I promised to let you know when the new stevia/monk fruit version of EZ-Sweetz was available. So, for those of you who have been waiting for a more Paleo-friendly version, here it is! It hasn’t hit the retail stores yet, but it can be ordered from Amazon at:


I received some advance samples about a week ago and I was pleasantly surprised that I actually like the taste of this new sweetener. The stevia-based sugar substitutes that I tried in the past always tasted bitter to me, as they do to a lot of people. (You can read my previous post about stevia here:


This new liquid sweetener is made from the extracts of stevia leaves and a sweet melon called monk fruit. The synergy of the blend eliminates the unpleasant aftertaste of stevia alone. The amber-colored drops have a clean, slightly caramel-y taste similar to raw sugar, with none of the characteristic bitterness of stevia.


Bulking agents, such as maltodextrin and dextrose, make up 99% of the dry sugar substitutes that are sold in granular form and in packets. These fillers have no nutritional value and add unnecessary carbs and calories. Splenda Granular, for example, contains 12 grams of carbohydrate and 96 calories per cup. That’s less then sugar, but far from the zero calories and zero carbs listed on the label! EZ-Sweetz products contain no such fillers and add no empty calories or carbs to your diet. And because they are liquids, they mix easily into hot or cold beverages. Both the new stevia/monk fruit and the sucralose versions of EZ-Sweets are heat stable and work beautifully for baking and cooking.


Try it and let me know how you like it. I think you will agree that it was worth the wait.

Conversion Chart for EZ-Sweetz Stevia and Monk Fruit:

4 Drops (1 Serving) = 2 Tsps of Sugar = 1 packet.

The 1.36 oz bottle makes about 300 servings.

Note that it takes 4 drops to equal the sweetness of 2 teaspoons of sugar. The sucralose version is twice as strong.

Disclaimer: I have received free samples and gifts from this company. It has not affected my review.

(c) 2012, Judy Barnes Baker,

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