Lakanto, Monkfruit Baking Sweetener with Erythritol,

Desserts baked come out wonderful. It doesn’t crystallize at all making the texture smooth and pleasing. No artificial aftertaste.

So I’ve been looking for a sugar substitute and decided to try the “baking version” of this brand of monk fruit. It’s very finely ground if you will and my cornbread recipe only called for 75 grams of sugar so I substituted 1 for 1. First time out of the gate I’d say 10 out of 10. No off taste, no over browning as I found with allouse, so I’d give this a shot. I’m very happy with my first go around and will see how it works out as I continue to use it more.

Review for the baking sweetener: I used this to make buttercream frosting and it was surprisingly good. Sweeter tasting than I expected so I'll use a little less when I make it next time.

The only drawback is that it has erythritol in it. It makes fantastic cheesecake! No after taste at all!

Bakes just like sugar and no calories, diabetic safe! What's not to love!