Powdered Sugar Substitute
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Once I realized how easy it was to make sugar free powdered sugar at home, I never looked back. All you need is one keto sweetener and a blender or food processor.
Many grocery stores stock sugar free powdered sugar, and calling it expensive is an understatement. Growing up, my mom always made her own powdered sugar from scratch, so once I started baking low carb, I did the same using keto sweeteners.
The trick is that while almost any granulated sweetener can be blended down into a powder, they don’t all behave the same in my recipes. I’ve tested the six sweeteners I bake with most often and included my notes below so you can choose the one that works best for your needs.
Table of Contents
Recipe highlights
- Easy to make. All you need is one ingredient, a blender, and less than a minute.
- It tastes like the real thing. So long as you use one of my preferred sweeteners, you won’t have to worry about a fake sugary aftertaste.
- Cheaper than store-bought. You’ll pay upwards of $5 more per bag for powdered sweetener versus granulated, and the only difference is the consistency.
What sweetener is best?
Not all sugar-free sweeteners are created equal, and some are better for turning into powder. Here’s a quick breakdown:
- Allulose. My preferred sweetener, as it has the best flavor and turns fluffy like regular powdered sugar. I also find it dissolves exactly like white sugar does.
- Erythritol. I don’t mind using erythritol or erythritol blends as a sugar alternative, but I find it’s better to dissolve it in simple syrups for baking rather than blend it into a fine powder.
- Monk fruit sweetener. Similar in rank to erythritol. It wasn’t as fluffy as I would have liked, but it tasted pleasant. Be careful, because monk fruit sweetener is usually much sweeter than allulose or erythritol.
- Xylitol. I generally don’t use xylitol in my recipes, but I tried this as I’d seen a powdered sugar brand use it. It blended well but left a quite bitter aftertaste. It’s also VERY dangerous to dogs, so don’t share any treats if you use xylitol.
- Stevia. The only one I wasn’t a fan of was the one I found had a funky, slightly metallic aftertaste.
How to make sugar free powdered sugar
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Blend. Blend the sweetener in a blender or food processor until fine, white, and fluffy.
Step 2- Store. Keep it in a sealed jar or container.
Storage instructions
Keep the powdered sweetener in an airtight container in a cool, dry place away from direct sunlight. If stored properly, it will keep well for several months.
Frequently asked questions
Yes. A spice grinder, coffee grinder, or even a small food processor works well. It may take a little longer to achieve a fine, powdery consistency.
This usually happens if it has been exposed to moisture. Store it in an airtight container, and if needed, blitz it in the blender again to restore its powdery texture.
Recipes using sugar free powdered sugar
Now that you’ve made a batch, here are some of my favorite ways to use it:
- Keto frosting
- Keto cinnamon rolls
- Sugar free ice cream
- Keto meringue cookies
- Keto lemon bars
- Dust over keto pancakes, keto french toast, or keto cupcakes
Powdered Sugar Substitute
Ingredients
- 1/2 cup granulated sweetener of choice * See notes
Instructions
- In a high speed blender or food processor, blend your sweetener until fluffy.
- Transfer your powdered sugar to a sealable container.
I have just been diagnosed with type two diabetes and I have to cut out all sugar and was told not to use artificial sweeteners because they are bad for me and continue additives that are not good
So can you tell me if these sugar substitutes are ok for a diabetic?
Carole
In the keto frosting recipe, it says to use 3 CUPS sugar-free powdered sugar, but in your recipe for making your own sugar-free powdered sugar, it says to use 1/2 cup granulated sugar of choice. I really confused. I’m planning to make this on Thursday, 6/25. HELP!
Hi Mary- yes I hear you. You’ll need to just make 6 portions of this recipe. 6 half cup servings equals 3 cups.
Yummy
Glad you enjoyed the recipe!
