweetener; 2 tbsp butter; 1/2 tbsp water
- Heat to about 300 deg F, and pour onto a silicon mat
- BochaSweet -- not firm at all (not like caramel) (raises blood sugar)
- Allulose (Splenda brand) -- taste like caramel, texture is right
- Erythritol (Swerve) -- crumbly, good flavor, like crystals (caramel corn)
- Net Carbs
-
Allulose vs Erythritol @ chipmonkbaking.com
(06/22)
- Cookies made with allulose come out more “cake-like” and fluffy
- Allulose mixes in better and leaves less of a “crunchy” mouthfeel
- Allulose also attracts moisture, so, many of our recipes will use less fat
-
Allulose, the Rare Sugar @ thekelliekitchen.com
(06/22)
- Allulose does not really harden after baking things like cookies and bars.
If I were to use Allulose in a cookie recipe, I would not be able to pick up and
hold the finished product.
- Allulose also bakes and browns REALLY fast. If you leave a recipe on the
stovetop or in the oven even a minute too long, your dessert will burn.
- In cookies I may cut the low carb erythritol blend with 25-50% allulose.
- When baking, Allulose browns quicker than table sugar and sugar alcohols
- This sweetener does not have the mouth-cool effect
- Allulose is about 70% as sweet as table sugar and sugar alcohols
- She uses the
ALL-U-LOSE brand found at Amazon.
-
Allulose: Sugar Impressionist @ youtube.com
(06/22)
- When Allulose is mixed with protein, it browns much faster
- When mixing Allulose with egg whites, use very low temperature
-
Allulose -- Everything You Need to Know @ sugarfreesprinkles.com
(06/22)
- Since allulose tastes and acts like table sugar, it works perfectly in a lot
of baking recipes.
-
Keto Oatmeal Cookies with Hemp Hearts @ hip2keto.com
(06/22)
- Allulose and erythritol produce a very different keto cookie
- Allulose melts, carmelizes, and creates a lovely chew when used in baking
- Erythritol does not melt or brown
- An Allulose cookie will be soft and chewy with carmelized edges
- An Erythritol cookie will be airy and crunchy
- If you are using Allulose, the cookie dough will spread as it cooks
- If you are using Erythritol, the cookie dough will need to be flattened (does not spread)
- An Allulose cookie should be baked 12-15 minutes, or until the edges begin to brown
- The same Erythritol cookie should be baked for 15 minutes
- Store Allulose cookies in the refrigerator (texture is better right out of the fridge)
- Store Erythritol cookies at room temperature
- Both Allulose and Erythritol cookies can be frozen
-
Chewy Sugar-Free Keto Toffee Recipe @ sugarfreelondoner.com
(06/22)
-
Keto Sweeteners and Caramelization @ youtube.com
(06/22)
- English Toffee: 2 tbsp sweetener; 2 tbsp butter; 1/2 tbsp water
- Heat to about 300 deg F, and pour onto a silicon mat
- BochaSweet -- not firm at all (not like caramel) (raises blood sugar)
- Allulose (Splenda brand) -- taste like caramel, texture is right
- Erythritol (Swerve) -- crumbly, good flavor, like crystals (caramel corn)
-
Highland Toffee Recipe @ castleinthemountains.com
(06/22)
-
Keto Candy Bars @ kimspireddiy.com
(06/22)
- Tootsie Rolls, Snickers, Chocolate Peanut Butter Cups, Caramel Chocolate Bark,
Caramel Candy, Caramel Bark, Chocolate Turtle Candy, Twix,
Peanut Butter Chocolate Bar, Almond Roca, Kit Kat Bars
-
Keto Pecan Clusters Recipe @ lowcarbinspirations.com
(06/22)
-
Snickers Candy Bar Recipe @ youtube.com
(06/22)
-
Snickers Candy Bar Recipe @ youtube.com
(06/22)
-
Three Musketeers Bar Recipe @ youtube.com
(06/22)
-
Allulose Chewy Caramel @ tphketodesserts.com
(06/22)
- Ingredients
- 1/4 cup (50g) xylitol / Allulose syrup / more allulose
- 1 cup (145g) allulose / xylitol
- 1 Tbsp (15ml) water
- 1/4 tsp fine sea salt
- 1/2 cup (125ml) heavy whipping cream // OR full-fat coconut cream
(3/4 cup for soft-when-chilled caramels)
- 3 Tbsp (42g) unsalted butter
- 1 tsp (5ml) vanilla extract
- Optional: 1/4 tsp (5ml) caramel flavoring // OR molasses
(for more of a butterscotch flavor)
- Instructions
- Melt together the butter, salt, and cream until hot but not boiling, then set aside
- Mix together the sweeteners and water until well mixed, then heat over medium heat
until the water has all evaporated off and the sweetener mixture begins to turn a
golden color (around 300F / 150C)
- Even though this is the "hard crack" stage for normal caramel, those temperature
guides don't accurately apply for allulose
- Mix in the WARM cream and butter mixture, whisking well and then heating again
until the caramel comes together and darkens to your preferred color and thickness
- Test the consistency of the caramel by dropping a tiny amount into a glass of
ice water, waiting 15-20 seconds and then removing
- Remove from the heat and add the vanilla and optional caramel flavoring
- Pour immediately into the prepared container (silicon or lined pan)
- Chill in the fridge for at least 30 minutes, ideally 1-2 hours to firm up, then slice
- Makes 12 servings of 2" x 1" slices
- Serve at room temperature
- Notes
- If you use only allulose, the caramel never gets as thick and chewy; it stays
a bit more gooey and soft
- If you use a little bit of xylitol in addition to the allulose, the caramel
seems to work better
-
Chewy Keto Caramel Candy @ fitmomjourney.com
(06/22)
- Ingredients
- 1/2 cup Heavy Cream
- 3 T Butter
- 1 1/2 cups Allulose
- 3 T Water
- Pinch of Sea Salt
- 1/2 tsp. Molasses
- Splash of Vanilla
-
Keto Candy @ thebigmansworld.com
(06/22)
- Ingredients
- 1/2 cup & 2 tbsp butter, salted
- 1 cup Allulose
- 2/3 cups heavy cream
- 1 tsp vanilla extract, optional
- Instructions
- Line and grease an 8x8 baking pan with foil; set aside
- Melt butter over low heat in a deep saucepan
- Add sweetener, heavy cream, and vanilla extract
- Bring to a simmer; stir regularly until it begin to bubble
- Once it hits 290 deg F, remove it from the heat
- Transfer candy into the lined pan and refrigerate until firm
