What Is Allulose, Really?

Allulose is a 'rare sugar' — it exists in small amounts in figs and raisins.

What makes it special is how it behaves. It dissolves, caramelises and browns like table sugar, so your bakes look and feel right.

But your body barely metabolises it, which is why it brings the texture of sugar without the sugar load.

Pair it with monk fruit for sweetness, and you get something that tastes like sugar — just better.