Not sure what kind of Xylitol was being used, but Xylitol is the only thing I use because it does not have any weird after taste. Monk fruit and stevia taste like saccharin, erythritol has an odd minty quality that is not like regular mint, and allulose has a distorted sugar taste that I find unpleasant.
Xylitol has a bit of carb, but tastes more like sugar than anything else I have tried. It can be readily powdered, and is actually sold in powdered form.
Hi Shaunie, thanks so much for sharing your insight on this. With so many sweeteners out there these days, it’s great to know what people are enjoying!
Can I substitute stevia for the powdered sugar?
Hi Lynnette, I wouldn’t recommend stevia for this recipe. Powdered allulose, erythritol or monk fruit blends are the best options that will act as close to real powdered sugar in baking as possible.
Can you explain how you would dissolve the allulose in a simple syrup before blending into a fine powder?
Hi Tami, my comment refers to my preference of using some sweeteners in simple syrups, instead of blending them into a powder. I’ll fix this up for clarity! If you want to use allulose for this recipe, you certainly don’t need to dissolve it before blending.
Can you use Truvia to make the confectioner sugar, or the regular sugar?
Hi, I just found your recipes when I looked for “delicious wonderful absolute best keto low carb chocolate chip cookie recipes.” Then I found so many that I want to try, but you said something that has me confused.
You said that Allulose is your favorite for making powdered sugar. Then, under “What Sweetener is Best?,” you said “Allulose.” “I typically like using allulose as a sugar alternative, but I find it’s better to dissolve it in simple syrups than blend it into a fine powder.” You further stated that you prefer Erythritol (you left out one letter) sweetener as it has the best flavor and turns fluffy like regular powdered sugar.
You said “Powdered sweeteners should be kept in an airtight container away from direct sunlight. It’ll stay fresh for up to two weeks.” I have never had a problem with real sugar becoming unfresh; after all, it is used to preserve food. I have made keto powdered sugar (a blend of Erythritol, Allulose, and a bit of Stevia). I know that I have never felt the need to throw away regular powdered sugar even if had become somewhat caked because that is an easy fix. I have stored my homemade keto powdered sugar for several weeks so far, and I’ve not had any problems.
Thank you for reading this, and I welcome your comments. I do not like being wasteful, but I would not knowingly jeopardize the success of a recipe, either.
I’m glad I found your site.
Hi Cynthia- thanks for your detailed comment. I appreciate it.
I find allulose is best for this and have amended the notes in the recipe card to reflect it- With erythritol or monk fruit, it really comes down to the brand used- I don’t solely recommend either because there is a huge margin for error. When testing this recipe, I did find pre-blended allulose did get a little rancid after two weeks- I can’t really vouch for other sweeteners, but it got somehow a little moist at the base (and there was no moisture in the room or stored with it).
If you have a homemade keto powdered sugar that holds up and bakes well, don’t change it on my account- it sounds like the erythritol you are using is one of the better ones 🙂
Hi! I’m new to keto, what brand of erythritol do you recommend for making your powdered sugar? I know you’ve recommended Anthony’s allulose. Which one should I start with, thinking of using it in your raw cookie dough recipes
Hi Jodi- the eryhritol brand I used in my testing was Anthony’s too. I would stick with allulose though- it’s the most consistent and best tasting.
I tried stevia and the crystals never broke down. I tried using it in frosting and it was grainy and like eating sand. Had to scrap the batch..
Hi Deb- I’m not surprised, seeing as in the post, I mention how stevia is the only one that I don’t recommend because it didn’t turn out well at all.
Arman, I’m sorry but you contradicted yourself. You said by far Allulose was your preferred sugar to make into a powered sugar but then you said you didn’t think it was good for a powdered sugar and it was better in simple syrups. I want to get this right so please, which is it? Thanks very much.
Was easy as directed but one issue- how do you get if from the food processor without it going everywhere?