- Once firm, break apart into pieces
- Candy can be refrigerated for 1 month, and frozen for 6 months
-
Salted Caramels @ ketocopy.com
(06/22)
- Ingredients
- 1/2 cup salted butter (one stick)
- 1/2 cup powdered Allulose
- 1/2 cup heavy cream
- Pinch of salt, a few drops of vanilla -- optional
- Instructions
- In a medium saucepan over low heat, add the ingredients (including vanilla and salt)
- Slowly stir as ingredients melt (steel saucepan and metal whisk)
- Stir every few minutes
- Caramel sauce started developing a golden brown color after 10 minutes
- At 20 minutes, it was ready to test
- Drop one drop of sauce on parchment paper; it should pop off easily and cleanly
- At 30 minutes, the caramel sauce was ready (hard ball stage)
- Pour the mixture into a parchment lined heat-proof dish (rectangular 7 x 5 inches)
- Allow to cool for at least one hour before slicing
- You can coat the caramels with chocolate if desired
- Notes
- The only "blend" tht works for me is Impact (cooks, bakes, and caramelizes like sugar)
-
How to Carmelize Sugar in a Microwave @ kawalingpinoy.com
(06/22)
- Ingredients for the caramel
- 1 cup sugar
- 1/4 cup water
- Instructions for the caramel
- Combine water and sugar in a clear, microwave-safe bowl
- Stir well until the sugar is completely dissolved
- Microwave on high for about 6-7 minutes, or until the color is honey-gold
- Use immediately
- Instructions for the caramel sauce
- Carmelize the sugar in the microwave (see above)
- Gently simmer 1/2 cup heavy cream in a saucepan over low heat
- Slowly add 1/2 cup of hot heavy cream, 1 tbsp at a time
- Stir in 1 tbsp of butter
- Notes
- Caramelization is the process of heating sugar on low heat until it changes color,
taste, and composition
- There are two ways to turn sugar into caramel -- the dry method and the wet method
- The dry method ONLY uses sugar (see next entry below)
- The wet method uses sugar plus water (using a microwave or stove)
- The dry method is a little trickier and needs more tending (sugar burns more quickly)
- The wet method has a higher risk of sugar crystallizing
- The microwave method is the most foolproof way to make caramel
- Remove the caramel from the heat source at a honey-gold color
- Use the caramel immediately as it thickens and hardens as it cools
-
Keto Caramel Sauce @ cookingwithmaitai.com
(06/22)
- Instructions
- Heat the skillet on medium-high heat until hot (smooth stovetop)
- Add 1/4-1/2 cup Allulose to the pan
- Wait for it to turn into liquid form
- Swirl the sauce around in the skillet (lifting the pan off the burner to swirl)
- The sauce will turn from white to golden brown in about 5 minutes
- Store in a glass container
- It will turn into a solid at room temperature after it cools
- Microwave for 50 seconds to turn it back into a sauce
- It can be kept on the counter in an air-tight container for a few weeks
- Notes
- She likes Anthony's Allullose Sweetener
- Allulose will caramelize like sugar without crystallizing or getting lumpy
- When this "sauce" has hardened, it looks like hard candy
- This is the DRY method of carmelization
-
Keto Caramel @ thebigmansworld.com
(06/22)
- Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup allulose
- 1 tsp vanilla extract, optional
- 1/4 tsp salt, optional
- Instructions
- In a small saucepan, add your ingredients
- On high, bring to a boil
- While stirring regularly, let it simmer until thick, glossy and golden brown
- Remove from head and let cool completely
- Store in the frig in a sealed jar
- Caramel will keep fresh for 2 months in the frig
- Caramel can be frozen for up to 6 months
-
Microwave Caramel Sauce @ mycrashtestlife.com
(06/22)
-
Perfect Keto Caramel Sauce that Reheats@ ketocakewalk.com
(06/22)
- Ingredients
- 1 cup allulose
- 4 tbsp butter, room temperature
- 6 tbsp heavy cream
- 1/2 tsp vanilla
- 1 tsp flaky sea salt, optional
- Instructions
- Place allulose over medium-high heat in a saucepan
- Do not touch until it begins to melt around the edges
- Gently pull melted area toward the center with a rubber spalula
- Gently stir until fully melted, and begins to boil
- Continue to stir until the allulose turns golden brown
- Whisk butter in all at once, until completely melted; caramel will bubble violently
- Turn off heat
- Whisk cream in a steady stream; caramel will bubble again
- Then add the vanilla and salt; mix to incorporate
- Transfer to an 8 oz jar, and allow to cool at room temperature
- Store in the frig; can be kept for at least a week
- Reheat the caramel sauce in the microwave
- Notes
- Allulose will melt much faster than sugar
- Allulose doesn't clump as easily as sugar
- If you cook allulose to a nice dark caramel color, it will be burnt
- Allulose makes a sightly runnier caramel (use less butter and cream)
- Allulose is a little less sweet than sugar
- Allulose on it own in caramel will not firm up enough to make caramel apples
- Mixing allulose with a bit of xylitol will help it become firmer
-
Smooth and Silky Keto Caramel Sauce @ ketodietapp.com
(06/22)
- Ingredients
- 1/4 cup unsalted butter
- 1/2 cup Allulose
- 1/2 cup heavy whipping cream
- Pinch of sea salt, optional
- Instructions
- Place butter and allulose in a saucepan
- Melt over medium-low heat
- Fill bowl with ice and water; set aside
- When the mixture begins to foam, mix with a rubber spatula
- Cook for about 5 minutes
- Pour in the cream; optionally, add a pinch of salt
- Continue to cook for 10-15 minutes
- Take saucepan off the heat, and place in the ice water to cool
- Keep stirring until the caramel has reached room temperature
- Transfer to a jar, and store in the frig
-
Sticky Caramel Sauce @ sugarfreesprinkles.com
(06/22)
-
Torani Caramel Sauce @ torani.com
(06/22)
- Ingredients
- 1/2 cup Torani Caramel Syrup (use sugar-free version)
- 1/4 cup brown sugar (replace with Allulose, 1/4-1/2 cup; maybe more sweetener)
