Servings: 4 servings
Calories: 5kcal
Ingredients
- 1/4 cup allulose (granulated)
- 1/8 teaspoon baking soda
- Neutral oil for greasing
Instructions
- Lightly oil a sheet of parchment paper, a flat metal spatula or press, and any cookie cutters you want to use.
- Put 1 tablespoon of allulose in a small stainless-steel ladle or tiny pan over low heat. Stir constantly with a chopstick until it melts and turns light golden, about 1 to 2 minutes.
- Remove from the heat and quickly stir in a tiny pinch of baking soda. Stir rapidly for 5 seconds until it foams and lightens.
- Pour onto the parchment, wait 10 seconds, then press it flat with the oiled spatula. Immediately press a cookie cutter lightly into the center to stamp a shape.
- Let it cool for 1 minute until hard. Repeat with the remaining allulose.
Notes
Allulose browns faster than sugar, so keep the heat very low and stop as soon as it turns light golden. The finished candy is slightly softer and may turn sticky in humid weather; store it in an airtight container and eat it the same day.
Chef's Tip: Too much baking soda makes the candy bitter. Use just what clings to the tip of a chopstick.
Keto Swap: Traditional dalgona is pure white sugar. Allulose melts and caramelizes the same way and does not count toward net carbs.
Success Tip: Children love the challenge of carving out the shape with a needle or toothpick. Adults should handle the hot melting step.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 5kcal
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