I recently tested a batch of Empower Bars with allulose. I first learned of the sugar-free sweetener from Dr. David Perlmutter in his book Drop Acid. He writes:
“Allulose is a sugar that…has little to no effect on blood glucose or insulin levels; the body absorbs allulose but does not metabolize it into glucose, so it is virtually calorie-free. New research shows that in humans, allulose has a favorable impact on blood glucose and may improve insulin sensitivity. In addition, studies reveal that allulose may exert an anti-inflammatory effect on adipocytes – fat cells – the source of inflammatory cytokines that drive metabolic syndrome…allulose is found naturally in some foods, such as figs and raisins, but you can buy it in both granulated and liquid forms online.”
Ever since I began to play around with keto-friendlier forms of baking, I have been using erythritol. After learning about allulose, I wanted to give it a go. The bars turned out beautifully, and I am excited about this option. Allulose also comes in liquid form, so it can be used as the sweetener outline in the recipe on the back of the bag. Here is how I made this batch of bars:
- 2 eggs, beaten
- 1/2 melted coconut oil
- 1/4 cup almond butter
- 1 teaspoon vanilla
- 1 Empower Bar Original baking mix pouch
- 1/2 cup granulated allulose
- Preheat the oven to 350 degrees F. Spray the bottom of an 8×8 baking tin with cooking oil and line with parchment paper.
- In a large mixing bowl, whisk together the eggs, melted coconut oil, almond butter, and vanilla extract until creamy. Add the Empower Bar baking mix and allulose. Use a large spatula to stir everything together until a dough is formed.
- Transfer the dough to the baking tin. Bake for 20 to 22 minutes until the edges are golden brown and toothpick inserted comes out clean. Allow the bars to completely cool in the baking tin (about one hour) before slicing into squares.