In a small saucepan, combine allulose and superfood honey. Heat over medium, stirring occasionally for 3 minutes. Once completely combined, remove from heat and let cool, it will start to thicken slightly. Store in an airtight jar or pour back into Allulose container for easy use. You will have plenty of leftovers for other recipes.
Preheat oven to 400*. Slice the root end of your onion off. Peel off the dead layers of the outer onion. Parallel to your first cut, make 1/2 inch slices all the way across. Now you should have about 4 large rounds of onion. Carefully separate rings of the onion in pairs. You will end up with 6-7 large rings and some small ones. You can choose to use the small rings for another recipe or go ahead and wrap them in bacon too.
Now that you have your onion rings, starting with one end of the bacon, wrap each ring with 1 piece of bacon. Place on a baking sheet lined with parchment paper.
In a small bowl combine Sriracha, soy sauce, and 1/4 cup of your allulose honey, mix well. Dunk your bacon-wrapped onion rings in the sauce and place them back on the baking sheet. Bake for 15 minutes, then flip. Bake for another 15 minutes. Let cool slightly before serving.