Allulose, how to substitute?

(FRANK) #21

Bob, I read somewhere that your calculation of 1.4 cups equals a cup of sugar is correct. I had an issue a while back with liquid allulose and instead opted for swerve confectioners sugar, which produced an outstanding cheesecake.

(Bob M) #22

Thanks, all. I like the idea of adding some liquid sweetener to it, but I don’t know if we have any. This would allow me to taste it, then add liquid.

I’ll let you know how my sous vide cheesecakes turn out. Will be making them this weekend.

I’m also interested to see what the result will be. Some of these sweeteners and I don’t get along. I have used allulose in a mustard recipe, but I use so little mustard, it’s hard to know what the effects would be.

Way back when I started, I tried an Atkins chocolate bar made with maltitol. They were small and good, so I had three. That was a freaking mistake. That’s when I gave up on sweets for a long, long time. I’d rather take the sugar hit (of a real dessert) than having to sit in the bathroom for hours.