Use this super simple keto syrup recipe to dress up your pancakes and make them totally irresistible!
Condiment, Sauce, Topping
low carb syrup
1cuplow carb powdered sweetener of your choice (e.g., erythritol or monk fruit)
½Tbspbrown-colored maple extract
Xanthan gum,as desired
Whisk water, sweetener, and maple extract in a small sauce pot.
Heat until mixture is gently boiling, stirring frequently.
Continue boiling another 5 minutes or until sweetener dissolves.
If you prefer a thicker texture, add xanthan gum in increments of ¼ teaspoon at a time sprinkled evenly over the entire mixture.
If your mixture is clumpy, puree your mixture while it is warm to break down clumps. Use caution to prevent burns.
Be sure to use powdered rather than granulated sugar, otherwise your syrup will taste gritty.
If you find the taste of your powdered sweetener to be too overpowering, add a few drops of a liquid sweetener other than the powdered sweetener you are using. This will prevent only one flavor dominating the syrup.
If you only have granulated sugar, you can blend in into a finer texture using a very dry blender.
Some maple extracts are clear in color; it is fine to use them but your syrup will not have the classic golden brown color of traditional syrup.
Maple extract can vary in intensity of flavor, so you can add more if you want a stronger maple flavor. It is best to add your maple extract in ½ tablespoon increments to avoid making it too strong for your liking.
Xanthan gum will clump if added all at once, which is why it is best to add it in ¼ teaspoon increments and carefully sprinkled over the entire mixture.