Lakanto's Classic blend mixes monk fruit with allulose. Is a blend better than Jaca's 100% pure allulose? We break it down.
See concerns below
Lakanto Classic Monk Fruit Sweetener with Allulose is a popular product, but blending introduces complexity without clear benefits. The monk fruit extract adds cost, can create an overly concentrated sweetness in some applications, and dilutes the pure allulose that activates GLP-1 for appetite control. Some Lakanto products also contain erythritol — the sugar alcohol linked to cardiovascular concerns. With Jaca Rare Sugar, you get 100% pure allulose: one ingredient, consistent performance, maximum metabolic benefits, and a lower price point.
It is a blended sweetener combining monk fruit extract with allulose. While both ingredients are natural, the blend adds complexity and cost compared to pure allulose.
Some Lakanto products contain erythritol. Always check the ingredient label carefully. Jaca Rare Sugar contains zero erythritol — just pure allulose.
For consistency, value, and maximum GLP-1 benefits, yes. Pure Jaca Allulose gives you predictable results in every recipe without the complexity of a blend.
Absolutely. Jaca Allulose works anywhere you would use Lakanto — baking, beverages, cooking. It measures 1:1 like sugar and costs less.
Lakanto blends monk fruit with allulose. Is a blend better than Jaca's 100% pure allulose? We compare the two.
Monk fruit + allulose blends are everywhere. But is a blend better than 100% pure Jaca Allulose? We break it down.
Allulose and monk fruit are both natural, zero-glycemic sweeteners — but they perform very differently in your kitchen.