Is Super Sweetener safe for diabetics?

Yes. Super Sweetener has a glycemic index of zero — it does not spike blood sugar or insulin. Both monk fruit and allulose are widely considered safe for diabetics.

Does Super Sweetener taste like sugar?

Yes. Unlike stevia or artificial sweeteners, the monk fruit and allulose blend produces a clean, sugar-like taste with no bitter or chemical aftertaste.

Is Super Sweetener a 1:1 replacement for sugar?

Yes. 1 teaspoon of Super Sweetener equals 1 teaspoon of sugar in sweetness. No measurement conversion is needed.

Can I bake with Super Sweetener?

Yes. Super Sweetener is heat-stable and works in cakes, cookies, brownies, Indian mithai, and any recipe that calls for sugar.

How is Super Sweetener different from stevia?

Stevia often has a bitter or licorice aftertaste. Super Sweetener uses monk fruit and allulose to produce clean, sugar-like sweetness with the same texture and bulk as real sugar.

Does Super Sweetener contain artificial sweeteners?

No. Super Sweetener contains zero artificial sweeteners — no sucralose, aspartame, saccharin, acesulfame potassium, or erythritol. Only natural monk fruit and allulose.

How many calories does Super Sweetener have?

Super Sweetener contains only 0.2 kcal per gram — essentially zero calories. Regular sugar has 4 kcal per gram (20× more).

Is Super Sweetener keto-friendly?

Yes. Super Sweetener has zero net carbs and zero sugar, making it 100% compatible with ketogenic and low-carb diets.

Will Super Sweetener cause digestive issues?

Most people tolerate monk fruit and allulose very well. Unlike sugar alcohols like erythritol or xylitol, allulose is rarely associated with bloating or digestive discomfort.

Where is Super Sweetener made?

Super Sweetener is made in India by Sellersetu Private Limited and marketed by Beyond The Sugar, headquartered in Mumbai, Maharashtra.

1/9

The Zero Added Sugar Spread

54 reviews

The Zero Added Sugar Spread

Choco Hazelnut | Sweetened with Monkfruit & Allulose | Creamy and Smooth | You wont be able to tell that it's not sugar!

₹ 525.00 ~~₹ 599.00~~

Quantity

1 Jar | 300GM

2 Jars | 600 GM

3 Jars | 900 GM

4 Jars | 1200 GM

One-Time Purchase

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MRP ₹ 599 ₹ 499

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THE REVEAL

Now turn the jar around.

Every chocolate spread looks wholesome from the front. The back is where it stops pretending...

THE HONEST TRUTH

The Whole Comparison In One Place

👈 Swipe to compare 👉

Features	WINNER 🏆 Our Spread	Regular Spreads	Other "No Added Sugar" Spread
No Added Sugar	✓	✘	✘
No Sugar Alcohol	✓	✘	✘
0 GI Sweeteners Used	✓	✘	✘
Keto Friendly (Low Net Carbs)	✓	✘	✘
Tastes Indulgent	✓	✓	✘
No Palm Oil	✓	✘	✓
No Artificial Flavor	✓	✘	✘
No Preservatives	✓	✘	✘
Diabetic & pre-diabetic friendly	✓	✘	✘

A WORD

A word on the jaggery and date ones.

For a few years now, the answer to sugar has been to swap it for a nicer-sounding sugar. Jaggery. Dates. Coconut sugar. Honey.

THE SCIENCE, MADE HUMAN

How's this even Possible

Two ingredients do all the work.

Monk Fruit

A small green fruit . Roughly 200 times sweeter than sugar. A very small amount sweetens the whole jar. Has: 0 GIycemic Index, 0 Calories

Allulose

A rare sugar found naturally in raisins corn jackfruit, etc. 70% as sweet as sugar. It gives the spread - body, texture and that soft caramel note. Has: 0 Glycemic Index, ~0 calories

No Palm Oil

Palm oil is in almost every chocolate spread for one reason: it's cheap and it stays solid at room temperature. We use coconut oil and groundnut oil instead. They cost more but are healthier options.

94% Less Total Sugar

80% Less Net Carbs

Real Hazelnuts and Cocoa

No preservatives

aTaste proof word

It tastes like the jar you already buy

That's the whole promise. Nothing else about it changes.

LIFESTYLE

It goes wherever the old jar went.

Same thickness, same taste, same texture. It just stopped messing with your health

GOT QUESTIONS?

