BJ’s Keto Maple Syrup

Do you miss maple syrup? I am lucky that I’ve not missed things like jams and syrups much, on keto. However, there are times when I would like to have something that is pretty close to the real thing, but without the sugar and carbs. I think you may like this keto maple syrup, which is sugar-free and has practically zero carbs (depends on the flavoring you use).  This is a modified recipe I came up with after trying a few of the ones found online. I love this keto maple syrup with keto French toast!

INGREDIENTS

1 tablespoon + 2 1/4 teaspoons butter
2/3 cup Allulose *
3/4 cup (8 fl oz) water
1 1/2 to 2 teaspoons imitation maple flavor (per your taste)
1/8 to 1/4 teaspoon Xanthan Gum

Optional
(I add these to mine, and it tastes a bit like Mrs. Butterworth’s cinnamon flavored syrup)
1/2 teaspoon vanilla extract
Dash of cinnamon

DIRECTIONS

If your sweetener was in granular form instead of powdered, now is the time to get it powdered. If you use erythritol or monk fruit, you can put it in the grinder for a few seconds, to get regular granulated sweetener into a fine consistency.  Once powdered, measure out what you need for the recipe, and you can reserve any excess for another use.

In a small saucepan set over medium heat, combine the butter, powdered sweetener, water, and flavorings. Let the mixture come to a simmer until sweetener is dissolved completely. Do not let boil. It will not thicken at this point.

Remove from the heat and sprinkle some of the xanthan gum over the mixture in a fine mist, and whisk briskly (do not dump it in all at once, or you will get lumps). You can also use an immersion/stick blender, or hand mixer for this step. Check the syrup for desired consistency, and if it coats the back of a spoon, it’s done. You can dust it with a bit more xanthan gum and blend again, if you’re not satisfied. However, understand that it’s less thick and sticky like honey or commercial pancake syrup, and more like real maple syrup, which is more liquidy and sort of like a vinaigrette salad dressing, as far as moisture content goes. When it’s cold, anyway. When reheated, it gets more like real maple syrup.

Makes 5-6 servings of 2 tablespoons each.

For me personally, I find it so sweet and flavorful that I only need one or two tablespoons, though similar recipes indicate that 1/4 cup is a serving. I was never one to drown any food in syrup, but instead just use a drizzle. Your mileage may vary.

Storing & reheating the keto maple syrup:

When it cools, it may become slightly crystallized again, but the butter and xanthan gum keep it mostly emulsified. When reheating, it does smooth out. It is best to be slow and gentle and be careful, as it could splatter and hot sweet liquid is not a pleasant kind of burn to get! When microwaving, it may bubble up and may spill out, so use a deeper container than you think is necessary, combined with a low power microwave setting, or a small pan on the stove top. It keeps well in the fridge for a couple weeks, or more (I’ve just tasted my last batch I made 2 weeks ago, it is still great).

* Erythritol, Monk Fruit can be used, as well, but decrease the amount to taste, as Allulose is much less sweet.

I make almost all my sauces, condiments, dips, and salad dressings from scratch. Find recipes like this and more in my ebook, Diabetic to Ketogenic: Reclaim Your Health With Real Food