Why allulose is the best sugar-free sweetener for baking — it browns, caramelizes, and provides the bulk that other sweeteners cannot.
Stevia cannot bake. Monk fruit cannot bake. Erythritol crystallizes. Only allulose performs like real sugar in the oven — browning cookies, caramelizing crème brûlée, and providing the moisture and bulk your recipes demand. Jaca Rare Sugar is 100% pure allulose that measures 1:1 like sugar. Use it in any recipe: cookies, cakes, muffins, bread, sauces, and more. Zero glycemic impact, 90% fewer calories, and results that taste like the real thing.
Absolutely. Allulose is the best sweetener for baking because it browns, caramelizes, retains moisture, and provides bulk — just like real sugar. No other sugar alternative can match it.
Use allulose 1:1 by volume. For equivalent sweetness, use 1.3x the amount since allulose is 70% as sweet. Reduce oven temp by 25°F as allulose browns slightly faster.
Yes! Allulose undergoes the Maillard reaction just like sugar, producing beautiful golden-brown results in cookies, breads, and pastries.
Jaca Rare Sugar — 100% pure granulated allulose with no fillers. Available at jacasugar.com from $16.
Allulose powder is a granulated rare sugar that looks, tastes, and bakes like regular sugar — with 90% fewer calories.
Everything you need to know about allulose sweetener — what it is, how it works, and where to buy the best brand.
Allulose makes the best sugar-free syrup — thick, pourable, and delicious. Here is how to make it and where to buy the best allulose.