Monk Fruit Sweetener with Allulose, 2 lb | Zero Calorie

I've been looking for a good sugar substitute for my husband who is prediabetic (and for myself, because, why not!), which tastes okay, and which also doesn't have big warnings regarding possible carcinogens (as it seems so many sugar subsitutes have!). I can't find monk fruit on its own, and didn't want it combined with stevia. This combination of monk fruit with allulose is the best I can find! It's not cheap, but I feel like it's worth it. We use it every day in coffee, so it's cut down a lot on that sugar usage. I haven't used it in baking, but I believe it's a one-to-one ratio, which is helpful if we were to bake with it. It has a consistency closer to powedered sugar. It doesn't taste as good as regular sugar, but better than most!

I do not write many reviews, but I felt I needed to do so with this monk fruit sweetener. I am very sensitive to sugar substitutes and their tastes. I grew up with monk fruit, and I know what it’s supposed to taste like. Most monk fruit sweeteners have a nasty aftertaste. This product does not. I used it in drinks, and no one knew it was not sugar. I’ve used it to make apple crisp filling and topping. Again, no one knew the difference. I have yet to use it in other desserts, but this monk fruit would probably do well. I was able to make a simple syrup, and it dissolved easily and had the same properties of regular sugar. While sugar is way cheaper, I will gladly pay a little more for something so good.

I recently cut sucralose out of my diet and have tried several different iterations of "substitute" sweeteners. It's hard to do because everything I can get locally seems to have erythritol in it and I don't want that either. So far, the monk fruit/allulose combination has been the best I've found. Here are some things I discovered: 1. If you've been using other sweeteners, it takes a few weeks to retrain your taste buds to recognize the sweetness of monk fruit/allulose...at least it did for me. When I first tried it I thought it wasn't sweet at all...certainly not 1:1. When I first made the switch, it took five heaping tablespoons to make my coffee almost barely sweet. However, after a few weeks I was down to 4 rounded teaspoons. Now that's starting to taste just a bit too sweet so I'm starting use less. 2. Digestive issues. When I was using sucralose (Jordans Skinny Mixes Strawberry Rose) I went from drinking unsweet tea to sweet tea. I became addicted to it! Thank goodness they discontinued it! I was drinking a LOT of Strawberry Rose sweet tea and started having some digestive issues which I would never have attributed to sucralose. However, those issues have cleared up now that I'm not using it. I read a number of reviews that said monk fruit/allulose was causing digestive issues. I've not had that experience, but I'm not using it a lot either. Just in my morning coffee as I'm now back to unsweet tea. It may be a quantity thing. Or maybe some people can't tolerate it. Bottom line is that it works for me. I'm pleased that I can have sweetened coffee in the morning without some weird aftertaste or other negative gastro effects. I'll be incorporating it into my baking next. That will probably be a learning process too.

Taste good. Smells odd. Cakes too easy. Overall a good product, maybe I'm just too picky.

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 was using pure Monk Fruit, but the cost has really increased, so I thought I would try this blend. It has no dangerous Malto Dextrin which is good, and I have used Allulose for dessert making previously with great results. Unfortunately my taste buds are happier with pure Monk Fruit it seems, but I highly recommend this product for baked desserts. I add a drizzle of Molasses to make it brown sugar too.

Like this Monk Fruit sweetener. It measures 1 to 1. I originally had Monk Fruit sweetener with erythritol. I was reading that erythritol is not good for you and was glad that I was able to find this one with Allulose. Honestly, I wish it didn't cost as much as it does but the price is in line, for the amount, with everyone else. Shipping was great, it came fast. I will order again for this seller when I need to.

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

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.

رائع

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

Not bad Taste bitter with hot drinks