My Experience Baking with Monk Fruit, Erythritol & Allulose
A real baker’s notes from the KetoMe kitchen
As someone who bakes every batch myself, I’m always testing ingredients—not just for taste, but for texture, freshness, and how well the cookies travel from my kitchen to your home. Recently, I spent time experimenting with a monk fruit & allulose blend in a few of our cookies, and I wanted to share my honest experience.
What I Tested
I tried the monk fruit & allulose mixture in:
The first thing I noticed was the texture. These cookies turned out exceptionally moist—almost melt-in-your-mouth soft. The pecan chocolate cookies, in particular, stayed moist even three days after baking, without drying out at all.
The taste was slightly different compared to our current monk fruit & erythritol blend—some people may actually prefer it. Allulose has a smoother sweetness and a more traditional sugar-like mouthfeel, which can be very appealing.
The Shipping Reality
While the moisture was impressive, it also raised an important consideration: shipping.
Our current cookies are designed to stay fresh while traveling, and excessive softness can sometimes make them more delicate in transit. Because of that, I’ve decided not to change the sweetener in our existing cookies.
Instead, I’m thinking long-term.
What’s Next: New Cookies with Allulose
Rather than altering what already works well, I’m planning to develop new cookies specifically formulated with allulose. The goal would be a cookie that is:
- Still soft and enjoyable
- Slightly more structured
- Better balanced for storage and shipping
This isn’t about making cookies “dry,” but rather less moisture-forward, with a texture that holds up beautifully from oven to doorstep.
A Very Important Baking Note About Allulose
If you bake at home, this is crucial:
Allulose browns and burns much faster than erythritol.
When baking with allulose:
- Reduce oven temperature
- Watch bake time closelyExpect quicker browning