In the mixing bowl of a stand mixer, add your allulose and erythritol. Drizzle the molasses over the top.
Turn the mixer on low speed, before gradually moving up to high speed. Continue mixing until no clumps of molasses remain and the texture is fluffy.
Transfer the sugar into a sealable container or glass jar.
* For dark brown sugar, use 2 tablespoons molasses. The net carbs will change to be 2 grams net carbs per serving. TO STORE: Like traditional brown sugar, this keto version can be stored in a sealed container for at least 6 months. TO FREEZE: Brown sugar has a very long shelf life, but should you want to keep it even longer, you can store it in the freezer. Ensure it is well sealed and away from any fragrant foods.