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Sugar Free Powdered Sugar

How to make sugar free powdered sugar, which works for any recipe that calls for regular powdered sugar. It’s SO easy!

Sugar Free Powdered Sugar Recipe

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!

vegan powdered sugar

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Sugar Free Powdered Sugar

How to make keto and sugar free powdered sugar the easy way at home.
5/5 (11)
Total Time 5 minutes
Yield 1 recipe

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.
    The Best Cinnamon Roll Baked Oatmeal Recipe

Notes

The recipe is sugar-free if you use xylitol or erythritol, but the technique works with regular sugar too, or evaporated cane juice, sucanat, coconut sugar, or even brown sugar. So if you find yourself in the middle of baking something and you run out of powdered sugar, just make your own!
 

Have you made this recipe?

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And now I’m going to return to eating my chocolate pixie cookies. Hope you all have a lovely day!

5/5 (11)

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Published on January 22, 2012

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284 Comments

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  1. Pamela says

    Thank you, thank you, thank you. You have opened up a new door and brought my family into a new world. First my son who is type 1 diabetic (insulin dependent) and my daughter and I are allergic to wheat amd MSG have now been able to love food again. I was a typical southern cook and 22 years ago I had to learn to cook ‘sugar free’. We had sweet n low and equal to choose from then came splenda. Well I didn’t feel good about any of these choices and aspertame was out of the question. It was a challenge, but do able. Then we learned that my daughter and I are allergic to wheat and MSG. So I really had to rethink our entire way of eating to a much more healthful way. As I am again relearning all things about food,cooking and our health and life choices it has been an amazing adventure to being healthy and eating well. But the best part about having ‘hick-ups’ is your blog! We can eat GREAT tasting food again and be HEALTHY too!

  2. nancy keeton says

    LOL I kept seeing sugar free powdered sugar in your recipes and I have been trying to find it in stores. Of course I haven’t found it in the stores and realized you made it! MAkes so much more sense haha!

  3. Anna says

    Just used your powdered xylitol to make the chocolate egg copycats and they turned out amazing albeit not as pretty as the picture. The leftover chocolate sauce also made an amazing topping for so delicious ice cream- JUST LIKE MAGIC SHELL!

  4. MARY SCHROEDER says

    Can the “One minute chocolate cake in a mug” also be made as a whole cake? If so, what would the portions of ingred. then be?
    What is the brand of your favorite choc. fudge frosting you used?
    Can I use coconut flour for this recipe?
    Do you first liquefy the coconut oil before using in this recipe? Or just measure it as a solid?
    Is cane juice a dry ingred., or liquid. Can I get it at Dierbergs super market, here in St. Louis, Mo? Or at a Trader Joes, or Whole Foods store? Your recipes are very interesting.
    Thanks,
    Mary Schroeder

  5. Jenna says

    Hi! I’m just curious if anyone has tried coconut milk powder. I’ve read that it can be used as a replacement for powdered sugar. I know it’s probably not as sweet, but it seems a lot healthier.

  6. Ashley says

    Has anyone tried this with monk fruit or other sugar substitutes? Coconut sugar tastes like dirt to me, so I don’t wanna use that– but I will… in the spirit of not being wasteful, since I already bought it before I knew how much I hate it.

  7. donna m says

    I love your website. I do have one important request…
    whenever you use xylitol as an ingredient in a recipe could you PLEASE place a warning that even a TINY amount of xylitol will kill a dog. As great as it is for humans, it’s fatal to dogs, even a stick of gum containing it can kill a large dog. Thank you!

  8. Joyce says

    This is a genius idea! I use pure stevia in my cooking/baking, but sometimes when the recipe calls for powdered sugar, I always have to find different ways to substitute it. I’ll definitely try to use this way (maybe with some modification) to make my own powdered sugar. Love the idea use cornstarch. Thanks for sharing!

  9. Renee Dean says

    Hi Katie! I am a celiac and am also required to abstain from sugar which is extremely difficult. Thank you for your post about how to make powdered sugar. I use a sweetener made from “Monk Fruit” which can be purchased from the Wheat Free Market online. It is four times sweeter than sugar so a little goes a long way. It is easy to digest and does not have a chemical aftertaste. I am excited to try this with that sweetener and thought you might like to know about it. Thanks again! Renee in Jackson MS

    5/5

    5/5

  10. Karen says

    I love the fact that you provide nutritional information. For diabetics, it would be great if sugars are listed, even if it’s 0…we really like seeing the 0’s. ?

  11. Nancy says

    I really love your site and recipes…am signed up to receive them, however i get the pop up box to subscribe constantly while i am trying to read…how can i keep this box from appearing?
    Thanks! 🙂

  12. Amy Green says

    I made this in a pro power blender, belnding for 10 secs. Then used it for cream cheese frosting. The frosting is gritty… don’t know if maybe a special recipe has to be used and not just subbing the sugar in any recipe. Also maybe it needed longer blending to get really fine…?

  13. Colleen Davis says

    You can whirl brown surgar with arrowroot or cornstarch to make a powdered sugar? I suppose you could do with organic coconut sugar or others like that as well ? Did I misunderstand? Thanks Colleen

  14. Julie says

    Can someone please tell me how I can use sugar free powdered sugar when making meringue cookies? I have tried one recipe for sugar free powered sugar but all it did was make the cookies like little hard bricks and tasted as bad. Has anyone had luck with this type of sugar free cookie Thanks for the help

  15. Matt Fa says

    The recipes using Xylitol leaves me with one question. Xylitol is often used as a laxative. The heavier chains of sugar alcohols are harder for your body to handle and can result in upset stomach and diarrhea. Sorbitol, Maltitol, Mannitol, and a few others will do the same thing.

    I bought a sugar-free chocolate bar once, before ever knowing this, and it was full of maltitol. An hour after eating the thing, I was dying.

    How do you get over this issue with Xylitol?

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