What can I substitute for monk fruit sweetener?
Running low on monk fruit sweetener? Here are the best verified substitutes, including how to adjust your measurements.
About monk fruit sweetener
Monk fruit sweetener is a natural, zero-calorie sweetener derived from the extract of monk fruit (Siraitia grosvenorii), a small melon native to southern China. Its intense sweetness comes from mogrosides rather than fructose or glucose, making it suitable for low-carb and diabetic-friendly diets. It is typically sold blended with erythritol or inulin to achieve a granulated texture similar to sugar, and it imparts no bitter aftertaste unlike many artificial sweeteners.
Best substitute
erythritol
Erythritol is a natural sugar alcohol with about 70% the sweetness of sugar and a very similar granulated texture to monk fruit blends. It behaves well in baking, though it can crystallise on cooling and may cause a slight cooling sensation on the palate.
Use 1⅓ cups for every 1 cup — erythritol is less sweet so increase quantity slightly
bakingsweetening beveragessaucesNot suitable for: caramelising
Alternative
stevia (granulated)
Granulated stevia blends are another zero-calorie plant-based sweetener that can stand in for monk fruit sweetener in most applications. Pure stevia extract is far more concentrated, so use a stevia blend formulated as a 1:1 sugar replacement to avoid over-sweetening and bitterness.
Use 1 cup for every 1 cup (if using a 1:1 blend) — or follow the packet conversion if using pure stevia
bakingsweetening beveragesdressingsNot suitable for: caramelisingNot suitable for: browning
Alternative
What is monk fruit sweetener called in other countries?
| Country | Name |
|---|---|
| Australia | monk fruit sweetener |
| CN | luo han guo sweetener |
| United Kingdom | monk fruit sweetener |
| United States | monk fruit sweetener |
Common names for monk fruit sweetener
luo han guo sweetenerlo han sweetenermonk fruit sugarSGF sweetener