Allulose is a rare natural sugar found in trace amounts in figs, raisins, and maple syrup. It has a glycemic index of zero, carries about 0.2 calories per gram against sugar's 4, and tastes roughly 70% as sweet as table sugar. Real sweetness, without the blood sugar spike. It's the reason a LA PALETA paleta can start at 11 kcal and still taste like dessert.
Allulose occurs naturally in small quantities in a handful of foods: figs, raisins, jackfruit, and maple syrup among them. In food-science terms it's a "rare sugar": a real sugar molecule, not an artificial sweetener and not a sugar alcohol like erythritol or xylitol. That distinction matters, because it's part of why Allulose doesn't carry the bitter aftertaste or digestive complaints sometimes linked to those alternatives.
In the United States, the FDA recognizes Allulose as Generally Recognized As Safe (GRAS). Its 2019 labeling guidance also allows Allulose to be left off the "added sugars" and total sugar lines on a Nutrition Facts label, because the body doesn't process it the way it processes table sugar.
Allulose is absorbed in the small intestine, but your body doesn't metabolize most of it for energy the way it does glucose or sucrose. It passes through largely unchanged. That's the mechanical reason clinical research consistently shows little to no effect on blood glucose or insulin response after eating it. It's a genuinely different outcome from sugar, not a marketing claim dressed up as one.
We chose Allulose for a second reason, specific to frozen desserts: it behaves like real sugar in a freezer. Unlike stevia or monk fruit, it depresses the freezing point the same way table sugar does, so it doesn't crystallize into the icy, grainy texture some "sugar-free" pops end up with.
| Sweetener | Glycemic index | Calories / gram | Taste | Natural source |
|---|---|---|---|---|
| Table sugar | 65 | 4 kcal | Familiar, "real" sweetness | Sugarcane |
| Stevia | 0 | 0 kcal | Can taste bitter | Stevia leaf |
| Allulose | 0 | ~0.2 kcal | Tastes like real sugar | Figs, raisins, maple syrup |
No. Allulose is a genuine sugar molecule your body handles differently, not a sugar alcohol. Sugar alcohols are a separate category that can cause digestive upset in larger amounts; Allulose is generally better tolerated.
No. Under FDA 2019 guidance, Allulose can be excluded from both the "total sugars" and "added sugars" lines, because it isn't metabolized the same way as table sugar.
Yes. It's a naturally occurring sugar, not an artificial chemical, and it's the sweetener behind every LA PALETA paleta, including the ones our own kids eat regularly. Check with your pediatrician if you have specific concerns.
Generally, yes. Allulose has a glycemic index of zero and doesn't raise blood sugar the way table sugar does. Always check with your doctor first.
Allulose is a real, naturally occurring sugar that tastes like sugar, carries a glycemic index of zero, and comes in at roughly 0.2 calories per gram instead of sugar's 4. It's why LA PALETA paletas can start at 11 kcal without tasting like a compromise.
Explore our full lineup of paletas, read more about our story, or browse the Allulose & Sugar FAQ.
Allulose, stevia, and monk fruit are all zero-glycemic, but they don't taste or perform the same. Here's how they actually compare, flavor to freezer.
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.