Sugar-Free Glaze

If you don't have icing sugar, you can blitz granulated sugar in a food processor until it's powdered. You can do the same with brown sugar or coconut sugar, but your glaze will take on a brownish tone.

If you want to make a sugar-free glaze without powdered sugar, you can use one of the following keto-approved sweeteners:

• Monk fruit sweetener

• Erythritol 

• Powdered Stevia

As erythritol is sold as a granulated sweetener, you have to first turn it into a fine powder. Just add it to a food processor, pulse it for a few minutes, and you'll have perfectly powdered erythritol. Then, sift it in a bowl and pour in the liquid a bit at a time while whisking to avoid lumps in the glaze.

You can use granulated stevia to make a low-carb glaze, but only if it's already mixed with erythritol as a bulking agent (or other bulking agents).

The reason is that stevia is over 200 times sweeter than sugar, but to make a glaze, we need to use a large volume of sweetener. So pure stevia wouldn't be suitable, as you would require too much and it would be unbearably sweet. But usually, stevia brands are already mixed with a bulking agent, so you should be ok.

Make sure you blitz the granules into a fine powder before mixing it with water.

Being as sweet as sugar, you can use xylitol in ratio 1:1 instead of icing sugar to make a sugar-free glaze. Xylitol is usually sold as granules, so you'll have to blitz them into a fine powder before mixing it with water or milk.

Xylitol is a natural sugar alcohol safe for diabetics and those on a ketogenic diet. It's sugar-free and has 40% fewer calories than sugar; still, it contains 4 grams of carbohydrates per teaspoon. When consumed in small amounts, it doesn't affect blood glucose and insulin levels.

However, eating more than 40g (1.4 oz) a day of xylitol can cause digestive issues ^[1]. Considering that making a glaze requires a fair amount of sweetener, you might end up having about 30g (1 oz) of sweetener per serving. Therefore, we recommend using erythritol or stevia if you can, just to be on the safe side.

Like erythritol, allulose has 70% the sweetness of sugar, so you can use it in ratio 1:1.3 to replace sugar in keto icing.

However, if we have to choose between erythritol and allulose, we prefer the first. Erythritol is cheaper and has a well-established research body behind it to support its long-term use.

You can swap sugar with Splenda in ratio 1:1 to make a sugar-free glaze only if you're using the granulated Splenda. This blend of sucralose and maltodextrin is as sweet as sugar and can be used instead of sugar in recipes.

Make sure to blitz it into a fine powder before mixing it with water or milk to get a smooth glaze.

Splenda is the brand name for the artificial sweetener sucralose, and it's over 400 times sweeter than sugar. Although the FDA considers sucralose to be safe, the long-term health effects are unclear^[2]; many studies have shown some potential side effects.

Therefore, we recommend opting for safer, natural sweeteners like erythritol or stevia instead of Splenda.

Glacé icing is perfect for garnishing cakes, doughnuts, muffins, cupcakes, and cookies. Our sugar-free glaze is smooth and pourable, meaning you can easily drizzle it onto pastries, cake loaves, and cake rolls.

We also give the option to make it thicker by adjusting the ingredients. This way, you can use this sugar-free icing to decorate cookies and glaze doughnuts.

Yes, this icing recipe is super healthy. We used only zero-sugar erythritol and unsweetened almond milk, meaning each serving is practically calorie-free. The same glaze made with icing sugar instead of erythritol would have over 100 calories.

Erythritol is a natural sweetener with zero sugars and calories, safe for people with diabetes or on a ketogenic diet Almond milk is a plant-based alternative to cow milk, low in fats, sugars, and calories. So, you can use this glaze to garnish your sweet bakes without worries.

Yes, you can swap cow milk with plant-based alternatives. We recommend using plain, unsweetened options like almond, soy, or oat milk. You can also try making the glaze with coconut milk which will add a lovely tropical flavour to your sweet bakes.

Depending on which baked product you're going to use this glaze with, you can flavour it with a few drops of:

• Lemon essence

• Almond essence

• Orange extract

• Vanilla extract

As soon as you prepare the glaze, we recommend either using it right away or immediately store it in the fridge.

This is because the icing will start to set and dry out within 15 to 30 minutes. If you want to make it ahead of time, mix the ingredients and then place the glaze in an airtight container or cover it with cling film. Then, keep it in the fridge for up to a week.