Allulose and monk fruit are both natural, zero-glycemic sweeteners — but they perform very differently in your kitchen.
See concerns below
Monk fruit is a fine sweetener for beverages, but it cannot stand alone in the kitchen. Most monk fruit products are actually blended with erythritol — a sugar alcohol linked to cardiovascular concerns in recent research. Jaca Allulose is 100% pure with no fillers, browns and caramelizes like real sugar, and costs less per serving. It also activates GLP-1 for natural appetite control. For a true, versatile sugar replacement, Jaca Allulose is the better choice.
For baking and cooking, absolutely. Monk fruit has no bulk and cannot brown or caramelize. Allulose is a true 1:1 sugar replacement that works in any recipe.
Pure monk fruit is 150-200x sweeter than sugar and has no bulk. Manufacturers blend it with erythritol to provide volume. However, erythritol has been linked to cardiovascular concerns in recent studies.
Yes. Monk fruit is one of the most expensive sweeteners on the market. Jaca Allulose starts at just $16 for 16 oz and provides far more versatility.
Yes, some people blend them. But Jaca Allulose alone provides everything you need — the taste, bulk, and baking performance of sugar without any additives.
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