Lakanto blends monk fruit with allulose. Is a blend better than Jaca's 100% pure allulose? We compare the two.
See concerns below
Lakanto is a well-known monk fruit brand, and their allulose blends are popular. But blending introduces complexity without clear advantages. Some Lakanto products still contain erythritol — the sugar alcohol linked to cardiovascular concerns. Jaca Rare Sugar keeps it simple: 100% pure allulose, one ingredient, no monk fruit, no erythritol, no blends. You get consistent baking results, maximum GLP-1 activation, and a lower price point. Pure wins.
Many Lakanto products contain erythritol as a primary ingredient. Their monk fruit + allulose blends may or may not — always check the ingredient label carefully.
Not necessarily. The blend adds complexity and cost. Pure Jaca Allulose gives you consistent results, maximum GLP-1 benefits, and better value.
Typically yes. Monk fruit extract is expensive, which raises the price of blended products. Jaca starts at $16 for 16 oz of pure allulose.
Yes. Jaca can be used anywhere you would use Lakanto — baking, coffee, cooking, syrups. It measures 1:1 like sugar.
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.
Why monk fruit blended with allulose is a safer, better-tasting choice than erythritol-based sweeteners.