MONKFRUIT SWEETENER vs REGULAR SUGAR / Which is best for baking? / sugar substitute test & review
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- Опубліковано 23 лип 2024
- Monkfruit sweetener is the new and hot no-calorie sweetener on the block and I wanted to give it a try. What does it taste like and how does this sugar substitute stack up compared to actual sugar?
I made two batches of the same recipe - except one used regular cane sugar, and the other used monkfruit. The results were crazy!
Sugarfree baking is always a gamble since sugar not only adds sweetness, but also reacts chemically to the other ingredients. You never know how it'll turn out until you try (or watch a UA-cam video about it).
If you like this video, please like it and subscribe. Thanks for watching!
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#monkfruitsweetener #monkfruitsugar #bakingtest - Навчання та стиль
I made cheese cake with the Lakanto Monkfruit sugar and there was absolutely NO difference. It was yummy!!
I just baked a keto instapot cheese cake. I followed a first place prize winning keto instapot cheese cake recipe. Only difference was guy on UA-cam used stevia and I used the purple bagged monkfruit.
It is still in the refrigerator for the best results to be at 24 hours.
What I noticed was that the cream cheese, sour cream, eggs, vanilla and monkfruit didn't mixup smooth and creamy but had little tiny clumps like really super fine cottage cheese. It tasted OK. But the texture was definitely different. Have you ever used monkfruit sugar with cream products? If so did you notice and differences?
Recipe please??
@@sharianderson8739 Recipe please??
Every recipe I've seen with monk fruit tells you to flatten the balls of dough.
Since white sugar is so very unhealthy its good to know there is a healthy sweet alternative. Thank you !
I used monk fruit to make cookies & cake before and they turned out just fine. Just flatten the cookie. Monk fruit sweetener doesn't spread like sugar because it has erythritol and doesn't melt the same way as sugar.
The cooling effect from monk fruit sweetener is actually because of erythritol.
I've heard about the cooling effects of Erythitol. But I've never exp it and I use Erythitol all the time.
I guess my taste buds are lucky.
Thanks for the detailed comparison. Since Lakanto isn't pure monk fruit (has erythritol--from corn), I still wonder about the comparison between pure monk fruit powder and sugar. It was still helpful and interesting.
Thank you for this comparison! I recently tried the lakanto in a carrot cake. It was definitely much sweeter and gritty as if the granules never melted while baking. I do love it in my coffee and drinks, though! One trick I've seen is throwing it in a food processor to break it down into more of a powdered sugar. So I think I'll try that next time. New sub, here!
The first thing I see is that a round cookie is going to taste different from a flat cookie especially if you keep them in there for the same amount of time. They're also going to cook differently so that would explain the Golden Brown versus the gray color on the bottoms. The red ones are going to hold more heat the flat ones are so naturally they're going to look different on the inside impossibly the bottom as well. I think if you just flatten the cookie out before baking it, (because he's not sugar so it's not going to act like sugar), it's probably going to come out a lot closer to the actual sugar cookie. Those are just my thoughts. You can take that with a grain of salt, or sugar LOL
i would probably try using slightly less monk fruit sweetener and pre flatten them.
I totally agree
New fan, great video, friendly and informative. Glad I came across your channel. (Found you when looking up ‘how to make cauliflower rice with vitamix).
Great demo, I like using monk fruit and use it frequently. Definitely make things different, but still very good!
I agree! good ingredient to have in our arsenal.
'now foods' (and others, like 'transparency foods' brand) make a monk fruit liquid extract (contains water, monk fruit and alcohol). transparency foods is nice enough to tell you that 6 drops of the monk fruit extract = 1 teaspoon cane sugar. this is a vital detail! so for baking, you'd add the drops to your 'wet' ingredients (oil, milk, eggs, etc).
I had just made some butter cookies with the same monk fruit sweetener to experiment for my diabetic grandpa and friend. It didn’t bake up like regular cane sugar like it says it does. My butter cookies are ones that you have to press down, so I use either a cookie press gun thingy for spritz cookies or just flatten the dough balls with a glass. It didn’t make the shape look any different but the texture was off. The dough was stiffer, the cookies were drier and they didn’t melt in your mouth like they should. My thinking is that the sugar substitute isn’t melting down in the oven and meshing will all of the other ingredients. Sucks that I might have to mess with recipes and tweak them a lot to be able to use this.
