This versatile 3-ingredient glaze can be used on just about any baked good! We just turned into October, so I am currently drizzling it on all things apple and pumpkin, but its uses don’t stop there. I am already dreaming up other ways to incorporate it in the coming seasons: gingerbread, seasonal spice cake, lemon poppy seed donuts and blueberry muffins. The possibilities are endless! Better yet, you can whip up a batch in under five minutes.
This recipe would also work with regular powdered sugar, but using powdered monk fruit makes it sugar-free and keto-friendly. I also like the taste of monk fruit, and it tends to agree with me (some people have an aversion to the flavor, or it can give some people stomach issues). You can also play around with the consistency based on what you are baking. For example, if you are wanting to coat donuts, make it a little thicker (using the two tablespoons of milk or slightly less); if you are wanting to drizzle it on some muffins, add an extra teaspoon of milk. What would you use it on??
3-Ingredient Monk Fruit Glaze
- mixing bowl
- 1/2 cup powdered monk fruit I like Lakanto brand (linked in notes)
- 2 tablespoons dairy-free milk of choice I suggest unsweetened almond or oat milk
- 1 teaspoon vanilla extract
- In a medium mixing bowl, combine the powdered monk fruit, dairy-free milk, and vanilla extract. Whisk until smooth and creamy. Use immediately.