Allulose

Allulose is a naturally occurring sugar found in raisins, figs, wheat, maple syrup and molasses, according to Oregon State University Extension, which says it provides about 70 percent of the sweetness of sugar with about 10 percent of the calories. The FDA also refers to it as D-allulose, or D-psicose.

In baking it behaves much like sugar, dissolving well and browning in the oven, so it can give cookies, cakes and custards a familiar color and tender texture. Because it is less sweet than sucrose, recipes often use more of it, and it is sometimes combined with a high-intensity sweetener.

It is sold as a granulated sugar and as a syrup. It browns quickly, so baked goods may need a lower oven temperature or shorter bake time.