The sweetener that’s changing everything

Allulose is a naturally occurring, ultra low-calorie sweetener with all of the benefits and none of the drawbacks of normal table sugar.

Get it for less then 12¢ per teaspoon!
Just $38.99 plus Free Shipping

† Price as of 9/28/2023
Safe for Diabetics *

Won’t spike blood glucose. According to research, allulose may actually improve insulin sensitivity. 1

Superior Taste & Texture

No strange aftertaste. Allulose has the flavor and mouthfeel of real table sugar.

Naturally Occurring

Allulose is present in small amounts in figs, raisins, kiwis, maple syrup and mollases.

Welcome to a new era of indulgence!

There is simply no alternative sweetener that can match allulose when it comes to taste, texture, and performance.That’s because allulose is a form of naturally occurring sugar, except your body processes it much differently than table sugar (sucrose). Check out this comparison between allulose and table sugar:

Attributes Allulose Table Sugar
Calories per tsp 1 16
Glycemic index 0 Yes
Causes tooth decay‍‍ No 2 Yes
Raises blood sugar‍‍ No 1 Yes
Increases diabetes risk‍‍ No 1 Yes
Increases inflammation‍‍ No 4 Yes
Contributes to weight gain No 4 Yes
Calories per tsp
Glycemic index
Causes tooth decay‍‍
Raises blood sugar‍‍ 1 1/3 cups = 1 Cup
Try it today. You’ll never want to use another alternative sweetener!

Customer Reviews

“Incredible. You can make almost anything with this product that you can make with any other sugar including caramel and so much more! Cakes, cookies, breads, candies, and more, allulose can do it all with amazing results. I feel great after eating anything that contains this product, so I can only assume that it is at least better than sucrose, which leaves me feeling drained and dehydrated.”

- P.K.

"As a Keto Chef, this stuff is absolutely important and necessary for me to keep on hand. The best out there. I will buy this by the pounds regularly, as Keystone Pantry stands out leagues ahead of an increasingly more crowded Allulose market. This is straight Allulose, not anything mixed with it. That's why this is second to none. NONE."

- Andre

"Love this stuff, works just like regular sugar, no after taste. I even made Carmel sauce and ice cream with this. Made hot cocoa powder, cake icings, cheesecake and a lot more. No one could tell it wasn’t made with regular sugar."

- Debbie T.

"I use this sweetener in baking, since it's diabetic friendly. It mimics sugar in baking without an aftertaste. It doesn't affect blood sugar levels. I like the research, which suggests it may decrease visceral fat."

- Deborah Massey

"Great for making sugar-free ice cream. It stays soft in the freezer. All the other sugar substitutes cause the ice cream to be very hard."

- Pam Roberts

"I love this sweetener. So far I have used it to make keto ice cream, keto chocolate sauce, keto Dutch babies and probably a few more keto recipes that I can't think of right now. It tastes so much better than erythritol (no cooling effect with allulose), that I am now spoiled and can no longer enjoy things made with erythritol. I use this, stevia and sucradrops exclusively. I love the plastic containers. So much easier to scoop and measure out of than a bag. I wish they made a brown sugar substitute, that would be amazing!"

- Aileen S.

"Since I have changed my food habits, this is my go to sweetener for everything: baking, cooking, everything you would use a sweetener for. A little less sweet than sugar, but you can make adjustments."

- Gloria Kappe

What about stevia, erythritol, etc.?

There are other naturally-occurring alternative sweeteners, but they all have drawbacks when compared to allulose.

  • May have a bitter or strange aftertaste

  • Bitterness increases after baking

  • Possible disruption of hormones and gut bacteria 9,10

  • Often combined with sugar alcohols like erythritol for improved flavor

  • New research suggests possible cardiovascular risks 11

  • Can cause digestive upset in high quantities 12

  • Adds a cooling effect that some people find unpleasant in certain recipes

  • Commonly causes digestive upset

  • Has a laxative effect 12

  • Can be deadly to dogs 13

Monk Fruit
  • Usually combined with other sweeteners like erythritol

  • Some report an unpleasant aftertaste

Unlike many other brands, Keystone Pantry Allulose is NOT blended with any other sweeteners that may cause unwanted side effects.

