Recipes To Share

  Allulose Simple Syrup I ngredients: 1 cup water 1 cup allulose  1 teaspoon vanilla extract (optional) *optional thickner: 1/4 tsp Xanthan gum Instructions: In a saucepan, bring the water to a boil. Reduce the heat and add the keto sweetener. Stir until the sweetener is fully dissolved. Remove from heat and let the syrup cool. If desired, add vanilla extract for extra flavor.* Transfer the syrup to a clean container and store it in the refrigerator for up to two weeks. *if you want a thicker syrup.  dissolve 1/4 tsp of Xanthan gum into 1/4 cup of the water.  Add once pot is off the heat. 

Alton Brown’s Classic Eggnog— Keto Version    Makes about 6–7 cups (8–10 servings) – doubles easily   INGREDIENTS  • 12 large egg yolks  • 1 cup (200 g) allulose  • 3 cups half and half  • 1 cup heavy cream   1 cup nut milk, unsweetened   • 2–3 teaspoons rum or brandy extract  • 1 teaspoon freshly grated nutmeg (plus more for serving)  • Pinch of salt Optional  – for lighter, frothy “Southern-style” eggnog   • 6 large egg whites*  • Extra pinch of allulose  *Use pasteurized egg whites if concerned about raw eggs.  INSTRUCTIONS   1 In a large bowl, whisk egg yolks until lightened. Gradually add the 1 cup allulose and whisk until completely dissolved and thick (2–3 minutes).  2 In a heavy saucepan, combine half and half, cream, nut milk, and pinch of salt. Heat over medium-low until steaming with tiny bubbles at the edge (185 °F / 85 °C max – do NOT boil).   3 Temper: S...

  Keto Maple Pecan Bars 8x8-inch pan 9-12 bars These keto pecan pie bars feature a thick and buttery shortbread base with a gooey, crunchy pecan caramel topping. They’re pure decadence and only 3 grams of net carbs! Keto Shortbread Base 3 Tbsp unsalted butter, melted 2 Tbsp cocnut oil, melted ¼ cup + 1 Tbsp allulose  ¼ tsp fine sea salt or kosher salt 3/4 cup super-fine blanched almond flour (spooned and leveled) ¼ cup   coconut flour ½ tsp vanilla extract (optional but recommended) Keto “Maple” Pecan Filling 1½ cups pecan halves (for chopping) + ⅓ cup whole pecan halves (for decorating) 5 Tbsp unsalted butter ⅔ cup allulose  ⅓ cup sugar-free maple-flavored syrup  ¼ tsp fine sea salt 2 large eggs 1 tsp vanilla + 1 tsp maple extract Decorating ⅓ cup whole pecan halves (from above) 2 tsp sugar-free maple syrup (or 1 tsp water + ¼ tsp maple extract) Pinch of salt Flaky sea salt for sprinkling (optional but delicious) Instructions...