Allulose, Monk Fruit & Erythritol | BEST SUGAR ALTERNATIVES FOR KETO COCKTAILS

Ever heard of Allulose? Yeah, I hadn't either. But my mother has been ON ME about making keto friendly simple syrup alternative for six months, and I can take it no more! So here we go, I'm testing out Allulose, Monk Fruit and Erythritol to see how they work as a simple syrup for cocktails.
*UPDATE* a few more days after filming this, the Erythritol syrup DID recrystallize. So if you're going to use it up in 3-4 days, you should be fine. If you want to store it longer, no dice!
Cheers!
More to read about Allulose: perfectketo.com/allulose-vs-e...
Find it on Amazon: amzn.to/39LeQ7w
Want the same set up I have? Links below to some of my fav products:
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When you purchase products I've recommended I may make a small commission - (just enough to keep me drinking) - at no additional cost to you. Thanks for supporting the channel!

[@NicholasFiennes]

Are there any cocktail recipes that contain a sweetener like simple syrup (or it’s keto friendly alternative) that doesn’t also include an ingredient that would break the keto anyway?

[@SavidgeKitchen]

Well this is tough for me to answer because I am allergic to following standard recipes. LOL!! However, I think the possibilities are endless when you consider pairing with alcohols like vodka or tequila that are already zero carb, and then use small amounts of citrus, herbs, spices, etc. For example, if you were to make a spiced vanilla simple using allulose, and subsitute it for the Licor 43 in my Coconut Margarita recipe, you'd have the MOST delicious, and keto friendly, margarita!

[@NicholasFiennes]

@@SavidgeKitchen ok, interesting

[@purityballs7446]

You could try an Old Fashioned without the cherry.

[@nisigate]

You’re such a good teacher

[@SavidgeKitchen]

Thank you for watching!

[@jeannecbrady4347]

Wonderful keto friendly lesson! Allulose is first for me. Just bought some yesterday. Thank you.

[@SavidgeKitchen]

I thought it was just like sugar- Hope you enjoy it!

[@Noexcusegirl]

I learned so much about keto sweeteners from your video!!! Thanks for posting this. I was attempting to make simple syrup with allulose this morning and your video really helped me!!!

[@SavidgeKitchen]

So happy to hear that!! I was surprised by how many options there are out there. Thanks for tuning in :)

[@letinaday3933]

This was very informative ❤

[@FlourEggsYeast]

Perfect timing for this type of video with everyone trying to reduce sugar contents in their diet. I wish more bars (post-COVID pandemic of course) would have these available as alternatives. Kindly, Theresa & Cam

[@SavidgeKitchen]

I agree!! There's enough sugar content in some of the liquors used, it's nice to be able to cut back in this way!!

[@marishibata5358]

Thank you! You explained exactly what I wanted to know. I started baking following keto recipes, have both erythritol and allulose in my pantry but had been wondering how I use different sugar substitutes depending on what I make. Very helpful!

[@SavidgeKitchen]

You are so welcome! Glad it was helpful :)

[@StevetheBarmanUK]

Loved this. Not sure if they’re in UK but will look. Great video J x

[@SavidgeKitchen]

Fingers crossed! The alluose is worth hunting down!!

[@TheTribalBarGuy]

That was one really cool video; I did not know that you can buy refined Monk fruit. I have used the fruit itself as a hot beverage and it's really sweet indeed. Thanks for the informative video. Cheers!

[@SavidgeKitchen]

You're welcome!! I know a lot of people struggle with sugar intake, so I wanted to present some options. The allulose really impressed me- worth trying as an alternative, for sure!

[@TheTribalBarGuy]

@@SavidgeKitchen Well I live on sugar :@), but it is great to know about available alternatives;

[@carl_busch]

Riley's mom has been wanting me to do something like this for her. I will just forward her your video. 😉

[@SavidgeKitchen]

haha- happy to save you the trouble!!

[@AngryCocktails]

This sort of experimentation means you're not getting drunk, you're doing science!

[@SavidgeKitchen]

Yes, exactly. It's all in the name of "science" 😆

[@kpnitrl38]

Thank you so much.

[@TheSpiritoftheCocktail]

Excellent!!! I use truvia in my coffee, but I've never considered making simple syrup out of it. I'll try it and see if works. THANKS!!!

[@SavidgeKitchen]

Let me know if you end up trying the Truvia in a simple- I did not test that one, and am curious to hear how it tastes!

[@TheSpiritoftheCocktail]

@@SavidgeKitchen Will do.

[@walte58]

Excellent comparison. Pure allulose is easy to find on Amazon. There are several brands, but it is more expensive. I use it in liquids because it dissolves and doesn't recrystalize. Erythritol crstalizes below 107F (approx). The xanthan gum may have prevented that. I never used it when I tried. I don't like the taste of monkfruit so I don't use it. Another cool thing about allulose is that it caramelizes like sugar. Try making a caramel simple syrup to replace maple syrup. Yum!

[@SavidgeKitchen]

Thank you! The xanthan gum helped a bit, but after several days the Erythritol did eventually re-crystalize a bit. Not completely, but in general, I was far more impressed with the allulose. Great idea about the caramel syrup! I'll try that!

