Can sugar be replaced with monkfruit sweetener easily?
creesama
Posts: 125 Member
So I have a chocolate chip cookie recipe and wondered if swapping the sugar for the monkfruit sweetener would cause any problems? I'm not trying to make them keto friendly or anything like that. Just wondered if that would be a simple way to reduce calories a bit and enjoy a little indulgence. I know I could enjoy them with regular sugar as long as I'm in my deficit, but thought shaving off a few calories might be nice and I could possibly have a second cookie that way ha 😁
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Baking is a tricky alchemy. I would initially try swapping a third or quarter of sugar for monkifsh sweetner and see if you get a decent texture. In my experience, coconut macaroons come out well with half of the sugar swapped out for splenda, but pavlova bottoms don't fare so well with a 50% replcement as they don't harden.4
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Baking is a tricky alchemy. I would initially try swapping a third or quarter of sugar for monkifsh sweetner and see if you get a decent texture. In my experience, coconut macaroons come out well with half of the sugar swapped out for splenda, but pavlova bottoms don't fare so well with a 50% replcement as they don't harden.
That's a good idea, thanks for the response! I'm new to using artificial sweeteners0 -
A better way to save some calories is to swap out 1/2 the butter/margarine with unsweetened applesauce. It makes 0 difference in how to cookies look or taste IMO.7
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I would look up a recipe that is similar to the one you want because you can't relace monkfruit one for one with sugar.0
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AshHeartsJesus wrote: »I would look up a recipe that is similar to the one you want because you can't relace monkfruit one for one with sugar.
The package says 1:1 replacement...?1 -
Hmm try it and see then. It will probably be yummy 👍0
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If it has maltrodextrin in it be careful that can raise your blood sugar to. It should only have monkfruit, but some companies are sneaky 😐1
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AshHeartsJesus wrote: »If it has maltrodextrin in it be careful that can raise your blood sugar to. It should only have monkfruit, but some companies are sneaky 😐
Good to know, thanks!!0 -
If it’s Lakanto then you can swap it 1:1 and my family can’t tell the difference. That stuff is magic. Swapping butter for applesauce would work in other kinds of baked goods but not cookies!1
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If you're looking to replace sugar with something alternatively sweet also I think you are in the wrong way and you will collapse soon1
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Tonydevolanii wrote: »If you're looking to replace sugar with something alternatively sweet also I think you are in the wrong way and you will collapse soon
Not sure what you're trying to say here...0 -
I can see0
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If it’s Lakanto then you can swap it 1:1 and my family can’t tell the difference. That stuff is magic. Swapping butter for applesauce would work in other kinds of baked goods but not cookies!
Yes, Lakanto, it's awesome! Kinda pricey, but I think about what I'd spend on other sweets in the past and it's about the same, minus calories!0 -
If you can get past the aftertaste...I can’t0
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Tonydevolanii wrote: »If you're looking to replace sugar with something alternatively sweet also I think you are in the wrong way and you will collapse soon
Making manageable substitutions is not wrong. I like artificially sweetened soda as much as I do regular (maybe even more), so making that kind of substitution reduced calories with little effort. I also sweeten my tea with a sweetener when I have it with milk (without milk I prefer it sugar free). I like cauliflower, but it has a lot of calories fried, so when I want cauliflower I bake it, when I specifically want fried cauliflower I fry it. Low effort replacements are not wrong if they're not made out of a deprivation mindset, they actually help save calories for things that aren't easy to substitute.
To OP: if something is listed as 1:1 this only means it can be substituted one to one to achieve similar sweetness but tells you nothing about cooking applications. Direct replacements may work for some applications but not others. Baking is chemistry and substituting can have consequences. Sugar has certain properties that some other replacements don't. I would try substituting only a part and increasing gradually in your next attempts until you arrive at the highest amount you can substitute without ruining the properties or the taste of your cookies.6 -
Tonydevolanii wrote: »If you're looking to replace sugar with something alternatively sweet also I think you are in the wrong way and you will collapse soon
I've been doing this since 2015, when do you expect my collapse?4 -
Oooo, Tony. Ain't nobody got time for more collapse. 'Rona, hurricanes, earthquakes and wild swings UP and down in the stock market. Using monkfruit in a recipe is small potatoes.4
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So I have a chocolate chip cookie recipe and wondered if swapping the sugar for the monkfruit sweetener would cause any problems? I'm not trying to make them keto friendly or anything like that. Just wondered if that would be a simple way to reduce calories a bit and enjoy a little indulgence. I know I could enjoy them with regular sugar as long as I'm in my deficit, but thought shaving off a few calories might be nice and I could possibly have a second cookie that way ha 😁
I can't help you with your monkfruit question, but for most baked goods recipes I can reduce the sugar by at least 1/3 and get excellent results.
If you do that plus the applesauce thing you can shave considerable calories.
Let us know how they come out!2 -
Try it and see how it tastes0
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