homemade rainbow sprinkles

I’ve made Homemade Rainbow Sprinkles before, but now I’ve finally made a kind that is durable enough to be mixed into a batter and colorful enough to maintain its color, from after baking to a few days after baking!  These won’t fade and these won’t melt, despite being naturally colored, sugar free, vegan and egg-white-free.

Healthy All-Natural & Sugar-Free Homemade Rainbow Sprinkles

Yield: 1/2 cup sprinkles and 1/4 cup dots

Healthy All-Natural & Sugar-Free Homemade Rainbow Sprinkles



  1. In a large bowl, stir together the erythritol, corn starch, salt, almond milk and vanilla paste.
  2. Separate this into bowls, however many colors you are making, and stir in one food coloring per bowl (mixture should not be too thin or too thick)
  3. Scoop mixture into a firm piping bag with small circle tip (do not use a plastic bag, it will tear) and pipe lines or dots onto a sheet of wax paper. Let dry overnight.
  4. The next day, slice the lines with a pizza cutter or push the dots off the wax paper with your fingers.
  5. Store in a tightly sealed container in the fridge.


This recipe is: sugar free, gluten free, vegan!


homemade rainbow sprinkles

Want some (healthy and all-natural) “confetti” on your cupcakes?

homemade rainbow sprinkles

Or are you the “sprinkle” (or “jimmies”) type?

Either way, you should make a batch of these sprinkles ASAP.  You will be tossing these into everything you eat  :)

Labels: 5-Ingredients-or-Less, DIY, Eggless, Erythritol, Fat-Free, Gluten-Free, Icings-Frostings-and-Spreads, No-Bake, Sugar-Free, Vegan

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Comments (22)

  1. Davida @TheHealthyMaven: June 25, 2013

    I love this! I always say life is better with sprinkles!!! Wonderful to have a healthier alternative :)

  2. Great recipe, thanks for sharing! I have avoided sprinkles for the longest time and now I can finally feel good about putting them on everything!

  3. Patrycja: June 25, 2013

    It is amazing!
    Can You write, how can I sub “erythritol”?

  4. dessertswithbenefits: June 25, 2013

    Patrycja- You can make any granulated sweetener into a powdered sweetener by running it through a food processor for a few minutes, or until powdery. Avoid using white/refined sugar, maybe you can try xylitol or organic evaporated cane juice. Many healthy sweeteners will not work because they have color to them… sucanat is brown, turbinado is beige, maple sugar is tan, etc.

  5. The Peace Patch: June 25, 2013

    Brilliant and beautiful!

  6. Tina: June 26, 2013

    Having a daughter with eczema and food related allergies has transformed our lives. While she is still just a baby, I had already mourned her inability to be able to be able to enjoy sweets in the future because I fear she may have am allergic reaction. Finding you site made my day and possibly her childhood! I can feel comfortable making many of your recipes. Yes, she can have her cake and eat as much of it as she wants. Thank you! The sprinkles look amazing!

  7. Lesli: June 30, 2013

    I hail you as an absolute genius! I have always wanted sugar free and hydrogenated oil free sprinkles for so long! I went out of my way to even attempt to make my own! I had to use egg whites though, so even though they did indeed have a pleasant vanilla taste, the egginess was hard to look past. Thank you SO, SO much. I unfortunately only have one bag of erythritol on hand–had to order it online and it was expensive! But I will definitely be playing with this recipe soon. Thanks, again. :)

  8. Erinn: August 27, 2013

    Brilliant idea but this recipe needs to b adjusted measurement wise it was so runny I couldn’t pipe it…..no matter how much more cornstarch or powdered sugar I added it was still too runny……calls for way too much liquid sweetener to begin with……

  9. Erinn: August 27, 2013

    Sorry I meant it calls for too much almond milk to begin with not liquid sweetener

  10. Justine: February 8, 2014

    Jessica! THank Goodness, I found this recipe! Great blog Btw. Ill be back for more:)

  11. Mich: June 22, 2014

    Omg….. Can I pay u to make these and pay for shipping as well???! Please???!

  12. dessertswithbenefits: June 24, 2014

    Hahaha! Glad you like the recipe! :)
    I wish I could make you some, but I would probably hoard them all to myself…
    Hehehe ;)

  13. Kim: September 10, 2014

    Can you use something else besides almond milk? My daughter loves sprinkles but her current diet doesn’t allow them. This recipe would be great for her.

  14. Kim: September 10, 2014

    How long do these sprinkles last?

  15. dessertswithbenefits: September 10, 2014

    You can use any other milk you like, such as organic/non-GMO soy milk, coconut milk, rice milk, or organic dairy milk. I just used almond milk because that’s what I had on hand and it keeps longer than dairy milk :)
    I hope you like the sprinkles!

  16. Kim: September 21, 2014

    It didn’t work for me. It was very hard to squeeze out and couldn’t make lines on the wax paper. Also I dried them overnight in my oven and they shrunk. Were they supposed to dry in the refrigerator? You should make these commercially. I know I would buy them too!!

  17. dessertswithbenefits: September 22, 2014

    Sorry about that! If it’s too hard to squeeze out, add a few drops more of the almond milk. But, be careful not to add too much!
    These sprinkles don’t require baking to dry, you just leave them out on the counter at room temperature overnight :)
    Just curious, did you substitute any ingredients or did you follow the recipe exactly?

  18. Kim: September 22, 2014

    I subbed the corn starch with rice starch (my daughter can’t have corn) and my vanilla paste didn’t turn out like yours. It was a fluffy froth. Since it’s been sitting in the refrigerator it has separated and it looks more like yours.

  19. dessertswithbenefits: September 23, 2014

    The rich starch shouldn’t have made a huge difference… so maybe it was the vanilla or milk.
    I’m not sure why your vanilla paste turned out frothy. Maybe your food processor incorporates a lot more air into what it’s beating than the ones I have. I’ve used two different food processors to make vanilla paste since I posted the recipe and never got any froth?
    Well, I hope you can salvage the sprinkles somehow (maybe add it to smoothies or oatmeal or cookies) and try the recipe again :)

  20. Kim: December 29, 2014

    Jess, I tried your recipe again and it worked! I had used granulated Erythinol and didn’t read powdered. I used Hemp Milk and it worked out great! Thanks!

  21. Kim-
    Yay I’m so glad it worked out for you! I’m surprised the granulated erythritol worked instead of powdered, but that’s great news anyways! Thanks :)

  22. Kim: December 29, 2014

    Jess, sorry I meant that I had originally used the granulated which did not work. I tried it again with the powdered and it did work!

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