[@vister6757]

​@@SavidgeKitchen a chemist mentioned erythritol will be stable when use 2:1 = water: erythritol

[@rheavine1455]

Thank you!!!

[@SavidgeKitchen]

My pleasure!!

[@giardinodimarzapane786]

Grazie!!!! 🙏🙏🙏🙏

[@deniam11]

Did you ever make that candied ginger? That sounds pretty good!

[@SavidgeKitchen]

Not yet, but I have not forgotten!! Soon :)

[@TheSpiritoftheCocktail]

Yesssssss!! I'm number 1!!!!

[@FlourEggsYeast]

Darn it Tim, you beat me by 59 seconds lol 😂

[@TheSpiritoftheCocktail]

@@FlourEggsYeast I've got quick fingers!!!

[@FlourEggsYeast]

😂

[@SavidgeKitchen]

Y'all crack me up with this every time. I love it!!!

[@pearlyq3560]

I heard somewhere there is a toxicity level with allulose -- Caroline who does "All Day I Dream About Food" says so in her cookbook. So you need to look up how much allulose is safe to consume.

[@carlavanvoorst7359]

What ratio Allulose to Monk Fruit Extract would you recommend?

[@jeannineoellig324]

How do you make jelly with Monk fruit

[@SurvivorStory]

I can’t find the Madhava Allulose. Is there a reason like it’s super bad for some reason? Do you know what product would be a good option if we can’t find it?

[@ChainerSeraphim]

Darcy O'Neil from The Art of Drink says some erythritol has a solubility of 38%, or 38 g per 100 mL. So, if you keep it under that ratio of about <a href="#" class="seekto" data-time="125">2:5</a>, there should be no/minimal recrystallization.

[@SavidgeKitchen]

That’s great info- thanks for sharing! Curious how the end result would taste… that ratio is extremely diluted. But worth experimenting with!

[@ChainerSeraphim]

@@SavidgeKitchen to be fair, the main sweetness was from sucralose. Allulose and erythritol were just to add a bit more body and rounded out the sweetness. His video goes way more in depth with the science of it, and steps to preserve it.

[@christineconley7903]

I'm thinking of adding lime peel to the mixture when it's boiling and heating up. I'm hoping this will make a good replacement for Rose's lime syrup

[@SavidgeKitchen]

Absolutely- just like any syrup infusion! For citrus, I recommend just the zest, and not the entire peel. orange is one of my personal favorites, especially this time of year. Also, you can make your own grenadine (another popular Rose’s product) by using pomegranate juice instead of water. If you really want to elevate that syrup, add a touch of orange blossom water, and the tiniest bit of balsamic vinegar. It’s WAY better than store bought :) Enjoy!!

[@karolinamirowska2815]

Have you tried to use Maltitol and make simple syrup?

[@davidmills7046]

Every fucking time I watch one of your video's I learn something that is life changing. "Maybe they're trying to please their mother?" Jesus wtf?

[@artisticagi]

So you don’t have to heat it up

[@bluebear74]

Did you use the allulose linked (with monk fruit also) or pure allulose (trying to work out the ratios)?

[@SavidgeKitchen]

Pure Allulose! By far my personal fav. I’ve used it a lot since then.

[@bluebear74]

@@SavidgeKitchen Thank you. I've ordered some off iHerb (I don't think it's been approved in Australia yet - we're always late to the party). Can't wait to try the recipe, along with some others. Definitely subscribing.

[@SavidgeKitchen]

@@bluebear74 that’s awesome :) let me know how it goes!

[@jonibrooks7731]

How long do you boil the syrup? I’m going to make the ally lose one. Thank you!

[@SavidgeKitchen]

Just for a few (10-15) seconds after bringing to a boil. You want all the crystals to dissolve and the liquid to be clear. Then remove from the heat and let cool before using or storing. Enjoy!

[@jonibrooks7731]

Omg dang autocorrect! “Ally lose”haha! Thank you for your answer!

[@SavidgeKitchen]

@@jonibrooks7731 hahahah- that pesky auto correct! Ducking kills me 😂

[@nermeenhamada6447]

Did we boil the mixture at any stage?

[@SavidgeKitchen]

Yes- just as you would with a simple syrup. Bring the water/sweetener mixture to just boiling and make sure to stir in the beginning so that the sweetener doesn't burn on the bottom of the pan.Once the mixture is clear, remove from the heat and let cool completely before using. Hope this helps!

[@nikkibrown9936]

Have you tried xylitol?

[@pearlyq3560]

Xylitol is deadly to have if you have pets around. I tried a 1/4 tsp. in my coffee once and I was on the toilet all day. It was brutal. I read also that allulose has a toxicity level, so one must be very careful not to consume too much per pound of body weight. Too lazy to go look up the numbers, sorry.

[@ChefGracesPlace]

cooling like menthol?

[@SavidgeKitchen]

Kind of- I don't consider it tingly like menthol, but it lacks the warmth of sugar.

[@NeverEmTyBottle]

SCIENCE!!!

[@SavidgeKitchen]

Gonna turn myself into a cocktailologist. LOL

[@iamthenews5624]

Allulose is <a href="#" class="seekto" data-time="61">1:1</a> Ratio…. Ty