Allulose + Monk Fruit
Allulose vs Erythritol:
What’s the Difference?
Confused between Allulose and Erythritol? Here’s a simple breakdown. Allulose is a rare sugar with a sugar-like taste, while erythritol is a sugar alcohol with different characteristics. Monkaura is made with Allulose and Monk Fruit.
Bakes & Browns
Designed for Cooking and Baking
Allulose is a rare sugar with a taste and functionality closer to sugar. It can brown and caramelize, making it suitable for many cooking and baking applications where a sugar-like result is desired.
Monkaura delivers authentic gourmet sweetness with zero metabolic consequences.
Compare & Choose
How Monkaura Compares to Others
| Sweetener Metric | MÕNKAURA (Allulose) | Standard Monk Fruit (Erythritol) | White Sugar |
|---|---|---|---|
| Caramelizes & Browns? | Yes (Undergoes Maillard browning) | No (Re-crystallizes/gritty) | Yes (High Calorie) |
| Sweetener Type | Rare sugar | Sugar alcohol | Sugar |
| Cooling Sensation | Sugar-like taste | Can have a cooling sensation | Sugar-like taste |
| Baking Behaviour | Can brown and caramelize | Different baking characteristics | Browns and caramelizes |
| Calories / serving | 0 kcal | 0 kcal | 16 kcal / tsp |