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Bestseller · Real Monk Fruit
Monk Fruit Powder
- Measures 1:1 with sugar — one spoon replaces one spoon, no maths.
- Zero sugar, no glucose spike. 1.6 kcal a serving.
- Monk fruit with allulose. No sugar alcohols, so no cooling aftertaste.
- Bakes like sugar — ladoos, kheer, halwa, cakes, batters.
Cash on delivery available at checkout
Two ingredients. That's the list.
Allulose, Monk Fruit Extract. As per FDA and WHO standards for no-calorie sweeteners. Allulose is the part that gives the spoon its body, which is how it swaps for sugar 1:1 — no sugar alcohols, no maltodextrin, no bulking filler. Net qty 200 g. Store in a cool, dry place.
Manufactured & marketed by Brownwall Food Products Pvt. Ltd., Unit No. 186, F Wing, Solaris, Powai, Mumbai — 400072 · FSSAI Lic. No. 11520015000185
Easiest swap you'll ever make
Sweet In Three Moves.
Measure
Spoon for spoon, exactly where the sugar went. One cup of sugar, one cup of Zero Daddy.
Mix
Stir it into the batter, the kheer, the chai. Dissolves clean, no cooling finish to explain away.
Taste
Check before it goes in the oven and adjust. Easy to add a spoon, impossible to take one out.
Before you ask
Quick Questions
One spoon for one spoon. The allulose gives it the same body sugar has, so you swap it straight into the recipe you already use — no maths, no re-balancing the batter.
No. That cooling finish comes from the sugar alcohols and bulking agents most sugar-free powders lean on, and neither SKU contains them. You just get clean monk fruit sweetness.
Same monk fruit, two formats. Drops are monk fruit extract in RO purified water — best for chai, coffee and anything you stir. The powder blends monk fruit with allulose so it measures spoon-for-spoon like sugar, which makes it the one for baking, mithai and batters. Both are on sale now.
Allulose and monk fruit extract — that's the whole list, and it's printed on the pouch. No sugar alcohols, no maltodextrin, no artificial sweetener. 1.6 kcal a serving, zero sugar, net qty 200 g.
Monk fruit doesn't raise blood sugar, and allulose isn't metabolised for energy the way sugar is, so neither drives a glucose spike. We're not doctors though — if you manage a condition, check with yours.