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WHAT IS MONK FRUIT?
Sugar substitutes commonly known as monk fruit contain extracts from the fruit of a perennial vine — the Siraitia grosvenorii Swingle. Grown mainly in China, the plant is in the cucumber and melon family, and the fruit has the size and shape of a lemon.
The Guilin area, known for its famous monasteries, offers an optimal and unique growing environment for monk fruit — subtropical mountains with elevation of 300 to 500 meters, abundant rainfall, and well drained moist soil.
Chemically speaking, the sweet components extracted from monk fruit are called mogrosides. Many mogrosides (named I, II, III, IV, V, and VI) are present in amounts that vary from 0.5 to 3.8 percent in the dried fruit.
Mogroside V is the major sweet component in extracts from ripened fruits and is also the sweetest of all—100 to 250x sweeter than table sugar. According to a producer, with a farm and processing facilities in Guilin, almost 85 pounds of monk fruit produce one pound of extract.
On this page, you'll see all the zero-calorie monk fruit products and brands I found in stores. Because you have so many choices, I sorted them based on their ingredients—from pure extract to blends. Keep scrolling to see them all.
PICK YOUR MONK FRUIT
Brands and Products
There is A LOT to explore here. Scroll down to see it all, or if you're short on time, jump straight to what you need by clicking a category below:
Click the TRY IT button of each sweetener to be linked to Amazon
where you can read reviews, labels, Q&As, and prices.
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Ready to Skip the Sweetener Guesswork?
Confused with ALL the info out there, not knowing who to trust or where to start when swapping sugar in your recipes or drinks?
I created a resource called Sugar Swap Starter Kit to help you with that. You'll learn everything you need to know about monk fruit. This kit is specifically designed for home cooks who want to understand how different sugar alternatives stack up, find the best ones, and get practical tips to use them. You don't need to go through trial and error with different sweeteners, wasting time, pricey ingredients, and not to mention ruined recipes. This kit offers a quick way to get all your questions answered in one place!
BULK VS BULK-FREE SWEETENER
Before we dive in, it’s important to know that some monk fruit sweeteners offer bulk to your recipes, and others are bulk-free:
• BULK-FREE SWEETENERS are concentrated monk fruit products mainly used for sweetening purposes and no other culinary role. When it comes to replacing sugar with these sweeteners, less is more. Being super sweet, a little goes a long way, so measure carefully when you start using them. They add no volume, mass, or browning (caramelizing) to recipes.
• BULK SWEETENERS contribute not only to sweetness but also to texture, shelf life, moisture retention, color, and aroma—important in baking. Pure monk fruit is bulk-free, so manufacturers blend it with bulk sweeteners that are mildly sweet, such as erythritol, allulose or sweet fibers. You can also choose brown sugar alternatives and powdered sugar replacements.
BULK-FREE SWEETENERS
Is There a Monk Fruit Without Any Additives or Fillers?
Yes! The first sweeteners I list contain just monk fruit extract. Only one ingredient. If you want the purest form of sweetener, this is it — 100% pure extract. No erythritol, bulking agents, fillers, or additives.
These extracts are incredibly sweet, so a little goes a long way. It’s important to measure precisely when you start using pure monk fruit. A quick tip: Avoid tasting the powder by sticking your finger in and licking it—it’s likely to be too intense.
Because they are so concentrated, most products come with their own mini measuring spoons. Start with the amount recommended by the seller and adjust to taste.
Pure extract works perfectly whenever sweetness is all you need, such as in hot and cold drinks, smoothies, cocktails, yogurt, or to sprinkle over oatmeal. It's also great for sweetening on the go.
Can I bake with pure monk fruit?
Yes, but keep in mind that they don't offer bulk (volume and weight). They don't contribute to texture, shelf life, moisture retention, color, and aroma. For those needs, keep scrolling down to see blends of extracts with a bulk sweetener.
How do I find the best monk fruit with no erythritol or other fillers?
As I explain in detail on my decoding sweetener costs page, when buying pure monk fruit extract, don't be swayed by the lowest price per ounce!
Instead, focus on concentration of mogroside V (or "V" for short). All products you see in this first infographic are "100% pure extract," but their sweetness level, color, aftertaste, solubility, and price vary depending on the mogroside V concentration in the extract—from 7 to 50 percent.
