If you’ve ever looked for a low carb syrup to put on your pancakes, then you know that most commercial syrups are pretty horrible in terms of ingredients. Most have sweeteners that either cause blood glucose to rise or can cause gastric distress (my polite way of saying ‘may have a laxative effect). My Simple Pancake Syrup, which I share in my book, Keto Living Day by Day, shows you how to make your own delicious syrup using sweeteners that you know to be safe for you! Except for maple extract, I’d bet a stack of ketocakes, that you’ve got most of these ingredients already stocked in your kitchen. You will be amazed at how easy, and delicious, this simple syrup recipe really is.
I confess. I tested this recipe out on the carbivore friend of my son. He loved it! I never intended to be deceptive, but I was playing around with the proportions and had just made a batch of low carb pancakes. My son’s friend asked to try both. I explained they were low carb. He grabbed a plate and a fork and gave me, “Wow! I didn’t know you could even make real syrup!”
This syrup is perfect for my Sweet Dutch Baby recipe.
Simple Breakfast Syrup
Ingredients
- 4 ounces butter
- ¼ cup water
- ½ cup powdered sweetener*
- 2 teaspoons vanilla extract
- 1 teaspoon maple extract
- ¼ teaspoon salt
- 4 drops liquid sweetener (optional)
Instructions
- Melt butter in a small saucepan.
- Whisk in water and sweetener and boil on low heat for three to four minutes.
- Add extracts, salt, and liquid sweetener to taste. The syrup will thicken as it cools and may separate.
- Be sure to whisk it well or using an immersion blender helps to keep it blended. Serve warm and stir before serving.
- As this syrup cools, it may crystalize, depending on the sweetener, and will thicken. Allulose will be less likely to crystallize than other sweeteners. Be sure to warm and stir any refrigerated leftovers.
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