Stop using monk fruit blends for your coffee!!❌🤨 It makes more sense to use extracts. Let me explain… There’s 2 main types of monk fruit sweeteners, extracts and blends. Extracts are a concentrated form of the fruit, and you can find them in different concentrations of Mogroside V, which is the special compound that makes monk fruit sweet. The second type of monk fruit sweeteners are blends, which are a combination of extracts with some type of filler (like erythritol or allulose). Extracts are perfect if you just want to replace the sweetness of sugar, not its texture. For example, extracts are a great way to add sweetness to coffee, tea, cereal, salad dressings, and even cocktails. However, if you want to replace both the sweetness and the texture of sugar, you will need a blend. In other words, if you want to bake some cookies without sugar, or maybe a cake, you will need a monk fruit blend to get the right texture. If you want to know what is the best monk fruit sweetener for you, you need to check out our monk fruit guide. It’s 100% free and in a couple of minutes you’ll be able to know which monk fruit sweetener to buy. Just DM me your email and I’ll send it to you. #transparencyfoods