Editor Review for Lakanto
I just won’t do it. I don’t want to give up those occasional sweet treats. I admit it – I don’t want to quit sugar! But in reality, it’s not the sugar I’m craving – it’s the sweetness.
I don’t always hunt out sweet treats when the munchies hit. But, if I’m going there, then I don’t want to be disappointed by ending up with a treat that’s more blah than bling. The local bakery make the most amazing apple slices around. That’s the heights I’m aiming for when I bake make my own goodies (which is probably impossible!), so I’ve got my work cut out for me.
I’ve often eyed up artificial sweeteners and thought, nope, what’s the point of sacrificing taste when making a treat? That was until Lakanto Monkfruit Sweetener popped up as a genuine contender.
What is Lakanto Monkfruit Sweetener?
In 1995, Lakanto was created to help people around the world quit sugar, to lose weight, help control blood sugar, and live a healthier life.
Lakanto is #ResponsiblySweet – an all-natural, 1 for 1 sugar replacement sweetener that cooks, bakes, and tastes like sugar, with 93% fewer calories but without the aftertaste of artificial sweeteners!
It is natural in taste and texture – just like real sugar. Its sweetness profile is nearly identical to that of sugar. Being heat stable makes it suitable for beverages, cooking and baking. You can now enjoy Lakanto in your favourite drinks, foods and recipes.
- Naturally sweet
- 93% less calories than sugar
- Zero glycemic load affect
- Gluten free
- Keto friendly
- Stevia free
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We know we're not the only ones to celebrate a birthday while in lockdown! 🎂 Hands up who else! 🙋♀️ So, we tried to get creative and instead of your typical cake we made NO-Bake Cakeballs! 1/4 cup coconut flour 1/3 cup cashew butter 2 Tbsp coconut butter 2 Tbsp Lakanto Golden Monkfruit Sweetener 1/2 tsp vanilla Pinch of salt Process all ingredients in a blender until well mixed. Roll into balls and freeze. Viola! We know we're not the only ones to celebrate a birthday while in lockdown! 🎂 Hands up who else! 🙋♀️ So, we tried to get creative and instead of your typical cake, we made NO-Bake Cakeballs!
I’m all for finding alternative, healthier ways to whip up some baking treats for the family. I recently made some cocoa cookies using honey instead of sugar. But you don’t substitute one cup of sugar with one cup of honey. Oh no. You have to do the math – a lot of math! Plus a lot of googling, and trial and error, to find not only the correct amount of alternative sweetener needed but also the other ingredients that you need to add/remove/adjust because of the chemical reactions of that alternative. I came away from that baking session with a tub of mediocre cookies and a chemistry degree!
That’s why I love Lakanto Monkfruit Sweetener. It’s a one-for-one replacement. A big thumbs up for baking without the need for homework. My son and I have been doing a large amount of baking during the lockdown (who hasn’t?) and Monkfruit has become a staple in the pantry. We’ve made cookies, puddings, slices, and cakes, and you would never know that the sugar element had been replaced. The result and taste are just as good. And now I feel like I’ve earned my ‘Mum of the Moment’ badge for providing goodies that are healthier for the family.
I’m now holding out for a delivery of the Golden version of the Lakanto Monkfruit Sweetener which is a substitute for brown sugar. I’m keen to give it a try as a pourable lump-free brown sugar replacement.
The fact that Lakanto is an easy, healthier substitute that can also be used to replace sugar in warming winter drinks makes it a winner in our home.
For the biscuit base
- 1 1/4 cups plain flour sifted
- 1 cup rolled oats
- 1/2 cup Lakanto Monkfruit Classic Sweetener
- 3/4 cup desiccated coconut
- 2/3 cup unsalted butter diced
- 2 tbsp sugar free maple syrup
- 1 1/2 tbsp water
- 1/2 tsp bicarb soda
For the condensed milk
- 4 cups full fat milk
- 3/4 cup whipping cream
- 1 cup Lakanto Monkfruit Golden Sweetener
- pinch salt
- 3 tbsp cornflour
For the chocolate topping
- 1 cup sugar free chocolate
- 1/2 cup copha vegetable shortening
- Combine the milk, cream and sweetener in a heavy bottomed pan. Place over a medium heat and bring to the boil (do not over boil or it will split). Reduce heat to low, then continue reducing the liquid until it halves in volume. This will take approx. 20 – 30 minutes.
- Add the cornflour and salt, to taste, and cook for a further 2 minutes. Allow to cool. Cover with cling film and refrigerate.
To make the base
- Preheat oven to 170ºC.
- Combine flour, oats, sweetener and coconut in a large bowl and stir.
- In a small saucepan place the maple syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 ½ tablespoons water and add to the maple syrup mixture. It will bubble whilst you are stirring together, so remove from the heat.
- Pour into the dry ingredients and mix together until fully combined. Press the mixture on a baking tray lined with non-stick baking paper, make the height no higher than 10mm (1cm)
- Bake for 12 minutes or until golden brown and allow to cool.
- To finish, pour the hot condensed milk over the biscuit base and bake for 10 minutes, allow to cool until set.
- Melt the chocolate and coconut oil together in a small saucepan over a medium-low heat, stirring until smooth and combined.
- Once the rest of the slice is set, pour the chocolate over the top.
- Allow to cool in the refrigerator before slicing into 18 pieces and serving.
Have you tried Lakanto Monkfruit Sweetener? What would you make with it?
Written by Julie Scanlon
Julie is Editor for Kidspot NZ and our MVP. Her hobbies include laughing uncontrollably at her own jokes, annoying her family by asking questions about movie plots, and never taking anything too seriously. She speaks a little Spanish and a lot of Yorkshire.
Favourite motto to live by: “It ain’t nothing but a thing”