Sift the powdered sugar-free sweetener into a medium mixing bowl to remove any lumps.

Add the pinch of fine salt and whisk to combine evenly with the sweetener.

Whisk in your chosen flavourings. For a classic vanilla glaze, add the vanilla extract. For lemon, add lemon zest and lemon juice and plan to use a bit less of the other liquid. For almond, add almond and vanilla extracts. For chocolate, whisk in the cocoa powder.

Slowly drizzle in 2 tablespoons of your chosen liquid (water, almond milk, or cream) while whisking constantly until a smooth paste forms.

Add additional liquid 1 teaspoon at a time, whisking after each addition, until the glaze flows in a ribbon from the whisk and disappears back into itself after a few seconds. It should be pourable but not runny.

If the glaze becomes too thin, sprinkle in a little more powdered sweetener and whisk until it thickens to the desired consistency.

Let the glaze rest for 3–5 minutes to allow air bubbles to rise and pop, then whisk briefly again for a smooth, glossy finish.

Taste a small amount and adjust flavour if needed, adding a few more drops of extract or a bit more sweetener to suit your preference.

Drizzle or spoon the glaze over completely cooled baked goods. Allow it to sit at room temperature for several minutes to set into a soft, slightly firm coating before serving.