[ViolaMum]

I think it tastes better than stevia, but is not as sweet. As with stevia, the brand matters. Some brands are more concentrated and they do taste different.

Many of the products on the market are actually monk fruit blends, usually with erythritol. If it says it measures cup for cup like sugar, it's a blend. A tiny pinch of the concentrated extract will sweeten a drink, a teaspoon or two a whole batch of muffins. BUT sugar adds texture and holds moisture in baked goods, so you can't just substitute it based on the ratio chart. I've had the most success cutting the sugar back in a recipe and adding stevia or monkfruit to make up the sweetness difference, rather than cutting it out altogether. (My hubs and one of my kids still complain vociferously so I quit and only use those sweeteners for myself. Two of my kids don't really care or have adjusted to the difference, the others, not so much.)