Description
Pure granulated monk fruit is my new favorite sweetener. It's a dry sweetener that's just monk fruit extract, without any bulking agents like erythritol, maltodextrin, or dextrose. Just pure, concentrated sweetness that's about 100-250 times sweeter than standard sugar.
But today, I want to add a bulking agent into the pure monk fruit to make it measure 1:1 like sugar, both by volume and weight. Introducing inulin, a low-calorie, high-fiber powder that is also mildly sweet. By combining together pure monk fruit and inulin, we can make a zero-calorie sweetener that can be directly substituted for white sugar in all recipes for no calories or added sugar.
For a whole-foods sweetener option instead, check out my Homemade Date Paste made by simply blending soaked dates (or raisins or figs).
But today, I want to add a bulking agent into the pure monk fruit to make it measure 1:1 like sugar, both by volume and weight. Introducing inulin, a low-calorie, high-fiber powder that is also mildly sweet. By combining together pure monk fruit and inulin, we can make a zero-calorie sweetener that can be directly substituted for white sugar in all recipes for no calories or added sugar.
For a whole-foods sweetener option instead, check out my Homemade Date Paste made by simply blending soaked dates (or raisins or figs).
Time
Prep Time:
5 minutes
Total Time:
5 minutes
Cost
Total Cost:
Cost per Serving:
$0.14
Ingredients
Serving(s)
- 1 tbsp Pure granulated monk fruit
- 1 cup Inulin
Instructions
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- Add pure granulated monk fruit and inulin to a medium bowl. Mix together with a silicone spatula or an electric hand mixer. You can also combine this in the food processor. Store in an airtight container at room temperature.
Notes
- This recipe makes 1 cup (200 g) that can be used as a 1:1 equivalent by weight and volume for white sugar. Each serving represents 1 tsp (4.2 g).
- Add 1 tbsp (20 g) blackstrap molasses to make 1 cup (220 g) of brown sugar.
- When replacing standard sugar with this substitute, you may need to add some additional milk to your baked goods, as the sweetener may absorb more moisture and clump unlike sugar. I'd recommend adding 2 tbsp (30 g) of milk for every cup of sweetener to achieve a similar texture of cookie dough, brownie batter, etc.
Make sure to mix thoroughly to fully incorporate, either through using an electric hand mixer, a food processor, or massaging it with your hands wearing kitchen gloves to prevent sticking.
Similarly, since the sweetener is a little sticky, especially when adding the molasses, your baked goods will come out a little chewy and sticky on the inside, almost as if you mixed in chopped up toffee to your brownies or cookies. -
Here, I'm using my high fiber sugar substitute to make a batch of my Classic Fudgy Brownies, where I swapped out the 2 cup (240 g) powdered sugar for 1 1/4 cup (250 g) of sugar substitute.
I also went for whole wheat flour and olive oil instead of white flour and butter to make a healthier brownie. Since the sugar substitute can be a little sticky and prone to clumping, I added 2 tbsp (30 g) almond milk to the brownie batter, and made sure to mix thoroughly through a combination of an electric hand mixer and massaging it with my hands wearing kitchen gloves.
| Nutrient | Healthier Brownies |
Classic Brownies |
|---|---|---|
| Calories | 104 | 147 |
| Protein | 1.8 g | 1.8 g |
| Fat | 9.6 g | 7.6 g |
| Net Carbs | 3.0 g | 18.4 g |
| Fiber | 16.6 g | 1.2 g |
| Added Sugar | 0.0 g | 14.8 g |
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Here, I'm using my high fiber sugar substitute to make a batch of my Classic Chocolate Chip Cookies, where I swapped out the 1 cup (200 g) granulated sugar for 1 cup (200 g) of sugar substitute. I also went for whole wheat flour and olive oil instead of white flour and butter to make a healthier cookie.
Since the sugar substitute can be a little sticky and prone to clumping, I added 2 tbsp (30 g) almond milk to the cookie dough, and made sure to mix thoroughly through a combination of an electric hand mixer and massaging it with my hands wearing kitchen gloves. I still used standard chocolate chips, so there's still added sugar.