For the past few years I've been baking with allulose and trying different brands. I usually have to order it, but Publix just started selling Splenda allulose sweetener, so I bought some to review. And I admit, it was also an excuse to share my allulose banana cake recipe, so that's at the bottom too.
What is Allulose?
Splenda is best known for its sucralose products, but this sweetener 100% allulose. If you're new to allulose, it's a "rare sugar" that occurs naturally in small amounts in foods such as figs, raisins and maple syrup. It has a taste that's remarkably close to regular sugar, but your body metabolizes very little of it, which is why it contributes few or no usable calories.
One reason bakers love allulose is that it behaves more like real sugar than many other sweeteners. It dissolves easily, helps retain moisture, browns during baking, and works especially well in ice cream and frozen desserts.
What's Different About Splenda's Allulose?
The important thing to know when using allulose is that it is only about 70% as sweet as sugar, so the rule of thumb is to use 1 ⅓ times the amount of allulose in place of sugar. On the back of the Splenda allulose bag, they do indeed provide a conversion table, so for every ⅓ cup of sugar, you still need ½ cup of Splenda allulose.
Taste Test
Straight from the bag, Splenda allulose has a clean sweetness that's very close to sugar. I did notice a tiny bit of bitterness, but I notice that with all brands of allulose. It's not nearly as noticeable as the cool mouth feeling of erythritol or the bitter flavor in stevia. As far as sweeteners go, allulose is the most like regular sugar.
Baking Test
For my first test, I planned on baking Splenda's keto chocolate chip cookies. Then I realized the recipe is strikingly similar to the Keto Chewy Chocolate Chip Cookies I posted 2021. The main difference is that my version includes a teaspoon of molasses, which adds a little extra flavor and color. Anyhow, I've baked these a million times and they're good, but the texture is definitely different. They're chewy almost like macaroons and taste great straight from the freezer.
I also tested the Splenda allulose in my keto brownie recipe. Usually I make these deep dish in a loaf pan, but for the Splenda test I divided the batter between mini loaf pans, making the brownies less deep. I also skipped the step of grinding the allulose (such a pain) and just dissolved it in the hot butter. Maybe it's my imagination, but the brownies seemed a little less sweet with the Splenda allulose than with other brands
Splenda Allulose in Vanilla Ice Cream
The next big test was using Splenda allulose in my allulose vanilla ice cream recipe. I love this ice cream and eat it all the time, so I was hoping the Splenda would work as well as the It's just. For my ice cream, I do add in a little bit of regular sugar and golden syrup, otherwise the allulose might make it a little too soft.
Mini Banana Cakes with Allulose
For my last test, I made the mini loaf pan version of allulose banana cake recipe. When I first made this I'd intended to make banana bread, but the allulose makes it moist like a cake, so I call it banana cake. I never frost it, but it would be great with a cream cheese frosting or some lightly sweetened whipped cream. You will notice when you bake with allulose that things get brown, which is quite evident here!
So far, I'm happy with the Splenda allulose and plan on buying some more while it's BOGO. I do feel like somehow it's less sweet than other brands -- but still not sure. I'll wait and see what other people say.
Recipe
Mini Banana Cakes With Allulose
Ingredients
- 1 cup almond flour (100 grams)
- 2 tablespoons coconut flour (14 grams)
- ¼ teaspoon cinnamon
- ⅛ teaspoon allspice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large bananas, medium size (190 grams)
- 1 large egg
- ¼ cup allulose powder or 3 tablespoons sugar or other sugar 1:1 sweetener.
- 2 tablespoons sugar free maple syrup (Birch Benders) or honey
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 325°F. Grease an 8x4 inch metal loaf pan and line with parchment paper or grease two 5 ¾ x3 inch mini loaf pans and line with parchment paper.
- Mix together the almond flour, coconut flour, cinnamon, allspice, baking soda and salt. Stir for about a minute to make sure the dry ingredients are evenly blended.
- In a mixing bowl, mix together the mashed bananas, egg, allulose and vanilla.
- Stir dry mixture into wet mixture.
- Pour into the prepared loaf pan. The batter should come halfway up the sides.
- Bake for 45 minutes for an 8x4 inch loaf or about 35 minute for the mini loaves. The banana cake should be very brown and soft.
Notes
Nutrition
I
Recipe
Mini Loaf Pan Keto Brownies with Allulose
Ingredients
- 6 tablespoons unsalted butter (84 grams)
- 2 tablespoons neutral oil (25 grams)
- ¼ cup plus ½ tablespoon Dutch process cocoa powder (25 grams)
- 1 large egg
- ½ cup allulose, slightly rounded (go by weight if possible) (90 grams)
- ¾ teaspoon vanilla
- ⅜ teaspoon baking powder
- 1 pinch salt
- ¼ cup blanched almond flour (30 grams)
- 2 tablespoons sugar free chocolate chips (Lily's) optional
Instructions
- Preheat oven to 325 degrees F. Line inside of two mini loaf pans (3x5 or 3x6) with parchment paper or foil. Grease foil.
- In a nonstick saucepan, melt the butter gently. Add the oil and allulose and cook over low heat, tilting to dissolve the allulose. With a rubber scraper, stir in the cocoa powder. Remove from heat and let cool slightly.
- Whisk in the egg until smooth, then whisk in the vanilla.
- Mix together almond flour, baking powder and salt and stir into the batter.
- Pour mixture into the prepared loaf pans, dividing evenly. Sprinkle chocolate chips on top or stir them into the batter if you'd like them buried in the brownies.
- Bake at 325 for about18 minutes or until they appear just barely set.
- Let cool before slicing. If you have time, you can cool, chill and cut while cold.
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