No Sugar. No Spike. No Compromise.
Why We Use Monkfruit + Erythritol and Monkfruit + Allulose
Every Guiltless Goody is sweetened with monkfruit extract — zero glycemic index, zero blood sugar impact, and none of the bitterness you get from stevia or sucralose. We pair it with erythritol in our cookies (Classic and Golden varieties) and with allulose in our muffins and breads — each pairing chosen for how that product bakes best. Same zero-spike foundation across every treat.
What Is Lakanto?
Monkfruit extract is our sweetener foundation across every recipe. In our cookies we pair it with erythritol (Lakanto Classic and Golden) — a sugar alcohol that provides bulk, browning, and crisp edges. In our muffins and breads we pair it with allulose instead — a rare sugar that stays moist and tender, better suited to the softer texture those products need. Both are zero glycemic and zero spike.
Lakanto Classic White Sugar Replacement
Clean, neutral sweetness that mirrors white sugar 1:1. This is our go-to for cookies where you want pure sweetness without added flavor notes. (Muffins and breads use a monkfruit + allulose blend instead — see below.)
- Glycemic index: 0
- Replaces white sugar cup for cup
- Neutral flavor — lets other ingredients shine
- Caramelizes and browns when baked
Lakanto Golden Brown Sugar Replacement
Same monkfruit and erythritol base as Classic, but with warm caramel and molasses undertones that mirror brown sugar. Used in recipes where depth and richness matter — toffee notes, warm spice cookies, caramel-forward treats.
- Glycemic index: 0
- Replaces brown sugar cup for cup
- Warm molasses and caramel flavor
- Same zero-spike profile as Classic
What Makes Them Work
Every recipe starts with monkfruit extract. We then pair it with a different bulk sweetener depending on the product:
Monkfruit Extract Luo Han Guo
Monkfruit is a small green fruit native to southern China, used in traditional medicine for centuries. Its sweetness comes from natural compounds called mogrosides — not sugar — which means zero calories, zero carbs, and a glycemic index of 0.
Monkfruit extract is 150–200× sweeter than sugar by weight. On its own it can have a faint fruity aftertaste, which is why it is always paired with a bulk sweetener — erythritol for cookies, allulose for muffins and breads.
Erythritol Cookies Only — Sugar Alcohol
Erythritol is a naturally occurring sugar alcohol found in fruits and fermented foods. It is about 70% as sweet as sugar, has zero calories, and a glycemic index of 0. Unlike other sugar alcohols, erythritol is well-tolerated by most people — the body absorbs it before it reaches the colon, so it does not cause the digestive discomfort associated with maltitol or sorbitol.
It provides the bulk, texture, and crisp browning that makes our cookies perform so well — that golden edge, the satisfying chew, the proper bake.
Allulose Muffins & Breads Only — Rare Sugar
Allulose is a rare sugar found naturally in small amounts in figs, raisins, and wheat. It looks and behaves like sugar but is not metabolized by the body — delivering near-zero calories and a glycemic index of 0 with no blood sugar impact.
Unlike erythritol, allulose retains moisture exceptionally well, keeping muffins and quick breads tender, soft, and bakery-fresh longer. It also browns under heat without the slight cooling finish erythritol can leave — ideal for baked goods where a moist, pillowy crumb is the goal.
How It Compares to Other Sweeteners
Not all sweeteners are created equal. Here is how Lakanto stacks up against the most common alternatives — from a blood sugar and baking perspective.
| Sweetener | Glycemic Index | Calories (per tsp) | Blood Sugar Impact | Baking Performance | Notes |
|---|---|---|---|---|---|
| Monkfruit + Erythritol — Classic (Cookies) | 0 | 0 | None | Excellent — 1:1 white sugar swap, crisp browning | Clean neutral sweetness. Used in all cookies that call for white sugar depth. |
| Monkfruit + Erythritol — Golden (Cookies) | 0 | 0 | None | Excellent — 1:1 brown sugar swap | Warm caramel & molasses notes. Used in cookies needing brown sugar depth. |
| Monkfruit + Allulose (Muffins & Breads) | 0 | ~0 | None | Excellent — stays moist, soft crumb, clean browning | Rare sugar. Retains moisture exceptionally well — ideal for muffins and quick breads. |
| White Sugar | 65 | 16 | High spike | Excellent | The benchmark — but spikes blood sugar fast. |
| Brown Sugar | 64 | 17 | High spike | Excellent | Same blood sugar impact as white sugar, just with molasses. |
| Honey | 58 | 21 | High spike | Good (liquid — adjustments needed) | Natural, but still raises blood sugar significantly. |
| Maple Syrup | 54 | 17 | High spike | Good (liquid — adjustments needed) | Better than sugar but still a significant glycemic load. |
| Coconut Sugar | 35–54 | 15 | Moderate spike | Good | Often marketed as "natural" — still raises blood sugar. |
| Stevia (pure) | 0 | 0 | None | Poor (no bulk, bitter aftertaste at scale) | Zero GI but difficult to bake with and bitter in large amounts. |
| Splenda (Sucralose) | 0–80 (filler varies) | ~0 | Varies by filler | Okay (degrades at high heat) | Artificial. Breaks down when baked hot. Some concerns with gut microbiome. |
| Aspartame | 0 | ~0 | None | Not suitable for baking | Artificial. Loses sweetness at high heat. Not used in baking. |
| Erythritol (alone) | 0 | 0 | None | Good (slight cooling aftertaste) | Good base but slight cooling effect on the palate alone at high amounts. |
| Allulose | 0 | ~0 | None | Excellent — moist crumb, clean browning, no cooling effect | Rare sugar. Not metabolized. Retains moisture — ideal for muffins and breads. |
Why It Works in Baking
True 1:1 Sugar Replacement
Both erythritol (cookies) and allulose (muffins & breads) replace sugar cup for cup in our recipes. No conversion math, no recipe rework, no texture compromise.
Browning & Moisture, Dialed Per Product
In cookies, erythritol caramelizes under heat for that golden edge and satisfying crisp exterior. In muffins and breads, allulose retains moisture to deliver a soft, tender crumb that stays fresh longer.
No Bitter Aftertaste
Monkfruit paired with erythritol or allulose delivers clean, natural sweetness that finishes like sugar — not the metallic or bitter note you get from stevia or sucralose.
Zero Impact on Blood Sugar
Monkfruit mogrosides are not metabolized as sugar. Erythritol is absorbed before reaching the bloodstream. Allulose passes through virtually unmetabolized. Every product: zero spike, no exceptions.
Ready to Taste the Difference?
Every Guiltless Goody uses Lakanto — nothing else. Browse our cookies and taste what zero-spike sweetness actually feels like.
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