Allulose FAQ: 25 Questions Answered
Basics
1. What is allulose?
A rare sugar found naturally in figs, raisins, and jackfruit. It tastes like sugar but has virtually zero calories and doesn't raise blood sugar.
2. Is allulose safe?
Yes. FDA GRAS status since 2014. Used in Japan for over a decade with no safety issues.
3. How sweet is it?
About 70% as sweet as sugar. For full sugar sweetness, add a few drops of monk fruit or use 1.3x the amount.
4. How many calories?
0.2–0.4 per gram (vs. sugar's 4 per gram). Essentially negligible.
5. Does it raise blood sugar?
No. Glycemic index of 0. Clinical studies confirm flat blood glucose after consumption.
Cooking & Baking
6. Can I substitute 1:1 for sugar?
Yes, by volume. Adjust oven temperature down 25°F since allulose browns faster.
7. Does it work in baking?
Excellently. It browns, caramelizes, retains moisture, and keeps cookies soft. The best sugar substitute for baking.
8. Can I make caramel with it?
Yes! Allulose makes real caramel that's indistinguishable from sugar caramel. It caramelizes at ~280°F.
9. Why are my baked goods too dark?
Allulose browns faster than sugar. Lower oven temp by 25°F and check 3–5 minutes early.
10. Does it work in ice cream?
It's the BEST sweetener for ice cream. Keeps it scoopable and prevents ice crystals.
Health
11. Is it keto-friendly?
Yes. Zero net carbs, zero glycemic impact, doesn't affect ketosis.
12. Is it safe for diabetics?
Yes. Doesn't raise blood sugar or insulin. May actually improve insulin sensitivity.
13. Does it break a fast?
For most fasting goals (weight loss, blood sugar), no. See our detailed fasting guide.
14. Are there side effects?
Mild GI discomfort at high doses (above 0.4g/kg body weight per sitting). Start small and increase gradually.
15. Is it safe for kids?
Available evidence says yes. Start with small amounts. Consult pediatrician if concerns.
Comparison
16. How does it compare to erythritol?
Better taste (no cooling), better baking (browns, no crystallization), better ice cream. Slightly more expensive.
17. How does it compare to stevia?
Better baking (provides bulk), better taste (no bitterness), but more expensive per sweetness unit.
18. How does it compare to Splenda?
Natural vs. synthetic. Better baking, better taste, cleaner safety profile.
19. Is it better than monk fruit?
For baking, yes (provides bulk and browning). For sweetening beverages, both are excellent.
20. Is it natural?
Found naturally in foods. Commercial production uses enzymatic conversion (similar to making yogurt or cheese). More natural than artificial sweeteners.
Practical
21. Where can I buy it?
Online (Amazon, Thrive Market), Whole Foods, Sprouts, Walmart, and growing availability in major grocery chains.
22. How should I store it?
Airtight container at room temperature. It absorbs moisture, so keep it sealed.
23. How long does it last?
2+ years properly stored.
24. Is it safe for dogs?
No evidence of toxicity (unlike xylitol, which is deadly). But don't intentionally feed it to pets.
25. Why is it more expensive than sugar?
Production is more complex (enzymatic conversion vs. simple refining). Prices are dropping as production scales up. Currently $8–15/lb.
Still Have Questions?
These are the most common, but we love hearing from you. Browse our other articles for deep dives on any of these topics, or reach out to our team directly.