Description
This sugar-free icing uses erythritol to create a crunchy, sweet glaze perfect for decorating cookies without the guilt.
Ingredients
Scale
- For the Orange Sugar Free Icing:
- 1/4 tsp Coconut Oil
- 1 1/2 tbsp Erythritol
- ¼ tsp Turmeric
- 1 tsp grated Orange Zest
- 1 tsp Orange Juice
- For the Coffee Sugar Free Icing:
- 1/4 tsp Coconut Oil
- 1 ½ tbsp Erythritol
- 1 tsp Dandelion Coffee
- 1/8 tsp Coffee powder
- 1 tsp Water
- For the Matcha Sugar Free Icing:
- 1/4 tsp Coconut Oil
- 1 ½ tbsp Erythritol
- ¼ tsp Matcha Green Tea
- 1 tsp Coconut Milk or Water
Instructions
- Heat up 1/4 tsp of coconut oil in a non-stick pan over low heat.
- Add 1 1/2 tbsp of erythritol to the pan and let it cook for 30 seconds, stirring continuously.
- For Orange Icing: Stir in 1/4 tsp turmeric, 1 tsp grated orange zest, and 1 tsp orange juice. Mix well until combined.
- For Coffee Icing: Stir in 1/4 tsp instant coffee and 1 tsp water. Mix well until combined.
- For Vanilla Icing: Stir in 1/4 tsp vanilla extract and 1 tsp almond milk. Mix well until combined.
- Once the erythritol has dissolved and the mixture is smooth, remove from heat and let it cool slightly before using to glaze cookies.
Notes
Erythritol is key for achieving a crunchy texture similar to sugar. Adjust the quantities based on the number of cookies you need to glaze. This icing can be divided into different flavors by adding various extracts or spices.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 5
- Sugar: 0
- Sodium: 0
- Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 0
- Cholesterol: 0