- 2 tbsp heavy cream
- 1 tbsp unsalted butter
- Instructions
- Combine the Torani Caramel Syrup, brown sugar, cream, and butter in a medium saucepan
- Bring to a boil over medium-high heat, reduce heat to medium-low, and simmer for 1 minute
- Set aside; the mixture will thicken as it cools
- Notes
- Use twice as much Allulose as water to get a maple-syrup consistency
-
Sugar-Free Chocolate Syrup @ alldayidreamaboutfood.com
(06/22)
- Ingredients
- 1 cup water
- 3/4 cup Allulose
- 2/3 cup cocoa powder
- 1/8 tsp salt
- 1 tsp vanilla extract
- Instructions
- In a large saucepan over medium heat, whisk everything but the vanilla extract
- Bring to a boil and let cook, not stirring, for 4-5 minutes, until it's thickened
- It will bubble very thickly when it's ready
- Remove from the heat and add the vanilla extract; whisk to combine
- Let cool half a hour before transferring to a jar or bottle
- Allulose Corn Syrup
-
Keto Mock Corn Syrup @ lafemenikketo.com
(06/22)
- Ingredients
- 1 1/2 cup Water
- 2 cups Allulose
- 1/4 tsp Cream of Tartar
- pinch Salt
- 1 tsp Vanilla Extract, optional
- 1 tsp Lakanto Maple Flavored Sugar-Free Syrup, optional
-
Keto Syrup @ lowcarbinspirations.com
(06/22)
- Ingredients
- 3/4 cup Allulose
- 1/2 tsp Glucomannan powder
- 1 cup water
- pinch salt
- 1 tsp flavoring vanilla, banana, Mapleine, strawberry, peach etc...
- Optional Ingredient: Pinch of Citric Acid powder or 1/4 tsp lemon juice.
-
Quick Keto Corn Syrup Substitute @ janetsdeliciouslowcarbkitchen.com
(06/22)
- Ingredients
- 1/3 cup granulated monkfruit sweetener
- 1/3 cup Allulose, or granulated sweetener of choice
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1 cup water
- 1/2 tsp vanilla extract, optional (for dark corn syrup)
- Instructions
- Mix the dry ingredients; set aside
- If you are making light corn syrup and only using granlated sweetener,
you will need to add 1/4 tsp of Cream of Tartar (to dry ingredients), and 1 tsp
lemon juice to the water (helps prevent crystalization)
- In a medium saucepan over medium heat, bring the water to a very low boil
- Reduce heat to medium low, and gradually add the sweetener mixture a little at a time
- Stir after each addition
- Continuously stir until the sweetener is completely dissolved
- Stir continually and allow the mixutre to comabck to a low boil (not a full boil)
- Simmer stirring constantly for 2-3 minutes, until mixture begins to thicken
- If needed, dampen a pastry brush and brush down any sweetener crystals on the sides
of the pan
- Once it has thickened, remove from heat and stir in the vanilla extract (if desired)
- Let cool about 30 minutes in the pan
- Pour into a Mason jar and let cool to room temperature
- Seal the lid and store at room temperature up to 3 weeks
- Sugar-Free Corn Syrup
- Bars
- Brownies
- Cheesecake
- Cookies
- Mug Cakes
- Wonderworks Cereal
-
S'mores Bites with Wonderworks Cereal @ youtube.com
(06/22)
-
Keto S'mores Bites @ ketofocus.com
(06/22)
- Ingredients
- 1 sugar-free marshmallow, cut into tiny bits
- 2 sugar-free marshmallows
- 1/2 tbsp Butter
- 3/4 cup Wonderworks Cereal (any flavor)
- 1 tbsp sugar-free chocolate chips
- Instructions
- Cut one sugar-free marshmallow into small chunks; set aside
- Put 2 marshmallows and the butter in a microwave bowl; heat for 20 seconds
- Add cereal, chocolate chips, and marshmallow chunks into the mixture
- Stir to evenly coat
- Evenly distribute mixture into 6 greased cavities of a mini-muffin tin
- Refrigerate for 30 minutes until set
- Store at room temperature or refrigerator
- Notes
-
Keto Fudge @ sugarfreesprinkles.com
(06/22)
- Ingredients
- 1 cup allulose
- 1/2 cup heavy whipping cream
- 1 cup Lily's Sugar Free Chocolate Chips
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- Instructions
- Pour chocolate chips into a medium-sized bowl and set aside
- Prep the bottom and sides of a loaf pan with plastic wrap
- In a heavy bottom saucepan, heat the ingredients on medium-low until the butter
is fully melted and the mixture begins to boil around the edges (about 4 minutes)
- Pour the mixture over the chocolate chips, and let set for 2 minutes
- Use a spoon to mix the chocolate with the sweetened cream until glossy
- Pour into a prepared loaf pan; place in the frig to cool overnight
- Lift the entire slab out of the pan and place on a cutting board for easy slicing
-
Old Fashioned Chocolate Fudge (high carb) @ allrecipes.com
(06/22)
- Ingredients
- 2 cups white sugar (replace with Allulose and sucralose/Ace K/saccharin/stevia)
- 1/2 cup cocoa powder (replace with 1/4-1/3 cup carob powder)
- 1 cup whole milk (replace with 1/2 cup water and 1/2 cup heavy whipping cream)
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
- Instructions
- Grease an 8-inch square baking pan
- Add sugar, cocoa powder, and milk to a medium saucepan; stir until blended
- Cook on medium-high, stirring constantly, until mixture comes to a boil
- Reduce heat to low
- Let mixture simmer (bubbling) WITHOUT stirring, about 10 minutes (to soft ball stage)
- Soft ball stage: drop a little fudge in cold water; it should make a soft ball
- Remove from heat
- Allow to cool, 50-70 minutes
- Do not disturb fudge as it's cooling
- Add butter and vanilla to the fudge
- Beat with a wooden spoon until fudge loses its sheen; do not under beat
- Pour fudge into prepared pan, and press to flatten
- Let cool on counter or in the refrigerator
- Cut into 1-inch squares
- Notes
- After the changes were made, the recipe made thick fudge sauce, not fudge
-
Link to Fudge in LC Candy page
-
Gummie Bears @ gnom-gnom.com
(06/22)
- Ingredients
- 1/2 cup water
- 2 tbsp raspberry powder (or tart cherry powder)
- 2-4 tbsp allulose
- 1/2 tsp vitamin C powder, or 1 tbsp lemon juice, to taste
- 2 1/2 tbsp gelatin
- Instructions
- Add water, raspbery powder, sweetener, and vitamin C to a saucepan