Less pure extracts, such as 7%, are cheaper per ounce, but you need to use way more than a 50% one — the first is twenty times sweeter than sugar and the second is 240. In addition, 7% and 10%V have a stronger melon-rind taste, a dark mustard-like color, and don't dissolve as easily as the high-purity extracts.
Mogroside V50 (or 50%V), the highest grade in stores, means an extract with a 50:50 ratio mogroside V and fruit pulp. It's the most expensive per ounce, but the sweetest of all extracts. It's more sugar-like in terms of color and taste — whiter and tastes better, too. Plus, it dissolves quickly.
Let's compare products, as an example:
• NatriSweet, a 7%V extract, costs 23 dollars for 3.5 ounces on Amazon or $6.56 per ounce, as I write this. These 3.5 ounces sweeten like 322 tsp of sugar — which equals 6.7 cups of sugar. It means you pay $3.43 to substitute 1 cup of sugar.
• WhatSugar, a 50%V extract, costs 25 dollars for 0.7 ounces or $36 per ounce. Just 0.7oz of extract sweetens like 1,242 tsp of sugar or 26 cups sugar. So, you pay almost four times less ($0.92) to substitute 1 cup of sugar with this extract.
All that to say, 7%V and 10%V extracts cost way less per ounce because they have less mogroside V, a stronger aftertaste, a mustard-like color, and don't dissolve as easily.
TAKEAWAY:
When shopping for 100% pure extract of monk fruit, don’t just look at the price per ounce – check the concentration to guarantee better value, taste, solubility, color, and happiness!
Liquid vs Powder Extract
There's a monk fruit sweetener widely advertised as "100% pure extract" that contains only 3.5% mogroside V, such as THIS and THIS. Unlike TRUE pure extract powder, this liquid version still contains sugars and other components from the fruit juice. While it’s cheaper per ounce, it requires 7x more product to achieve the same sweetness as a 50% mogroside V powder, making it far less cost-effective. More details here.
Is Monk Fruit Available in Liquid Form?
Yes, monk fruit is sold in liquid form—syrups or drops—and you'll find them with a variety of ingredients. For the most part, they consist of blends of monk fruit extract and water. To improve taste and maintain freshness, some products may have flavors, preservatives, or both. Some even include glycerin, allulose, or gums to make them viscous.
Monk fruit drops and syrups are mainly recommended for sweetening purposes as they provide no bulk (volume and mass) to recipes. Liquid monk fruit works best in foods that don't require sugars for texture, shelf life, moisture retention, color, and aroma. They offer a convenient way to sweeten coffee, tea, and on the go.
One of the most expensive products is actually the least concentrated among monk fruit drops — requires 10 drops to replace just 1 teaspoon of sugar. Widely advertised as "100% monk fruit extract" such as this, it's different in three key ways:
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Sugar and caloric content: It's only free of sugar and calories if you use small amounts because being a monk fruit juice, it contains 69 percent sugar.
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Mogroside V concentration: Despite being a liquid, it's advertised as “100% pure monk fruit extract”, similar to the ultra-concentrated powder extracts featured first on this page. However, unlike those high-purity extracts, this product contains 3.5% mogroside V, far lower than the powder extracts.
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Sweetness Level: As opposed to true 100% pure extract, which are up to 240x sweeter than sugar, this is only 7x sweeter. It means 0.54g (0.38mL or about 10 drops) is as sweet as 1 teaspoon of sugar (4g) — requiring much higher amounts than pure extracts powders to achieve the same sweetness level.
BULK SWEETENERS
MONK FRUIT BLENDS EXPLAINED
Misleading Label or Practical Solution?
Most monk fruit products in stores aren’t pure extracts—they’re blends with bulk sweeteners. These blends often use erythritol and allulose, but some may have glucose, maltodextrin, or inulin.
It's important to note that 99% of the product's weight typically comes from the bulk sweetener, with just a hint of fruit extract.
This raises common questions:
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Why is monk fruit mixed with bulk sweeteners?
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Isn't that misleading to call the product "monk fruit" when almost all of its weight comes from something else?
It’s a fair concern, and while it can feel like false advertising, there’s more to the story, as I explain in detail HERE.
