I’d like to make a sous vide cheesecake recipe similar to this:
Just no crust and in the sous vide. For the filling, the amount is 1 cup sugar. Since Allulose is 70% as sweet as sugar, do I have to add more allulose? I calculate that’s about 1.4 cups of allulose.
Or do you try at first at the same amount?
I don’t know if it helps anything…
At first I usually try a quarter or a half of the original amount if it’s a sugary recipe (I use erithrytol but that’s 70% as sweet as sugar too. Not like everyone feels these things the same) :D. I tend to use less even if I use a keto recipe using the same sweetener… But it depends on the recipe, I have some experience so I can make some guess looking at the recipe but I mostly taste and try in a smaller amount and after a few tries I surely get it right.
BUT.
My family doesn’t eat nearly as sweet stuff as people used to a sugary diet and commercial sweets anymore. A few years without sugar changed us but I changed a bit more than the others as I ate low-carb too and I try to use less and less sweetener anyway.
Tasting should work with this recipe, it’s trickier when I bake a cake, fills with something (sometimes the something is different every time) and pour chocolate on top… This cheesecake would be surely quite okay for the second try. The volume is big enough, the sugar isn’t insanely much so I wouldn’t think drastically lowering the amount is needed but I still would need tasting it.
It’ll be interesting to see what happens. Erithrytol and I sometimes don’t seem to get along. But I don’t have it that often.
I’m looking for something that I can use sometimes that will allow me to eat “dessert” or have a drink every once in a while that is sweet. I’m no longer big into sweetness, but it’s easier if I can eat “cheesecake” while everyone eats other desserts.
The manufacturer of the allulose should provide instructions in how to substitute, either on the package or on the Web site.
I am not a big fan of erythritol myself but I have not many options (and it’s sweet and causes no problems in my case so it should do. At least I don’t get too attached, I want to eat even less sweetener). I never found allulose anywhere here, not even webshops seem to have it so I can’t try it out. I’ve read nice things about it though, I got curious.
It’s supposed to allow you to make ice cream without the ice cream getting rock hard. It’s supposed to brown like real sugar. It has other properties that would be nice to have, if they work out.
For instance, I still use real sugar when I make a rub for pork and smoke the pork. If I could replace some or all of that, it would be good.
Nice but I don’t want my sweetener to brown (usually. I love caramel sauce and I live without it since ages, I made some a few times where the butter got brown, not the sweetener). Sugar in salty food never worked for me for some reason.
I’ve heard glycerine keeps ice cream soft enough. How can a sweetener change such things? Interesting. My ice cream is nice, I just need good timing, it’s a tad troublesome, it would be nice to solve that. But the taste of erythritol itself isn’t good enough either. It works in my flavorful cakes, could be better if it’s ice cream or a sweet drink without a super strong flavor and it’s awful if I want something very sweet. But I always can use a tiny amount of some carby but very flavorful, very sweet substance… Sometimes I’m glad keto bans no items.
Why humans complicate eating and drinking so much…?
A teaspoon of distilled alcohol of your choice will keep KETO ice cream from freezing hard too. If you try and put too much it won’t freeze. I know… 
Hey when you say to add a teaspoon of the alcohol of your choice, how about a teaspoon of my home brewed pure vanilla extract, which is mostly vodka anyway ? Plus it tastes freaking unbelievable 
I know that, too. Can you taste it? What ratios do you use?
I threw away our ice cream maker some time ago. However, I was thinking of making some for the Christmas holidays, as everyone has ice cream cake. I could at least eat ice cream with them. Edit: I was going to borrow an ice cream maker.
Why do you think “real” ice cream is “soft”? Ever watch Good Eats with Alton Brown? If not, I recommend recording him. He has Good Eats Rebooted (or something similar) now, where he explains the science behind things like sugar and its uses. Unfortunately, he uses seed oils and has a lot of high carb recipes, but he does a good job with the science of cooking.
For some things, like smoked meats, sugar is used to caramelize and create complex flavors. I don’t mind using real sugar for a coating on smoked meats, as you don’t have much sugar and a ton of meat. However, I wouldn’t mind getting even fewer carbs.
I have some allulose coming. If I make a recipe, I’ll post what I made.
Sounds quite logical, why did I never do this? (Maybe due to my extremely rare alcohol consumption, it changes the taste too.) Except when I freezed my eggnog (I used a very strong rum so the amount was little). Best ice cream ever. I will surely experiment.
Dairy they use (maybe not, those have lots of water)? Machine that breaks little ice crystals? Food industrial things I don’t even know? 
But there are surely many possibilities, some substances stays soft in the freezer (I always admire frozen banana, it never gets hard unlike every other fruits I keep there).
Here’s why sugar is good to add to ice cream:
Found this on the properties of allulose:
They say this:
Thank you, I’ve read it all and now I know things I never even thought much about despite I am usually quite curious… But there is so many things to learn!
Just taste your mix as you go, it will be a little less sweet typically in the end as your mix is. I’ve never had luck trying to calculate the conversion work well. I also switch brands a lot though which doesn’t help. My allulose says it’s 1:1 but no way.
I make Carrie’s Brown’s icecream and the best sweetener for it is xyletol. It doesn’t freeze rock hard, but it is toxic for dogs so allulose is a pretty good second. It does get harder as it stays frozen but I’ve not had a problem with it.
The icecream machine makes the crystals freeze nicely. I think she has her eggnog icecream on her blog page.
Here’s the icecream cookbook I highly recommend it. They are so good! https://carriebrown.com/keto-ice-cream-scoop-cookbook?fbclid=IwAR0_mQ9BPC3hRh6b_t9kwYAm8-owAAINrxxQk4hPDqqlwBp3ZatdoI51nUE
I would sub 1 cup allulpse for the sugar and make up the remainder of sweetness needed with a liquid sweetner.
