These sweet, crunchy sprinkles turn an everyday treat into an instant celebration! You can use them to dress up iced and frosted cookies or cakes. You can toss them on to whipped cream, yogurt, or keto ice cream. They’re entirely sugar-free, and they add some fun to whatever you put them on.

Yield: about 3 cups

Serving size: 1 tsp.

Ingredients:

Directions:

We’re going to make a very thick royal icing for this recipe, which we’ll pipe into assorted lines and shapes. Once they dry, we’ll have some beautiful colored sprinkles that we can use to decorate various desserts and foods.

  1. Line several baking sheets with parchment paper.
  2. Place the powdered erythritol and the egg white powder into a bowl.
  3. Use a whisk to break up any lumps and combine the powders.
  4. Add in the water. Using an electric mixer, blend well.
  5. Add in the vanilla.
  6. Scrape down any powder on the sides of the bowl, and using an electric mixer, whip until the mixture forms soft peaks. This part will take some patience and may require switching hands now and then, as it can take a few minutes to reach the desired consistency.
  7. Place a few large spoonfuls of the mixture into a small bowl and add the sugar-free food color of choice. Bright, cheerful colors are best for sprinkles. *See my note on sugar-free food coloring below this recipe.
  8. Fold the coloring into the mixture and fill a pastry bag with a small round tip or a plastic storage bag with just a tiny bit of the corner cut off with your colored icing.
  9. Pipe long straight lines onto a prepared baking sheet to make regular sprinkles. Don’t worry about making them even or about how long or short they may be because we will break them into smaller pieces later. Just make sure they are the thickness you would like your finished sprinkles to be. Try making shapes like tiny hearts, or x’s and o’s, or dots for the fancier ones. You can also use different tips to make other shapes if you like.
  10. Using a different food color each time, repeat steps 7 and 8 until you’ve used up all the icing. If you run out of baking pans before you run out of sprinkles, wait for the first batch to dry enough to remove from the paper, remove them to a bowl, reline the pan, and you’ll be ready to make more sprinkles. You may repeat this process as many times as necessary. Placing a small fan in front of your sprinkles will help them dry more quickly.
  11. When the sprinkles have dried, carefully remove them from the parchment paper. Use your fingers to break the longer pieces into sprinkle-sized pieces.
  12. Place the finished sprinkles onto a clean baking pan lined with parchment paper. Spread them out in an even layer, and leave them to dry entirely, overnight.
  13. Place the sprinkles into a covered container or lidded jar and store them in the refrigerator.
0 Carbs Per Serving

*Note: Most of the more familiar brands of food coloring contain some form of sugar as the predominant ingredient used. The food coloring I use is 100% sugar-free and is compliant with both the ketogenic and diabetic diets. For more detailed information on the food coloring I use and a demonstration of how to ice the cookies, please watch the Halloween Cookies episode on my YouTube channel. Here’s a link to the episode: https://youtu.be/78VJJRTCT04

Links to the food coloring ⬇️⬇️⬇️

DECOPAC PREMIUM AIRBRUSH COLOR MULTIPACK: https://amzn.to/3pbg45r

DECOPAC PREMIUM AIRBRUSH COLOR – WHITE: https://amzn.to/2XelReI

DECOPAC PREMIUM AIRBRUSH COLOR – VIOLET: https://amzn.to/3FOqm12

DECOPAC PREMIUM AIRBRUSH COLOR – SUNSET ORANGE: https://amzn.to/3FS4WQA

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