If you're worried about stomach issues, it’s worth noting that while the bulk sweetener in blends cause digestive discomfort for some individuals, pure monk fruit extract does not. One exception is THIS bulk sweetener.
2:1 versus 1:1 Sugar Replacement
When swapping sugar for monk fruit, the most common questions are: How do I substitute monk fruit for sugar? How much monk fruit equals one teaspoon (cup or tablespoon) of sugar? The answer depends on the product you're using.
Some monk fruit blends are 1:1 sugar replacements, i.e., spoon for spoon, they are as sweet as table sugar. Others are 2:1 (2 teaspoons of sugar is as sweet as 1 teaspoon of monk fruit). To find out how sweet a product is, you need to pay attention not only to the brand but also the type of product.
For example, the Lakanto brand has several types of monk fruit sweeteners—Classic, Golden, Powdered, Baking, Organic, Pure Extract, Drops, Simple Syrup, Classic Packets, Golden Packets—and they don't always have the same sweetness.
On this page, all infographics list the product's amount needed to replace ONE teaspoon of sugar. Try my Sugar Swap Tool to get the right sweetness level.
MONK FRUIT BLEND
With Erythritol
Do all monk fruit sweeteners have erythritol? No, but most do.
I've found a variety of monk fruit-erythritol blends and have them listed here. Despite a highly publicized study in 2023, erythritol remains one of the most popular sweeteners in America.
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Top 5 pros of pure erythritol: "natural," zero-calories, zero effect on blood sugar levels, sugar like-texture, widely available.
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Top 5 cons of pure erythritol: Less sweet than sugar, associated with digestive issues, recrystallizes when refrigerated, does not brown or caramelize, creates a cooling (cold) sensation when dissolved in the mouth.
When blended with monk fruit, erythritol's taste is improved. Its sweetness is bumped up.
Learn all about it on my Erythritol Buying Guide. I also wrote extensively about it in two blog posts:
• This is a long one — Sweetener Review: Erythritol | Is it Really "Natural" and The Perfect Sweetener?
• This is a short one — Erythritol | Powdered vs. Granulated.
As I mentioned above, it's important to note that most monk fruit sweeteners are made up of 99% erythritol with just a hint of fruit extract. So, to understanding how to choose and use these monk fruit products requires knowing the do's and don'ts of erythritol. To help with that, I created the SUGAR SWAP STARTER KIT.
MONK FRUIT BLEND
With Allulose
If you have never heard of allulose, you're not alone. Allulose is a relatively new sweetener gaining attention for its culinary benefits and natural origin. I cover all the key details on my Allulose Buying Guide, but here's a quick summary:
Top 5 pros of pure allulose:
• natural
• zero-calories
• no impact on blood sugar
• no aftertaste (really!)
• sugar like-texture
Top 5 cons of pure allulose:
• less sweet than sugar
• associated with digestive issues
• expensive
• doesn't crisp up baked goods
• browns quickly
Like erythritol, allulose is less sweet than table sugar. But when blended with monk fruit its sweetness increases and it becomes a 1:1 sugar replacement—what a convenience!
The monk fruit sweeteners I list here contain 99% allulose and 1% fruit extract. So, to understand how to choose and use these monk fruit products requires knowing the do's and don'ts of allulose. To help with that, I created the SUGAR SWAP STARTER KIT.
MONK FRUIT BLEND
With Glucose or Maltodextrin
The bulking sweeteners used in the monk fruit products below are carbohydrates like glucose and maltodextrin, which often raise common questions:
Why replace regular sugar with glucose or maltodextrin?
Don’t they have the same number of calories as sugar?
Don’t they raise blood sugar even more than regular sugar?
These concerns are valid—glucose and maltodextrin function very similarly to sugar in the body. While maltodextrin isn’t technically a sugar like glucose, it's quickly broken down into maltose and glucose during digestion, meaning it is absorbed as pure glucose.
Both provide a rapid source of energy (4 calories per gram) and have a high glycemic impact, causing a quick rise in blood sugar levels. So why are they used in sugar substitutes?
Let’s break it down.