Any tips/tricks would be great
Thank
Hi Jill, you could try stretching some plastic wrap over the top of the food processor bowl before securing the lid to keep everything contained a little more, and then carefully scoop it out to a jar for safe keeping. Hope this helps!
Loving your recipes. Being new to Keto cooking, it’s great to find shortcuts and make things a little cheaper! Thank you
You are so welcome, Edie, and that has always been one of my goals with developing low carb recipes- develop a bunch of staples so you can save a bunch of money, too. 🙂
You say you prefer allulose and then say you don’t prefer it. Which do you prefer for the powdered sugar texture?
4
Hi Chris, I’m not sure which section you’re referring to but for clarity, I find allulose to be the best for this recipe, providing the best powdered sugar texture.
Have you done any baking with inulin?
I haven’t Stephanie- do you use it like sugar?
Love making my own powdered sugar substitute when needed. But I do have a question. Can you make CRISP keto cookies using Allulose rather than erythritol? I just find the cooling effect overpowering in a simple cookie recipe like vanilla wafers. I have not had good luck before using Allulose MonkFruit blend.
Hi Bob, pure allulose is currently my preferred sugar substitute for baking as I find it mirrors the properties of real sugar more closely than other alternatives. I would give that a try!
How much do you have in the end if you use 1/2 cup allulose? Does the blending of it produce more volume?
Hi Elise, it actually ends up being about the same in volume. You get finer particles but they also become more aerated 🙂
Christmas Day 2024
Hi Arman,
Disaster struck today when I went to prepare whipped cream to top Mom’s Pumpkin Chiffon Pie, a family Thanksgiving and Christmas tradition that started before I was born.
No powdered sugar and all the stores closed!
I had granulated sugar, but knew using it as a substitute would result in a gritty texture.
Tradition was at stake!
Beginning when all I could do was lick the beaters, I learned how to make this pie at Mom’s side in the kitchen.
A quick check on the internet led me to you and your easy process for making powdered sugar. So simple, it should have been intuitive.
Using the organic granulated sugar I keep on hand for the hummingbirds, I rendered it into perfectly powdered sugar with the blender. I’ll be making my own from now on.
Yay!
Thank you, and Merry Christmas!
B Douglas
Tucson, Arizona
My husband loves baked goods and I’m shifting to baking without white flours and sugars whenever possible. These muffins are delicious! Wow! Your website is a godsend!l. There are so many recipes I want to try. Thanks for yet another great recipe with these delish pumpkin muffins! Now I’m off to make myself some of your scones… yum.
Hi Andi, thanks so much for your kind words and I’m so happy we’ve been able to help you refine your baking to cater for these changes!
My husband is diabetic, but, of course, he loves sweets. I’m excited to find the recipes for sweetened condensed milk and powdered sugar. I have a question…. can I use Splenda in the powdered sugar?
If you can tolerate splenda well, then go for it 🙂
Just want to share that according to what I have read from nutritional scientists there are warnings against the use of Erythritol.
Monk Fruit, raw honey and pure maple syrup are healthiest except if your purchase Xylitol made from birch bark (NOT corn) because a minimum of 98% of ALL corn grown in the United States is dangerous. It contains GMOs and is sprayed. Splenda is also dangerous.
My Xylitol icing made with goat cheese to replace cream cheese and a dash of NOW Brand “Better Stevia” powder (no metalic after taste) works famously. All my best.
I’m so happy to see that making sugar free powdered sugar at home is possible! And easy! I usually avoid adding glazes or frosting because of the carbs. Thank you for this. I do feel compelled to say one word of warning… Xylitol sweetener is highly toxic to dogs! So if using this sugar substitute, make sure your furry friend doesn’t get a lick!
Hi Ann, thanks so much for touching on this. I’ve included a section in the post that warns against this too. Have to be very careful around our 4 legged friends for sure!
I am allergic to Erithidol. Monk fruit tastes too sweet. Have you made confectioners sugar with Stevia or Allulose?
