Craving a nostalgic, crunchy candy but trying to stay low carb? This keto honeycomb candy made with allulose is the answer. It’s light, bubbly, and has that perfect snap—without the sugar or corn syrup. Whether you’re prepping holiday treats, looking for a fun gift idea, or just want a guilt-free sweet to enjoy, this recipe delivers big flavor and keto-friendly joy in every bite.
Our staff loved this recipe, but a cup of table sugar simply doesn’t align with keto principles or support maintaining ketosis. Plus, it contains two ingredients many of us experimented with as children to create that classic volcano reaction for school projects. We were absolutely right! The science behind keto honeycomb candy is remarkably similar to those childhood baking soda and vinegar volcano experiments, but with a significant culinary difference that makes it work for a low-carb lifestyle. We had to convert this favorite in a dynamic keto version.
We’ve included a bonus homemade keto-friendly corn syrup alternative that works perfectly in this recipe. This versatile sweetener can also be drizzled over keto pancakes or used in other low-carb recipes whenever you need that distinctive syrupy sweetness!
Let’s break it down:
The Science Behind Honeycomb Candy
- Caramelization and Sugar Chemistry
When allulose and keto syrup are heated to around 300°F (hard crack stage), their molecular structure changes.
This is a form of caramelization, where the sugars undergo thermal decomposition and form new flavor compounds and colors.
The syrup becomes thick and glossy—ready to harden into candy when cooled. - Acid + Base Reaction = Carbon Dioxide
When you add baking soda (a base) to the hot sugar mixture, it reacts with the vinegar (an acid) and also with trapped moisture.
This reaction releases carbon dioxide gas (CO₂) rapidly.
Because the sugar mixture is viscous and hot, the gas gets trapped in bubbles, causing it to foam up dramatically.
It’s exactly like a volcano—but instead of lava, you’re making a foamy, edible candy cloud! - Trapping the Bubbles
Once you pour the foaming mixture into the pan, the bubbles become locked in place as the sugar cools and hardens.
This creates the iconic honeycomb structure—light, airy, and crunchy.
Why Baking Soda Is the Star
Baking soda (sodium bicarbonate) doesn’t just make it fizzy—it raises the pH, breaks down acids in the sugar, and helps with color and crisp texture as the candy cools. Without it, you’d just get flat caramel!
Keto-Specific Note:
Allulose works particularly well here because it caramelizes like sugar but doesn’t crystallize as easily, making it great for candy.
Plus, it’s keto-approved and won’t spike blood sugar—bonus!
So yes—what starts as an innocent volcano-worthy fizz ends up as a gourmet keto treat when you harness it correctly.
Crunchy Keto Candy Magic – Easy Honeycomb with Allulose
Description
Ingredients:
1 cup allulose – A keto-friendly sugar substitute that behaves like real sugar but won’t spike blood sugar.
1 cup keto dark syrup (See end of this recipe for two options including where to buy ChocZero or create DIY Homemade Keto corn syrup" alternative) Adds caramel-like richness and prevents crystallization.
1 tablespoon white vinegar – Helps lighten the texture by breaking down the sugar.
1 tablespoon baking soda – The secret to that bubbly, crunchy texture.
10 oz sugar-free chocolate melting wafers (optional) – For a decadent finishing touch.
Instructions:
Step 1: Prepare the Pan Line an 8×8-inch baking pan with parchment paper or nonstick foil. Set aside.
Step 2: Combine the Sweeteners In a medium heavy-bottomed saucepan, add:
1 cup allulose
1 cup keto syrup
1 tablespoon vinegar
Stir gently over medium heat until fully dissolved.
Step 3: Bring to Hard-Crack Stage Once dissolved, stop stirring. Allow the mixture to boil until it reaches 300°F (hard-crack stage), using a candy thermometer.
Tip: If no thermometer is available, drop a small amount into cold water. It should snap when bent.
Step 4: Add Baking Soda Remove the pan from heat. Immediately whisk in the baking soda. The mixture will foam up—don't stir too much or you'll deflate it!
Step 5: Pour and Cool Quickly pour the foamy mixture into the lined pan. Let it spread on its own and cool for at least 2 hours at room temperature.
Step 6: Break and Enjoy Once hardened, remove from the pan and break into pieces. Optionally dip or drizzle with melted sugar-free chocolate.
Serving Suggestions / Meal Prep Tips:
Store in an airtight container at room temperature for up to 1 week.
Great for gift jars, holiday platters, or a quick sweet fix.
Dip half the batch in chocolate for a layered flavor contrast.
Estimated Cost: $6 – $10 per batch
Nutrition (per serving ~1 oz):
Calories: 90
Net Carbs: 1g
Fat: 7g
Protein: 1g
Option 1: ChocZero Sugar-Free Syrup (Best for Convenience)
ChocZero offers a thick, naturally sweetened syrup made from soluble corn fiber and monk fruit, which resists crystallization—perfect for candy-making!
Use vanilla or caramel flavor for a neutral, rich taste.
Works beautifully in high-heat recipes like this honeycomb.
No extra prep needed—just swap it 1:1 for corn syrup.
Available online via ChocZero.com, Amazon, or some keto retailers.
Option 2: Homemade Keto "Corn Syrup" (Budget-Friendly & Customizable)
This DIY syrup mimics the texture and binding power of corn syrup using keto-friendly ingredients.
DIY Keto Syrup Recipe:
1 cup allulose
½ cup water
½ tsp xanthan gum (or glucomannan)
Pinch cream of tartar
(Optional) ¼ tsp vanilla extract
Instructions:
Dissolve allulose and water over medium-low heat.
Slowly whisk in xanthan gum until thickened.
Stir in cream of tartar and optional vanilla.
Simmer until syrupy (5–7 minutes), then cool slightly before using.
Store leftovers in the fridge for up to a month. Reheat to loosen before reuse.
