I don’t like artificial sweeteners much. They just don’t taste the same as sugar. But, I have on occasion used monk fruit and if I use it sparingly it seems to be a passable solution. To me, there still is no replacement for real sugar. I think we just have to be disciplined in how we consume it.
Mind Body Green goes through the most popular artificial sweeteners and provides their pros and cons.
With an apple clocking in at 25 grams of carbohydrates, it can be hard to see how to fit any sweets into the keto diet, but there are a few ways of making a dessert ketogenic-compliant. One is to leave out sweeteners entirely, embracing flavors like raw cacao in its pure and bitter form. The other, frankly more popular and palatable approach, is relying on keto-approved sugar alternatives that are carb-free. These include stevia, monk fruit, erythritol, xylitol, and sucralose, all of which have different pros and cons
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.”