Golden Monk Fruit Sweetener with Allulose, Raw Sugar, 1 lb | Raw Cane Sugar Substitute, Coffee, Tea, Baking, 1:1 Raw Sugar Alternative, Erythritol Free, Gluten Free, Vegan

This product has been a lifesaver for me. I'm insulin resistant and trying to substitute sugar with something similar. After trying many other options, I came across this and have been using it since. Its flavor is very similar to sugar without the aftertaste that other products have. You could use for everything, from coffee to bake, and it will do the work! This one in particular does not have erithrytol which is a plus for me. Thank you for this product, I'm very happy!

This is my second order and I love this golden monk fruit sweetener. It is very close to real brown sugar but not quite as sweet. You do need to use more to get the same sweetness but I like that you don't get the real sugar effects that can raise your blood glucose. I will keep ordering it.

Lakanto Golden Monk Fruit Sweetener with Allulose is a fantastic alternative to traditional raw cane sugar for those seeking a healthier, low-calorie sweetener. Ideal for anyone looking to reduce sugar intake without sacrificing sweetness, this product blends monk fruit extract with allulose, providing a natural, clean taste that closely mimics raw cane sugar. What stands out about this sweetener is its golden color and mild caramel-like flavor, making it especially suitable for baking and beverages where you want a richer taste profile. It dissolves easily and doesn’t leave the bitter aftertaste that some sugar substitutes have. Plus, it has minimal impact on blood sugar, making it a great option for people managing their glucose levels. Overall, Lakanto Golden Monk Fruit Sweetener offers a balanced, wholesome way to enjoy sweetness without the guilt. Whether you’re baking treats, sweetening your coffee, or experimenting with recipes, it’s a reliable and tasty sugar substitute that can fit seamlessly into a health-conscious lifestyle.

I am determined to cut my use of sugar, and without the harmful artificial sweeteners. This combination works very well with no aftertaste. Of course, nothing natural sweetens as well as natural sugar. :)

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.

Great taste and texture!

Its sweet

Used to use Erythritol, but studies have shown it can cause long term health issues. (Google "why is erythritol bad for you long term".) Was told about "Golden" Monk fruit sweetener by a friend. This doesn't have long term health effects, at least not yet known. Plus this tastes better than Erythritol which has an icy aftertaste. I also blind tasted this against pure Allulose (somewhat cheaper), and regular sugar. You can tell them apart. I would rate taste wise, 1. regular sugar; 2. golden Monk Fruit Sweetener with allulose; 3. plain Allulose; distant 4. Erythritol.