This homemade keto low-carb sweetener blend is a low-carb sugar substitute that is as sweet as sugar. You can find many sweeteners under various blends out there or you can buy a couple of ingredients and make a blend yourself.
For the majority of my first keto and low carb baking years, I used plain erythritol as a sweetener. You might have noticed if you've been a long-term keto fellow (right on!) that most of my early recipes call for erythritol.
Why not plain erythritol?
Eventually, I got fed up with using plain erythritol for a couple of reasons. I am not sure how many people share this problem with me, but I was fine with erythritol for a long time, then suddenly got kind of sensitive to it. No health concerns, just icy aftertaste, and increased thirst. Consequently, keto desserts became less enjoyable.
The other reason for being fed up with plain erythritol was calculating and almost fortune-telling the outcome sweetness of the recipe in the making. In the beginning, I got saved by readily made blends that were as sweet as sugar. Some were monk fruit-erythritol blends (my favorite to this day), stevia-erythritol blends, blends with sucralose, xylitol, and so on.
Avoiding xylitol for its adverse effects on pets (some of my recipes still call for it, but it's replaceable) and sucralose, and finally having monk fruit extract powder available, I decided on making my own sweetener blends.
DIY keto-friendly sweetener
So, how does one make a keto-friendly sweetener that is as sweet as sugar? First, you need granulated erythritol. Second, get some monk fruit extract or stevia extract. Last but not least, put erythritol and a tiny amount of extract in a jar, close it, and shake it rigorously. Alternatively, make powdered sweetener, put the two in a blender, a food processor, or a grinder, and pulse for 30 seconds or so.
Now, what is the erythritol and extract ratio?
The answer might slightly differ depending on the end consumer, unfortunately. I, personally, mix or blend 1 cup erythritol with ¼ teaspoon monk fruit extract or stevia extract. I prefer the monk fruit just because of my taste preferences.
If you search around, you'll find a lot of 1 cup to ½ teaspoon ratios out there. To me, that's too sweet. But it might not be too sweet to you, so I encourage you to "risk" a couple of cups of erythritol and give both ratios a try. Let me know in a comment below, which one you prefer.
The outcome of sweetness might differ partly due to our preferences as well as to the brand of the extract.
Nonetheless, to repeat, in my recipes, I go for 1 cup granulated erythritol blended with ¼ teaspoon monk fruit extract powder.
How to make a powdered sweetener
Put 1 cup granulated erythritol and ¼ teaspoon monk fruit or stevia extract in a high-speed blender or grinder. Pulse for 30 seconds to 1 minute until it becomes fluffy.
How to store the sweetener blend
If you don't intend to use the whole batch of sweetener immediately, store it in an airtight container or jar for later.
The powdered sweetener will, unfortunately, clump up in time because it contains no cornstarch. I, therefore, recommend making it prior to using it.
Do not freeze the blend, as it will spoil due to moisture.
I hope you find these tips on keto-friendly sweeteners useful! Do leave a comment below to let me know!
What brand of monk fruit extract do you use?
We've got SoNourished monk fruit extract. Honestly, we haven't had the opportunity to try many other brands.
Hi, I was wondering if you recipe was as sweet as sugar, for example in a recipe it says 1 cup of erythritol could we use your blend?
Hi. You can use the suggested blend, but I would, for starters only add ¾ cup. Hope this helps.
When you say "extract" do you mean liquid extract? Doesn't that clump in the food processor?
Hi, Greg. Thank you for your question.
By "extract" I mean powdered extract. It is true that you can buy stevia or monk fruit drops, but those are more useful in drinks and such.
I have used a sweetener called Virtue sweetener that I loved they no longer carry it.
It was 4 times sweeter than sugar. Would you possibly know how to mix that ratio together?
I would so much appreciate your help. Thank you!
Try mixing 1 whole teaspoon of pure stevia or monk fruit extract with 1 cup erythritol. I'd make sure to mix it thoroughly in a processor.
Hope this helps!
My favorite blend has erythritol, stevia, and monkfruit. Wanted to blend my own together, but had no clue as to ratio. This helps give me a starting point to try to copy that blend. Thank-you, so much. Little side note, my husband does not like sweeteners other than sugar. He, actually, likes this one.
That's great, Lana! I haven't come across erythritol, stevia & monk fruit blend on the market, to be honest, but sounds a good option to try at home.
Whole Earth has one. On front label, it mentions stevia and monkfruit, but when reading ingredients, the first listed is erythritol.
Meg Manolio says
Yep, I agree on doing erythritol and monk fruit sweetener to taste..everyone has different sweet tastebuds. I thank you for giving the recipe for powdered version. I needed to have the powdered for something I was going to make and I tried using an immersion blender but that didn’t work. I don’t have a regular size food processor but do have a small version which I call: “the chippy chopper”, lol; I will try that. Hey thanks for your keto posts, very good! God bless you; have a super 2021 year!
Thank you Meg! Hehe, the chippy chopper sounds great, I might even use the phrase myself now. 😉
All the best in 2021 to you, too!
Siena Van Brabant says
Hi Tisa. I wondered how the blend was made, and you answered that question. However, I'm puzzled as to why you would do that given your sensitivity to Erythritol. This blend still contains the sweetener and still has the cooling effect. What does the monk fruit or stevia extract add to make it better for you? Thanks
That's a very good question, Siena. Yes, it is true that the blend still contains a majority of erythritol and has the cooling effect, no doubt about that. When you add stevia or monk fruit extract, you make it sweeter (either as sweet as sugar or even sweeter) which means you don't have to add it to a dessert in the same amount as plain erythritol. Therefore, you (hopefully) get at least less of the unwanted aftertaste. So the solution isn't perfect but it helps to a degree. Hope this answers your question.
This came at a good time. Thanks.
I recently ordered a big bag of erythritol, mistakingly believing that it was a monkfruit blend. I contacted the manufacturer to ask how much monkfruit I should add to render my order the equivalent of their blend - and received no reply. This was a surprise, as they had answered an earlier question very promptly.
It was then that I discovered that their labels are misleading. They say “ Monkfruit with Erythritol” which, by convention, implies that monkfruit is the main ingredient. As your article makes clear, that just isn’t the case. It’s erythritol with a minute quantity of monkfruit, which I discovered by experimentation.
Searching the ‘net, it became apparent that this info seems to be considered a trade secret. I wonder, why? I’m glad that folk like you are breaking the codes.
Thanks for a great site.
BTW, I am at the other end of a career in psychology. All the best with your studies and whatever follows.
Thank you for sharing your thoughts and experience, Julian. All the best to you, as well.
You have helped me on this Keto Journey of mine so much! Thank you for sharing your knowledge with all of us. God Bless ...You are helping so many people...
I am delighted to hear that, Macy, and wish you all the best in the future.