Organic Monk Fruit Extract Powder, No Erythritol, 4.4 oz

I use frozen fruit pretty often for homemade smoothies, and this powder works really well in those kinds of drinks. I usually blend frozen berries, banana, yogurt, or milk, and just a small amount of this adds enough sweetness without making the smoothie feel too sugary. What I like is that it keeps the fruit flavors tasting fresh and natural. Some sweeteners can overpower smoothies or leave a strange aftertaste, but this one stays mild and balanced. Over time, it became part of my regular smoothie routine because it helps frozen fruit drinks taste refreshing while still feeling light and simple. It's especially nice during warm weather when I want something cold and easy to make at home.

Banana smoothies are one of the easiest breakfasts I make during busy mornings, and this powder has fit into that routine really well. I add a very small amount along with banana, milk, oats, and sometimes peanut butter, and it gives just enough sweetness without making the drink feel too heavy. What I really appreciate is how natural the flavor stays. The banana still tastes fresh and creamy, and the sweetness doesn't overpower the smoothie or leave a strange aftertaste. It also mixes smoothly, so the texture stays soft and easy to drink. I've started using it almost daily because it helps me make homemade smoothies that feel lighter and more balanced than using regular sugar. It's a simple ingredient, but it honestly makes my morning drinks more enjoyable and convenient.

Diabetic, so I've long been trying to cut back on sugar in my coffee. It's been a struggle, but I'm finally down to almost or completely sugar free coffee. Thing is, I enjoy that bit of sweetness, it takes the edge off and can make lesser coffee much more tolerable. I've tried and hated most artificial sweeteners in the past, but in yet another effort to replace it, I decided to try monkfruit. However, everything I found said it generally contains erythritol, which isn't as natural or 'in the raw' as I'd like for something I'm using daily. Thus began my journey of searching out an erythritol free monkfruit sweetener that wouldn't steal my wallet. This is the culmination of that search, and whats more, though it used to not be USDA approved, per reviews, it is now! There is a definite flavor to the sweetener, but no worse than any other sugar alternative I've used. The powder itself is very fine, be careful when first opening and locating the measuring spoon that's inside, you will get slammed if you breath in the dust that WILL puff out. It's crazy sweet. I use a bit less than half of the measuring spoon in an 8-10 oz cup of coffee. Typically at that amount, I barely notice any flavor, just the sweetness, and it's the equivalent of about 1/2-1 tsp of sugar. I believe the bag says one tsp sugar is same as 1/8 tsp of monkfruit (which is what the included spoon is) but I'd say half is closer. Cost is obviously way higher than a bag of sugar so it may be scaring you a bit, but remember at this potency, you're getting hundreds of cups of coffee out of one bag. I've had this for a few months now at least, and I still have an 8 oz ball jar (volume, not weight) of this waiting, and another oz maybe in the other jar. Granted I don't always use it or might not make coffee every night, but I'd say an average of half a spoonful 5 nights a week is about right. The cost will balance itself, I promise you. I don't know how this serves as a replacement in baking or cooking, I have not used it outside of coffee/drinks. As I understand it should work, but with the difference in dry ingredient volume I believe you need to account for that in the amount of liquid added.

I have been using this monk fruit for months now! Just got my second bag. I would say this and stevia are my favorite sweeteners apart from sugar. This one doesn’t leave an aftertaste and it has a closer flavor to sugar than stevia. It’s very sweet per tsp, so it lasts long time. It mixes very good; I just add it to my milk in the frother cup and it gets mixed within the milk foam. I appreciate a lot the fact that it’s pure monk fruit without any erythritol.

Has a distinct aftertaste but I’m getting used to it. Expensive but only a tiny bit is used.

Have to say, this is the first powder that I doesn't clump in my coffee. Sweetness is good and haven't noticed any aftertaste even when I've added extra.

This is pure monk fruit sugar in powder form and it lasts a long time because you only need 1/8 of a teaspoon! That 1/8 of a teaspoon tastes as sweet as if I had used a teaspoon of regular sugar. Tastes great- no after taste and completely natural. It does not enter your bloodstream - it goes out in the urine - research it and you’ll see. Worth every penny. Great in my coffee and teas. It’s a keeper for this Pre-diabetic!

Purchased based on recommendation of a friend and the advice of my health team to severely restrict carbs. I've only used this a few times, so far, in cold and hot beverages and plain yogurt. I will post another review after I use it in baking. This monk fruit product didn't seem to dissolve in either temp of drink or the yogurt as quickly as sugar or other sweeteners. Agave syrup seems to also require extended stirring in cold foods. This required a more extended stir/whisk to eliminate the froth line around the cup and fully incorporate the sweetness into yogurt. Cold beverages seemed to take the longest. Yes, this monk fruit powder is way sweeter than sugar, honey, maple syrup or an artificial, not more than agave syrup. It seems a very subtle sweetness when added to food; quite different from sugar. Until you learn how much to put in each food, suggest you start with a few grains (less than the 1/8-t mentioned), stir/whisk; use a 2nd spoon to taste before adding more. If you only use 1 spoon to mix and taste, the undissolved fine powder will adhere to the spoon and then to your inner lips, in my experience. I then tasted the monk fruit on my lips for quite a while. I would not sprinkle this product over food, if you have done that with sugar. My experiences are that black coffee or tea required less monk fruit powder than the same with milk. Adding it to yogurt with fresh blueberries or strawberries (which can have a tartness) required slightly more than 1/8-t to achieve the sweetness I wanted. I also found it easy to overdo the amount of monk fruit powder which resulted in an aftertaste, similar to stevia. I don't like the aftertaste of stevia so don't use it. I didn't expect to have to "dial in" the product usage around the 1/8-t recommendation and am keeping an open mind at this point. As titled, the jury is still out on whether I will continue to use monk fruit powder for sweetening and in which food.

not so good