Yes! Allulose is great 🙂
Since Erythritol is a synthetic sweetener, what else can you use. Stevia is not an option for me, as it is very bad tasting. Any other suggestions? Love your recipes and I am craving me some ice cream.
Allulose is best for baking 🙂
Allulose is 100% better than any other sweeteners. It does not cause any health risk like all the ones you mentioned. It’s great for baking. Try it .
Monk fruit is the safest one as i have read even my doctor suggested any thoughts on this
Hi Barb- there’s lots of information on sweeteners available- I’m going to let our website’s registered dietician chime in here- As a registered dietitian, I agree- monk fruit is safe, but I do also recommend allulose. And it’s reassuring your doctor supports that. Monk fruit doesn’t raise blood sugar, and allulose behaves like sugar without the metabolic impact, making both excellent options when used in moderation. – Felicia Newell, MScAHN, RD, CPT.
I used monkfruit sugar and didn’t powder it!! In the oven now with fingers crossed!! Smells great!
Has anyone tried the glaze with allulose?
Hi Lisa! Yes- it works so well with allulose and tastes just like sugar.
Question, erythritol is what typically has the cooling effect, correct? I buy swerve powdered sweetener but I hate that cooling effect and I was thinking, since monk fruit doesn’t have that (or at least not as noticeably), that would make a better powdered sweetener?
It can, but it all depends on how you use it. I recommend allulose- it makes the best tasting sweetener and also dissolves like sugar.
I use birch bark xylitol as it is all natural.
My husband has smoldering multimyloma from agent orange at Camp LeJuene and as A Marine tanker in Vietnam.
I don’t know about the other low carb sweeteners.
We have been on keto way of life since August.
Any help would be greatly appreciated.
Thank you
Hi Nancy, I’m so sorry to hear this. It would be best to check with your husband’s doctor as to what sweeteners are best for his condition but from a baking perspective I’ve found allulose to be the best substitute for sugar, generally speaking.
Have you tried this with Stevia? I made the swap to Stevia, from the Stevia plant, some years ago. I use it in my tea, in my coffee, and even in some cakes. I never thought to try to turn it into confectioner’s sugar. Thanks for the idea.
Joe
Hi Joseph- I did test it with stevia, and it’s not my top option. It just leaves a strange taste and loses sweetness as it bakes.
Hi Aman!
A word of advice: you should probably rename your Puppy Chow recipe because the world is full of
stupid people who will actually feed this to their dogs!
Please do not print my comment for others to see; my only reason for sending this comment is to save
you the angst of angry dog lovers.
BTW: Your recipes look wonderful and easy to follow. I’m thinking of switching my diet to keto as I have
a seizure disorder and keto is supposed to be an excellent natural way of controlling seizures.
Hi Jane! Oh gosh, I’m sorry- I hope you’ve managed to find a way to make sure they don’t happen. If there’s any recipes I can help with, please don’t hesitate to reach out.
I experimented with 1/4c of erythritol and got 5 TBSP of powdered erythritol. That’s a 25% increase. That said, I still detected granules in the finished product. When I made it again I used sucralose for the powdered sweetener. The results were far superior and less work!
I am loving your recipes! Love how you do healthy options/substitutes and minimal ingredients! For the Erythritol option for powdered sugar, is it a 1:1 to normal powdered sugar for your recipes? Same amount?
Thanks!
Good job
Can I use Equal for the keto powder sugar?
Thanks
I wouldn’t- I don’t recommend splenda or equal, as they don’t bake well or taste good on their own. I’d stick with allulose.
Love the keto powdered sugar!
I don’t have a blender, but can I use an electric mixer?
I don’t see why not
If I used a powdered sugar substitute like Swerve the Flourless Brownie Cookies would be 0 net carbs, is that correct?
Thank you
Hi Margy, the powdered sugar substitute has 0 net carbs but it would depend on what the other ingredients are in the brownie cookie recipe, as to how the final carb count will turn out.
