The bottom of the latest batch of peanut butter cookies are overbaked and the centers are underbaked. I think it has to do with the browning temperature of allulose, which appears to be a lot lower than that of sucrose. Glucose and fructose have the same chemical formula as allulose C6H12O6, sucrose is C12H22O11.

Here are the browning (caramelization) temperatures usually given for various sugars:

Fructose: 221F
Glucose: 302F
Galactose: 320F
Sucrose: 338F
Maltose: 360F

I've only found one source for the browning temperature of allulose, but it say it is 300F, which would mean using allulose is going to require changes in oven temperature and baking time, among other things. (Not using a dark baking surface is probably another requirement, I might have to use an airbake pan instead of a silpat.)

For the time being, I'm going to go back to the original recipe, they're under 10 carbs each and if I make them a little smaller they'd be even lower.

I made a fathead dough pizza tonight, looks good, will report on taste later.

Update: Fathead dough is a combination of cheese (often both mozzarella and cream cheese), almond flour and egg. I subbed some of the almond flour for a tablespoon of vital wheat gluten.

Toppings were tomato sauce, mozzarella, mushrooms, artichoke hearts and salami.

I thought the almond taste was still a bit too forward, but the texture was very pizza-like. Fiddling with the flours further might improve it, so this is a qualified win, worth at least one more tweak. We ate 2/3 of it, I'll probably have the rest for lunch tomorrow. 6 slices, 10 carbs (6.4 net) per slice, including toppings.

I thought I had added a comment but it seems to have disappeared. I made scones with my father last weekend. Well I made them and he followed along the steps in the recipe. He said that he had liked them and wanted the recipe. I wrote down the recipe and showed him step by step. He doesn't do any baking so its not likely he will try on his own but its nice that he is interested.
I also made raisin potato rolls in the mixer. This recipe was chosen to use up excess milk but it always turns out well. Especially now that I add extra butter. This is slightly sweeter than most potato rolls but that complements the raisins. I think I am getting the hang of using a mixer. Instead of expecting the mixer to do all the work, sometimes I stop and knead the dough by hand a little.

BakerAunt the recipe said I could replace vanilla with orange peel so next time I may try that with extract or peel.They are so good , I definitely have to get them out of the house 🙂 My sister in law has told me to bring leftovers to her <3

I'm thinking of making peanut butter chocolate fudge bombs tonight.