Lakanto Golden Monk Fruit Sweetener With Erythritol, Raw Cane Sugar Substitute From Monk Fruit Extract, Raw Sugar Replacement for Baking, Coffee & Tea, Gluten Free, Low Carb, Non GMO, Keto, 3 LB Bag

Tastes very much like sugar and is the same texture as sugar. I'm mad at myself though because I intended to get the Lakanto Monk Fruit + Allulose sweetener. The erythritol has some negative health implications, or so I recently heard. Oh well, I bought it, so will eventually use it up and will get the allulose one next time.

I appreciate that this is good for my body. Much better than processed or refined sugar. I use it to bake gluten free cakes and other things. I would definitely recommend it to anyone trying to eat nothing processed.

I'm trying to lose weight for health reasons, so I'm always on the lookout for healthier sugar substitutes. I’m not an expert on the science behind this product, but what I can say is—it tastes amazing! This is by far the best sugar substitute I’ve ever tried.

I have been using this brown Lakanto Monk Fruit sweetener for a few years now. It tastes and dissolves just like brown cane sugar and in the same proportions. It has 0 calories and triggers no glycemic response.

Very sweet with no after taste. I use with my coffee regularly and also use when cooking. I’ve given guest coffee with this sugar substitute and I’m not sure if they were polite and didn’t want to say anything but no one noticed a difference and enjoyed the coffee still. I wish the bag was bigger but it’s easy to store

Aunque es un endulzante, es el más rico que existe ahora mismo en el mercado. Es el más parecido a la azúcar pero sin sus calorías. Lo recomiendo a diabéticos y los que están a dieta.

This is the only thing that I’ve found tastes closest to sugar. I use it in recipes as a replacement for sugar; in fact, this is the only sweetener that I use.

This is a very pleasant sweetener for most applications. An exception being in making jams and jellies. This product tends to crystallize instead of dissolving like sugar does. For all other applications we have applied this to it has been completely satisfactory.