Baking With Monkfruit!

MASSIVE MASSIVE MASSIVE shoutout to my mother for helping with the recipes! Ever since my youngest sister started her first year at university, my mother has much more time on her hands to read, make flower arrangements, and of course, bake! Additionally, now that I’ve begun working in a hybrid manner, I have more time to help her out!

The plot twist is that we’ve experimented with monkfruit in many of our recipes to reduce sugar content overall. Naturally, everyone in our family likes using monkfruit in our morning coffee, so might as well translate them into our favorite bakery foods if we can, right? I say bakery foods because we’ve integrated monkfruit into our homemade pizza crust…and pizza isn’t a dessert…unless you use chocolate sauce and Oreos instead of marinara and Mozzarella.

(see below for some examples of our creations)

As of lately, our go-to’s have been croissants, pistachio sticky buns, chocolate chunk and walnut cookies, and pizza crust. Some other gems are torsades (puff pastry twists), snickerdoodles, tiramisu, Japanese souffle cheesecake, and milk bread! Unfortunately, the vast majority of her recipes are not vegan-friendly…as a matter of fact, there’s too much butter, eggs, and cream in countless batches for my own good. But in complete transparency, the smell of our kitchen is heavenly every time.

The good news is that my mother made vegan snickerdoodles one day, plus I can make as much of her pizza as I’d like! Even so, consuming a pound of dairy every week wouldn’t be the best for my skin. Hence, perhaps it’s for the best!


  1. Start with swapping half of the amount of sugar called for. Say if there is 1 cup of granulated sugar, incorporate 1/2 cup of granulated monkfruit and 1/2 cup of sugar. If you find that there is no difference, increase to 1:1. Need a sweeter outcome? Feel free to add more incrementally!
  2. If you want to substitute monkfruit for a liquid sweetener, follow the amount that you would need if you were to use granulated sugar. However, ideally, you would have a monkfruit syrup to use. Same goes with powdered monkfruit.
  3. Dissolve the monkfruit with the liquid ingredients as you would with sugar.

For the good-goods! Below are the recipes my mother uses to elevate our baking game to the next level. Note that some of the recipes yield the best outcomes with a 50/50 substitution of monkfruit to sugar as opposed to a 100% substitution. ALSO: none of these recipes are considered the “healthy” alternative or anything, as they don’t have to be! Sometimes, you just have to enjoy the real deal and live a little. PLEASE, a dessert diet of almond flour and coconut oil sugar cookies or keto pizza dough isn’t sustainable for everyone:

Disclaimer: this post contains affiliate links in which I earn a small commission when you click on them at no additional cost from you; all opinions and observations of these products are my own.


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