How to Find the Best Protein Powder Without Sucralose or Aspartame

📌 Overview and Key Takeaways

This is a Dietitian’s guide on how to make the best protein powder without sucralose or aspartame​.

Discover how to supplement your protein intake naturally.

Last Updated
Feb 11, 2026

Author and Medical Reviewer

Written by Jack, Founder

Jack is the Founder of Drink Wholesome.

Medically reviewed by Brittany, MS, RD and Jenn, PA-C

Kayla is a Registered Dietitian with a MS in Nutrition.

Jennifer is a Physician Assistant with a BA in Nutritional Sciences.

Protein Powder Without Aspartame or Sucralose

Why Are Sucralose and Aspartame in So Many Protein Powders?

Sucralose and aspartame are artificial sweeteners.

They are hundreds of times sweeter than sugar, but sugar-free.

This, as you might imagine, makes them popular protein powder ingredients.

Are Sucralose and Aspartame Healthy?

Sucralose and aspartame are certainly not a silver bullet.

For starters, research has found little to no relationship between the use of artificial sweeteners and changes in body weight (Int J Obes (Lond), 2021).

People who replace sugar with artificial sweeteners like sucralose lose, on average, less than two pounds.

Moreover, studies have shown that consuming artificial sweeteners can cause sugar cravings (Cell Metab, 2016).

One study even found that people who use low-calorie sweeteners might actually gain weight because they indulge themselves after having “saved calories” with their diet soda, sugar-free ice cream, etc (CMAJ, 2019).

It is worth adding that regularly consuming artificial sweeteners can alter the composition of your gut microbiome, causing glucose intolerance (Adv Nutr, 2019).

This is an umbrella term for metabolic conditions like type 2 diabetes that cause higher than normal blood glucose (sugar) levels.

That being so, you might be better off just eating sugar.

What Is the Best Protein Powder Without Sucralose or Aspartame​?

If you are looking to avoid sucralose and aspartame, then I assume that you want to steer clear of artificial sweeteners altogether.

Other common artificial sweeteners include acesulfame potassium (ace-K) and saccharin.

Assuming that you do not want unflavored (unsweetened) protein powder, this leaves you with a few options.

You can either go with real sugar, sugar alcohols, or natural sugar substitutes like stevia and monk fruit.

Each option has pros and cons, but when all variables are taken into consideration, monk fruit emerges as the clear winner.

Why Monk Fruit?

Monk fruit, also known as luo han guo, is a melon-like fruit native to Southeast Asia.

Monk fruit sweetener is made by removing the seeds and skin, crushing the fruit, and collecting the juice, which is dried into a powder.

It is over 200 times sweeter than sugar, but sugar-free thanks to compounds called mogrosides.

Not only is monk fruit one of the least processed sweeteners on the planet, but it is also one of the most delicious.

In fact, monk fruit is the only non-nutritive sweetener that actually tastes like sugar.

Other sugar substitutes, particularly stevia, activate bitter taste receptors in addition to sweet taste receptors, giving them a bitter aftertaste (Genes Nutr, 2014).

Order Samples to see for yourself.

Sources

1. International Journal of Obesity (2005) (Int J Obes (Lond)). The effects of low-calorie sweeteners on energy intake and body weight: a systematic review and meta-analyses of sustained intervention studies. 2021.
2. Cell Metabolism (Cell Metab). Sucralose Promotes Food Intake through NPY and a Neuronal Fasting Response. 2016.
3. Canadian Medical Association Journal (CMAJ). Nonnutritive sweeteners and cardiometabolic health: a systematic review and meta-analysis of randomized controlled trials and prospective cohort studies. 2019.
4. Advances in Nutrition (Bethesda, Md.) (Adv Nutr). Effects of Sweeteners on the Gut Microbiota: A Review of Experimental Studies and Clinical Trials. 2019.
5. Genes & Nutrition (Genes Nutr). Genetic signature of differential sensitivity to stevioside in the Italian population. 2014.

Editorial Guidelines

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This article was written by a Registered Dietitian and reviewed by a Physician Assistant. We rely on peer-reviewed research and trusted medical sources, and regularly update our content to ensure accuracy and clarity.