- Stir to combine; adjust sweetness
- Add the gelatin, stir to combine, and turn on the heat to low
- Continue stirring until everything is dissolved (about 3 minutes); don't let it simmer
- Remove from heat when you begin to see some steam
- Pour into a bowl, and begin to fill the silicon molds
- Allow the molds to come to room temperature (about 15 minutes)
- Place in the frig for 30 minutes or until set
- Keep stored in an airtight container in the frig for about 2 weeks
- Notes
- 1/4 cup gelatin = 5 pkts Knox Gelatin
- Tart Cherry Powder, 1 tbsp: 25 calories, 6 carbs, 0 grams protein,
0 grams fiber, 0 mg Na
- I used 4 tbsp Tart Cherry Powder, 2 tbsp Allulose, 4 smidgens sucralose, and
no lemon juice or vitamin C
- I mixed everything in a plastic pitcher, and heated it in the microwave
- This made 24 large gummi bears
- Sources
- LorAnn Hard Candy Recipes
-
Hard Candy Recipe in the Microwave
(06/22)
- Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup (glucose, maltose and higher oligosaccharides)
- 1/2 dram LorAnn Super-Strength Flavoring (1/2 tsp)
- Hard candy molds
- LorAnn liquid food coloring
- Powdered sugar, optional
- Sucker bags & twist ties, optional
- Instructions
- Use only metal measuring and mixing spoons -- do not use plastic
- Lightly spray candy molds with cooking spray
- Thoroughly mix sugar and light corn syrup in a 4-cup Pyrex glass measuring cup
- Cover with Glad Press'n Seal microwave-safe plastic wrap
- Microwave on HIGH for 3 minutes and 15 seconds (see notes)
- Remove pitcher from microwave
- Remove plastic wrap VERY carfully;steam builds up under the wrap
- Stir the sugar mixture; cover with a new plastic wrap
- Microwave on HIGH for 3 minutes and 15 seconds (see notes)
- Remove from microwave; remove plastic wrap VERY carefully
- After boiling has ceased, use a clean spoon to stir in coloring and then flavoring
- Pour syrup quickly in waiting candy molds (or on prepared cookie sheet)
- Do not refrigerate!
- Cool completely
- Store in airtight containers between waxed papers at room temperature
- Notes
- This recipe is designed to work with a microwave of 600-700 watts
- The candy needs to reach hard-crack stage; sugar will be a pale yellow color
- Undercooking will yield a softer, stickier, taffy-like result
- Reducing the power to 70% worked with a 900-watt microwave
- An 800-watt microwave needs a little longer than 2:45 each cycle
- A 1000-watt microwave needs only 2 minutes each cycle
- A 1000-watt microwave needs 3 minutes each cycle
-
Microwave Charts
- If you double the batch, double the time between stirs
- Tools
-
Hard Candy Recipe on the Stove
(06/22)
- Ingredients
- 2 cups granulated sugar
- 2/3 cup light corn syrup
- 3/4 cup water
- 1 dram (1 tsp) LorAnn Super Strength flavoring, any flavor
- LorAnn liquid food coloring or gel food coloring (as desired)
- Hard candy molds (optional)
- Powdered sugar (optional)
- Sucker bags & twist ties (optional)
-
Make ANY Keto Candy @ youtube.com
(06/22)
-
Keto Caramel Sauce @ cookingwithmaitai.com
(06/22)
- Instructions
- Heat the skillet on medium-high heat until hot (smooth stovetop)
- Add 1/4-1/2 cup Allulose to the pan
- Wait for it to turn into liquid form
- Swirl the sauce around in the skillet (lifting the skillet off the heat)
- The sauce will turn from white to golden brown in about 5 minutes
- Store in a glass container
- It will turn into a solid at room temperature after it cools
(looks like hard candy)
- Microwave for 50 seconds to turn it back into a sauce
- It can be kept on the counter in an air-tight container for a few weeks
- Notes
- She likes Anthony's Allullose Sweetener
- Allulose will caramelize like sugar without crystallizing or getting lumpy
-
Hard Candy in the LC Candy webpage
- Allulose Honey
- Notes
- Simple syrup: equal parts of Allulose and water
- Rich simple syrup: two parts sugar to one part water
- Maple syrup: twice as much Allulose as water
- Honey: 2-4 times as much Allulose as water (?); might need additional
high-intensity sweetener and a thickener (xanthan gum or glucomannan)
-
Wholesome Yum Keto Honey @ amazon.com (11 oz; $13.95)
(06/22)
- Made with Allulose, Monkfruit, Soluble Tapioca Fiber, and natural honey flavor
- It is sticky, gooey, thick like honey
- It will raise your blood sugar like honey as well
-
Keto Honey @ thebigmansworld.com
(06/22)
- Ingredients
- 2 cups water, warm and divided
- 1 tsp xanthan gum (TOO MUCH, 1/4 tsp makes more sense, probably a typo)
- 1 cup Allulose
- 1 1/2 tbsp LorAnn's Honey Extract
- Pinch of salt, optional
- 2-3 drops of yellow food coloring, optional
- Another set of instructions I found for comparison
- 1 cup water
- 1/2 cup brown Lakanto sweetener
- 1/8 tsp xanthan gum
- 1 tbsp honey flavoring (Olive Nation)
- pinch of salt, optional, to taste
- Instructions
- In a small bowl, add half the warm water and xanthan gum; whisk well until dissolved
- Add remaining warm water and Allulose into a small saucepan; place on medium heat
- Once it begins to boil, add the xanthan gum mixture and whisk very well
- Reduce heat to low, and let is simmer for 10-12 minutes, until it has thickened
- Remove saucepan from heat, and whisk in honey extract
- Allow honey to cool completely, transfer to a container, and refrigerate it
- Honey will keep up to 4 weeks in the refrigerator
- Honey can be frozen for up to 6 months
- Don't use monk fruit extracts or erythritol in this recipe
- Sugar-Free Honey
- Flavorings
- Xylitol Honey (Commercial Sources)
- Homemade Sugar-Free Honey
-
Homemade Honey @ tjstaste.com
(01/19)
- Ingredients
- 1 cup cold filtered water divided
- 1/8 teaspoon xanthan gum or glucomannan
- 6 tablespoons xylitol, erythritol, or equivalent sweetener
- 1/8 teaspoon mineral salt
- 2 teaspoons honey flavoring, optional
- 5 drops (or more) yellow food coloring, optional
- Instructions
- Mix 1/4 cup cold water with xanthan gum.