Promising research about allulose

May Encourage Fat Loss *

In a study of 121 Korean adults, those who consumed more allulose showed a significant decrease in body fat percentage and mass, including abdominal fat. 14

Potential Anti-Inflammatory *

In preliminary research, allulose reduced inflammation and increased beneficial bacteria in the gut microbiome. 4

Neuroprotective Antioxidant *

One research study revealed allulose increases intracellular glutathione, a potent endogenous neuroprotective antioxidant. 15, 16

The taste and texture of sugar with added health benefits!

Important Considerations

Is Keystone Pantry Allulose right for you? We want you to be happy with your purchase and well informed, so we’ve added some extra detail below to provide an idea of what to expect.

  • Allulose has 70% the sweetness as sugar, and adding more does not fully make up for the difference in sweetness. If you prefer sweeter treats, we recommend adding a small amount of monk fruit sweetener. Look for a product without erythritol, or you can purchase our Honey Flavored Allulose Syrup With Monk Fruit.

  • The grain size of Keystone Pantry allulose is somewhere in between confectioner’s sugar and table sugar.

  • When baking, Allulose will brown faster than sugar.

  • A small minority of people (less than 3%) will experience gastrointestinal issues when consuming allulose. Based on research, most digestive symptoms can be avoided by consuming no more than 24g of allulose in one serving or 54g in a single day. 17


3 Lb. 100% Pure Non-GMO Crystalline Allulose


  • Tastes, bakes, melts, and dissolves like table sugar

  • May encourage fat loss, reduce inflammation, and act as an antioxidant 4, 14, 15, 16

  • No bitter or strange aftertaste

  • Helps keep frozen treats soft like sugar

  • 1/10 the calories of table sugar

  • Safe for diabetics. Does not increase blood glucose levels. 1*

Just $38.99 + FREE SHIPPING!

(340 1 tsp. servings)

Some of the Delicious Recipes Included in Your Cookbook

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* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

1. Youngji Han, Eun-Young Kwon, Myung-Sook Choi. Anti-Diabetic Effects of Allulose in Diet-Induced Obese Mice via Regulation of mRNA Expression and Alteration of the Microbiome Composition. Nutrients. 2020 Jul; 12(7): 2113. doi: 10.3390/nu12072113

2. Qian Du, Min Fu, Yuan Zhou, Yangpei Cao, Tingwei Guo, Zhou Zhou, Mingyun Li, Xian Peng, Xin Zheng, Yan Li, Xin Xu, Jinzhi He & Xuedong Zhou. Sucrose promotes caries progression by disrupting the microecological balance in oral biofilms: an in vitro study. Scientific Reports volume 10, Article number: 2961 (2020)

3. Kristin Jürkenbeck, Theresa Haarhoff, Achim Spiller, and Maureen Schulze. Does Allulose Appeal to Consumers? Results from a Discrete Choice Experiment in Germany. Nutrients. 2022 Aug; 14(16): 3350. doi: 10.3390/nu14163350

4. Youngji Han, Joon Yoon, Myung-Sook Choi. Tracing the Anti-Inflammatory Mechanism/Triggers of d-Allulose: A Profile Study of Microbiome Composition and mRNA Expression in Diet-Induced Obese Mice. Mol Nutr Food Res. 2020 Mar;64(5):e1900982 DOI: 10.1002/mnfr.201900982

5. P Shambaugh, V Worthington, J H Herbert. Differential effects of honey, sucrose, and fructose on blood sugar levels. J Manipulative Physiol Ther. 1990 Jul-Aug;13(6):322-5.

6. James M. Rippe and Theodore J. Angelopoulos. Relationship between Added Sugars Consumption and Chronic Disease Risk Factors: Current Understanding. Nutrients. 2016 Nov; 8(11): 697

7. Xiao Ma, Fang Nan, Hantian Liang, Panyin Shu, Xinzou Fan, Xiaoshuang Song, Yanfeng Hou and Dunfang Zhang. Excessive intake of sugar: An accomplice of inflammation. Front Immunol. 2022; 13: 988481.

