Lakanto - Golden Sweetener, 235g

Lakanto - Golden Sweetener, 235g

Brand - Lakanto
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Quick Description

Lakanto Golden Sweetener is a monk fruit-derived diabetic-friendly sugar substitute that tastes like brown sugar and has no bitter aftertaste.

Key Information

  • Does not raise blood sugar levels, diabetic-friendly
  • No bitter aftertaste, tastes very similar to brown table sugar
  • Keto-friendly
  • Made with monk fruit, a healthy fruit used in traditional Chinese medicine
  • Pesticide-free

Product Overview

Lakanto Golden Sweetener is a sweetener made with monk fruit, the sweet fruit of a vine that grows in Southern China.

Monk fruit is sweet like sugar, but unlike it, monk fruit does not raise blood sugar levels and is safe for diabetics.

What Makes Monk Fruit Sweet?

Monk fruit has mogrosides, compounds that are up to 300 times sweeter than sugar! It also tastes very similar to sugar, which makes it a good sugar substitute.

Yin and Yang
Lakanto Golden Sweetener combines monk fruit with erythritol, a sugar alcohol and a noncaloric sugar substitute that is about half as sweet as sugar. Combining it with monk fruit gives the sweetener a more balanced flavour profile, similar to maple. The result is a sweetener that tastes like brown sugar and leaves no bitter aftertaste.

A Balanced Chi
Lakanto Golden Sweetener is made with monk fruit that was never treated with pesticides. Farming the fruit is done by hand, and the extract is processed in a zero-emissions factory located close to the farm. The leftover pulp is composted and reused in farming.

How to Use

Lakanto Golden Sweetener may be substituted for regular table sugar at a ratio of 1:1. 


Non-GMO erythritol and monk fruit extract.

Frequently Asked Questions

Why is it called monk fruit?

Monk fruit got its name from the monks who used the fruit as a tonic. When used in tea, they noticed that it relieved fever and inflammation. Research studies indicate that monk fruit's anti-inflammatory properties are attributable to mogroside’s ability to reduce reactive oxygen species.

It is also believed that the name is influenced by the shape of the fruit, which resembles Buddha’s belly, adding to its value in traditional medicine.