The product you used, Lakanto, is predominantly erythritol (sugar alcohol), mixed with a much smaller amount of monkfruit extract, mainly to later the sugar alcohol taste (cooling as you said). I use it too but haven't been sure if it will work well in baking. Thank you for the video!
I used lakanto for peanut butter cookies. Press the dough down prior to baking cookies. I have not used it for baking other things yet.
Monkfruit is 200x sweeter you need the erythritol to make it a 1-1 replacement
@@chalabread or just use smaller ammount of pure
Great content! 😃 I bake banana bread with monkfruit and it does make it much sweeter!
Thanks for this video. Prior to watching your video, I baked a batch of biscotti with monkfruit sweetener and guess what - the biscotti came out way to soft with my regular baking time. I have to add so much extra time to the baking to have them a little crunchier :( And most of the biscotti look so super brown , haha. And yes ,I can feel the coolness on the tongue.
What about using monk fruit for cake baking...will the cake shrink like the biscuits u shown shrank in smaller size... please reply as l m a diabetic l want to use monk fruit for cake baking
I enjoyed this video! I put monk fruit in almost everything I eat! In my opinion, I believe that in order to make these monkfruit cookies flat like the regular sugar cookies, you can just use the palm of your hand to flatten the little monkfruit dough balls in the tray before you bake them.
Thanks for the thorough review. Do you use monk fruit sweetener regularly?
I used that brand to make peanut butter cookies with my goddaughter, she is 9. We flattened the dough to put in the cross cross design with a fork before cooking. Have you tried using pure monk fruit for cooking yet? I have not, but I wonder how it works and tastes.
I bought a Swerve powdered sugar to make chocolate mousse, as that was suggested in the video. My goddaughter and I made it and then tried it. She took one bite and refused to eat any more of it. I did not like the taste either. She tasted everything prior to mixing it together, except for the Swerve. Now when she helps me cook anything that uses a sugar substitute, I have her taste the sugar like item so she knows that she likes it.
I suggest everyone tastes the different sugar substitutes, before using them. I have heard many people claim that they love Swerve, but that was not the case for us. We love the Lakanto monk fruit, but I have heard people say that they can't stand it.
i have never had a hard sugar cookie always soft n delicious
I was thinking the same thing "what kind of sugar cookie did she make? Mine are never that hard?"🤔😄
As a diabetic I don't have much to choose from so monk fruit and Stevia is what I have
Monk fruit Erythritol works well when baked if I grind it to powder form prior to measuring in baking recipes
Looks good! i should give a try
Very interesting video. Thank you for sharing ❤
thanks! Glad you liked it :)
hi how did u get to he on food betwork? trying to get an idea i love to cook and woukd love to get there
Lakanto has a sugar substitute specifically for baking: It’s in a purple bag . Maybe try that one instead
Have you tried it? I wonder if it's better?
Can't find it anywhere but online. ~14 bucks for a pound!! !!! !!!!
www.amazon.com/Lakanto-Monkfruit-Sweetener-Substitute-Non-GMO/dp/B07Y5QTGMH
I do not believe I will be making many cookie$ with that.
I will make them with gold instead.
@@rhondaurb yes it bakes a lot better the especially for cookies however I’ve been using the confectioners sugar for a lot of baking now. I barely purchase the granular anymore.
@@brilloobrill1846 LOLOlL I hear you! Maybe the confectioners will be better? It’s a lot more available in the grocery store these days .
@@Nicole-qi6mw sugar? Or do you mean monk fruit? Why do you use it instead of the baking kind? Does it work better for baking?
Dunno if you did future episode... but how about shaping the monkfruit version the exact shape of a cookie rather than letting them firm in the oven.
Pure monk fruit extract doesn't make tongue minty and cooling it's the erythritol in the ingredients that causes cooling and minty feel, so the brand you have tested with is not pure monk fruit extract.
Did you try the monk fruit baking sugar. Same brand but in a lavender bag?
Good to know there's certain types. Never used Monk fruit sugar. Interested in buying some to try.
LOL! I dont care how they look, snap, sound... How do they taste?! Give me the recipe!!!!
