Sugar Free Keto Maple Syrup


As a proud Canadian, capturing the beloved sugar-free flavour and texture of maple syrup was a must for my keto family. This keto "maple syrup" is silky like the real thing, with sweetener Swerve Brown erythritol imparting a dark colour reminiscent of my favourite extra dark local maple syrup. Frontier maple extract, my top choice, adds the perfect finishing touch, especially when drizzled on keto pancakes or vanilla ice cream. This "maple syrup" is delicious, full of maple flavour, won't spike your blood sugar and it will store in your fridge for several months - if it lasts that long!

Sugar Free Keto Maple Syrup

Serves |10
1 1/2 cups water
1 tbs maple extract
2/3 cup swerve brown erythritol
1/8th teaspoon salt
3/4 tsp xantham gum
In a small saucepan, add the water, erythritol brown sweetener and salt.
Whisk the mixture and bring it to a simmer, until the sweetener dissolves completely.
Sprinkle the xanthan gum a bit at a time and whisk it until it's fully dissolved and there are no lumps. Repeat until all the xanthum gum has been added. There will be bubbles as you will need to whisk vigourously, but the bubbles will settle in the fridge in a few days.
Turn off the heat. Stir in the maple extract. The maple syrup will continue to thicken as it cools.
Transfer to a glass jar and store in the fridge for several months.
Recipe Notes:

Carbohydrates from erythritol are not included in the macronutrient calculation since they are not absorbed by the body.

Nutrition Facts
per serving
Nutrition facts are offered as a courtesy. If you have questions regarding calculations or encounter different results, please refer to our nutrition policy.

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