Monk Fruit Extract Sweetener, 3.5 oz, Pure USDA Organic with No Fillers Zero Calories, Zero Carbs, Keto & Paleo Friendly Sugar Substitute, 322 Servings by NatriSweet

I bought this for baking after ruining a whole batch of cookies at Christmas. I didn't realize that most monk fruit extract is mixed with something else. The one I used had erythritol in it. It gave my cookies a weird cooling effect. This is really sweet. I used 1/2 teaspoon for 3/4 cup of sugar. It was sweet. I will use less next time. Great product. It seems expensive, but you barely use any. 3.5 ounces will last a long time.

The media could not be loaded. Delicious. Has a unique flavor. Somewhat minty aftertaste. I love it, personally. Other people might not. It's definitely one of those. 'It tastes like soap or tastes like cilantro' kind of things. You either like it or you hate it. I suggest using hot water and some kind of small whisk to help it dissolve in the water. It is a very strong sweetener. Does not take a lot to sweeten. If you get anything besides the result that I'm stating here, you need to contact the manufacturer and get a new one. This is the best monk fruit that I have had, hands down. If it dissolves or sinks to the bottom, it is not pure and good monk fruit. I've tried others. Enjoy!!

I have cut sugar from my diet so I have used pure stevia for awhile now because I can't tolerate sugar alcohols and avoid all artificial sweeteners. I love stevia for most things, and it's super economical, but it is notoriously bad at sweetening chocolate and certain baked goods. (Plus, it's nice to have options!) I decided to try monk fruit to see whether it could overcome any of the shortfalls of stevia, and I have been pleasantly surprised. It has a smoother, rounder sweetness, particularly in chocolatey things (yay!) and its flavor actually reminds me of turbinado sugar or brown sugar a bit, which is delicious in baked goods. I love it in most things! It has been hard to find pure monk fruit, as most are blended with sugar alcohols, but this brand has been of good quality and I have ordered multiple times.I will say there is a learning curve. For starters, the stated measurement/conversion on the bag (1 scoop, which is 1/8tsp = 1 tsp sugar) is way too strong. That is probably what yields the bad taste or strong aftertaste some have mentioned. I experienced the same thing at first and was bitterly disappointed. However, there was something in the flavor that I really thought had promise, so I experimented with cutting that amount in half, and since that adjustment I have been very satisfied with the taste (as well as stretching the value quite a bit). I use 1 Tablespoon to replace 1 Cup of sugar and that seems about right for my tastes. I tend to not use monk fruit for drinks and things, but if you want to use just a tiny amount for something like that, you may need tiny measuring spoons to get the right amount. (I have those for stevia already, lol.) Or, for things like oatmeal, I can get away with just a light freehand sprinkle. (I do put the monkfruit in a flip top bottle because I don't find the bag easy to use.)I hope this review will encourage you to try this great product and help you enjoy it as much as I have.

Ok, so I've found the alternative sweetener that's great in coffee, or any hot beverage. It has a nice flavor and no aftertaste. And it takes 1/4 as much as sugar. Maybe even 1/8. And I'm pleased that there's no erythritol. So, now here's what keeps it from being a 5. First, it's in a small bag that doesn't open great for the form of the sweetener. It's highly inconvenient for getting the product out, even with a small measuring spoon. Opening it was a challenge and some of the powder escaped the bag when I finally managed to get it open. This stuff is far too expensive for waste. I had to transfer it to an empty bouillon jar to make it easier to use. More was wasted in that effort. The powder is so fine that it easily becomes airborne to be inhaled and make a mess of your kitchen. So kindly put it in a short jar as packaging ;) Second, why in the crud is it so much more expensive than brands with erythritol? Isn't the erythritol something that's added? So it costs you nothing to NOT to add it. When this is gone, I won't buy more.

I started using this sweetener and it has become my favorite for making homemade pudding. This has a very sweet taste without any of the aftertaste I sometimes get with other sugar substitutes. To make my pudding, I mix 2 cups of milk and 1/2 cup of heavy cream in a pan, heat it until warm. In a separate bowl, I combine 1/3 cup of monk fruit extract, 1/4 cup of cornstarch and 1/4 teaspoon of salt. I whisk the dry mixture into the warm milk and cook until it thickens. After removing it from the heat I stir in 1 tsp of vanilla extract, pour it into serving dishes and refrigerate. The result is a smooth, creamy pudding that's perfectly sweetened without any added sugar.