How to Bake with Lakanto Monkfruit Classic Sweetener

Feb 12, 2024 16:50:30PM

Lakanto Classic Monkfruit Sweetener is a workhorse of a sweetener that can be used as a substitute for granulated white sugar in almost any recipe! Lakanto’s proprietary formula of monk fruit extract and erythritol make it the perfect sweetness and texture for substituting in baked goods and more. 

We asked Angelina Papanikolaou, a professionally trained pastry chef, nutritionist, holistic health coach, and creator of Baked Ambrosia, some questions about how to best use our sweetener and this is what she said. 

Sugar-free instant pot mini cheescake

Pictured: Sugar-Free Instant Pot Mini Cheesecakes

Looks like: granulated white sugar

Tastes like: granulated white sugar

Use Lakanto Classic Sweetener for:

  • No-bake cookies
  • Muffins
  • Cookies
  • Cakes
  • Other baked goods

What does Classic Monkfruit Sweetener taste like?

Lakanto products are sweetened with monk fruit, which is known for its health benefits. On its own, monk fruit is much sweeter than regular sugar (over 200 times as sweet!), but it is used in a proprietary blend by Lakanto to bring together the best qualities of monk fruit and erythritol sweeteners. Lakanto Classic Monkfruit Sweetener tastes just like regular granulated sugar.

How much Classic Monkfruit Sweetener should I use when replacing sugar?

  • The standard rule-of-thumb is a 1:1 ratio.
  • Replace 1 cup of granulated sugar with 1 cup of Lakanto Classic Monkfruit Sweetener.

How does the sweetness of Lakanto Classic Monkfruit Sweetener compare to sugar?

Because of the sweetness of monk fruit, some bakers like using less sweetener. Try replacing 1 cup of granulated sugar with ¾ cup Lakanto Classic Monkfruit Sweetener. Reducing the ratio more may impact the final texture and structure of baked goods.

Sugar-free copy cat chik-fil-a sauce

Pictured: Sugar-Free Copy Cat Chik-fil-A Sauce

Can I use Lakanto Classic Monkfruit Sweetener to replace honey, maple syrup, or agave?

Yes! Be sure to replenish with some added liquid to achieve a similar consistency. Replace ¾ cup liquid sweetener with 1 cup of Lakanto Classic Monkfruit Sweetener plus a ¼ cup water.

Types of flour that work well in sugar-free baking

  • unbleached all-purpose flour
  • gluten-free baking flour
  • almond flour
  • tapioca flour
  • coconut flour

Lakanto Classic Monkfruit Sweetener shares some similarities in its use and baking properties to regular granulated white sugar. Here are some additional tips and tricks that will help to better integrate Lakanto Classic Monkfruit Sweetener into all types of recipes.

Use Lakanto Classic Sweetener to make sugar-free cookies:

monk fruit sweetened chocolate chip cookies

Pictured: Ultimate Sugar-Free Chocolate Chip Cookies

  • For no-bake cookies, try putting Lakanto Classic Monkfruit Sweetener through a food processor, food mill, or blender.
  • This pulverizes the sweetener to a finer, more powdery consistency. This will eliminate any graininess from no-bake cookies.
  • If the recipe calls for melted butter or coconut oil, try adding the sweetener to the saucepan or bowl to dissolve the sweetener with the melted fat.
  • If a recipe calls for liquid ingredients, dissolve the sweetener with the liquid ingredients so it can be absorbed into the mixture before adding the dry ingredients.

Lakanto Classic Monkfruit Sweetener is our solution to alternative sweeteners—we have perfected the best qualities of monk fruit and erythritol to bring you Lakanto Classic Monkfruit Sweetener and our other sweeteners. Fully dissolving the sweetener with your liquid or fat ingredients will further mitigate the cooling effect that can occur with many erythritol sweeteners. Experimenting with the ratio or slightly reducing the amount of sweetener can also help.

Lakanto Classic Monkfruit Sweetener is designed to be a cup-for-cup alternative. It is easy to use and easy to incorporate into your choice of pantry staples. 

Learn more about how to use our Sweeteners and try some delicious recipes with our Lakanto Baking Guide.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.