Manufacturers have been using monk fruit as a sweetener for years, but it’s now gaining a lot of traction and you’ll find this ingredient in a lot more products. What I like about it is that has zero calories, zero carbs, and is not synthetic. The extract is pulled from an Asian fruit called Luo Han Guo.
I wanted to try this sweetener because sometimes I want to sweeten up a dessert without adding more calories or carbohydrates. I don’t like the medicinal aftertaste of stevia so I stopped using that years ago. A food blogger recommended NuNatural’s powdered monk fruit. The price tag for the tiny amount of monk fruit powder I paid was $30, and that’s for less than an ounce of the product.
What I found is that it’s really hard to control the amount that flows out of the little holes on the top. Sometimes, too much comes out and sometimes too little, so that means an inconsistent dessert. Only a small amount is needed for, say, a smoothie, and I don’t know how to calculate 1/32nd of a teaspoon. It’s not like honey or sugar, where more is just sweeter. More monk fruit is harsh and unpleasant. I found the best way to use monk fruit powder is to add 1/16th of a teaspoon to a full carton of unsweetened vegan milk, or to a pitcher of black tea, and shake it, or stir each time before pouring.
All-in-all, I’m not a fan of monk fruit, or maybe it’s just this brand that I don’t like. It doesn’t have a natural sweetness to it; it tastes a bit synthetic. I’ve found products that taste good with monk fruit as the last ingredient in it, like almond milk and some protein powders, but I won’t be buying monk fruit again. My favorite ways to sweeten up a treat is with fruit, honey or maple syrup.
If you want to try this brand of monk fruit, or want more information, here’s the link to the website and where you can buy it on Amazon: https://www.nunaturals.com/pages/search-results?q=monk%20fruit&p=1