Scrumptious blend of monk fruit, stevia and erythritol in granular form. With less than 5 carbs per serving, it’s perfect for low-carb diets.

Nutrition Per Serving

1 Calorie
4.7 Total Carbohydrates
Per 1 teaspoon serving

Ingredients

Erythritol, Monk Fruit Extract (Mogroside V) and Stevia Extract (Steviol Glycosides)

Form:

Granular

Available in:

1 lb bag
1 lb bag/2 pack
1 lb bag/6 pack
1 lb bag/12 pack
5 lb bag
5 lb bag/2 pack
25 kg box (55 lbs)
Inquire about wholesale/bulk

MonkSweet+ Facts

Twice as sweet as sugar, so you only need half as much in recipes. Perfect sweetener for deepest sugar reductions. Paleo, keto and diabetic friendly, with only 1 calorie and 4.7 grams carbs per serving.

How do I use it?

You can use it right away, as an easy substitute for sugar in coffee or tea. Remember, you’ll only need half as much as regular sugar.

MonkSweet+ dissolves instantly in any hot or cold beverage — just pour and stir!

When baking, replaces table sugar about 2 for 1 (2 cups of table sugar = 1 cup of MonkSweet+).

Use it in coffee, tea, smoothies, sauces, dressings and baked goods. Anywhere a healthy substitute for sugar is desired.

What is it made of?

MonkSweet+ is a natural sweetening solution that brings together just the right amounts of monk fruit, stevia and erythritol, a sugar alcohol derived by microbial fermentation, to create a truly clean, delectable sweetener. This combination offers multiple advantages.

Monk fruit and stevia are high intensity sweeteners, with about 200 – 300 times the sweetness of table sugar (sucrose). Flavor is the biggest payback. On its own, stevia can have a bitter note. Monk fruit is a natural flavor enhancer that helps mask off-notes/flavors in stevia. Erythritol contributes a mild cooling effect. Overall, the sweetness delivery is clean and neutral.

How is it made?

Monk Fruit

Monkfruit has been a favorite for centuries in cultures around the world. Monk fruit’s sweetness comes from a group of compounds called mogrosides within the fruit from the Siraitiagrosvenorii plant. The mogrosides are extracted using only a natural water process. After rinsing, filtering and drying, the resultant mogrosides provide a sweetness that is typically 200 – 250 times sweeter than table sugar. Because of its intensity, monk fruit is typically used only in very small amounts.

Stevia:

SteviaSweet stevia powder starts its life as an all-natural stevia leaf. When the stevia leaves are processed, using only a natural water extractions process (never any petrochemicals or bleaches!), the result is a creamy white powder, called steviosides, or Rebaudioside A. It is 250 to 300 times sweeter than sugar yet has no carbohydrates or calories, and is safe for diabetics and those with hypoglycemia.

SteviaSweet stevia powder uses the least bitter, sweetest constituent of the stevia leaf, resulting in a sweet, clean flavor.

Erythritol:

Usually made from the naturally occurring sugars in plants, that sugar is mixed with water and then fermented with a natural culture. This natural fermentation process yields erythritol, which is then filtered, allowed to crystallize and then dried. The result is a granular form that looks very similar to table sugar and is ready to use as a table top sweetener.

Health and Dietary Information

Neither monk fruit, stevia nor erythritol have been found to affect blood sugar or insulin levels. With no glycemic impact, this powerhouse trio are perfect for those on a low carb dietary program.