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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 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 (14)
Total Time 5 minutes
Yield 1 recipe


  • 1 cup granulated sweetener of choice, such as coconut sugar or erythritol
  • optional 1-2 tsp arrowroot or cornstarch, to prevent clumping when stored


  • 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


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?

Tag @chocolatecoveredkatie on Instagram

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

5/5 (14)

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Published on January 22, 2012

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    • charlie says

      wait just a gosh darn minute! i remember my 7th grade chemistry; starch is just two sugar molecules together! this is hardly sugar free; in fact, one tablespoon of corn starcg has 15 more grams of sugar than plain old granulated sugar!! WTF!! the chemicals added in terms of cylitol or splenda hardly outweigh the fact that you are literally eating 150% of the sugar you would have had eith actual sugar. maybe those who eat healthy should actually study nutrition and biochemistry. this is a load of orse manure.

      • Jason Sanford says

        No idea where you are getting your information, but cornstarch has zero grams of sugar, even for a full cup. The cornstarch is also optional anyway, and the recipe does not mention Splenda.

        • Jim B says

          Xylitol is considered a sugar alcohol, therefore it is not a good substitute for diabetics. How do I know this? I have diabetes and was told by my nutritionist to avoid sugar alcohol as it is worse than sugar.
          Sucanat is sugar, albeit less refined. It also costs 50% more than regular sugar. So, again, it is not a good substitute for regular sugar.
          Don’t be fooled by the media when it comes to sugars. Just because something comes from a plant, doesn’t mean its healthier for diabetics. Diabetics are told to avoid fruits, sugars, sugar alcohol and many other items. Why? Because they all have an effect on blood sugar.

          • Kyle says

            The type of sugar alcohol makes all the difference and xylitol is very appropriate for diabetics. Erythritol is even better as it has absolutely zero effect on blood sugar. Xylitol and erythritol can both be purchased granular or powdered and for recipes calling for powdered sugar I just use one of these straight out of the bag. I also use these (primarily erythritol) as a direct substitute for sugar in almost everything.

            They measure just like sugar. Xylitol is just as sweet as sugar and has 60% of the calories. Erytritol is 70% as sweet as sugar and has zero calories. They do not caramelize like sugar and are poor substitutes in recipes where browning is important (although you can often get away with replacing just part of the sugar). The don’t work well with yeast breads and in some baked goods they result in cakes that are a little dryer and more crumbly if you don’t compensate in other ways.

            But sugar-free pumpkin pie with erythritol is easy and awesome! I can’t tell the difference.

      • Doug says

        Charlie… I think you are very confused as to what “sugar free” is exactly as well as the difference between “Sugar” and “Carbohydrate”. Table sugar is known as Sucrose, there are a few other forms of sugar, and are single carbohydrate molecules. Starches (as well as some other molecules) are lengthy chains of carbohydrates that are bound together often with a different molecule at the cap… this makes them break down and get used slowly in your system giving a consistent low amount of sugars slowly that your body can handle better then a sudden intense rush of pure carbohydrates. By your logic, almost nothing that exists would be sugar free… any vegetable, any meat, any dairy, just about anything I can think of have natural carbohydrates even when they do not contain sugar. Sugar free candies, vegan diets, you name it… still have carbohydrates. The only thing that I can think of that is something other then water that is carbohydrate free would be the flavored waters and drinks which have 0 calories. Now, as far as why the distinction is important, sugar will cause problems as far as insulin response or lack of which is a MAJOR problem for diabetics who’s body cannot handle to much or to little carbohydrates in the system at a given time, it takes a great deal of carbohydrates (or lack of) to have the same issues. There is also a difference in weight gain/loss, but there are so many other factors involved such as other hormones, energy cycles, etc that can have problems that are beyond the intake of carbohydrates that can cause problems… but yes, again, Sugar is worse then general Carbohydrates (although, Carbohydrates in great excess can still cause the same issues that a very small amount of sugar would cause). This recipe, even using starch, is sugar free… it is not carbohydrate free, but for most people that will not be an issue.

  1. Clare @ Fitting It All In says

    KATIE – you talking about the Dallas weather reminded me to tell you that I just accepted a job down here so I’ll be staying Dallas instead of moving back to St. Louis as originally planned. I know you live a little outside the city but we have to find a time to do a meet-up or dinner somewhere!
    Also my best friend is seriously your biggest fan.
    <3 Clare

  2. teabagginit says

    i definitely have to vote for the granola bars. ever since i started this sugar-free detox, i haven’t had a granola bar – would really love to see a sugar free version!

  3. [email protected] says

    HI Katie, I just tried to make it but its not white yet? I used a 3/4 c. of sucanat because I didn’t have a cups worth left and I’m up to 3 tsp of corn starch so far. Any ideas? Its a light tan color.

  4. katie @KatieDid says

    I never knew sucatant was sugar free, interesting! I made chocolate crinkle cookies over the holidays and they were sooo easy and flourless. Love a simple recipe like crinkle cookies.

    • Melissa says

      It’s not. Sucanat IS sugar. The name actually stands for SUgar CAne NATural. It’s a less processed sugar but it’s still cane sugar. So, the name of the recipe is actually a inaccurate (sorry Katie). Sucanate is just whole cane sugar without the good stuff all removed.

  5. Alan Kleesattel says

    Just a FYI for some poeple;
    I’ve had success in the past using a MagicBullet with the FLAT blade like when grinding coffee beans, it works great. (I’ve only used the small cup before but any would be fine I would assume.

    (Katie – I have some questions about Coconut Oil, I’ll most likely be sending you another comment sometime soon)

    Thanks for the continuing great recipes!

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