- Mix remaining water, sweetener, and salt together in a saucepan. Bring to a boil.
- While whisking, mix in the xanthan gum water.
- Stir constantly until it begins to thicken.
- Remove from heat and add in honey flavoring and food coloring.
- Mixture should thicken more as it cools.
- Store in an airtight container in the fridge.
-
Sugar-Free Honey @ birgetkerr.blogspot.com
(01/19)
- 1/4 cup xylitol
- 1 tsp raw honey (get one with a really intense flavor)
- 2 tbsp HoneyTree’s Sugar Free Imitation Honey
- 1 packet of Sweet One (optional)
-
Sugar-Free Honey @ buttoni.wordpress.com
(01/19)
- 1/4 cup erythritol
- 1 tsp real raw honey
- 2 tbsp Honey Tree sugar-free honey (or other brand available to you)
- 1 packet stevia or Splenda
-
Sugar-Free Honey, Maple Syrup, and Corn Syrup @ donnareish.com
(01/19)
- Sugar-Free "Honey" Recipe
- 3/4 cup water
- 3/4 cup plus 1 TBSP granulated Pyure
- 1 tsp molasses
- 1/4 tsp maple flavoring
- Honey Mustard
-
Keto Honey Mustard @ thebigmansworld.com
(06/22)
- Ingredients
- 1/2 cup mustard
- 1/4 cup mayonnaise
- 2 tbsp keto honey
- 1 tsp white vinegar
- Instructions
- In a mixing bowl, whisk together all the ingredients until smooth
- If you want it sweeter, add extra honey
- If you want it extra tangy, add more mustard
- Transfer it into a sealable container or a sterilized jar
-
Keto Sugar Cookies @ cassidyscraveablecreations.com
(06/22)
- Ingredients for Icing that sets
- 1 1/4 cup powdered Monkfruit/Allulose Sweetener
- 1 pinch salt
- 1/2 tsp vanilla extract
- 3-6 tbsp room temperature water
- Food coloring, optional
- Instructions for Icing that sets
- Using a fork, stir the sweetener, salt, vanilla, and 2 tbsp of water together
in a medium bowl; it will be very thick
- Switch to a whisk; whisk in 1 tbsp of water at a time until it reaches the right
consistency
- The icing should be smooth and creamy, yet still on the thicker side
- If you whisk, the ribbon of icing will hold its shape for a few seconds before
melting back into the bowl
- If desired, stir in food coloring
- Frost with a butter knife or pipe using a squeeze bottle
- The icing will keep in the frig for up to 2 days
-
Keto Sugar-Free Sprinkles @ bakeitketo.com
(06/22)
- Ingredients
- 3/4 Cup Confectioners Swerve
- 1 Large Egg White, pasteurized
- 1/4 tsp Vanilla Extract
- 1/2 tsp Lemon Juice
- Food Coloring Of Your Choice
- Bonnie's Buttons
- Ingredients
- 8 tbsp oat flour, sifted (replace with oat fiber?)
