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HOW TO USE

CLASSIC MONKFRUIT SWEETENER/ORGANIC
BY ANGELINA
PAPANIKOLAOU
ORGANIC MONKFRUIT SWEETENER
01
LOOKS LIKE
Granulated white sugar
02
TASTES LIKE
Granulated white sugar
03
GENERALLY USED IN RECIPES FOR
No-bake cookies, muffins, cookies and other baked goods

HOW TO USE LAKANTO CLASSIC MONKFRUIT SWEETENER

What recipes work best with lakanto classic monkfruit sweetener?

Use Lakanto Classic Monkfruit Sweetener just like you would with granulated sugar! Here are some ideas for how to alter Lakanto
Classic Monkfruit Sweetener for use in different types of recipes:

  • For no-bake recipes, run the sweetener through a blender or food processor to pulverize it to a powdery consistency, so the finished product is not grainy.
  • When using Lakanto Classic Monkfruit Sweetener in a cookie recipe that calls for melted fat (coconut oil, butter, etc.), add it to the saucepan or a microwave-safe bowl to dissolve while you melt the fat.
  • In muffin recipes, dissolve the sweetener with the liquid ingredients before adding the dry ingredients.
How do the measurements compare to actual sugar?

When substituting regular sugar with Lakanto Classic Monkfruit Sweetener, I typically use a 1:1 ratio. Since monk fruit has a sweeter taste than regular cane sugar, some people might find that the end result of a 1:1 substitute is too sweet. In that case, the amount of sweetener used in a recipe may be reduced up to 25%; be aware that reducing the sweetener by more than 25% may negatively alter the texture, crumb, and appearance of your baked goods.

How do you dissolve the sweetener?

In certain recipes such as cakes and cheesecakes it would be more beneficial to use Lakanto Monkfruit Baking Sweetener. If the recipe calls for any liquids, add the sweetener during this step to dissolve. If the recipe does not call for many liquids, blend the sweetener in a high speed blender or food processor until it becomes a powder.

What kind of flour would you use with this sweetener?

I have used Lakanto Classic Monkfruit Sweetener with a variety of flours—unbleached all-purpose flour, gluten-free baking flour, and grain-free flours such as almond flour, tapioca flour, and coconut flour. When substituting gluten- and grain-free flours for unbleached all-purpose flour, I use a 1:1 ratio.

Any tips on reducing the cooling effect?

The best way to reduce the cooling effect is to make sure that the sweetener is completely dissolved. If you dissolved the sweetener and still get an intense cooling effect, reduce the amount of sweetener by 25%.

How to get desserts to brown?

To achieve the traditional browning effect of regular cane sugar, I’ve found it is best to use Lakanto Monkfruit Baking Sweetener. It also dissolves better into the batter or dough, which reduces the cooling effect and prevents any graininess.

Do you have any additional tips?

When making a glaze using Lakanto Powdered Monkfruit Sweetener, add the ingredients to a microwave-safe bowl and microwave for 15 seconds to make sure the sweetener dissolves completely.

Make sure that all of your ingredients (butter, milk, eggs, etc.) are at room temperature before beginning your recipe.