Trader Joe’s Allulose, Sugar Substitute Sweetener Blend

This Trader Joe’s allulose sugar substitute is new for 2021 and is an interesting sweetener with a lot fewer calories than sugar. It tastes a tad less sweet than regular old sugar (70% as sweet supposedly) and legitimately tastes and feels like real sugar in general. It can be used as a one to one sugar substitute, and is derived naturally from the stevia plant. Because of the way the body breaks this down compared to sugar, this won’t cause weight gain, diabetes or other risks associated with regular sugar. At its core, this is real sugar, just a different form, but there haven’t been a ton of studies yet on long term effects. Supposedly there’s been some gastrointestinal issues related to it, but it seems like its too early to tell. In any case, Trader Joe’s allulose seems to be a great alternative to regular sugar, and especially huge for diabetics or people that shouldn’t consume real sugar. ………….

  • 0 calories per serving
  • Net Weight: 12 oz
  • Ingredients are allulose and stevial glycosides (derived from stevia leaf)
  • Gluten free

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Trader Joe’s Sweetener, Allulose Sugar Substitute

There have been a few different sugar sweetener alternatives at TJs over the years, but this is the first that I can remember using real sugar that actually tastes like legit sugar. Has anyone baked with this Trader Joe’s allulose? I’m curious to know if this taste or feels any different in chocolate chip cookies or brownie recipes. And if you can’t make it out to TJs, give these items a try…..

Anthony’s Allulose Sweetener, 2 lb, Batch Tested Gluten Free, Keto Friendly Sugar Alternative, Zero Net Carb, Low Calorie

Splenda Allulose, Plant Based Zero Calorie Sweetener For Baking & Beverages In Resealable Pouch (3 Pound Pouch)

Price: $4.99

Other posts and links you might like…

Trader Joe’s Stevia review

11 thoughts on “Trader Joe’s Allulose, Sugar Substitute Sweetener Blend

  1. Thanks for the info! I tried this and, unlike pure stevia or erythritol, it seems not to have an off, odd, or bitter taste. That said, I’d take issue to the contention that it’s 70% as sweet as sugar. I’d say more like 50%. I kept finding myself having to add “just a little bit more” to attain the right level of sweetness.

      1. I would like to know the breakdown of Allulose vs. Steviol Glycosides. Other brands that I have purchased prior to this one only show Allulose as the only ingredient.

  2. I’m trying to find what the allulose is derived from. I have multiple food allergies, and need to know before I try it. It’s sitting on my shelf staring at me. I had sent an email over a month ago but no response. Is it derived from a fruit? Corn?

    1. I have used Allulose for baking chocolate chip cookies. They turned out really good. They were a little different but I used almond flour. I have made cheesecake and it is very good.

  3. This item is now discontinued- does anyone know where this particular type of allulose can be found??? Any help would be appreciated!

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