Pancakes and syrup go together like … pancakes and syrup! It’s a combination that makes most people think of their childhood and it would be a total shame not to have a great tasting maple syrup recipe in my Test Lab archives. We are trying to eat healthy, and in doing so, we are trying to make it easy to maintain this lifestyle for the long haul. How can we do that without having our favorite foods to fall back on? Now go and have pancakes with syrup people, there’s never a bad moment for that 😉
Ingredients (for 2/3 cup)
- 1/2 cup powdered erythritol
- 1/2 cup water
- 1 tablespoon pure maple extract
- 1/4 teaspoon xanthan gum
Process all ingredients in a blender until combined, about 30 seconds.
Syrup can be stored at room temperature for up to 1 month. If crystals develop, microwave at 10 second intervals, until dissolved, stirring after each interval.
What I’ve learned…
- When you use the syrup right after you make it, it will look opaque. Once it settles it will turn clear.
- The syrup tastes better after it has been sitting for a day or so, and less sweet than it tastes right after you make it.
- You can definitely play around with the amount of sweetener you use. I think it is a little on the sweet side so I might reduce the amount of sweetener to 1/3 cup next time I make it.
Stats (per 1 tablespoon serving)
For the rest…. everything zero 🙂 Except for sugar alcohols, those are 10 g. They do not count toward your total carb count though.
Source: “Easy Everyday Keto” by Alicia Romano
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