- 1 cup boiling hot water
- 6 tbsp NOW beef gelatin
- 1 tsp stevia
- 3 smidgens sucarlose powder
- 3 smidgens Ace K
- 3 smidgens sea salt
- 1/8 tsp LorAnn Anise Oil
- 20 drops black food coloring
- Instructions
- Spray bottom of 8x8 square silicon pan with coconut spray
- Cover bottom and sides with Saran Wrap; remove any bubbles
- Sift oat flour into a small bowl
- Put sifted oat flour back into the sifter
- Heat 1 cup of water in the microwave until hot (1 1/2 minutes on full power)
- Pour hot water into a medium-sized bowl
- Add the dry gelatin, and mix well
- Add the sweeteners, salt, food coloring and flavoring; mix well
- Sift the oat flour into the mixture (a little at a time), and mix well
- Pour candy mixture into the lined silicon pan
- Put candy into the refrigerator to harden (about 4 hours)
- Cut into 64 pieces
- Notes
- For peppermint candy: 1/8 tsp peppermint oil, 30 drops red food coloring
- 8 tbsp oat flour had 33.00 carbs and 240.00 calories
- 6 tbsp gelatin has 138.00 calories and 36.00 grams of protein
-
Licorice in Low Carb Candy
- Allulose Pancake Syrup
-
Keto Maple Syrup @ bonappeteach.com
(06/22)
- Maple Syrup
- Use twice as much allulose as water
- Stir to dissolve and bring to a slow simmer
- Once simmering fully (about 5 minutes), remove it from the heat and let it cool
- Mix in maple extract when you take the syrup off the heat
- Store the syrups in the frig
-
Keto Maple Pancake Syrup @ sugarfreesprinkles.com
(06/22)
- Ingredients
- 2 cups of granular Allulose
- 3/4 cup water
- 1 tbsp unsalted butter
- Pinch of salt
- 1/2 tsp vanilla
- 1 tsp maple extract
- Instructions
- Add Allulose, salt, and water to a pot; whisk until combined
- Set pot on medium heat, and boil until syrup thickens, turns a nice caramel color,
and can coat the back of a spoon
- Add the butter, vanilla, and maple flavoring
- Whisk until the butter is melted and combined into the syrup
- Cool to room temperature before serving
- Notes
- When cooking Allulose, only use medium-low to low heat
- Only stir just enough to incorporate the ingredients
- Sugar-Free Pancake Syrup
-
Sugar-Free Honey, Maple Syrup, and Corn Syrup @ donnareish.com
(01/19)
- Sugar-Free Maple Syrup Recipe
- 1 1/4 cup Pyure
- 1 1/4 cup water
- 2 tsp maple flavoring
- 1 TBSP molasses
-
Gwen's Stevia Syrup Recipe @ gwens-nest.com
(01/19)
- Ingredients
- 3 cups water
- 1 tbsp Maple extract (Frontier brand)
- 1/2 tsp butterscotch flavoring (or butter, or caramel)
- 2 drops NOW orange essential oil, or 1/8 tsp orange extract
- 1/8 tsp salt
- 1/4 tsp stevia extract or your favorite sweetener to taste
- 1/2 to 1 tsp glucomannan powder
- Instructions
- Combine all of the ingredients except for the glucomannan into a medium saucepan
- Once everything is stirred in together, sprinkle the glucomannan lightly over
the surface of the syrup, and whisk to incorporate
- Taste and adjust the flavors (the gluccie tends to subdue the flavors somewhat)
- Turn the heat up to medium.
- Let your syrup come to a simmer, and thicken.
- It will thicken up a bit more when cooled/chilled.
- If you like a thicker syrup, use a little more gluccie, up to 1 tsp.
- Serve warm or cold
-
Homemade Maple Pancake Syrup @ jj-househome.blogspot.com
(01/19)
- Ingredients
- 1 cup water
- 1 tbsp Truvia
- 1/2 - 1 tsp glucomannan (sprinkled it while whisking)
- 1 tsp maple extract
- Instructions
- Mix water and sweetener, and let come to a boil.
- After the solution starts to boil slightly, sprinkle the glucomannan whisking
the whole time to mix well.
- Let this come to a boil for 1 minute and then turn off burner.
- Place the syrup off the burner and add in the 1 tsp of maple extract.
- This should thicken as it cools.
- Homemade Pancake Syrup Recipes @ lowcarbfriends.com
- Recipe #1
- 1 tsp Liquid Stevia (= 4 cups sugar, 0 carbs)
- 1 tbsp Imitation Maple extract (3 carbs)
- 1/2 tsp Imitation Butter Flavor (0 carbs)
- 1/4 tsp Lemon extract (0.25 carbs)
- 2 tbsp Glycerine (0 carbs)
- 1/8 tsp Salt (0 carbs)
- 1/2 tsp Xanthan Gum (0 carbs)
- 25 oz Water (0 carbs)
- Blend everything with a hand mixer
- Recipe #2
- 1 cup warm water
- 16 pkts splenda (or 2/3 cup bulk splenda)
- 2 tsp maple extract
- 1/2 tsp vanilla extract
- shake of salt
- 1/2 tsp guar gum
- Kim's Kitchen Maple Syrup
- Ingredients
- 1/3 cup xylitol sweetener
- 1/4 tsp powdered stevia (Stevita Spoonable Stevia -- has some erythritol added)
- 1 tsp tapioca flour (or your choice of thickener)
- 3/4 cup water
- 1 tsp Frontier Maple Flavoring
- 1/8 tsp sea salt
- Instructions
- Mix xylitol, stevia, and tapioca flour together
- Add remaining ingredients
- Heat to boiling on medium heat, stirring constantly
- It will thicken to maple-syrup consistency
- Pour into a container so that it can cool
- Store in a covered container in the frig
-
Linda's Cinnamon Pancake Syrup @ genaw.com
(01/19)
- Ingredients
- 1/4 teaspoon oil
- 1/4 teaspoon xanthan gum
- 1 tablespoon butter
- 1/2 cup water
- 1/4 teaspoon blackstrap molasses
- 1/4 cup granular Splenda or equivalent liquid Splenda
- 1/4 teaspoon vanilla
- 1/4 teaspoon maple flavoring
- 1/4 teaspoon cinnamon
- Instructions
- Mix the oil and xanthan gum in a 2-cup glass measuring cup
- Add the butter; microwave on HIGH about 40 seconds to melt the butter
- Whisk in the remaining ingredients
- Microwave on HIGH about 30 seconds
- Whisk well, then let stand a few minutes to allow the syrup to thicken
- You can serve this warm or let it cool to room temperature first
- I recommend storing it in the refrigerator.
