Keto Mirror Glaze

Updated July 14, 2019.  I am adopting a new baseline recipe from Maja Vase which uses heavy cream instead of condensed milk.  You can always switch it back for more richness.  I have also corrected some typos in the measurements.  I find the recipe to be somewhat forgiving, as long as you achieve the correct texture and shine before pouring.  Cheers!

Updated February 3, 2019.  I have lowered the amount of sugar-free syrup because I didn’t find it necessary and I think the flavor was too strong.  I increased other liquids and thickening components to make up for it.  I have also integrated the no-prep ingredient options within the recipe.

I created the marble effect by mixing two colors, dumping one into the other, then pouring it over the frozen cake.  So incredibly satisfying watching the patterns emerge!

Sans Sucre Mirror Glaze

Category: Glacages / Coverings, Gluten Free

Sans Sucre Mirror Glaze


    Tools Needed
  • Small saucepan
  • Spatula
  • Immersion blender
    Keto White Chocolate components [150g total]
  • 80g chopped cocoa butter
  • 30g heavy cream powder
  • 40g sweetener
  • 1 tsp vanilla extract
    Liquid Components [350g total]:
  • 100mL heavy cream or Keto Sweetened Condensed Milk
  • 150mL choczero honest vanilla syrup or fiberyum syrup
  • 150g sweetener
  • 50mL water
    Additional Ingredients
  • 2T gelatin powder bloomed in 3T cold water
  • Food coloring, titanium dioxide


  1. Add the white chocolate (or components), and gelatin mass in a pitcher that accomodates an immersion blender.
  2. Heat the cream, sweetener, water, and syrup until bubbling up in saucepan and climbing the walls. This indicates a good viscosity.
  3. Pour mixture over the components in the pitcher. Allow to sit for a couple minutes to melt the cocoa butter.
  4. Use an immersion blender to combine until smooth. Work the blender to get rid of as many bubbles as possible. Here is where coloring may be added. Titanium dioxide will help increase opacity by providing a white background for the color.
  5. Cover with cling wrap touching the surface and refrigerate at least 8 hours to let the ingredients fully dissolve.
  6. To Use: Reheat in 20 second microwave spurts until the mass softens up at the edges. Use immersion blender until thick and smooth and at the working temperature (34-38 degC). The liquid consistency should resemble latex paint and coat the immersion blender when you pull it out.
  7. Pour glaze over frozen cake surfaces. Excess glaze may be swiped off the top with a spatula, but you must work quickly because glaze will set immediately. There are only a few seconds where the surface may be manipulated before it starts solidifying. Excess glaze may be stored in refrigerator, with clingwrap touching surface, for about one week.

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