Allulose tastes closest to real sugar of the three, with no bitter or cooling aftertaste, while stevia and monk fruit are both far sweeter than sugar and usually blended with other ingredients to mask their aftertaste. For a frozen dessert specifically, Allulose has one more advantage the others don't share: it behaves like real sugar in a freezer, so it doesn't turn icy or crystallize.
Allulose is a rare natural sugar found in trace amounts in figs, raisins, and maple syrup, a real sugar molecule with a glycemic index of zero and about 70% the sweetness of table sugar. Stevia is a zero-calorie extract from the stevia leaf, roughly 200 to 300 times sweeter than sugar, which is why it's almost always diluted before it reaches a finished product. Monk fruit is a zero-calorie extract (mogrosides) around 150 to 200 times sweeter than sugar, with a cleaner profile than stevia but still a noticeable aftertaste on its own.
| Sweetener | Sweetness vs. sugar | Calories | Aftertaste | Freezes like sugar | Glycemic index |
|---|---|---|---|---|---|
| Table sugar | 100% (baseline) | 4 kcal/g | None | Yes | 65 |
| Stevia | ~200 to 300× | 0 | Bitter / licorice notes for some | No, can turn icy | 0 |
| Monk fruit | ~150 to 200× | 0 | Cleaner than stevia, still fruity | No | 0 |
| Allulose | ~70% (less sweet) | ~0.2 kcal/g | Tastes like real sugar | Yes | 0 |
Sweetness intensity isn't the whole story for a frozen dessert. Texture is. Table sugar lowers the freezing point of water, which is why homemade ice cream and paletas don't turn into a solid ice block; stevia and monk fruit, used in such tiny quantities, don't do this, so sugar-free frozen treats built around them often end up icy or grainy. Allulose is close enough to sugar's molecular behavior that it depresses the freezing point the same way: a practical reason, not a taste preference, that it works better in a paleta than the alternatives.
Allulose, best for: Frozen desserts, baking, and anywhere a genuinely sugar-like taste and texture matters.
Allulose, not ideal for: Recipes needing intense sweetness from a tiny amount. It takes more Allulose by volume to match sugar's sweetness.
Stevia, best for: Beverages and recipes where a little goes a long way and other flavors mask any aftertaste.
Stevia, not ideal for: Frozen desserts, where it can leave a bitter note and an icy texture.
All three are naturally derived, though refined differently. Allulose is unusual among them for being a genuine sugar molecule. Your body just doesn't metabolize it the way it does glucose.
No. Every LA PALETA paleta is sweetened entirely with Allulose. It's the one sweetener we use, across all 21 flavors. See our What Is Allulose? article for the full breakdown.
You can, but expect to use more of it by volume since Allulose is less intensely sweet, and expect a real difference in frozen recipes specifically, where Allulose sets closer to how sugar behaves.
Allulose, stevia, and monk fruit are all zero-glycemic, but only Allulose tastes and freezes like real sugar. That's why it's the only sweetener across every flavor in our shop. Read more in What Is Allulose?
Explore our full lineup of paletas or read more about our story.
Allulose has a glycemic index of zero and doesn't spike blood sugar like table sugar. What that means for diabetes management, and when to ask a doctor.
Allulose is a natural sugar with zero glycemic index and about 0.2 calories per gram. What it is, where it comes from, and why we use it in every paleta.