Is there an after taste?
Hi Veronica- out of the 6 sweeteners I used, there wasn’t one. If you can, use allulose, as it tastes the most similar to sugar.
Can i use Splenda?
I wouldn’t recommend it for this 🙂
May I ask why? I live in Europe and Allulose nor Monk fruit sweetener has been approved for use in the EU. So we cannot legally get it. We do have erythritol, which my husband and I do not really like. And of course, we can get splenda (Sucralose) in many different forms and is our preferred sweetener. Have you tried using splenda? I found a recipe online, (Supposedly from the makers of Splenda?) that used Splenda to make powdered sugar, but added cornstarch to the recipe, which of course I am trying to avoid. I was just wondering what your experience has been with it?
Hi Elena! Splenda, when blended down, doesn’t achieve the correct texture for powdered sugar. When used in baking or desserts, it actually imparts very little sweetness. Unless you are just mixing it into liquid (like coffee), it won’t do much at all. Allulose and monk fruit are both readily available in Europe, both online and in dedicated health food stores.
Simple and great!
Thanks Laura!
I’ve been doing this with Swerve granular for years. Great hack.
The puppy chow recipe is for humans. And it’s good. But Erythritol is actually safe for dogs.
https://www.westparkanimalhospital.com/blog/artificial-sweeteners-and-pets/
LOL I had to check it out. I’d never heard of “Puppy Chow” well, not used that way in any case. Maybe it’s a regional thing (the name) b/c when I saw the recipe, I’m like oh yeah, I remember seeing that. And it is delicious. I’ve likely had it a long time ago. Didn’t they used to sell a pre-made version at some point?
This is life changing! I’ve been buying sugar free “icing dust”, and it’s expensive. All the while I’ve been using granulated erythritol for baking and never thought of this. I came across this looking for a cinnamon roll recipe. Tried this today, popped it in the blender and in no time it’s fluffy! Mixed it with cottage cheese and it’s almost like a cream cheese frosting! I’m never buying sugar free “icing dust” again.Ever!
When talking about allulose, you said you find it easier to dissolve it in simple syrup. Do you mean for this recipe? If so, how would I do that, specifically for this recipe?
Hi Lindsey, no not for this recipe, I was simply referring to the fact that some sweeteners are more suited to creating simple syrups. You don’t need a simple syrup to make a powdered sugar substitute. Hope that makes sense!
Arman, what fitting do you use in your food processor to make your powdered sugar?
Hi Susan! I use the standard ‘s blade’, but really, any blade is fine, as it’s quite a quick blend down.
For those living near a Ralph’s market, they have a sweetener called Apriva that is as good tasting (my humble opinion) as sugar and is just as versital. I believe Kroger is the manufacturer as they make most of the products that is carried by the Ralph’s name.
How would the peach cobbler turn out if I replace 6 tablespoons of butter with 6 tablespoons of coconut oil?
It should be fine.
Arman, thanks so much for creating such amazing recipes.
Lol, I too was in disbelief at the number of readers who commented on the “puppy chow”
–one of my fave snacks since college,and I’m now 60+ just now using monk fruit and erythritol. Thanks for the wonderful site 🌹
The frosting recipe calls for 2 cups of keto confectioner’s sugar, but the recipe for making the keto confectioner’s sugar is only 1/2 cup of the keto stand-in. Will that be enough for the frosting? I’m getting ready to frost the cake..if it’s not enough, I’ll just do another batch!
You’ll need 2 full cups of the sweetener you choose 🙂
You can also powder allulose. Recent studies show allulose doesn’t affect your blood sugar or insulin levels, and additionally (this is the really amazing part!) lowers the carb effects of OTHER carbs in your dish or meal! It also has no aftertaste. It seems to be the “perfect” no carb sweetener!:
“In conducting studies as part of the GRAS process, researchers found that the non-nutritive sweetener allulose has no impact on blood glucose and actually suppresses glycemic response of other glycemic carbohydrates when tested with carbohydrates or within a meal.”
