Lakanto Classic Monk Fruit Sweetener with Erythritol - Keto Diet Friendly Sugar Substitute

Lakanto's mission is to "Bring Chi to Life by inspiring people to reach their highest potential in health and wellness." The company was founded by Mr. Saraya, who searched for a better alternative to sugar and discovered monkfruit.

What sets Lakanto's products apart? First, they source the monkfruit from where it naturally grows, from those who have cultivated it for generations. Next, they extract the good stuff while removing the bad, and then coat every grain, ensuring a consistent taste, measurement, and craveworthy quality.

Lakanto loves elevating people's lives through the foods they eat, believing that everyone deserves to consume the best possible nourishment. Their store offers a wide variety of products, including sweeteners, baking mixes, syrups, drink mixes, and chocolates.

The Classic Monk Fruit Sweetener is a zero-calorie, zero-net-carb, and keto-friendly sugar replacement that tastes and bakes just like regular sugar. It's perfect for a variety of diets, from Mediterranean to paleo, and is safe for all ages. The sweetener is made from a blend of monkfruit extract and erythritol.

In a Sugar-Free Creme Brulee recipe, Lakanto's Monkfruit Sweetener is used in place of sugar, creating a decadent, guilt-free dessert. The process involves mixing heavy cream, sweetener, egg yolks, vanilla, and cinnamon, then baking and caramelizing the tops.

Lakanto offers several varieties of monkfruit sweeteners, including Classic, Golden, Powdered, Baking, and Brown, all of which are non-GMO, vegan, and gluten-free. These products are perfect for cooking, baking, and enhancing any sweet treat or beverage, without the negative effects of sugar.

The company's mission is to inspire people to reach their full potential in health and wellness by providing innovative, delicious, and nutritious products. Lakanto invites you to try their tasty offerings and experience the benefits of their modern-day superfood, monkfruit sweetener.

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