Recipe

Simple Maple Syrup

Simple Pancake Syrup

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.

 

Simple Breakfast Syrup
Makes approximately 3/4 cup

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!”

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

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. Be sure to warm and stir any refrigerated leftovers.

This syrup is perfect for my Sweet Dutch Baby recipe

 

3 replies »

  1. Sounds delicious! I’ve made one with Sukrin clear syrup and maple extract I just warm the syrup add the extract and a little Kerry Gold Butter. I’ve also used the Fiberyum syrup and maple extract and butter both work well and it keeps for weeks. I store mine in mason jar. No crytalizations. I’m just wondering if it’s the type of sugar subsitute that makes it crystallize? and secondly if it’s ok to use Sukrin clear or Fiberyum syrup still? I’ve been out of the loop at keeping up with the lastest information and everything but I’m still KETO. Thanks for the help with maple syrup can’t wait to try the Dutch baby with some homemade keto maple syrup 😋

  2. Wow! This syrup is SOOOOOO good!! Thank you so much for this recipe. I was looking for one that doesn’t use xanthan gum or other thickeners because I didn’t have any on hand. This is my first time making a low carb syrup and I think I will just stick to this one! It’s so buttery & rich! I used powdered erythritol plus a tiny pinch of pure monkfruit powder instead of liquid sweetener and it tastes amazing!

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