Golden Monk Fruit Sweetener with Allulose

This is my favorite sugar substitute, and the brand is excellent - both in reputation and results. The allulose is also well-researched. Studies report it can actually help lower blood sugar levels while improving cardiovascular health. I use allulose and steer clear of erythritol, due to it's link to circulatory clots (heart attack, stroke and PVD increases - claims that have been medically-documented in peer-revied studies). If you're looking for a HEALTHY sugar substitute that TASTES GOOD, this is your best bet! The Light Golden has a hint of a caramelized light brown sugar aroma and is EXCELLENT for cooking & baking, too! I HIGHLY recommend Monk Fruit /Allulose Blend and the Lakanto Brand, in particular, due to Lakanto's excellent quality control practices and consistent product. My cookies, cranberry sauce & brownies tasted delicious on Thanksgiving!! A MUST TRY! This is also GREAT for Lo-Carb & Keto meal plans!

For serious low-carb baking, this erythritol-free blend is a game-changer. The key technical advantage is that Allulose (unlike sugar alcohols) actually caramelizes and contributes to browning, delivering the rich, golden color essential for cookies and raw sugar recipes. Crucially, the flavor profile is exceptionally clean, completely lacking the lingering 'minty' aftertaste or crystalline texture that plagues other 1:1 substitutes. This is the only golden sweetener that behaves chemically like sugar in both liquid and oven applications, resulting in a superior crumb structure and moisture retention. I absolutely adore it and have repurchased so many times, highly recommend as it is totally worth every penny. I always purchase the larger sizes since my family and I go through them so quickly !

Super impressed with the flavor. I've been trying to un sugar my coffee for years, lotsa cream and lotsa sugar kind of guy. No offense to stevia, but this tastes so much more like sugar especially without an after taste. I'm sure it's not the only factor, but it's definitely a significant factor, I've dropped about 10 pounds in the 3 months since switching from sugar to the Monk fruit/allulose, would've done it a while ago if I knew that would have had such an impact (sugar has calories...omg!) Silly me. If you're looking for a good sugar substitute, and want to avoid the many bad potential side effects of fake sweeteners, this is the way to go. Also worth mentioning, I purchased the Lakanto monk fruit and erythritol version first, tasted just as good, then I did my research.... definitely sticking with the allulose version. Do your homework...

I’ve Only used it to make sweet tea and it was tasty! Dissolved well. Love it doesn’t spike your sugar. Have had a bit of stomach upset, but could be something else?? Great sugar substitute!

Temporary Evaluation: Ignore the stars (U must give stars to comment) This is comments only. I need to retest this as I was using only 1 teaspoon instead of the tablespoon mentioned in this advertisement. I found that this was not good in my coffee, but tasted nasty in coffee (but the nastiness could be removed by adding Sodium Cyclamate sweetener to make a good taste.) Now taste may vary from person to person; the perception of sweetness & bitterness for a particular food may vary from person to person. (Pres Bush-I disliked broccholi). I love Braum's Ice Cream, no-sugar-added "Cherry, Pecans, & Cream" variety, so I checked the sweeteners in this flavor of Braum's, & found that it was sweetened with allulose & Monk fruit, both of which are natural sweeteners, not synthetic. Thus I bought this mix of allulose & Monk. At 1st I thought that it needed more allulose, but I found that adding even 3 teaspoons of allulose to the coffee did not fix the taste of this Lakanto with slightly less than 1 tsp of Lakanto. Then I checked w/ AI on monk fruit & found that there are different varieties of Monk; it seems that this Lakanto variety, is the wrong variety for coffee. I was informed that there are different varieties of monk fruit that vary in bitterness and sweetness and.The sweetness of monk fruit is highly dependent on the concentration of … mogroside V, the primary sweet compound. Products with higher concentrations of mogroside V deliver a cleaner, more pleasant sweetness with minimal aftertaste, while those with lower mogroside content … often develop bitter or metallic notes…. The different types of monk fruit products include: as golden monk fruit, brown monk fruit, powdered monk fruit, and baking monk fruit. While golden monk fruit mimics cane sugar and is ideal for baking and beverages; a 50% mogroside concentration results in a product twice as sweet and more similar to white refined sugar, but monk fruit with only 30% mogrosides has an amber hue. So my preliminary thought is that this Lakanto variety may be useful for something other than beverages, like coffee. I intend to search for a higher concentration of monogroside, so that it doesn't taste gross or bitter in my coffee. Note that this variety did work for a coffee sweetener when liquie Sodium Cyclamate was added, like 15 drops of that. BTW, liquid Cyclamate sweetener will probably not be found in USA. It is sold in Switzerland, but is not cheap. I ordered like a case of it from Switzerland at a hefty price, then after delivered I got a tariff bill for about $160 to pay from Fed Ex which had paid the tariff as my agent. The product name in Switzerland is Assugrin. But you might order this small size of Lakanto & try it for yourself; your taste buds may differ from mine. & try it in 1 tablespoon. The small packet of Lakanto doesn't cost much.

Since being diagnosed as prediabetic, I was searching for a good sugar substitute for beverages and the occasional baking I do. I also have been uncomfortable consuming erythritol based on recent studies linking it to heart health risk. This golden monk fruit sweetener with allulose from Lakanto meets my needs and tastes great. I sometimes use it alone as a sweetener in my baked goods and other times I combine it with sugar just to reduce the overall sugar content while maintaining the volume and sweetness in a recipe. Both ways are great, and my parents — who usually haven’t been fans of my previous sugar-free concoctions — don’t notice a difference when I bake sugar-free items with this sweetener. Recently I also made a fantastic vanilla “sugar” with it by scraping a vanilla bean into a jar of this sweetener and burying the empty pod in the jar for several days. It does have a tendency to clump but the clumps are easily broken up. Just be sure to store it in an airtight container. I will continue to repurchase this to maintain my blood sugar in an acceptable range,