FAQ.

Everything you need to know about our natural super sweetener.

Does it actually taste like a regular chocolate hazelnut spread?

Yes, and this is the question we get most. Most sugar-free spreads fail in two places. They taste thin, because sugar
was doing more work than bulk sweetening, and they dont taste indulgent.
We solved both before anything else. Allulose puts the body and texture back. Monk fruit does the sweetening without an aftertaste. We handed it to people blind before selling a single one, and most could not tell it apart from a sugar laden spread.

Is it really zero added sugar? Then why does the label show 3.3g of sugar?

Zero added sugar means exactly that. No sugar, no jaggery, no date syrup, no honey, no coconut sugar, no maltodextrin. The 3.3g of total sugar per 100g is lactose, the natural milk sugar that comes with milk solids, and there is no way to have creaminess from dairy without it. For comparison, a regular chocolate hazelnut spread carries around 56g of sugar per 100g. Ours is lab tested at a NABL-accredited laboratory, not estimated from a recipe sheet.

What are monk fruit and allulose, and are they natural?

Both are natural and neither is an artificial sweetener like sucralose or aspartame. Monk fruit is a small green fruit
grown in southern China. Its sweetness comes from compounds called mogrosides, roughly 200 times sweeter than
sugar, which your body does not process the way it processes sugar. Allulose is a rare sugar found naturally in raisins and jackfruit. It behaves like sugar inside the jar, giving the spread its body and that soft caramel note, but your body absorbs it and passes almost all of it out without using it for energy. Both have a glycemic index of zero.

How is this different from other no added sugar spreads?

Most spreads carrying that phrase sweeten with jaggery, date syrup, honey or coconut sugar. Those are all sugar.
Jaggery has a glycemic index around 84, higher than table sugar. Date syrup is around 47, honey around 58. All of them
bring their calories with them and all of them add to the total sugar on the label. Technically nobody added sugar.
Practically, sugar is what went in. We use monk fruit and allulose, both zero GI (they don't spike your blood sugar), and we did not take the cheaper route. We also use real hazelnuts rather than hazelnut flavouring, and no palm oil

Does it contain palm oil?

No. We use coconut oil and groundnut oil instead. Palm oil sits in almost every chocolate spread on the shelf for two
reasons: it is cheap and it stays solid at room temperature. Coconut and groundnut oil do the same job and cost us
more.

Is it keto-friendly? What are the net carbs?

Yes. Net carbs means total carbohydrate minus dietary fibre and allulose, because your body does not use either one
for energy. On that basis this spread carries roughly 80% fewer net carbs than a regular chocolate hazelnut spread,
which puts it comfortably inside most keto and low-carb plans. Worth knowing that the total carbohydrate figure on
the label looks higher than the number that matters to you, because more than half of it is allulose.

Ex. If total carbs = 10, fiber = 2 and alulose =6, then

Net Carbs = 10 - (2+6) = 2

Can people managing their blood sugar eat this? Is it diabetic friendly?

There is no added sugar in the jar, and the sweeteners we use, monk fruit and allulose, both have a glycemic index of
zero. Which means they dont spike your blood sugar. The only sugar present is 3.3g of lactose per 100g, which works out to around 0.5g in a 15g serving. Which means our soread has 94% less total sugars than a regular chocolate hazelnut spread. So yeah, you can have it.

Can kids eat it?

Yes, and it is one of the reasons the product exists. It is real hazelnuts, real cocoa and monk fruit and allulose instead of sugar and
palm oil, which makes a school sandwich a much easier decision.

Why does it cost more than a regular chocolate spread?

Because of what is in it. Monk fruit and allulose cost several times what sugar costs. Coconut oil costs more than palm
oil. Real hazelnuts cost more than more sugar. A cheaper jar is cheaper because sugar and palm oil are the two least
expensive things you can put in a chocolate spread, and in most jars they make up the majority of what is inside. You
are paying what it costs to make this without the shortcuts.

How do I store it, and how long does it last?

Keep it somewhere cool and dry, away from direct sunlight, and always use a clean dry spoon. That last part matters
more than it sounds: the jar has no preservatives, and the only realistic way to spoil it is by introducing water. Do not
refrigerate. Coconut oil sets below around 24 degrees, so a fridge will turn the jar solid. A little natural oil separation
can happen, which is normal, so give it a stir before use.

Finally you can spread it without the guilt