Sugar Free Royal Icing

330 g (3 cups) monk fruit sweetener – ground to fine confectionary

30 g (2 tbsp) lemon juice – fresh

60 g (2 large) egg whites – room temperature

15 - 45ml (1 – 3 tbsp) water – room temperature (if needed)

1. If using a granulated sweetener, use a coffee grinder or bullet device to powder the sweetener
2. Pass all the sweetener through a fine mesh to remove any lumps
3. In a bowl, add the egg whites and lemon juice and stir with a fork until well combined. DO NOT whisk
4. Add all the sweetener and stir/whisk for a couple of minutes until well combined
5. Depending on use, you may add a bit of water, one teaspoon at a time, to achieve a flooding consistency. Water can also be added if the icing gets too thick
6. If not using right away, store in an airtight container as the icing dries out quickly
7. OPTIONAL: Use a gel type color if desired

This icing can be thinned to whatever consistency you need
Royal Icing dries out very quickly, so use it right away or store it in an air-tight container
Create a “flooding” consistency icing by adding a bit more water (about 1 teaspoon at a time) so that the icing will pour like maple syrup
If you are keto adapted and have not been using sweeteners much, you will find these cookies very sweet. To reduce the amount of icing on the surface of the cookies, an alternative would be to decorate only with lines, this would reduce the amount of icing on each cookie, thus reducing the sweetness of each cookie