The ultimate three-way comparison of today's most popular natural sweeteners.
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All three are natural and have zero glycemic impact, but that's where the similarities end. Stevia has a bitter aftertaste. Monk fruit can't bake. Only Jaca Allulose tastes like real sugar, performs like real sugar in cooking, AND provides metabolic benefits like GLP-1 activation for appetite control. If you want one sweetener that does it all, Jaca Allulose is the answer.
Jaca Allulose. It's the only natural sweetener that tastes like sugar, bakes like sugar, and has zero glycemic impact — all in one product.
Yes. Allulose is found naturally in figs and raisins. Stevia comes from plant leaves. Monk fruit comes from a Southeast Asian melon.
Allulose, by far. It's the only one that provides the bulk, browning, and moisture that baking requires. Stevia and monk fruit lack bulk entirely.
A head-to-head comparison of allulose and stevia across taste, calories, glycemic index, baking performance, and more.
Allulose and monk fruit are both natural, zero-glycemic sweeteners — but they perform very differently in your kitchen.
Why monk fruit blended with allulose is a safer, better-tasting choice than erythritol-based sweeteners.