Food processors are constantly looking for a sweetener that will make people think they’re eating sugar while not getting all the harmful side effects of consuming sugar. I wrote recently about one such sweetener, allulose, which some say is better for us than sugar.
I purchased a brownie mix with allulose from Lang’s Chocolates to see how this sweetener works in a baked product and how it tastes. The results were disappointing.
The brownie mix seemed very sticky while I was mixing it and the final baked brownie seemed the same. The end product did not taste all that chocolatey and it had an after-taste which I assume comes from the allulose. In short, it did not taste like a brownie made with sugar.
I purchased an ice cream mix with allulose and a chocolate frosting mix with allulose, more on those when I make them. At this point, though, I’m not sold on allulose yet as the second coming of real sugar, sadly. Of salt, fat and sugar, sugar is the toughest for me to give up.
I think it’s cause it’s keto, the flour alters the flavor and texture. But I could be wrong. JMO.