Combine allulose, almond milk, 4 eggs and maple extract in heavy medium saucepan and whisk to blend; add coconut oil. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 5 minutes.

Pour mixture through strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until maple curd is cooled completely, about 15 minutes.

NOTE: if the curd gets too lumpy, do not worry. It happened to me the first time! Put the curd in a small food processor and puree until smooth.

Can be made 1 day ahead.

Tastes great on my protein sparing Dutch Baby Pancakes!