How to Make Allulose Brown Sugar
Brown sugar is just white sugar + molasses. So allulose brown sugar is just allulose + molasses. Simple.
The Recipe
- 1 cup granulated allulose
- 1–2 tablespoons molasses (use 1 for light brown, 2 for dark brown)
Mix allulose and molasses thoroughly until every grain is coated. Use a fork to break up any clumps. Store in an airtight container.
That's it. It looks, smells, and performs like real brown sugar.
The Molasses Question
"But molasses has sugar!" Yes — about 12g per tablespoon. In a full cup of brown sugar substitute, you're using 1–2 tablespoons of molasses across the entire batch. If you make 24 cookies from that batch, each cookie gets about 0.5–1g of sugar from the molasses. This is nutritionally negligible while providing the authentic brown sugar flavor and moisture that makes recipes work.
If you want to avoid even this trace amount, use blackstrap molasses (lower sugar content) or sugar-free brown sugar flavoring drops.
Why Brown Sugar Matters in Recipes
Brown sugar does specific things in baking that white sugar doesn't:
Moisture: The molasses in brown sugar is hygroscopic, adding and retaining moisture. This makes cookies chewy and cakes moist. Allulose is already hygroscopic, so allulose brown sugar is doubly effective at moisture retention.
Flavor: Caramel, toffee, butterscotch depth. This is what makes brown sugar cookies taste different from white sugar cookies.
Acidity: Molasses is slightly acidic, which reacts with baking soda to produce lift. This affects the rise and texture of baked goods.
Color: The deeper amber color of brown sugar gives baked goods a warmer appearance.
Where to Use It
Brown Sugar Cookies
Replace brown sugar 1:1 with allulose brown sugar. Expect softer, chewier cookies that stay moist for days.
BBQ Rubs
Mix with smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper. Rub on ribs, pork shoulder, or chicken before grilling or smoking.
Oatmeal
Stir into hot oatmeal with a pat of butter. The molasses flavor is comforting and warming.
Glazed Vegetables
Toss carrots, sweet potatoes, or Brussels sprouts with allulose brown sugar and butter before roasting.
Baked Beans
Use in homemade baked beans for that classic sweet-smoky flavor.
Marinades
Combine with soy sauce, garlic, and ginger for an Asian-inspired marinade. The allulose brown sugar caramelizes beautifully on the grill.
Storage
Store in an airtight container at room temperature. Like regular brown sugar, it can harden over time. To soften: place a piece of bread or a damp paper towel in the container overnight. The moisture will redistribute and soften the sugar.
Commercial vs. Homemade
Some brands sell pre-made allulose brown sugar. It's convenient but typically costs 2–3x more than making your own. Since the recipe takes literally 2 minutes, homemade is the way to go.
A jar of allulose brown sugar on your counter puts dozens of recipes within reach. It's one of those small preparations that disproportionately expands your sugar-free cooking capabilities.