Despite their high glycemic index (GI), the key reason they are used in “zero-calorie” sweeteners comes down to quantity (or volume). The amounts of glucose or maltodextrin PER SERVING are so small that they contribute minimal calories and carbohydrates. Maltodextrin, in particular, adds bulk and can occupy 2–3 times more volume than table sugar and glucose.
As defined by law, a product can be labeled as a “zero-calorie sweetener” if one serving provides less than 5 calories. For example, Monk Fruit In The Raw is mainly maltodextrin, which offers 4 cal per gram. However, since one serving has only 0.5g of maltodextrin, it provides 1.98 cal and is rounded to zero on the Nutrition Facts label.
While this may feel like misleading labeling, it aligns with current regulations and highlights the importance to learn how to choose and use sugar alternatives.
A NOTE ON THE GLYCEMIC INDEX (GI) OF THESE BLENDS: Glucose has a GI of 100, and maltodextrin is even higher. However, blends with monk fruit have an "adjusted GI" because they don't replace table sugar on a weight-to-weight basis. For example, Monk Fruit In The Raw is a 1:1 sugar replacement by volume — spoon for spoon, it's as sweet as sugar. But 1 teaspoon of sugar weighs 4g, while 1 teaspoon of the monk fruit blend weighs only 0.5g. To calculate the GI, the sweetness level compared to sugar in weight is used, resulting in a lower GI of 14 to 20, as shown in the infographic below.
What's Golden Monk Fruit?
Golden or gold monk fruit is designed to replace raw sugar, not regular brown sugar. Its dry, free-flowing crystals resemble demerara sugar. Golden monk fruit differs from brown sugar replacements, which have glycerin or a touch of molasses to give an overall look and sticky texture similar to regular brown sugar. Want to understand the difference between raw and regular brown sugars? Check out my Complete Guide to Brown Sugars for all the details!
What's Powdered Monk Fruit?
Granulated vs. Crystalized vs. Powdered Monk Fruit.
Monk fruit sweeteners come in various crystal sizes—granulated, crystallized, and powdered. The terms granulated and crystallized are often used interchangeably by sellers, and both typically refer to crystals resembling table sugar, making them ideal replacements for regular sugar.
On the other hand, powdered monk fruit refers to fine crystals, and is a one-to-one substitute for regular powdered sugar. It’s perfect for recipes that require a smooth texture or that final decorative touch. The powdered monk fruit below contains finely ground erythritol or allulose combined with fruit extract. Want to learn more about powdered sugar replacements? Check out my detailed guide HERE.
It’s important to note that on labels, “powdered” means finely ground, while “powder” simply refers to solid form (as opposed to liquid or gas).
What's a Brown Sugar Replacement?
Brown sugar replacements are designed to replicate the aroma, sweetness, and texture of regular brown sugar—but with fewer calories and zero sugar. They work as one-to-one substitutes for light brown sugar in recipes.
Those blends contain erythritol or allulose combined with monk fruit, stevia, or sweet fibers (oligosaccharides or inulin). They also have a pinch of glycerin, molasses, or malt extract to help give the overall resemblance to regular brown sugars, providing moisture and allowing them to pack. Want to dive deeper? Visit my Brown Sugar Replacement page.
Monk Fruit Packets and Sticks
Packets and sticks are a convenient way to sweeten on the go, eliminating the guesswork of how much powder to add. They’re perfectly portioned, making them ideal for sweetening coffee, tea, and other beverages when you’re out and about.
However, their small size and pre-measured portions make them less practical for baking or cooking, where larger quantities of sweetener are typically needed. Additionally, packets and sticks tend to be more expensive per serving compared to bulk options. Despite this, their portability makes them a favorite for travel, work, or simply keeping in your bag for quick access to a sugar-free sweetener. A have a page that list all the sweeteners available in individual packets HERE.
IS MONK FRUIT SAFE?
Yes, monk fruit extracts have been approved as GRAS ingredients (generally recognized as safe). Contrary to common belief, monk fruit extract is not regulated as a food additive. It's classified by the FDA as a natural, non-nutritive sweetener (0 calories per gram).
While most retail products contain extracts with 7% to 50% mogroside V, manufacturers can produce extracts with even higher purities. If you’re curious about the extraction process or specific details, you can refer to each GRAS notice submitted by manufacturers for FDA review.
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