30/05/2026
A popular question we get asked...
"Why not use JUST monk fruit in your sweetener?"
This is a great question! And we have a great answer 😊
Let's dive into some of the details and hopefully provide some more insight to anyone who has wondered why we use a blend of monk fruit and natural erythritol to make our delicious sweeteners. ⬇️
☝️ Apart from being tasty and sweet, Lakanto Monkfruit Sweeteners are made to be as close as possible to a convenient one-to-one (1:1) ratio sugar replacement.
☝️ It's important to understand that neither monk fruit, nor erythritol can duplicate the sweetness of sugar by themselves.
☝️ Monk fruit is MUCH too sweet, being about 200-300x sweeter than sugar; and natural Erythritol falls short, being only about 60-80% as sweet as sugar.
☝️ Because of this, the combination of the two (in a very special recipe) is where the magic happens in matching the flavour of sugar, and monk fruit is the key ingredient! ✨ This is how we’re able to closely match the flavour and portion profile of sugar. Now THAT’S sweet!!
☝️ If we didn't make our sweeteners this way, you wouldn't be able to swap 1 cup of sugar for 1 cup of Lakanto Monkfruit Sweetener and get the same tasty outcomes with the right textures and consistencies.
Your baking is our best interest ❤️
To see how monkfruit sweetener is made, head to our website here 👇
https://hubs.ly/Q01V0CKs0