Maybe press the monk fruit sugar cookie down as you would when making peanut butter cookies or rolling the dough out and using a cookie cutter?
Thank you for this information. 😊
Your'e so welcome!
The cooling effect is the erythritol - please try with a pure monk fruit sweetener.
First time I've seen you and I love the video and your hair! I notice you haven't made videos in a long time -- I hope you are well.
thanks for the comparison! I want to bank with monkfruit sweetener more to replace sugar. Maybe I'll increase the fat content and for cookies pre-flatten them
What would have happened if you had flattened the monk fruit cookies before putting them in the oven?
That's what I was thinking.
I would have loved this video IF you did a third run and did the monk fruit and flattened it with a fork first. I have just started Keto and bought about 5 store bought cookies to try. Only one I would eat again was coconut. The other 4 ranged from not great but could eat it to so bad, I spat it out and threw the rest away. I am in my 70's and just went to my Optometrist. He is down 100 lbs from when I last saw him prior to Covid...I was IMPRESSED. I need to lose 80.
Delicious and I just made some homemade cinnamon raisin bread and my bread maker perfection
Great comparison I appreciated The science behind it.
Side note it gave me anxiety that you didn’t flatten your auger cookies before baking I’ve never seen sugar cookies baked from a ball 🥴 I wonder if you would have rolled and cut then with a cookie cutter if the texture would have baked better
Why would you stick with classic cookies when you can have the taste of Italian ones?
Maybe try flattening the monkfruit sweetener cookie like you would a peanut butter cookie and lessening the amount of Monkfruit sweetener by 1/5
You can squish it down to a formed cookie before you bake it. Bake it for less time also.
Thank you for sharing this experience. Did you use same amount of monk sugar? I did the same amount but it turns out tooooo sweet 😂
I did use the same amount ... Definitely was sweeter but I wasn't opposed to it :) The regular cane sugar seemed to blend with the buttery flavors more so the cookie felt more well-rounded. Monkfruit version was more simply sweet.
Everything I read says Munk Fruit is many times sweeter than sugar, up to 250 times. The product Jessica used said it was a 1:1 replacement -which makes me think they've added something else to dilute the product.-
Edit: it depends on if it's granulated or a powder. Powders are much more sweeter but doesn't affect your baking, granulated is 1:1 but it soaks up moisture as you're baking.
@@Foche_T._Schitt Jessica used Lakanto Monkfruit Sweetener with erythritol - Classic white sugar replacement. It is supposed to be 1:1 sugar replacement according to the packaging.
Did you measure it 1:1 by weight? Because it's supposed to be measured 1:1 by volume, not weight. It's much denser than sugar.
Did you deliberately not flatten the monkfruit batch of cookies?
Perhaps increasing the butter content?
i use it instead of sugar. hot choc with hershey cocoa powder.
Maybe try flattening the monk fruit dough before baking
?
awesome vid.... thanks
very informative thank you.
Glad it was helpful!
I will put my monk fruit in the food processor first and see if that helps
Your Monk fruit sweetener is a bag of erythritol, if u read the ingredients. Brand : Lakanto
It is a mix of the two. Yes, it is more erythritol.
@@charleshodgdon6168 300 to 1 is the proportion
@@dgdg6143 1:1
@@mastertrey4683 I meant Erythritol, not the usage against sugar. Read!
Monk fruit sweetener is 100 times sweeter than sugar but yeah.
That cooling effect is something that happens with erythritol.. is your monkfruit mixed with erythritol?
Yes. This is what I thought straight away. Monk fruit is actually MUCH sweeter than sugar. It’s used like Stevia to make erythritol 1:1. So this is totally a monk fruit sweetener (as in blend with erythritol).
Usually when you buy monk fruit (pure) you buy 20-100gm and 100gms is about the equivalent of 800-1000gm sugar.
Monk fruit doesn’t have the cooling or the aftertaste of stevia.
@@kirstybonner2645 yeah..
I bought some 100% monk fruit sweetener and it has zero cooling, just tastes like a sweeter.
The sweetener you are using is mostly erithitoyl. Not 100% pure monk fruit
Why does everyone keep talking about cooling effect cause I don’t taste or feel anything it actually taste real similar to sugar for me
Migwigpee 07 i know right!!
