Have made these with flour and sugar for years. Tried three deviations this year. Used allulose only for sweetening. One batch using margarine and almond flour. One using butter and almond flour. One using butter and carbalose flour. The carbalose flour wins. The batch with margarine was for a family member who cannot eat milk products of any kind. I think xylitol would have tasted better than the allulose, but I have pets and am trying to stay away from xylitol.
