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I usually use sugar alternatives in my coffee and tea, so I looked forward to trying Monk Fruit in the Raw in place of my normal sweetener.
Monk Fruit in the Raw is a zero-calorie sweetener made with real monk fruit, a vine-ripened fruit from Asia. The monk fruit is blended with other sweeteners to create the perfect balance of sweet. It’s great in your morning cup of coffee.
Monk Fruit in the Raw can also be used to replace regular sugar. You can use it in cooking or baking. The taste of Monk Fruit in the Raw is the closest taste to regular sugar of all the non-caloric sweeteners and it doesn’t have bad aftertaste!
Monk Fruit in the Raw conversion chart:
I like that the Monk Fruit in the Raw comes in two different packages – individual packets for coffee and tea and a large package to use for baking. And it’s very reasonably priced. The individual packets are about $3.49 for 40 packets and the Monk Fruit in the Raw Bakers Bag is only $6.99.
Monk Fruit in the Raw is vegan, kosher, and gluten-free. It doesn’t contain any added table sugar, sugar alcohols, or molasses.
I used one packet in my coffee. I also added one tablespoon of cream and it was perfect! The Monk Fruit in the Raw adds just the right amount of sweetness without adding any extra calories or carbs.
I watch my niece two days a week and my sister-in-law usually drops her off at about 7 am. Since she’s here early, we decided to try out a breakfast recipe using Monk Fruit in the Raw.
We made cinnamon and Monk Fruit in the Raw French toast!
Cinnamon and Monk Fruit in the Raw French Toast Serves:2
- four slices of bread
- 2 eggs
- 2 tbsp milk (we used honey almond milk)
- 2 tsp Monk Fruit in the Raw
- 1/2 tsp cinnamon
- Heat pan over medium heat and spray with cooking spray.
- Whisk eggs. Add Monk Fruit in the Raw and cinnamon. Whisk together.
- Dip each slice of bread into egg mixture and put onto hot pan. Cook each side until browned, approximately 3-5 minutes per side.
- Add you favorite toppings and enjoy!
This is a super easy breakfast and loved by adults and kids!
- Do you use a sugar substitute?