I have made the powdered sweetener for a while. I use my coffee grinder to make it. I don’t drink coffee, so my coffee grinder is used for making powdered sweetener, grinding flax and chia seed, making nut flours or butters.
Hi. I was just wondering if I could use Swerve sweetener instead of your recommendations! Thank you.
Hi there! You could, but swerve is erythritol based, and I wouldn’t pick it as my first all-around choice- allulose would be. It’s good for syrups, but not for baking.
Hi! How much powdered sugar does the 1/2 cup make?
Thank you!
Hi Allyson- a scant half cup 🙂
I’m so surprised by how many people thought “puppy chow” was actually dog food! 🤣 My sister use to make this tasty treat around the holidays. We’d munch on it while we watched old Christmas movies. Really glad there’s a keto recipe for this dessert!! Haven’t had it since I went keto.
Hi Arman
I just want to say that you are amazing, and so creative! I really enjoy your recipes. I’m not much of a cook ( my son is a general manager of a restaurant and he’s the best cook in the valley, so I really enjoy eating with him and his family.
Your recipes look delish, so easy, and healthy that I’m going to have to break down and make them! They are very clearly written too!
Thank you for sharing them with us!
Thank you so much, Pat- I appreciate it!
As I am unable to use artificial sweeteners can I use coconut sugar?
Coconut sugar is completely fine to use- it will be darker and not sugar free, but will still work.
I laughed at the 1st confused comment about the Puppy chow. But then more people commented on it… I was amazed. Yes. Puppy chow IS a name of a dog food, but it’s also (what I thought) was a well known snack recipe for humans. I enjoy all your recipes Arman!! Keep up the great work!! Now, I’ll have to try your puppy chow! lol. Woof!
You are a gem, Julie. xx
Jeff, Google puppy chow. Hundreds of posts on Pinterest. I’ve made it a ton of times. It’s a yummy dessert. I know what he was talking about. 🤷♀️
Hi Arman. It’s obviously a cultural and language problem. To most North Americans “Puppy Chow” is 1. A brand of dog food or 2. Slang for dog food! It is also a recipe as you say but there could still be confusion!
This was great, thanks Arman. Cost me a fraction of store-bought ones/
Can you use brown sugar?
No. Brown sugar is pure carbohydrate, 28 grams per ounce, over 100 grams in a 1/4 cup.
Does it measure equal? One cup of granulated will be INE cup confectioners or should it be adjusted?
It makes a teeny bit less, but it’s barely noticeable.
Being new to Keto, I am not familiar with the sweetness you mention. Do they go by any other names, and are they available at most large food chains? Can Stevia or Truvia be used? Also, can a high speed mixer(the kind with the stand and bowl attached) be used in place of blender or food processor? Thanks
Allulose is the one to look for- Swerve and lakanto are popular brands available at most grocery stores, but most are monk fruit and/or erythritol based. I like Anthony’s allulose or Now Foods. You need a high speed blender, but a food processor or spice grinder also works.
Arman –
It did reference dogs. Did you read the entire article?
“ Ever since making my own low carb powdered sugar, I’ve been using it in pumpkin cheesecake, brownie cookies, and in my favorite puppy chow. “
Melissa- puppy chow is a dessert. It did not reference dogs 🙂 Enjoy~
Is this a 1 to 1 substitute for powder sugar?
Yes it is!
Does the keto powdered sugar have any after taste? Swerve has this strange feeling in my mouth…kind of minty but very unpleasant feeling in my mouth.
Yes brands can differ quite alot- If you have allulose, you can make it with that, it works beautifully!
Lorraine, Swerve is erythritol with monk fruit extract added. The funny taste is the monk fruit. It boosts the sweetness level, but I don’t like the monk fruit taste, either.