Biscuits is England term for cookie
Crunchy sugar cookies? When I make sugar cookies, they are soft.
0 on the GI is also a nice benefit to monk fruit.
Your parchment paper looks different too.
Use recipes that other UA-camrs use to level ☝ texture over tast. One to one is just tast, you may have to bake at a lower temperature or use a different fat/fat blend to bring forth what the visual goal should look like. Check out low carb baking to get some ideas.
I never liked over cooked sugar cookies. So, If you roll out the dough and use a cookie cutter, like you're suppose to with sugar cookies, the monk fruit cookies are much better and softer.
You should re-do the monk fruit cookie 🍪 but this time flatten the dough with a fork
I WOULD STILL EAT THE MOCK FRUIT COOKIE
cool maybe it makes skin plumpy too
How about the body?
Sugar vs erythritol is what your video should be called.
Every monk fruit doesn't have erythritol though. I buy monk fruit with out it because I can't tolerate corn derived sweeteners
Refined sugar is a chemical, hence why it mixes with other chemicals. I also like baking with xylitol, stevia (no bake), raw honey, real maple syrup, and coconut/palm fruit as healthier alternatives
I think u used the wrong sugar for baking. The baking sugar in that brand is a purple bag. It'll help the cookies to spread and brown.
I believe it can be turned into confectioners sugar in a high speed blender. It can also be bought that way so I have to compare the cost.
Have you actually tried pure monk fruit extract? It has nothing else added to it. Most sugar alternatives with monk fruit are a blend of monk fruit & erythritol, xyletol, allulose, maledextrin, etc., etc. I'd like to know if anyone has actually tried the pure monk fruit extract. It's supposed to not have any aftertaste or cause any stomach distress.
I've never seen pure monkfruit extract. I've only seen it blended with erythritol
Sugar melts into liquid in baked goods. I can see how the monk fruit cookies would be thicker. I'll bet if you upped the liquid content in your recipe it may change the texture closer to the original.
I’m pretty sure you’ve got monk fruit with erithritol - or something similar. That’s the only way you get 1:1. Monk fruit is 200 times sweeter than regular sugar. So the bag is 90% erithritol. That’s bad for your cardiovascular system, belly fat and other things. Read the label carefully.
After you found out that the cookies didn't flat in the same way, you should have made another batch of monk fruit cookies and flatten them out and then had another taste test
Half sugar half monk fruit is also good.
how do we know you did not deliberately flatten the sugar cookies??
You have to flatten the dough. Lady
Yeah, the cooling effect with the product you are showing is caused by the erythritol not the Monk Fruit. You would need to find a sweetener with only the Monk Fruit or Monk Fruit combined with Alllulose or other sweetener that does not give the cooling effect.
On thing jumps out at us. Sugar cookies usually get rolled out and cut with cookie cutters so that would not be a thing for me. Your method of dropping the dough in balls works for oatmeal or chocolate chip cookies maybe but other cookies like peanut butter or sugar cookies get the rolling pin treatment. then they get cut into shapes. If you are like me you maybe let your kids ice them and if it is a holiday to decorate them with sugar sprinkles etc. But if you had gone through that step, you would still want to ice them with a monk fruit sugar icing. You do it your way. They are your cookies.
Monk Fruit is not sugar, yes? yes? For those that can't have sugar this will do!
That brand that you used isn’t monkfruit Sweetner. It’s mostly erythritol.
Good information, but the music was irritating.
the monkfruit you have is mixed not pure monkfruit as its 300 x sweeter than sugar . and would be impossible to measure in the kitchen
Lol she has beef with the monk fruit. What did it do to you!???
Monk sugar is not artificial, Erythritol also is not artificial....Erythritol is found in lots of fruits,a watermelon, pears,peaches,avocados, mushrooms ect......
Your better than google lmao appreciate the explanation on Erythritol 👍🏾
ITS MOSTLY ERYTHRITOL! Monkfruit is great yet the product you are referring is combined with mostly alcohol sugar Erythritol that bombards your kidneys and makes my heart speed up.
