Most individuals who have had to cut down their sugar intake for any reason, have likely tried stevia. Stevia is more readily available than monk fruit, which is why it is normally cheaper to purchase.
Although stevia is easily available, it is a leaf-based plant extract, which means it can turn bitter when heated. Unlike stevia, monk fruit extract is a vegetable which means there are no natural chemicals that react negatively when heated in the cooking process. This means that monk fruit delivers an even sweetness, even when heated in meals.
At Lakanto, we believe the proof is in the pudding (or cooking in this case)!