Make Sugar-Free Powdered Confectionery Sugar

How would you make your own sugar-free confectionery (aka powdered) sugar?

Finding the sugar-free kind can be expensive, it’s often hard to find, and, really, you might want more control over your ingredients.

Thankfully, you’ll be happy to know you can make your own right at home, usually at  a massive cost savings.

Did you know starch is not a necessary part of powdered sugar? When manufactured, the purpose of added corn starch is to keep sugar from caking together, protecting its perfectly powdery state. That said, if you plan to make your powdered sugar ahead of time to store for later, definitely use arrowroot or corn starch. If you plan to use your sugar right away, however, save the carbohydrates and enjoy your recipe.

Whether you opt for cornstarch or arrowroot, know that both contain virtually the same values per Tablespoon(29 calories and 7 carbohydrates), so use either one at your convenience. Arrowroot contributes .3 grams more fiber than cornstarch.

Sugar-Free Powdered Confectionery Sugar

1 cup sweetener, powdered
1 Tbsp corn starch or arrowroot powder (optional for storage)
Powder your favorite sweetener in a blender or food processor. Use 1 Tbsp of corn starch or arrowroot for every cup of sweetener.

Makes 1 cup confectionery sugar.

Nutritional Information with sucralose + starch: Calories: 107, Carbohydrates: 28.4, Fiber: .3, Net Carbohydrates: 28.1, Protein: , Fat: 0
Nutritional Information with sucralose alone: Calories: 79, Carbohydrates: 21.6, Fiber: 0, Net Carbohydrates: 21.6, Protein: 0, Fat: 0
Nutritional Information with xylitol + starch: Calories: 507, Carbohydrates: 198.8, Fiber/Sugar Alcohol: 192.3, Net Carbohydrates: 6.5, Protein: 0, Fat: 0
Nutritional Information with xylitol alone: Calories: 480, Carbohydrates: 192, Fiber/Sugar Alcohol: 192, Net Carbohydrates: 0, Protein: 0, Fat: 0


Like Ideal Powdered Confectionery Sugar

1/2 cup xylitol
1/2 cup sucralose
1 Tbsp corn starch or arrowroot powder (optional for storage)

Combine xylitol and sucralose granular in a blender or food processor. Add 2 Tbsp of corn starch or arrowroot.

Nutritional Information with arrowroot: Calories: 307, Carbohydrates: 113.5, Fiber/Sugar Alcohols: Net Carbohydrates: 17.3, Protein: 0, Fat: 0
Nutritional Information without arrowroot: Calories: 279.5, Carbohydrates: 106.8, Fiber/Sugar Alcohols: 96, Net Carbohydrates:  10.8, Protein: 0, Fat: 0




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  1. There is only one think I wish to know…..

    Is there a Nobel Peace Prize for Cullinary Creativity and Excellence?
    If there is….I nominate you! You will win, hands down!

    This is purely amazing! Thank you!


    • Sorry, typo….the THING I want to know is….

      And are you suggesting that we can make cake icing/frosting if we add corn starch or arrowroot? Do you have any recipes to guide us?

      Many thanks,

      • You don’t even need cornstarch or arrowroot for the frostings. Just carefully measure the dairy, fat and confectionery sugar and should be perfect. The starch is to prevent caking in storage and manufacturing.

    • And this is why I send you bags of money in my head. 😀

      • Allow me please, to confirm…
        I can make frosting with powdered xylitol, cocoa, butter, and a dash of cream?
        Just like mom….except use sugar free confectionery sugar?

        If so….Jamie, this is news to me! Where have you been all my low carb life?
        This changes everything!


        • Good morning, Glad! That is what I’m suggesting, yes! You can use slightly less liquid if concerned, but technically, you shouldn’t require that starch at all in the frosting making process.

          • Oh, boy!…I mean, girl…I never knew! I always assumed that the corn starch is what thickened the frosting!

            Wow! Kitchen, here I come! I am going to bake a cake and frost it! Yum!

            Thank you, Jamie, master teacher!


          • I’ll make a frosting here, soon, to test the theory, but all of the research I’ve done shows the starch doesn’t add anything to the frosting itself. It’s an experiment I have to taste…erm I mean validate.

  2. I love xylitol. as a dental hygienist, I recommend it to patients because research shows that the bacteria that cause tooth decay can NOT metabolize xylitol therefore they die!! It is what we call “anti-cariogenic”.

  3. Oh yeah, almost forgot. my NINJA kitchen system powders this in a flash!! And Jamie, you rock!! So glad I stumbled upon your site. Hungry Girl move over, Jamie is on the scene and stealing the show!! You are funny too! Peace, love, and bacon

  4. love your recipes! ya you do rock!

  5. Can one use erythrol instead of xylitol?

  6. What would be the usage amount for a recipe calling for, lets say 1 cup of powdered sugar?

  7. In your recipe for RASPBERRY-ALMOND CRUMB CAKE VARIATION you say to use LC- confectionery powder. Can this be used instead?? It would be so much cheaper. Thank you so much for your recipes and hard work. I’ve used quite a few and have never had a problem. Thanks again. donna

  8. so are the Nutrition numbers above per recipe or serving?


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