![]() If you don’t eat it all right away, you can certainly save keto pancake syrup! Pour it into an airtight container, and it will last up to 1-2 weeks if you keep it chilled in the fridge. Be aware that many syrups for pancakes also have high fructose corn syrups which I would never recommend. I do believe it can be used in moderation if you are eating a low carb diet and at your goal weight. Traditional maple syrup has a lot of natural sugar. Spices - Pumpkin spice is a nice choice in the fall and we like to add cinnamon any time of year.Ĭommon Questions Is real maple syrup keto friendly? Is maple syrup high in carbs? Herbs - For a unique flavor add a sprig of rosemary, lavender, or basil while the syrup cooks. ![]() You can easily make a few different fruit-flavored syrups with this method. See how simple it is? Even if you don’t have lots of experience in the kitchen, you can throw this together! Variationsīrown Sugar Syrup - You can sub in a brown sugar substitute for a stronger molasses flavor to the sugar-free pancake syrup.įruit Flavors - Simmer some orange zest, lemon zest, lime zest, raspberries, blackberries, blueberries, or strawberries in the syrup. Step Three: Strain the sugar-free syrup through a fine-mesh sieve to remove any chunks of xanthan gum for the best texture. Let the mixture cool to room temperature.Įxpert Tip: You can add an additional ¼ teaspoon of xanthan gum to thicken it if you want but the syrup will continue to thicken in the refrigerator. Step Two: Pour in the butter, maple, and vanilla extracts. If you let it go too long it can caramelize. You will want to whisk it while it melts. Step One: Boil the water and stir in the sweetener in a small pot until it has melted completely. Okay, are you ready for a super easy recipe? Here we go! Xanthan gum - It’s used to thicken the syrup, so you don’t want to skip it! Vanilla Extract - The vanilla really enhances the other flavors. Maple Extract - The maple extract is what really gives the syrup that amazing maple flavor we all love. I have also included some substitutions in the recipe card too.īutter Extract - If you haven’t used butter extract yet, get some! It tastes great in many recipes. It has no aftertaste and is twice as sweet as sugar and most other sweeteners so you use less. Sweetener - I recommend my sweetener, which is a blend of erythritol, stevia, and xylitol or allulose. ![]() I think you will be a little surprised by how easy and how few ingredients you actually need to make the best keto maple syrup! ![]() ![]() Plus, it’s not filled with a bunch of preservatives and chemicals that many store-bought low carb maple syrup brands and pre-packaged foods have. It feels good making food that fits my needs and tastes awesome. But nowadays, I love taking a regular recipe and transforming it into something low carb. In the past, I didn’t have the best results with using store-bought, so I knew with some practice I could come up with something great, and here it is! I think you are going to love my keto pancake syrup as much as we do.īack in the day before keto, I would have never thought to make my own syrup. Your repertoire of keto breakfast recipes just got a whole lot better with this homemade keto maple syrup recipe! Now you can eat a stack of almond flour pancakes topped with butter and syrup without the guilt. This keto pancake syrup recipe is also low carb, keto-friendly, gluten-free, and has zero net carbs! Much healthier than traditional syrups, and you only need 5 ingredients. Sticky sweet homemade Keto Pancake Syrup is the perfect topping for all your breakfast recipes. ![]()
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