Monk Fruit Sweetener with Allulose, 2 lbs | No Erythritol | No Aftertaste, 1:1 White Sugar Substitute, Keto & Vegan Friendly, Zero Calorie | Great for Drinks, Coffee, Tea, Cookies | Non-GMO

Clean and healthy product, especially for diabetics. Minimal aftertaste with drinks and puddings and none with baked goods. Behaves well in baking. The reason I went for allulose with monkfruit blend was to achieve a more potent sweetness with less quanitiy compared to only allulose sweeteners and that's mainly for health reasons. However, my experience was not as expected. I bought this product twice (each weighed 907g) over the course of 4 months! So definitely not the best value for money in terms of time to use. I mainly use it for baking and I only make a batch of 6-8 muffins around once a week. I just hope it was more cost efficient. I'm gonna try the golden blend this time, hopefully it is truelly a bit sweeter than this one.

This sweetener is very sweet, comparable to sugar. I like the fact that there is no erythritol in it.

رائع

للاسف ظننته سيكون بديل للسكر ولكن لا يوجد اي حلاوه فيه طعم مر يخرب طعم اي شي تضعه فيه تجربة غير موفقة

Being diabetic in my old age, I've had to severely limit my sugar consumption which can be challenging for a gal growing up eating, "🎶 Can't get enough of those Sugar Smacks... 🎶"! I never liked the flavor or aftertaste of most artificial sweeteners so would drink strong iced tea without sweetener and refrain from sodas and other sugary drinks. I bought a Keto cookbook and explored recipes using erythritol but then learned that erythritol messes with our DNA and can cause blood clots. Then I heard about allulose which isn't as sweet as sugar so you need to add more to recipes for baked goods but after the cake burned, I learned that I needed to lower the baking temperature. Then a friend of mine was raving about Monk Fruit and I tried the liquid form but didn't like the taste and was ready to just give up, but then... Monk fruit combined with allulose became available and it tastes pretty much like sugar to me. It has a slightly softer grain but I recently made banana bread with it and it came out sweet and flavorful! You may have to adjust the baking temperature from 350 degrees to 325 degrees toward the end of baking. I did as the allulose inside may cause the top and bottom of your baked good to burn. You'll have to research that just to be sure. I add a spoonful of the combined Monk Fruit/Allulose to my oatmeal with a handful of walnuts and berries or banana and it tastes delicious!

I used this product while baking until my oven stopped working. All family members, including diabetics, enjoyed the baked good make with this sweetener, and it did not spike the diabetic's blood sugar.