Airy Chocolate with Allulose

Name: Airy Chocolate with Allulose
Cook time: 6 h 26 min
Total time: 6 h 26 min
Yield: 1 dish
Ingredients: Water; Chocolate 99%; Allulose

Chocolate 99% gives deep flavor, magnesium, and cocoa polyphenols, while allulose adds sweetness without regular sugar. Whipping it with water makes the texture lighter, so the dessert stays intense in taste but airy in feel.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Chocolate 99%	Chocolate 99%	Ingredient quantity for Chocolate 99% in g
Include ingredient: Allulose	Allulose	Ingredient quantity for Allulose in g

	Product release:	330
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Macronutrients in 100 g

Proteins	3
Fats	16.7
Plaid	2.4
Net carbohydrates	1.8
Calories	185 kcal
Indexes
Glycemic index	6.2
Glycemic load	0.4
Insulin index, II	6.2
Disease inflammatory index, DII	-0.14
Antioxidant, ORAC	7 878

Calories per dayGenderGrowth

Weight loss	Detention	Set
19%	14%	11%
972	1350	1620

BJU

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Minerals

Nutrient	% of RDA
Iron	48221439268
Copper	21211943136
Magnesium	182421591310
Phosphorus	14141420105
Manganese	11141317115
Zinc	1014102222
Potassium	7981065

Lipids

Nutrient	% of RDA
Stearic acid (Saturated)	42535371?106
Palmitic acid (Saturated)	35353554?70
Linoleic acid (Omega-6)	12161528?33

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Mixer

1 kg 111 gram

Servings: 2 (1 serving ≈ 165 gram)

Digestion time: 3 hour

Boil water (200 g). Break chocolate 99% (100 g) into a mixing bowl, add allulose (30 g), and pour the boiling water over it.

Let the mixture stand for 10 minutes so the chocolate softens fully. Then beat it with a mixer for 7-8 minutes, until it becomes lighter, increases in volume, and looks like a thick mousse.

Pour the airy chocolate into 2 molds and refrigerate it for 6 hours. The dessert is ready when the mixture holds its shape on a spoon and stays porous inside.

Published: 21.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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