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LA trending | New healthiest sweetener

Sweetener, zero calories and it’s good for you. Too good to be true right? Until now. There’s a new superfood sweetener that’s the buzz word around LA (think Erewhon, Wholefoods & Earth bar) all the nutrition junkies and all the cool kids are mixing up recipes with this sweetener. No doubt it should be hitting our shores soon. The latest sweetener putting desserts back on the menu – Lakanto. 

Laktano I know right we we’re both like what the F..?! Basically we will give you the brief run down of this sweetener in all it’s glory.

  • Natural sweetener made from GMO free erythritol  + the extract of Chinese superfood luo han guo AKA monk fruit
  • Also known for treating colds & digestive issues. Could have anti-tumour and anti-cancer properties (currently being researched)
  • Low G.I.
  • Not metabolised by the body and 90% excreted in urine making it zero calorie
  • 1:1 with sugar for recipes and sweetness

Where can you buy this stuff? In Melbourne Shokuiku is a stockist or try the brand itself Laktano

Need a recipe? Try this one out these epic healthy Low G.I. brownies from Lakanto



  • 1/2 cup Lakanto
  • 1/3 cup cacao powder
  • 3 tbsp arrowroot powder
  • 1/3 cup coconut butter
  • 1/3 cup coconut oil
  • 1 can full fat coconut milk
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup almond flour
  • 1/3 cup brown rice or coconut flour
  • 2-3 oz. cacao paste or bakers chocolate


  1. Melt coconut butter and coconut oil on the double boiler
  2. Whisk together LAKANTO®, cacao powder, arrowroot, soda, salt, vanilla, baking powder, and 3/4 can coconut milk.
  3. Start adding almond flour, followed by coconut or rice flour.
  4. Melt cacao paste or bakers chocolate in double boiler. Make sure not to overheat it.
  5. Pour into the dough and mix well. It might start getting very thick as it combines with LAKANTO®. If the mixtures clumps up, slowly add the extra coconut milk until silky smooth appearance, but still gooey . If you made it too liquid add a bit more flour and arrowroot. The dough should be thick and easy enough to spread.
  6. Line your baking dish with unbleached brown parchment paper or oil it with coconut oil. Pour the dough into your pan. Shake to get rid of bubbles and even out.
  7. If desired chop up 1 LAKANTO® bar or spread a hand full of chocolate chips on top of the brownie mix.
  8. Place into the oven for 35-40 minutes at 350 F. Take out when the edges are set. The middle will still be somewhat gooey.
  9. Let the brownie cool and set for at least 3 hours before cutting.
  10. Cut and use peppermint frosting or vanilla frosting for extra oomph!
  11. NOTE: you can use more LAKANTO® if you like your brownies very sweet. Use up to 2/3 of a cup for very sweet brownies
  12. NOTE : if out of coconut milk you can use almond milk as well. It just wont be as fudge. I have done it it half and half as well and it worked out amazing
  13. NOTE: Brown rice flour is lighter and airier. Coconut flour gives more density. Also if you add more flour by volume the brownie will become more like a cake rather then fudge.


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