This is a great product to replace sugar when baking cookies and cakes. Since it has no calories it is great to make sweets more waist friendly. I have been making with erythritol and monkfruit for a long time now and I love it. It's easy to measure as it replaces sugar 1 to 1. I have this on repeat order and can highly recommend it.

This product is great, no after taste and it baked just like sugar. Love love love, switched so many of my baking and smoothie recipes from sugar to Lakanto monk fruit blend and I am never going back!

This is really good for baking. Doesn't impact the result of my baked goods, unlike some other keto sweetener. Taste like real sugar. Natural ingredients. Price a little too high though.

Clean ingredients and good quality. Tastes better than sugar in a good sized package if you want to use it for low carb baking like i do.

Best brand of monkfruit currently on the market! Top quality and taste! Most similar in taste and texture to regular sugar. White, brown and baking versions available. Very good for all things baking. As a paleo baker, I highly recommend, it’s the only brand I use, thank you

I use it as a sugar replacement in my baking measure for measure and the results are great! It doesn't have a grainy texture like the classic lakanto and melts into the batter nicely. I've used it in muffins, cakes, tarts, you name it!

I found this to be pretty sweet, and it left a bit of an aftertaste. Going forward, I plan to use less than recipes call for. But it does behave very similarly to real sugar

I used this in my chiffon cake recipe but it turns out to be unsuccessful. The cake collapsed and is too moist to hold the shape. The meringue cannot hold the fluffy batter while baking in the oven. Also it taste different and there’s trace of aftertaste especially without adding flavour (i.e. originally flavour). I also tried in my no-knead bread recipe by adding to warm milk together with yeast. It seems the yeast cannot be activated like it used to be. Although the bread still can be baked, but the result is not as good as before. Personally thinking, this is not 100% replacement of normal sugar since the purpose of sugar in your recipe might be more other than just the taste of sweetness. So if the usage is just to replace the sweet taste, then probably it’s fine. Otherwise you probably need to adjust your recipe by replacing certain amount of sugar instead of total replacement.

A sweetener that is more like powdered sugar, disperses a little in the air when added to food because the berries are so small, with a good sweetness.

I used this to bake a Lemon Drizzle cake. It created a slightly denser bake but the taste was fantastic. Net Zero carbs is a game changer for baking when trying to curb the calories.