Monk Fruit can be a great addition to baked goods. When we say 'can be', we mean there are important things to keep in mind before modifying your recipes and swapping out sugar for monk fruit. 

The first important thing to note is that most commercial monk fruit is actually monk fruit that is blended with erythritol, like our products MonkVee Golden Monk Fruit and MonkVee Original Monk Fruit. This is what you want when baking.

In baking, do not use monk fruit in the concentrated extract form, like MonkVee Pure Monk Fruit Extract on its own. While the extract is excellent for sweetening, it will likely flop used in your baked cakes, cookies, and muffins. The reason for this is that sugar not only sweetens baked goods, but it also contributes to the bulk and texture of baked good. For more information on that, see our previous post here

Monk fruit mixed with erythritol can mimic the properties of sugar in baking, but too much erythritol in a recipe can have a sort of cooling effect or an extra 'crunch' that bakers often want to avoid. Here are some considerations to keep in mind:

  1. Add monk fruit blend to the wet ingredients: Following this rule will allow the erythritol in the blend to dissolve adequately, giving the best texture to baked goods.
  2. Use room temperature ingredients: Before beginning your recipe, make sure your ingredients have sufficiently cooled down, like your eggs, butter, or milk. Without this step, the monk fruit blend may not dissolve sufficiently.
  3. Add a little moisture: Monk fruit sweetener can sometimes cause baked goods to become dry or crumbly. To help prevent this, you can try adding a little extra moisture to your recipes, such as a small amount of additional oil or butter or an egg.
  4. Make powdered monk fruit blends: Placing a cup or more of a monk fruit blend in a high-speed food processor will give you a powdered version of the sweetener. Blend it for a minute or so to produce a powdered product that dissolves easily when added to recipes. This tip is an important one for recipes that do not call for any liquid ingredients.
  5. Experiment with different forms: When developing recipes at MonkVee, we have found it helpful to cut back on the amount of monk fruit blend in a recipe by 25-35% to reduce any sort of cooling effect. To make up for the remaining sweetness, we use an extract form of either monk fruit or stevia. This combination of sweeteners works because the baking blend still provides the bulk and texture, and the extract provides the missing sweetness. This tip will take some experimenting to find the sweet spot. Start by reducing the monk fruit blend by 25% and adding a scoop or two of the extract until you achieve the desired sweetness. 

If you are looking for high-quality monk fruit sweetener and stevia products, be sure to check out all of our products. Monkvee Natural is a trusted source for dietitian-approved stevia and monk fruit products at a great price.

With a little practice and these tips and tricks, you can create delicious and healthy baked goods using monk fruit sweetener. Happy baking!

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