Monkfruit + Erythritol Sweetener
Made from nature, cooks and bakes just like sugar.
About Monkfruit: Over a thousand years ago, a sacred fruit was named Monkfruit, or Luohan Guo, after its devoted caretakers, and was used in elixirs to increase chi, or life energy. Monkfruit was used for centuries in eastern traditional herbalism to increase chi and well-being, earning it the nickname "The Immortals' Fruit".
Ratio to sugar in recipes: 1:1
Functions: Exactly as sugar does in recipes - crisps up cookies, sweetens
Brands: Lakanto Classic and there are now many various Monkfruit blends with Erythritol
- Monkfruit – still harvested in the same pristine area and according to traditional environmental methods. Monkfruit sweetness comes from antioxidant compounds called mogrosides. These are incredibly sweet and aren’t recognized by the body as sugar so are metabolised differently without raising blood sugar levels.
- Erythritol – non-GMO naturally occurring sugar alcohol found in some fruits and vegetables.
Features: All natural. Monkfruit matches the sweetness of sugar. It’s useful as an antioxidant, a natural antibiotic and an effective anti-inflammatory.
Macros 1 tsp 4g: Total Carb 4g, minus 4g sugar alcohol = Net Carbs of 0.
Zero Net carbs by subtracting fibre and sugar alcohols from total carbohydrates.
Calories 0g, Fat 0g, Protein 0g, Sodium 5g.
Allergens: OK with keto, diabetic, candida, paleo, vegan, low-carb, low-sugar, non-GMO, and all-natural diets. No allergens.
Keto Recipes that use this Keto Ingredient: Perfect for coffee, tea, tonics, and other sweet, sugar-free drinks, baking. So many uses, it’s a pantry staple.