Seasonal Recipe Roundup: Fall Favorites with Lakanto Monkfruit Sweetener

As the leaves begin to change and the air grows crisp, the arrival of fall brings with it a bounty of seasonal flavors that are perfect for cozy comfort foods and sweet treats. This year, we're highlighting some of our favorite fall recipes that feature the delicious, zero-calorie sweetness of Lakanto Monkfruit Sweetener.

Lakanto Monkfruit Sweetener is a versatile, all-natural sugar substitute made from monk fruit extract. Unlike artificial sweeteners, Lakanto has a clean, sugar-like taste without the aftertaste. It's keto-friendly, non-GMO, and safe for diabetics, making it an ideal ingredient for all your fall baking and cooking.

So grab your apron and let's dive into this mouthwatering collection of autumn-inspired recipes that will have your taste buds dancing with delight!

Pumpkin Spice Latte Cupcakes

Does it really fall without the return of the beloved pumpkin spice latte? These cupcakes capture all the cozy flavors of the seasonal drink in a delectable dessert. Moist pumpkin cupcakes are topped with a rich, creamy espresso buttercream and dusted with a sprinkle of Lakanto Powdered Monk Fruit Sweetener for the perfect finishing touch.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 3/4 cup Lakanto Classic Monk Fruit Sweetener
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1/2 cup strong brewed coffee, cooled
• 1 cup unsalted butter, softened
• 3 cups powdered Lakanto Monkfruit Sweetener
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a large bowl, beat the Lakanto Classic Monk Fruit Sweetener and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and pumpkin puree.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Divide the batter evenly among the prepared muffin cups.
6. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely.
7. In a large bowl, beat the butter for the frosting until smooth and creamy. Gradually add the powdered Lakanto Monkfruit Sweetener, heavy cream, vanilla, and salt, beating until light and fluffy.
8. Pipe or spread the espresso buttercream onto the cooled cupcakes. Dust with additional Lakanto Powdered Monk Fruit Sweetener before serving.

Caramel Apple Crisp

When the air turns crisp and the apple orchards are ripe for the picking, nothing beats a warm, gooey apple crisp. This lightened-up version uses Lakanto Golden Monk Fruit Sweetener to create a luscious caramel-like sauce that coats the tender apples. Topped with a crunchy oat streusel, it's the ultimate fall dessert.

Ingredients:

• 6 cups peeled, cored, and sliced Honeycrisp or Gala apples
• 1/2 cup Lakanto Golden Monk Fruit Sweetener
• 2 tbsp arrowroot powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup old-fashioned oats
• 1/2 cup almond flour
• 1/4 cup Lakanto Golden Monk Fruit Sweetener
• 1/4 cup unsalted butter, melted
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
2. In a large bowl, toss the apple slices with the 1/2 cup Lakanto Golden Monkfruit Sweetener, arrowroot powder, 1 tsp cinnamon, nutmeg, and salt until well coated. 3. Transfer to the prepared baking dish.
4. In a medium bowl, stir together the oats, almond flour, 1/4 cup Lakanto Golden Monkfruit Sweetener, melted butter, and 1/4 tsp cinnamon until well combined.
5. Sprinkle the oat topping evenly over the apples.
6. Bake for 30-35 minutes, until the apples are tender and the topping is golden brown.
7. Allow to cool for 10 minutes before serving. Serve warm, with a scoop of vanilla ice cream if desired.

 

Pumpkin Spice Latte Overnight Oats

Start your day off right with a breakfast that tastes like fall in a jar. These pumpkin spice latte overnight oats are infused with the comforting flavors of pumpkin, coffee, and Lakanto Monkfruit Sweetener. Prep them the night before for an easy, healthy meal that will keep you satisfied all morning long.

Ingredients:

• 1 cup old-fashioned oats
• 1 cup unsweetened almond milk
• 1/2 cup pumpkin puree
• 2 tbsp Lakanto Classic Monk Fruit Sweetener
• 1 tsp instant coffee granules
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt
• Whipped cream (optional)
• Chopped toasted pecans (optional)

Instructions:

1. In a medium bowl, stir together the oats, almond milk, pumpkin puree, Lakanto Classic Monk Fruit Sweetener, instant coffee, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
2. Cover and refrigerate overnight.
3. In the morning, give the overnight oats a quick stir. Top with whipped cream and chopped pecans if desired.

 

Savory Sausage & Butternut Squash Stuffed Acorn Squash

For a hearty, comforting main dish, look no further than these savory stuffed acorn squash. Sweet roasted butternut squash is combined with spicy Italian sausage, cranberries, and a sprinkle of Lakanto Golden Monk Fruit Sweetener for a perfect balance of flavors in every bite. 

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 tbsp olive oil
• 1 lb hot Italian sausage, casings removed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup diced butternut squash
• 1/2 cup fresh cranberries
• 2 tbsp Lakanto Golden Monkfruit Sweetener
• 1 tsp ground sage
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F. Place the acorn squash halves cut-side down on a baking sheet. Roast for 30-35 minutes, until tender when pierced with a fork.
2. In a large skillet over medium-high heat, cook the sausage, breaking it up with a wooden spoon, until browned, about 5-7 minutes. Drain excess fat.
3. Add the onion and garlic to the skillet and cook for 2-3 minutes until fragrant.
4. Stir in the diced butternut squash, cranberries, Lakanto Golden Monkfruit  Sweetener, sage, thyme, and red pepper flakes. Season with salt and pepper to taste.
5. Scoop the sausage mixture into the roasted acorn squash halves.
6. Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the squash is very tender.
7. Serve hot, garnished with additional fresh cranberries if desired.

 

We hope these fall-inspired recipes featuring Lakanto Monkfruit Sweetener have your taste buds ready for the cozy flavors of autumn. From pumpkin spice treats to hearty, savory dishes, Lakanto is a versatile sugar substitute that can be used in all your seasonal creations. Enjoy experimenting and let us know which recipes become your new fall favorites!