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Message: <blockquote data-quote="Bananas 2" data-source="post: 1890790" data-attributes="member: 468065">Curious -- was the aftertaste of monkfruit worse than stevia?  Similar?I currently use stevia for the bulk of sweetness in a "sweets" recipe, usually not more than 1/2 Tb or so... but find I can cover-up/mask the aftertaste with a small amount of coconut palm sugar (CPS), which helps sweetness but has a glycemic index of only 35.  This is the same GI as maltitol (a sugar alcohol)... not half bad, and we can't stand sugar alcohols (not good on the bowels).  CPS is still concentrated carbs, make no mistake, but at nearly half the speed of cane sugar (65), and only a small amount used, it is easily buffered down with fats, almond flour, coconut flour, etc.  Snacks made this way do not cause us a spike, and no perceivable aftertaste -- very faint, if any.</blockquote>

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