PURE MONKFRUIT IS NOT…THATS WHAT MAKES IT DIFFER FROM ERYTHIITOL…IN ITS PURE FORM IT COMES FROM AN ASIAN FRUIT AND DOES NOT CONTAIN ERYTHITOL
Get better information about the monk fruit sweetener u will be surprised how much of monk fruit sweenter is really in the packet
Consider rolling out the monk fruit cookies next time
yes! Now I know that. At the time, I made them the exact way I made the regular sugar cookies. Regular sugar cookies will just flatten out in the oven, but now I know the monkfruit version needs some extra flattening...
Thx was wondering if I could do this at Christmas time!!! LOVE THIS SUGAR IT SAVED MY LIFE AND MY ASS!!!
Yeah. Closest thing to actual sugar in texture, appearance and taste. Bit expensive but hey, this is health. Bit of diarrhea day 1 but all good afterwards
@@ikwikwi oh wow yeah I have the opposite problem I eat it everyday like in my coffee or a high carb day in protien pancakes but it makes me constipated?? Idk??
@@rachelalcorn5967 more Vegas. More fibre
Not pleased with the erythritol mixed into the monk fruit.
Mostly Erythritol, not just some Monkfruit.
Why blend in when you were born to stick out? Great video.
couldn't get to watch this. background music is too loud
Try flattening the monk fruit balls before cooking to see how that would turn out. SUGAR IS A KILLER! Use the monkfruit.
Nothing's wrong with cane sugar, if you exercise regularly, like you're suppose to. Laziness is the enemy.
People don't die of chrohn's disease because of laziness.
Diabetics cannot eat a lot of sugar. I bake using monk fruit sweetener for my husband. His sugar levels have been amazing with monk fruit substitutng sugars in my banana breads, chocolate chip cookies, no bake cookies etc. I buy the regular as well as golden variety.
i died from sugar ... sugar has a thousand times more in volume than sweetmer because sugar comes in grams and sweetner comes in milligrams .. but ... peters ice cream put 10 grams of sorbatol in their product instead of 50 grams of sugar per 100 grams of product .. i still went into a comma eating it .. i can have a zero coke with 200 milligrams of sweetner but if i have a regular coke with 50 grams of sugar per 100 grams of product i go back into a comma and so if monk fruit is correctly labled and is only in small proportions of milligrams to substitute grams of sugar then my pancreas will not need to produce insulin so its the comma effect on me that determins if they lied or are telling the truth and i was brought back to life by a massive dose of insulin from a delta comma they call death as we realy dont die you just rot away painfully ... skeatesybubbygoddess 2020
Monkfruit.. is never one to one!!!! this is muuuch sweeter than regular sugar!!!
That's what it seemed to me. I've only baked with it one time.
I didn't like your video but you deserve way more subscribers
Problem is that, this brand is not pure monk fruit sweetener. Mixed with ERYTHRITOL. And everyone saying erythritol is bad for health as sweeteners
I look it up and didnt find any information saying that erythritol is bad for your health ... wherr did you get that info from?
@@Jack-wt3pd if you search side effects of anything surely you will get some. actually, that's not my point. you can buy ERYTHRITOL for a way cheaper price. I prefer pure monk. But last time I have seen in the documentary, they were saying. it thickens your blood. strange you found no side effect?
Ereshadul Islam side effects are different from the sentence you wrote i.e “bad for health”. Side effects are normal reaction to eating certain types of food/medicines. Side effects of erythritol are minimal which include bloating or gas if taken large amount. And they are not necessarily bad for your health
@@Jack-wt3pd ok
This is mostly Erythritol not monk fruit. Try monk fruit extract next time!
Just use your fork to flatten them.
It's best to not use monkfruit sugar for cookies.
Monk sugar is 300x seeter than normal sugar, so you have to use less monk sugar than the normal one ☝️
That’s correct, but that’s when it’s pure monk fruit extract. These monk fruit sweeteners are the extract mixed with erythritol which turns it into a 1:1 substitute.
BS-- its mostly erithrytol, which fives me migraines
This video makes no sense. How did the cookies go back and form a ball in the oven?? You flatten the cookies before you put them in the oven you don’t leave them in a ball!!!
One to Three Hundred ... There are only a FEW GRAINS OF MONK FRUIT in that bag. It is 99% erythritol! Gives me a stomach ache!
Too much talk and focus on the insignificant aspects of the final product and things that are already well-known (i.e., all the stuff about the regular sugar-based stuff)