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 just made powdered sugar with Sucanat and arrowroot (in my Vita-Mix). I turned it off, opened the lid and it was definitely smoking as you said it would! Wow! It’ll definitely work in my Paleo Nanaimo Bars. Yum! Thanks for the alternate powdered sugar recipe so I can stay away from cornstarch and processed sugars.
Would this recipe work with stevia powder?
First I was excited to stumble onto your website today. I’ve been making “sugar-free” powdered sugar with Splenda and corn starch since my daughter was diagnosed with T1D in 2008. The sugar cookies I make call for 2 1/2 cups and I didn’t want her to not enjoy. And I use it cup for cup in my recipes. Just note that it does bake a little lighter than real
See my comment above about the dangers of splenda and the acceptance of Stevia by most health experts.
Chocolate Covered Katie! I love love love you blog. I just know if you lived in Austin we would be friends. HAHA 🙂 Anyway, thanks for the idea to make “powdered sugar” sugar-free. Super genius.
Does anyone know if using Stevia In The Raw would work also?
Thanks!
Tried this with coconut sugar and mixed with coconut milk for the breakfast cake. Cake is still cooling but I could eat all the glaze while I wait! So delicious!
For those that were wondering if this would work with the “Stevia In The Raw”..the stuff in the green bag?
Just…. Don’t. 😛 trust me..
I just tried making the powdered sugar with Stevia in the Raw, and it was an utter FAIL. It looked great, but the taste was bitter-too-sweet! Go for the xylitol or even blend the Stevia in the Raw with equal parts of xylitol.
Or use pure stevia extract with arrowroot … no sugars, nor unhealthy sugar alcohols.
Yum! Does it lower the calories to be sugar free too? 🙂
How are you so awesome? This is exactly, and I mean exactly, what I was looking for!
My mother is avoiding sugar and dairy for her new baby, but I’m making a dairy free, sugar free version of her favorite Christmas cookies, which take powdered sugar!
Thank you, thank you, thank you!
!Would it work with Stevia??? 🙂
YES, just mix stevia extract powder with arrowroot till the desired sweetness.
Would this store well after being made? Wondering if I could make a big batch all at once…
Yes, just add the cornstarch if you don’t want clumping.
THANK-YOU!! I used your directions for making powdered sweetener this weekend and have linked back to your post on my blog. You rock 🙂
Blessings!
Gail
Just wanted to add that in case you either don’t have a food processor or yours isn’t the fanciest, like mine, you can grind xylitol or spenda in a coffee bean/spice grinder. You can only add about 1/4c of granules at a time, but this method makes fool-proof, fluffy clouds of powdered “sugar.”
Has anyone tried this with stevia?
Has anyone tried it with Erythritol instead of Xylitol? Same sugar-free results, without the potential GI upset and erythritol doesn’t have the cooling effect (which I personally do not like). I think I’m going to try the healthier Reese Eggs receipe that you posted this weekend. But curious before I try E instead of X (I have both here though). Thanks
This look good and I think I’ll try them using Stevia 🙂
Please dont use Splenda … see my comments about it above.