Ingredients
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1/4 teaspoon coconut oil
1 1/2 tablespoons erythritol
1/4 teaspoon turmeric
1 teaspoon grated orange zest
1 teaspoon orange juice
1/4 teaspoon coconut oil
1 1/2 tablespoons erythritol
1 teaspoon dandelion coffee
1/8 teaspoon instant coffee powder
1 teaspoon water
1/4 teaspoon coconut oil
1 1/2 tablespoons erythritol
1/4 teaspoon matcha green tea
1 teaspoon coconut milk or 1 teaspoon water
Preparation
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Heat up the coconut oil in a non stick pan.
Pour in the erythritol and let it cook for 1/2 a minute. Add in the different flavors according to what kind of icing you are making. Lastly, add in the liquid ingredients (orange juice, water or coconut milk) and let it cook until it to starts to bubble.
Let the sugar free icing bubble for a couple of minutes. The longer you leave it on the stove the more caramelized it becomes.
Take your icing off the stove and, before you pour it over your cookies, wait a few seconds until it stops to bubble and goes back to being liquid.
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