I only recently discovered this sweetener while trying to develop a good keto peanut butter cookie. Hint: I haven’t developed one I like yet. Not because of flavor but because of crunch. I can’t quite get a good cookie crunch in a keto cookie. But that’s beside the point. I was very happy to find this sweetener that does not have the aftertaste of other artificial sweeteners. As long as you use it sparingly (it is hundreds of times sweeter than sugar) it works and tastes great!
Monk fruit’s claim to fame stems from the fact that it has zero calories and almost no actual sugar content and yet it’s still naturally sweet. How does this fruit extract accomplish this feat? It’s all about the source of sweetness. Instead of being derived from natural sugar, as most sugar usually is, the sweet flavor comes from “powerful antioxidants called mogrosides, which are metabolized differently by the body than natural sugars.” With that said, there are varying levels of natural sweet flavoring ranging from mogroside I to mogroside V, which is the “highest and with the most additional health benefits.”One Green Planet