I bought some pure monk fruit extract powder, and mix with erythritol to make it sweeter, but I use less than they do in Swerve. I don’t notice it in recipes, but for coffee I went back to using plain erythritol or allulose.
There’s another non-sugar-alcohol called Bochasweet. It’s an extract from a special kind of pumpkin. The main drawback I’ve seen about it is the price it’s very expensive. I haven’t tried it yet myself, just found out about it a couple of days ago. It could be the answer you’re looking for.I don’t know if it has any unpleasant gastric side effects or not.
Thanks Jenny- I’ll have to hunt it down and experiment with it!
Hi Arman, I have since tried Bochasweet, and to me, it tastes exactly like sugar.
I haven’t made powdered sugar out of any of the keto sweeteners yet, I’ve been using allulose for powdered sugar instead. It’s not quite a powder, but it’s pretty close, and dissolves easily.
Definitly I have to try this recipe Thanks!
People, puppy chow is a yummy cereal type treat- human snack food, not for dogs (or puppies). Google it.
As far as the powdered sweetener, I find the 1/2 cup of granulated sweetener makes just a bit more powdered since your introducing air into the mixture, hence the fluffiness. Thanks.
Hi! I’m wondering if you’ve come across any additional alternative ingredients for keto sweeteners? Monk fruit is great but expensive, and I’m not able to eat sugar alcohols. I saw something called allulose which I need to research and try, but it seems expensive too. Stevia is good but tricky, since it’s so often blended with things that make me very sick!
Thanks for this blog, I appreciate all these keto ideas!
Not that I’ve tried, erythritol works!
Silly question, I feel like 1/2 cup granulated sweetener makes a larger quantity of powdered sweetener after blended . . . Does it mention that anywhere? And btw, I LOVE puppy chow! I make it for my human kids all the time. Lol People are so funny
Hi K! It does look like it makes a larger quantity, but half a cup actually makes just under half a cup of powdered sweetener. How funny!!!
This article mentions how this can be used in dog treats. Please don’t be stupid and use this in dog treats. This has got to be one of the dumbest things I’ve ever seen on the internet.
Jenna, this does not mention dog treats at all. Puppy chow is a food for HUMANS.
(as clearly linked in the post too).
Enjoy this recipe and the puppy chow recipe too
Lol you have the patience of a saint 😇
How many cups does the 1/2 cup of sugar
Make of confectioners sugar ?
I would like to know this too. Thank you.
Sorry for the oversight Kristina- I’ve added it to the recipe card. It’s half a metric cup.
LoL – You just made my day! 😉 I love Puppy Chow!
When I tried to make my powdered sugar years ago, the sugar ate the blade and I had metal slivers in my sugar. Why is this not a problem for you?
Oh wow, Laura- I haven’t heard of that. I wonder if it was a super old blade? This isn’t like making nut butter or blending dates or something sticky down, which could cause wear and tear.
So basically it is just powdered Erythritol…..
Hi Ozbloke- or any powdered sweetener, but saving you a ton of money, because it’s so easy to make.
These chemic al kill your dogs!!! DO NOT PUT THESE ARTIFICIAL SWEETENERS IN PUPPY CHOW!!!
Read the post. That isn’t a recipe for dogs.
This Puppy chow is for humans . It’s just a name of like checks mixed with a confectionary sugar . It’s not made for dogs . I know it gets confusing why they have names of a sweet for humans that’s called puppy chow . Like I said it’s just a name for sugar coated checks mix
HAHH you thought that you where being guided to put chemicals in the actual puppy chow! Thank you for the LOL! Seriously I needed that. ! But I
always try to give a good to read just once carefully and know what i’m talking about before I panic…That’s just me, maybe I’m weird.
Oh and thank you for the recipe and be sure I will not be adding it to Bella’s dog food! But I would love to see the puppy chow recipe? Thanks
Absolutely! I have a healthy puppy chow recipe that uses this- it’s so good!