Natural-Dye, Sugar-Free Sprinkles Are the Ultimate, Guilt-Free Topping
We get it; you’re on a diet but craving your fave comfort foods like ice cream and chicken noodle soup. With our new food series, #NotCheating, we’re turning these cheat-day dishes into compliant recipes. If you’re dabbling with gluten-free, vegan, keto, paleo, Whole30, or other plans, allow these takes to curb your hankerings healthfully.
No matter what diet you are on, it seems like sprinkles are probably not compliant… until now. It starts with a recipe similar to a royal icing, but it’s turned sugar-free thanks to Lakanto powdered monkfruit sugar. And because we’re trying to keep things as natural as possible (especially for those why dye allergies), we used ingredients like matcha tea powder and beet powder to add bright hues to the mix. The wet mixture is transferred to piping bags, piped out into long, thin lines, dried, and then cracked into tiny sprinkles to be applied to all your confections.
Pillsbury Sugar-Free Classic Yellow Cake
Silpat’s Muffin Mold), and whip up our buttercream frosting (subbing Lakanto for the powdered sugar). When the cupcakes have fully cooled, use a sharp paring knife to cut a little circle out from the center. Fill it with sprinkles, press the cut-out cake back on top of each cupcake, apply the frosting to the top, then garnish with more sprinkles!