- Makes about 1/2 cup
-
Linda's Low Carb Maple Syrup @ genaw.com
(01/19)
- Ingredients
- 1/4 tsp oil
- 1/4 tsp xanthan gum
- 1 tbsp butter
- 1/2 cup water
- 1/4 cup granular Splenda or equivalent liquid Splenda
- 1/4 tsp vanilla
- 1/4 tsp plus 1/8 teaspoon maple flavoring
- Instructions
- Mix the oil and xanthan gum in a 2-cup glass measuring cup
- Add the butter; microwave on HIGH about 40 seconds to melt the butter
- Whisk in the remaining ingredients
- Microwave on HIGH about 30 seconds
- Whisk well, then let stand a few minutes to allow the syrup to thicken
- You can serve this warm or let it cool to room temperature first
- I recommend storing it in the refrigerator
- Makes about 1/2 cup
-
Maple Pancake Syrup (Low-Carb) - Recipezaar
(01/19)
- 1 1/2 cups splenda granular (packets)
- 1 1/2 cups water
- 1 tbsp cornstarch
- 1 - 1 1/4 tsp maple extract
- 1/2 tsp vanilla extract
-
Pumpkin Spice Latte Syrup @ joyinourjourney.com
(01/19)
- Ingredients
- 1/2 cup Truvia
- 1/2 cup water
- pinch of salt
- 2 tsp. pumpkin pie spice
- 1/4 cup canned pumpkin
- Instructions
- In a small saucepan, heat sweetener, water, and salt on medium-low heat
- Whisk in the rest of ingredients and simmer for 10-15 min on low or medium-low,
stirring occasionally until sauce has thickened
- Syrup may be stored in refrigerator for up to one week
- It thickens as it cools
-
Simple Syrup with Splenda or Xylitol @ chowhound.chow.com
(01/19)
- Ingredients
- 1 cup water
- 1 cup Sucralose
- 1 tsp Cornstarch
- 1 capful Mapelene maple extract
- Instructions
- Place water in a pan, and dissolve the cornstarch in it
- Heat to boiling on the stove over med-hi heat, stirring constantly
- Simmer until the desired thickness is achieved and remove from heat source
- Add Sucralose and Mapelene and stir until completely dissolved
- Allow to cool
- Store in the the refrigerator
- Comments
- Xylitol is wonderful. You need a equal measure of xylitol to water, a good maple
flavoring/extract, maybe a little vanilla, and something like xanthan gum to thicken.
- Just simmer until you have the consistancy you want.
- The "cooling" effect that is assciated with most sugar alcohols will wear off after
a day or so.
- I have tried using erythritol, but it seems to take on a strange metallic-like
hairspray taste if more than 1/4-1/3 cup is used in anything.
- When boiled, erythritol becomes molten-like forming sheets of crystal on the surface
and leaving behind a grainy textured watery syrup
-
Sugar-Free Berry Syrup Recipe @ gwens-nest.com
(01/19)
- Ingredients
- 2 cups (14-16 oz.) frozen berries of your choice
- 2 cups water
- sweetener to taste
- 1/2 tsp gluccomannan
- pinch of salt
- 2 drops pure lemon essential oil, optional (I like NOW brand)
- 1 tsp vanilla extract, optional
- Instructions
- Pour berries and water into a medium saucepan, over medium low heat.
- Add your sweetener to taste.
- Gently shake the 1/2 tsp of gluccomannan over the surface of the water,
while stirring to blend. It will spread, but you don't want any clumps.
- Add in a pinch of salt, and any other optional ingredients.
- Taste and adjust the sweetness/flavor.
- Mash larger berries if desired.
- Heat until thickened and bubbly.
- Pour into a jar and keep in the fridge
- Sugar-Free Maple Syrup @ stuffimakemyhusband.com
- 1/4 tsp flavorless oil
- 1/4 tsp xanthan gum
- 1 tbsp butter or coconut oil
- 1/2 cup water
- 1/4 cup erythritol, powdered in a spice grinder
- 1 dropperful (about 28 drops) vanilla-flavored stevia such as Sweetleaf Vanilla Creme
- OR 2 packets stevia + 1/4 tsp vanilla extract
- OR 4 tsp additional erythritol + 1/4 tsp vanilla extract
- 1/2 tsp maple flavoring or maple extract
- Sugar-Free Maple Syrup Recipe @ recipes.steviva.com
- Ingredients
- 2 teaspoons Maple Extract
- 2 cups water
- 1/2 cup Fructevia, Steviva Blend or 1/8 teaspoon of Stevia
- 1 teaspoon Guar Gum or Xanthan Gum, or 1/2 of each
- Instructions
- Bring two cups of water to a boil in a medium or small sauce pan
- Add maple extract to the boiling water; I ordered mine online at
Cook's (it's all natural)
- Add the Fructevia, Steviva Blend or a 1/8 teaspoons of Stevia
- Reduce heat to a simmer
- Slowly add the Guar Gum or Xanthan Gum, and whisk until fully dissolved
- I get my Guar Gum or Xanthan Gum from Bob's Red Mill
- Reduce heat and let cool
-
Sugar Free Maple Syrup @ tjstaste.com
(01/19)
- Ingredients
- 2 cups cold filtered water, divided
- 1/8 teaspoon xanthan gum
- 1/3 cup xylitol, erythritol, or equivalent sweetener
- 1/4 teaspoon mineral salt
- 1 tablespoon maple flavoring
- 1/2 teaspoon pure vanilla extract
- Instructions
- Mix 1/4 cup cold water with xanthan gum
- Mix remaining water, sweetener, and salt together in a saucepan; bring to a boil
- While whisking, mix in the xanthan gum water
- Stir constantly until it begins to thicken
- Remove from heat and add in maple flavoring and vanilla
- Mixture should thicken more as it cools
- Store in an airtight container in the fridge
-
Sugar Free Maple Syrup @ wholesomeyum.com
(01/19)
- Ingredients
- 1 cup water
- 1 cup powdered erythritol
- 1 1/2 tbsp maple extract
- 1/2 tsp xanthan gum
- Instructions
- Whisk together the water, erythritol, and extract
- Bring mixture to a gentle boil for about 5 minutes
- Pour liquid into a blender
- Sprinkle half the xanthan gum on top
- Puree immediately, until no lumps remain
- Repeat with the remaining xanthan gum
- Wait a few minutes to allow the syrup to thicken further
- If the erythritol crystallizes, simply reheat and shake/whisk
- Recipes using Real Rice Krispies
- Keto Rice Krispie Treats
-
Keto Rise Krispie Treats @ hip2keto.com
(06/22)
- Ingredients
