How to Use Monk Fruit

The key: less than you think.

Baking Equivalents

Per 100 g of sugar

15 g

of Powder (between 10 and 30 g, depending on the recipe and your taste).

8 ml

of Drops and adjust to your liking.

The liquid, being a single ingredient, tends to sweeten more. I use both formats in baking — for example, to make almond flour cookies and brownies.

It doesn't caramelize. For caramel or anything toasted, it isn't the right ingredient. For cakes, cookies, brownies and spreads, it is.

The Sava Rule

Short label.
Natural ingredients.
Nothing else—no E-additives, no ultra-processed foods.

If it carries the S, it follows the rule.