Notes

• Feel free to double, triple, or quadruple the recipe if you find you like these bars and will eat them often. However, I suggest making a single batch the first time around as you might find they are too protein powdery for your tastes. Also, the texture will change over time, which is explained in the following bullet point.
• I have not made allulose syrup on the stovetop, but I have no reason to believe that it wouldn't work. If doing so, I'd place the ingredients in a very small spacepan, melt and bring to a simmer on medium heat, reduce to low, and simmer for 3-5 minutes. Monitor carefully and adjust heat as needed to prevent burning.
• Allulose melts into a syrup, but then over time, it returns to its hardened form. What this means here is that your pucks/bars will start out quite soft and pliable (more pliable than a typical protein bar) and become firmer over time. I initially made these bars without any storebought syrup (only the microwave allulose mixture) and they became quite hard and dry after 2-3 days. The addition of the thick syrup keeps them pliable. However, this also means they start off seeming a little overly soft for a "bar" and become progressively more bar textured depending on how long they are stored. After a number of days, they do become rather dry, but 10 seconds in the microwave softens them up some. Too long in the microwave will dry them out and make them taste burnt. Only microwave them when ready to eat because they will dry out as they cool. See more about the sweeteners used in the following 2 bullet points.
• I have tried making this recipe with erythritol-based granulated sweetener and it did not work out at all. The result was just a bowl full of powdery crumble. I'm unsure if is would work with BochaSweet or xylitol. It definitely would not work with pure monk fruit or stevia. If you try the recipe with BochaSweet or xylitol, please let us know. I plan to try the recipe with other sweeteners/syrups in the future and will update this recipe page as needed.
• For syrup, I am using ChocZero maple syrup, which is very thick and contains no water in the ingredient list. The main ingredient is resistant dextrin. The original Julian Bakery bars contain soluble tapioca fiber, which is a resistant dextrin syrup. I can't get soluble tapioca fiber where I live and so was not able to try it in this recipe and the ChocZero syrup is my chosen alternative. Some keto syrups are very watery and I don't know how this would impact the recipe, or the texture after a few days of storage. 
• The original Julian Bakery bars use sunflower seed butter. Sunflower seed butter, or the brand Sunbutter specifically, is very low in net carbs and high in protein. I have not tried this recipe with other nut/seed butters, but I suspect it would work out fine. In other recipes, I have found that peanut butter has the most similar cosistency and structural qualities to Sunbutter, whereas almond butter tends to be stickier and tanini thinner.
• I have made this recipe with both sacha inchi powder (this was in the original bars) and plain pea protein powder. The sacha inchi powder is a bit nicer in flavor, but it is also much more expensive and higher in carbs (depending on your protein powder). Macros are calculated with protein powder. I think defatted peanut flour (aka peanut butter powder) would also be tasty in this recipe. However, using this would also impact the macros. Flavored protein powder could be used, but for my taste, this would make for extremely sweet bars.
• The pictured bars were a first attempt without any syrup and their drier looking texture is a result of this. With the syrup the bars are smoother, shinnier, and darker than the ones pictured. The ones in the instructions with the ring mold are the recipe here, with syrup used.