30/08/2022
How do you make sugar free maple syrup?
The Ingredients
● Water– Cold water, divided. A little bit of water will be initially mixed with the xanthan gum, for it to thicken.
● Xanthan gum– To thicken the syrup. Try to be very careful when using it and measure it very carefully. Too much or too little will completely alter the recipe.
● Granulated sweetener of choice– Either monk fruit sweetener, erythritol, or keto brown sugar. I personally prefer the brown sugar substitute, as it has an even richer flavor.
● Salt– A little just to bring out the sweetness.
Maple extract– The key ingredient to give the syrup the maple flavor.
● Butter extract– Optional, but perfect for those who love a subtle butter flavor with their pancakes or waffles!
The Instructions
Start by whisking a little bit of the cold water with xanthan gum, until thoroughly combined. Set that aside to continue to thicken. Now, add the rest of the water and granulated sweetener in a small saucepan. On low heat, bring it to a boil. Once it begins to simmer, remove it from the heat.
Now that the saucepan is off the heat, you can finish the process! Moving quickly, add the thicken water/xanthan gum mixture and whisk into the saucepan liquid. Whisk very well, before adding the salt and flavor extracts. Continue whisking until fully combined and smooth. Let the syrup cool completely, before using it.
Storing and freezing keto pancake syrup
● To store: Keto syrup can be stored at room temperature, in a sealed bottle or container, for up to 4 weeks. Be sure to keep it away from any direct light. You can also store it in the refrigerator, for up to 6 months.
● To freeze: Store syrup in a freezer friendly container and store in the freezer for up to 6 months. The syrup must be thawed completely, then mixed again, before enjoying it.
