This low carb icing can also be used as a glaze! With just a small change in quantities this sugar free icing can be pourable or spreadable!

This post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

Classic icing, also known as glacé icing, is a smooth and glossy mixture typically made with powdered sugar and water. Luckily these days we have some fantastic powdered sweeteners available these days like Lakanto and Swerve. If your favorite sweetener isn't available in powdered form, you can blitz regular granular sweetener in a food processor to form a powder.

Keep reading for flavor variations and how to use this pourable icing or spreadable glaze!

How to Make Low Carb Icing and Glaze

To make a pourable icing (great for drizzling on cakes and pastries), combine powdered sweetener (I used powdered Lakanto), unsweetened almond milk, and clear vanilla flavoring or extract.

The vanilla doesn't *have* to be clear - but it helps to keep that glossy bright white look while adding some flavor to balance the sweetener.

If you don't need to use the icing immediately, cover and store in the fridge.

For a spreadable glaze - ideal for cookies or cakes - you'll need the same ingredients but a different ratio. I've given the full information in the recipe card below.

Flavor Variations

I've used vanilla in my classic recipe but consider some alternatives:

Lemon extract
Almond extract
Unsweetened cocoa powder
Banana extract
Espresso coffee
Orange extract
Ground cinnamon

Ways to Use Low Carb Glaze and Icing

As this is a new recipe I haven't necessarily included this glaze or icing in existing recipes - but here are my top suggestions:

📖 Recipe

StepAwayFromTheCarbs.com