- 1 full box of HighKey Cereal (4 cups of cereal)
- 1.5 bags Keto Max Mallow marshmallows (14 marshmallows)
- 2 tablespoons butter, salted
- 1/3 cup ChocZero white chocolate chips
-
Keto Rice Crispy Treats @ lowcarbinspirations.com
(06/22)
- Ingredients
- 1 box of your favorite HighKey cereal (4 cups of cereal)
- 1 bag of Max Mallow sugar free marshmallows (or 2 bags if you like)
- 1 tbsp butter
- 1 tsp vanilla extract
- 1/2 tsp pink salt
- Keto Wonderworks Treats
- Wonderworks Rice Krispie Treats
- Ingredients
- 3 sugar-free marshmallows
- 1 tbsp Butter
- 1 cup Wonderworks Frosted Cereal (or any cereal you like)
- Instructions
- Put marshmallows and the butter in a microwave bowl; heat for 20 seconds
- Add cereal into the mixture
- Stir to evenly coat
- Evenly distribute mixture into 2-4 rectangular silicon mini-loaf pans
- Refrigerate for 30 minutes until set
- Store at room temperature or refrigerator
- S'mores Bites
-
S'mores Bites with Wonderworks Cereal @ youtube.com
(06/22)
-
Keto S'mores Bites @ ketofocus.com
(06/22)
- Ingredients
- 1 sugar-free marshmallow, cut into tiny bits
- 2 sugar-free marshmallows
- 1/2 tbsp Butter
- 3/4 cup Wonderworks Cereal (any flavor)
- 1 tbsp sugar-free chocolate chips
- Instructions
- Cut one sugar-free marshmallow into small chunks; set aside
- Put 2 marshmallows and the butter in a microwave bowl; heat for 20 seconds
- Add cereal, chocolate chips, and marshmallow chunks into the mixture
- Stir to evenly coat
- Evenly distribute mixture into 6 greased cavities of a mini-muffin tin
- Refrigerate for 30 minutes until set
- Store at room temperature or refrigerator
- Max Mallow Marshmallows
- Incredi-Bowl Cereal
- Wonderworks Cereal
- Allulose Simple Syrup
-
Keto Simple Syrup @ bonappeteach.com
(06/22)
- Simple Syrup
- Equal parts of allulose and water
- Stir to dissolve and bring to a slow simmer
- Once simmering fully (about 5 minutes), remove it from the heat and let it cool
- Normally, you add flavors after you remove the syrup from the heat
- Store the syrups in the frig
- Maple Syrup
- Use twice as much allulose as water
- Mix in maple extract when you take the syrup off the heat
-
Chewy Keto Toffee Recipe @ sugarfreelondoner.com
(06/22)
-
Highland Toffee @ castleinthemountains.com
(06/22)
- Ingredients
- 1 cup butter (1/2 pound)
- 1 cup Allulose (90 grams) granulated
- 1 cup Sugar Free chocolate chips (170 grams)
- 1/2 cup Chopped Nuts
- Instructions
- Line an 8x8 inch pan with foil
- Chop the nuts you'll be using for the topping
- On low heat melt butter
- Add allulose and whisk until combined
- Turn up heat to Medium/High and whisk until the mixture turns golden brown
and reaches 310 F / 154.4C. This took me about 8 minutes at high altitude. It
should turn a deep golden brown.
- Turn off heat and whisk continuously to keep the butter and sugar from separating
- Pour into the lined pan and let sit for about five minutes to cool slightly
- The butter and sugar will separate a little - don't worry, it will come back
together in the next step
- Top with chocolate chips once slightly cooled
- After about 3-5 minutes, use a rubber spatula to spread out the chocolate in
an even layer
- Top with chopped nuts immediately after spreading chocolate; while the chocolate
is still warm so they stick
- Chill until firm and break apart into pieces
- Store in the fridge for a hard toffee
- If you store at room temperatur4e, it will be a chewier, caramel type of candy
-
Keto Sweeteners and Caramelization @ youtube.com
(06/22)
- English Toffee: 2 tbsp sweetener; 2 tbsp butter; 1/2 tbsp water
- Heat to about 300 deg F, and pour onto a silicon mat
- Allulose (Splenda brand) -- taste like caramel, texture is right
- Erythritol (Swerve) -- crumbly, good flavor, like crystals (caramel corn)
-
Tootsie Roll Candies @ kimspireddiy.com
(06/22)
- Ingredients
- 3 tbsp butter, unsalted
- 3 tbsp Swerve brown sugar substitute
- 12 tbsp Sugar-free syrup of your choosing (equal parts Allulose and water)
- 2 1/2 tbsp unsweetened cocoa powder
- Instructions
- In a saucepan over medium heat on the stove, melt the butter
- Whisk the brown sugar substitute into the melted butter until completely combined
- Add the sugar-free syrup to the saucepan, and whisk to combine
- Let the mixture cook over medium heat without stirring for about 10-15 minutes,
and then check it to see what the consistency looks like. It should form frothy
bubbles when it is close to being ready.
- Once it has become frothy with bubbles and is thickened, cook for an additional
minute before removing it from the heat
- Pour the mixture into a small bowl, and whisk in the cocoa powder
- Fill 5 sections of a small square or rectangular candy mold with the mixture;
fill each section about 1/2-3/4 of the way full
- Place the mixture into the freezer to set for 12 hours or overnight
- Remove the solid candy from the molds, and slice into halves or thirds to form
the size and shape of a tootsie roll
- Roll the keto tootsie rolls into clear plastic if desired, or serve as is
-
Tootsie Rolls in Low Carb Chocolate
- General Information
- Xylitol is 100% sweet as sugar, has GI of 7-13, and has 2.5 cals/gram
- Xylitol is 50% absorbed in the human small intestine
- Xylitol will produce a softer ice cream (softer then erythritol)
- Xylitol has a cooling effect, just like erythritol
- Xylitol melts at 197.6 deg F, and boils at 420.8 deg F
- Allulose melts at 230 deg F
- Recipes
- Allulose
- Paramount Crystals
- Xylitol
Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on June 30, 2022
URL: http://www.bonniehill.net/pages/allulose.html
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