8. Samir Faruque, Janice Tong, Vuk Lacmanovic, Christiana Agbonghae, Dulce M. Minaya, and Krzysztof Czaja. The Dose Makes the Poison: Sugar and Obesity in the United States – a Review. Pol J Food Nutr Sci. 2019; 69(3): 219–233. doi: 10.31883/pjfns/110735

9. Jodi E. Nettleton, Teja Klancic, Alana Schick, Ashley C. Choo, Jane Shearer, Stephanie L. Borgland, Faye Chleilat, Shyamchand Mayengbam, and Raylene A. Reimer. Low-Dose Stevia (Rebaudioside A) Consumption Perturbs Gut Microbiota and the Mesolimbic Dopamine Reward System. Nutrients. 2019 Jun; 11(6): 1248. doi: 10.3390/nu11061248

10. Maeve Shannon, Anders Rehfeld, Caroline Frizzell, Christina Livingstone, Caoimhe McGonagle, Niels E Skakkebaek, Ewa Wielogórska, Lisa Connolly. In vitro bioassay investigations of the endocrine disrupting potential of steviol glycosides and their metabolite steviol, components of the natural sweetener Stevia. Mol Cell Endocrinol. 2016 May 15;427:65-72. doi: 10.1016/j.mce.2016.03.005.

11. Marco Witkowski, Ina Nemet, Hassan Alamri, Jennifer Wilcox, Nilaksh Gupta, Nisreen Nimer, Arash Haghikia, Xinmin S. Li, Yuping Wu, Prasenjit Prasad Saha, Ilja Demuth, Maximilian König, Elisabeth Steinhagen-Thiessen, Tomas Cajka, Oliver Fiehn, Ulf Landmesser, W. H. Wilson Tang & Stanley L. Hazen. The artificial sweetener erythritol and cardiovascular event risk. Nature Medicine volume 29, pages710–718 (2023)

12. D Storey, A Lee, F Bornet, F Brouns. Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid. Eur J Clin Nutr. 2007 Mar;61(3):349-54. doi: 10.1038/sj.ejcn.1602532

13. Christopher M Piscitelli, Eric K Dunayer, Marcel Aumann. Xylitol toxicity in dogs. Compend Contin Educ Vet 2010 Feb;32(2):E1-4; quiz E4.

14. Youngji Han, Eun-Young Kwon, Mi Kyeong Yu, Seon Jeong Lee, Hye-Jin Kim, Seong-Bo Kim, Yang Hee Kim, Myung-Sook Choi. A Preliminary Study for Evaluating the Dose-Dependent Effect of d-Allulose for Fat Mass Reduction in Adult Humans: A Randomized, Double-Blind, Placebo-Controlled Trial. Nutrients. 2018 Jan 31;10(2):160. doi: 10.3390/nu10020160.

15. Yasuhiro Ishihara, Kohhei Katayama, Manami Sakabe, Mana Kitamura. Antioxidant properties of rare sugar D-allose: Effects on mitochondrial reactive oxygen species production in Neuro2A cells.

16. Maki K Takata, Fuminori Yamaguchi, Koichi Nakanose, Yasuo Watanabe. Neuroprotective effect of D-Psicose on 6-hydroxydopamine-induced apoptosis in rat pheochromocytoma (PC12) cells. December 2005Journal of Bioscience and Bioengineering 100(5):511-6. DOI:10.1263/jbb.100.511

17. Youngji Han, Bo Ra Choi, So Young Kim, Seong-Bo Kim, Yang Hee Kim, Eun-Young Kwon, and Myung-Sook Choi. Gastrointestinal Tolerance of D-Allulose in Healthy and Young Adults. A Non-Randomized Controlled Trial. Nutrients. 2018 Dec; 10(12): 2010. doi: 10.3390/nu10122010

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