How to make sugar free powdered sugar, which works for any recipe that calls for regular powdered sugar. It’s SO easy!
Let it snow, let it snow, let it snow…
Is it snowing where you are?
As usual, Dallas weather doesn’t know what it wants to do. So it vacillates from 25 to 75 and back again.
Shorts one day, fleece pants the next. Always on our toes.
No snow here yet, but I do have white powder of a different sort: sugar-free powdered sugar. (Oxymoron?)
Every Christmas for as long as I can remember, my mom has made multiple batches of pixie cookies (the little chocolate crinkle cookies, dusted with powdered sugar).
Last month I decided it was time to try creating a healthier, vegan version of those crowd-friendly chocolate pixies. In my quest to “healthify” the recipe, I landed on an about.com article describing how to turn Splenda into powdered sugar.
This got me to thinking, “If you can do it with Splenda, why not with other sweeteners?”
So I tried it, first with Sucanat and then with Xylitol.
Both times, it worked!
Sugar Free Powdered Sugar
Ingredients
- 1 cup granulated sweetener of choice, such as coconut sugar or erythritol
- optional 1-2 tsp arrowroot or cornstarch, to prevent clumping when stored
Instructions
- Blend all ingredients in a blender. It’ll smoke a little, but that’s okay. You should have powdered sugar in a matter of seconds! Store in a covered container in the pantry, just as you’d store regular powdered sugar.Healthy Glaze Icing:Combine 1 cup of the above powdered sugar with 1 1/2 tbsp milk of choice and 1/2 tsp pure vanilla extract. Use in place of regular powdered sugar icing, on cookies or cupcakes, etc.
- Shown above on Cinnamon Roll Baked Oatmeal.
Notes
And now I’m going to return to eating my chocolate pixie cookies. Hope you all have a lovely day!
I’ve never had luck with this method:( I’ve tried it before, but I guess my blender isn’t fancy enough. The sucanat just stuck to the sides of the blender and I got a tiny bit of powder, but mostly just the same sucanat I put into it…
I have the same problem with my food processor using raw sugar. The only powder I get is stuck to the processor parts. Are there any ideas on how to get it to work better?
high protein, high fiber bars that are easy to take along to class!:)
Can you use this powdered sugar in frosting recipes?
I haven’t tried it yet… I’d love to know if you try it!
Cookies are my absolutely favorite dessert, so of course I have to go with those.
And I hate buying powdered sugar, so I always make it myself. I agree it doesn’t even really feel like a “recipe,” but it’s definitely something more people need to know!
Hmmm… that gives me an idea – using the xylitol version for lemon coolers! Xylitol already has a cooling feel in your mouth when you eat it, so it would be perfect for lemon coolers. 🙂 Now, if I just had a recipe for the “cookie” part of the lemon coolers…… I guess my vote is cookies!!!!
Granola bars! I have actually wondered for long time when you would put up a granola bar recipe 😀
Here in Washington State, we had a state of emergency issued out because we had so much snow. We were snowed in for the whole week, and it is only NOW starting to melt. Let’s just say me and my siblings built a lot of snowmen! 🙂 I love snow, but after a while, I get stir crazy. Plus, you can’t play in the snow when you lose power, because when you come inside from the cold, you can’t get warmed up again. Oh well. Thankfully we were fortunate to only lose power for a little bit, but many (like my grandparents in Pualup, a little further than Seattle,) were out for a few days from the snow-laden trees that fell, and from freezing rain.
Yum! I love powdered suger, especially on french toast. I’ll admit I used to (and sometimes stil do) mix powdered sugar with cocoa powder,add a drop or two of soymilk and a few tablespoons of water, stir, and eat (it’s like icing!) 🙂
I vote for cookie-like bars, so we can get the best of both worlds. I have a great idea! Why not make a version of the Kid Clif “Z” bars, like Chocolate Chip or Brownie? I think that would go over VERY well! 😉
YES! I second the Z Bar Brownie suggestion… I am addicted to those! It would be nice to have a home-made alternative 🙂
I love how they are so sweet…. when in reality, they’re totally healthy! I even saw they made a new oatmeal cookie flavor, too! 🙂
Granola bars!
What about a yummy granola recipe????
I guess I am confused at how using Sucanat can make this sugar-free powdered sugar because Sucanat is a minimally refined form of cane sugar (in other words, it’s sugar). Do you know something I don’t? 🙂
If you use Xylitol, it’s sugar-free.
Granola bars please!
Love your pretty purple ribbon 🙂
Katie,
That is way cool!
I would love to see granola bars.
Interesting…I’ve never worked with xylitol! Does it work well for baking?
Boo, seems like I’m outnumbered but I’ll put in my vote for the cookies anyway! Chocolate crinkles are one of my absolute favorite holiday cookies 😉
I’ve tried blending Xylitol into powdered sugar before and didn’t think to add in cornstarch/arrowroot. Needless to say the “sugar” ended up clumping together and Xylitol’s cooling effect was a bit too foreign for my tastebuds. I can’t wait to give it another go with Sucanat and this time, I won’t forget to add the thickener! Thanks Katie!
cookies for sureeeeeeeeeeeeeeeeeeeeee