On my quest to discover all sweeteners with allulose (the so-called "real sugar without the calories" and

"the sugar-free sugar"), I found 35 products

aka D-psicose

Click the Try it button of each sweetener to be linked to Amazon

where you can read reviews, labels, Q&As, and price.

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Quick Facts about Allulose

  • A synthetic sweetener from cornAllulose is a mildly sweet "rare sugar" found in minuscule amounts in raisins, figs, and maple syrup. The store-bought allulose is not extracted from any of those sources, instead, it is synthetically made from cornstarch. As previously discussed here and here, synthetic sweeteners produced by fermentation may be called "natural".

  • Browns, looks & dissolves like sugar: Allulose provides the functional benefits of regular sugar with fewer calories. It offers bulking properties (body and weight) and browning reaction (caramelization and Maillard). It has almost identical taste (no aftertaste but less sweetness) and texture of table sugar. Pure allulose and its blends make great substitute for table sugar, resulting in very soft (but not as crispy) baked goods. 

  • Granulated vs Crystallized vs Powdered: Crystallized allulose is the same as granulated allulose. The crystals are slightly smaller than table sugar, but larger than powdered sugar. Powdered allulose, as the name implies, looks a lot like powdered sugar as it has smaller crystals than granulated allulose. It dissolves faster and gives a smooth texture to icing, frosting, and fillings. 

  • Zero calories per teaspoon (70 cal per cup): Allulose has the same chemical formula as fructose and glucose but its atoms are arranged slightly differently, which makes it behave very differently in our body. It is completely absorbed in the small intestine but not significantly metabolized, as a result, it provides 5 to 10% of the calories of table sugar = 0.4 calories per gram or 1.5 cal/teaspoon or 70 cal/ cup.

  • 70% as sweet as table sugar: You can typically use about the same amount as table sugar to achieve desired results in your recipes, but they will not be as sweet. It is 30% less sweet than table sugar, and to compensate for that, you will find it blended with high intensity sweeteners.

  • Advantages: No aftertaste, 0  cal/serving (70 cal/cup), browns, caramelizes, and dissolves like sugar. Disadvantage: Less sweet than sugar so you need to add more, >10x the cost of table sugar, excess consumption may cause diarrhea or other adverse gastrointestinal effects. Read more about it on the Low-Digestible Sweeteners page.

Quick Facts about Rare Sugars


  • Rare sugars, as the name implies, are rare in nature. They behave very differently in our body when compared with regular sugars widely available in nature such as sucrose, glucose, and fructose. Rare sugars, just like sugar alcohols (polyols), are low-digestible carbohydrates. They offer you benefits and side effects.   

  • They are mildly sweet carbohydrates promoted as "the real sugar without the calories" or "the sugar-free sugar". Because of their low digestibility, they provide only a small amount of calories. Most of the amount you ingest passes intact into your large intestine, where they are fermented by gut bacteria and may act osmotically by drawing water from the body, causing loose stools or diarrhea. The side effects of having unabsorbed sweeteners entering your large intestine include: bloating, cramps, flatulence or laxation, which are common complaints attributed to the ingestion of rare sugars.


  • Besides allulose (listed first in this page), l have found sweeteners containing the following rare sugars: D-Xylose, D-tagatose, and kabocha extract. Tagatose is made from lactose, is about 90% as sweet as sugar and provides about 30% of the calories of table sugar (1.5 cal per gram). Xylose is made from hemicellulose and is also known as wood sugar or coconut shell powder. It is about half as sweet as sugar. Xylose is used to produce the sweetener xylitol. Kabocha extract is isolated from the kabocha squash, also called buttercup squash "Delica" (Curcubita maxima D.), which contains rare sugars such as xylose, arabinose, and rhamnose.

  • Disadvantage: Eaten alone in empty stomach or in excess may cause diarrhea or other adverse gastrointestinal effects. 

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