Monk Fruit Sweetener: Zero-Calorie Natural Sugar Alternative

Monk fruit sweetener comes from the Southeast Asian fruit *Siraitia grosvenorii* (Luo Han Guo). Its sweetness comes from **mogrosides**, which taste 150–250× sweeter than sugar, allowing tiny amounts to sweeten foods and drinks.

- **Calories & carbs:** Essentially zero in pure extracts - **Glycemic impact:** **GI ≈ 0** in pure form; blends vary - Often sold mixed with **erythritol**, **allulose**, or **dextrose**—check the label for added carbs or fillers

- **Blood sugar friendly:** Useful for low-carb and diabetes-conscious diets - **Fewer calories:** Helps reduce overall energy intake - **Tooth-friendly:** Non-cariogenic compared to sugar - **Heat-stable:** Works in hot drinks and most baking

- **Blends matter:** Products with sugar alcohols (e.g., erythritol) may cause **GI discomfort** in some people - **Taste/aftertaste:** Some notice a fruity or lingering sweetness—start with small amounts - **Purity & dosing:** Highly concentrated; measure carefully to avoid oversweetening

Start with **¼–⅓ the sweetness equivalence** you’d expect from sugar and adjust. For baking, pair with a bulking agent (erythritol, allulose, or applesauce) to replace sugar’s volume and browning. Great in coffee/tea, yogurt, sauces, and chilled desserts.

Monk fruit is a **zero-calorie**, **low-glycemic** sweetener that can replace sugar in drinks and many recipes—mind the blend and dose.